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mix'd with 10 pippins pared quarter'd and boil'd up in water
& sugar lay them on a dish being cover'd with puff paste lay on
a cut lid and garnish the brim of the dish
a florendine of apples and currants is made the same way

A Custard
Boil a quart of cream or milk with a flick of cinnamon a
quarter'd nutmeg and large mace when half cold mix it with 8
yolks of eggs & 4 whites well beat, sugar sack and orange
flower water set it on the fire and stir it till a white froth
a ariseth scum it off thenthen fill your custard being dry'd in the
oven

An Almond Custard
blanch and beat them in a mortar very fine, in the beating add
thereto a little milk press thro' a sive and make as the aforesaid
custard

Cakes
A batter Cake
Take 6 pound of currants 5 pound of
cloves and mace a little cinnamon [unclear] an ounce of half an ounce of
nutmegs half a pd of pounded and blanched Almonds 3
quarters of a pound of cittron lemon and orange peel half a pint
pint of cream and a pound of & half of butter melted therein mix it
together in a kettle over a soft fire stirring it with your hands
till tis tis very smooth let it be a hot as you can bear it
put in a heep with a paper flower'd at the bottom

The [Geeing]

beat and sift a pound of double refined sugar and put to it
4 white's of eggs put in but one at a time beat them in a
basson with a silver spoon till tis very white and light

A Seed Cake

Take 6 pound of flower 3 pound of smooth carraways half a pound
of sugar an ounce of spice rub'd in with 2 pound of butter mak an
hole in the flower and put in 3 pints of ale yest a pint of sack
a little orange flower water and a pint of warm'd milk mix'd
then strew a little flower there on let it lye to rise just in an
hoop and strew over it double refin'd sugar and rough carraway

A light seed cake

Take half a quartern of flower a little ginger nutmeg 3
spoon fulls of Ale yest and 2 eggs well beat 3 quarters of a