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Folio number 131v, Scribe's Page 284.

This recipe begins midsentence and is a continuation from the previous page.
small, as much Pepper as you can take up betweene your Fingers &
your thumb, as much Salt as you please, & as much oyle as will
wett the meat, & a little Vinegar, & pickled Heart Cherries &
Olive strowed upon the dish, & pieces of Endive or hard lettice
served about the dish for Sippets, you may rub your dish with
garlike or bijon as you please, & scrapesl[ice] in a little Horse Reddish.

To make a thistle Sallet.
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A Ffan
There is an attribution in the left margin that is written in a different hand than the one used in the recipe.

Take the longest Stalke in the midst of the Leafe of the great
low thistles when they be young, scrape them & wash them, then
boile them in water & Salt, & when they be very tender take
them up & lay them in a Dish to draine; then beat Butter
thicke and powre upon them and serve them up.

To Stew Oysters.
X
My Mother:
A Ffan
This recipe has an attribution for A FFan in the left margin and it is written in a different hand than the one in the recipe. Also, there is an additional attribution that seems to have been put in before A FFan's, because it's written in the same hand as the recipe. This attribution is given to "My Mother".

Take the meat of the Oysters picke & wash them very cleane
in their owne Liquour, and lay them in a Dish, to a quart of
Oysters putt 1/2 a pint of white wine, a quarter of a pint of your
deerest Oyster Liquour, a Nutmeg cutt in two, a whole Onjon
a little whole Peppar, when they are enough take them of the
fire; powre out 3 parts of the Liquour, putt in as much Butter
as will beat them & be thicke, & so serve them up.

>
To make a Quaking Pudding.
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Lady Cleveland.o
A Ffan
This recipe has an attribution for A FFan in the left margin and it is written in a different hand than the one in the recipe. Also, there is an additional attribution that seems to have been put in before A FFan's, because it's written in the same hand as the recipe. This attribution is given to "Lady Cleveland".

The ink is smudged over the next six words.Take 8 Egs, a pinte of Creame, 4 spoonfulls of Flower, a
The ink is smudged over the next three words.Nutmeg sliced thinne, a little Rose water, what quantity of
Sugar you The ink is smudged over the next 2 words.please, take the Cloth you intend to boile it in, wett
it, then flowre it, and let it boile two houres.

To make Butterd Loaves which is an
Excellent pudding as any is.
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Lady Cleveland.
A Ffan
This recipe has an attribution for A FFan in the left margin and it is written in a different hand than the one in the recipe. Also, there is an additional attribution that seems to have been put in before A FFan's, because it's written in the same hand as the recipe. This attribution is given to "Lady Cleveland".

Take 3 Quarts of new Milke, & putt in as much Runnit as will
turne
The recipe ends in mid-sentence here and continues on Folio number 132r, Scribe's Page 285.

132r:
James Bigley:

Folio number 132r, Scribe's Page 285.

This recipe begins midsentence and is a continuation from the previous page.
turne it like a Cheese, wring the whay cleane from it through a
Cloth, then stampe your Curds very fine in a Stone Morter, putt into
them 6 yolkes of Egs and one white, a handfull of grated Bread & 1/2 a
handfull of Flower, a little Salt, mingle them well together, then
rowle them with your Hands into little Loaves & sett them on a buttered
Paper, & wash the topps over with the yolke of an Egge & a little beere
beat together, 3 quarters of an houre will bake them in a quick oven,
Take halfe a pound of Butter, 5 Spoonfulls of Rosewater, 1/2 a Nutmeg
sliced thinne, a little Sugar, sett this on a quick Fire and stirre it conti=
nually till it be melted, then draw your Loaves & cutt of the topps, stirre up
the Crumme & powre in the Butter, and serve them in upon a Plate.

To make Fine Pan Cakes.
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Mrs. King.
A Ffan
This recipe has an attribution for A Ffan in the left margin and it is written in a different hand than the one in the recipe. Also, there is an additional attribution that seems to have been put in before A FFan's, because it's written in the same hand as the recipe. This attribution is given to "Mrs. King".

Take 12 yolkes of Egs & 3 Whites, beat them well, & mingle them
with 5 Spoonfull of fine Flower, 1/2 a pint of faire water made blood
warme, or as much as will make them thinne, then putt a little Yest, 1/2
a Nutmeg a little Mace and Salt, & so fry them in Butter powring
them very thinne into the panne & serve them up.

To make Cheese Cakes.
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Lady Hatton.
A Ffan
This recipe has an attribution for A Ffan in the left margin and it is written in a different hand than the one in the recipe. Also, there is an additional attribution that seems to have been put in before A FFan's, because it's written in the same hand as the recipe. This attribution is given to "Lady Hatton".
The body of the recipe has a large X struck through it.

Take a quart of Creame, sett it on the Fire, & take 12 Egs, & 2 yolkes,
beat them very well, putt them into the Skillett to the Creame, stirring it
continually till it Curdles, then take it of & putt it into an Earthen pann
or silver Bason, & putt to it whilst it is hott 1/4 of a pound of Currants
plumpt, & halfe a quater of a pound of Butter, a quarter of Sugar, a
Nutmeg sliced thinne. For the past take a quart of the finest Flower, &
as much Cold water as will make it paste, then pull it 4 severall times
in little pieces, & beat it every time with a rowling pinne, then divide
your paste into 6 parts, rowling them out very thinne, & cutt them
round, & lay little pieces of Butter round about them, then turne them
up once againe, & doe the like, then turne them up & putt in the meat.
They must be bakt pale. If You make them right it will make just slice