Transcribathon: EMROC 2021

Folio page 186v, Scribe's page 402

To make Clear Leaman Cream; Mrs. F LavingtonThis attribution appears in the same hand in the left margin. Squees the juice of 4 large leamans [...] [...]These words appear heavily deleted.*about half apound of finesugar beat, This interlinear insertion appears in the left margin. of the finest loaf sugar, & 84 or 9 spoonfuls of fair water, [...]; then Let it ouer a Clear Charcoal fier til the Sugar bee all melted; then haue ready the white of eggs beaten & put them in; stir all together and run it gently through a Jealy bag, then set it ouer the fier again stirring it continualy one way, & so soon as you perseaue it Grow thik take it ofe imediatly, if you like it put in one Spoonfull of Orang flowr or amber water Stirring it round one way til it bee Cool then put it in the dish with Leaman peel boild & Cut Smale betwixt.

To make an Orange puding. Mrs Havington:0This attribution appears in the same hand in the left margin. Take the rhind of an Orang or too put uery thik boil them til they bee uery tender, and Sum of the like ones out, then dry them in a Cloth & beat them in a flan mas[her], with the yolkes of 8 eggs, a quarter of a pound of loaf Sugar, & a quarter of a pound of butter, beat all these about an hour til it bee like puding fluf then bake it in a quick ouen, with a leafe of [Puef] Past under & ouer it, as it lies in the dish; if you Cut the piel uery smale as it [s]aw before you beat it & so put it in, it wil bee much the better;

Folio page 187r, Scribe's page 403

To make Cherry wine Currant, apricot or plumb wine. La Turner:This attribution appears in the same hand in the margin. take your Cherrys as many as you please, slice off the stalks & put them into a high earthen pot, with your hand mash them all, then pour on them boiled water as much as you guess is one part of three let it stand til the next morning uncouered, then pour it into a thik Canvas strainer & put it betwix a Jely press or a Clean Chees press, til you have pressed out all the liquor, then sweeten it to your tast & to 6 Galons of liquor put in a pint of fresh rasberry juice, then run it through a double Tely bag (you must beat the yolk of an egg with three or Spoonfuls of milke, pour it into your Jealy bag & run it round with your hand to thicken it,) run it through til it bee uery Clear & so put it up in bottles, Currant wine whit or red is made the Same way, Omiting the juice of rasberys, & so is Apricock or plumb, if you would have your Cherry wine to keepe your mush break too handful of the stones & squees them in.

To make goosberry Wine. La Turner:This attribution appears in the same hand in the margin. Take 3 quarts of whit Cristal Goosberrys ripe, put them into you pot one by one, & Crack euery one as you put them in, then pour upon them a Galon of boiling water, let it stand uncouered all that day & all night, then pour them into a Canvas Strainer and hang them up to run pressing the bag gently with your hand for fear of the thik coming through, sweeten it to your tast, & run it through a Bealy bag uery Clear & so bottle it up, this is for the [pale], but for the [base] you must put the water Could to the Goosberrys, Couer it & Let it in the ouen after [brown] bread let it stand whil the ouen is warme then dooas before

To Make the Spanish Biskets; La:Fs:FunereThis attribution appears written in the same hand in the left margin. Break the whits of 4 eggs into a long bason and whisk it up it up til it bee all froth with a preese of a whisk then put in the 4 yolkes, and beat it uery well a Good while with a Spoon; then put to it halfe a pound of fine Sugar beaten and Searced, and beat your Eggs and Sugar together all moast an hour, then put in halfe a pound of fine flower well d[re]d, and when you haue beaten it about a quarter of an hour More, with a spoon Lay your biskets long ways upon Clean whit papers, and when they are Layd Strew a Great deal of fine Searced Sugar thik ouer them and Shake it off again, then bake them, in a baking pann if you haue one, if not, in a Gentle ouen, and take them off with a knife while they are warme.

To Stanch Bleeding; Mr. Ford.This attribution appears in the same hand in the left margin.This recipe is written in a different hand than the first recipe on the page. Take Ueruain & bruise it wel in a Masher or wooden platter &. put it up the nostrils & it wil immediatly Stanch the bleeding.

To Make balls. Mrs. Wells.This attribution appears in the same hand in the left margin.

take the flesh of Vieal, rabet, or Chiken & double the quantety of beef Suet; Shred it Smale & then beat it in a Masher, then Shred sum Sweet herbs Smale & Mingle with it, and a little Salt, [...] [...], These words were struck through emphatically, rendering them illegibile.then beat the yolk of an agg or More acording to your quantety of Meat & Mingle with it, and to boil, or fire them in a pan.

Folio page 189v, Scribe's page 408.

To picle Cowcumbers or any Saled. Mrs. PeckThis note appears in the same hand in the left margin. Steep them in a night in water & Salt them wipe them dry with a Soft Cloth & put them in a high pot or Glass; then make the picle as follows; to a Galon of beer [...]A stain appears here.ger put Salt So much as whit an egg wil Swim in it, a Smale handful of fenel 2 SMale handful of dill 3 nutmegs quartered, a quarter of an ounce of whole pepper, A little Mace & Cloues & a [prety] deal of Ginger Cut in peeses, boil the picl a quarter of an hour and then pour it hot upon your cowcumbers, Couer & tie them doun for ten days & bee Sure not to open them at all, then pour off your Liquor Clear, & boil it again &smp; pour it on again boiling hot, & tie them doun for ten days more in which time they wil be ready

To make marmalad of cherreys. La: Denbigh.This attribution appears in the same hand in the left margin. Pick your Cherreys from the Stemms & Stalkes, and weigh them, & Let them on the fier without any thing at all in them so let them boil in their own juice, til they the juice bee halfe Consumed, then put into them halfe their weight in Liqer & so boil them till they are CLear & wil Jealey;

To Make Marmalad of Quinces red. La: Denbigh.This attribution appears in the same hand in the left margin. Let your Quinces (in a Skillet of fair water) on about a good Ca[rge]quinces make 1: panThis insertion appears in the left margin.the fier & Let them bee scalded but not Soft, & while they are dooing take as Maney pound of fine Suget as you intend to haue of Quinces & to euery pound of Suger put three quarters they must beepear quinces.This insertion appears in the left margin.of a pint of Water Let it on the fier and Clear it with a good Maney whites of Eggs, about 1 Smaleones Make a quartof Juice.This insertion appears in the left margin.& So boil it to thinn Syrrop, then Let it bee while you pear & Co[...]e your Quinces in quarters, & weigh them as Maney pound of Quinces as you haue of Suger in your Syrop, put them into

Folio page 190r, Scribe's page 409. This recipe continued from 408, 189v.

your Syrop & Let them on the fier and let them boil uery Gently keeping them Couered til you perseaue they begin to turne towards red then haue readey, + 3 pound of Quinces a large pinte of raw juice of quince & put it in & boil it up as fast as you Can stirring it often & keeping it Couered. then put it up in pots or Glases for your Use.

To Make past Cakes of Apricoks. La: Denbigh.This attribution appears in the same hand in the left margin. Cut your Apricots in quarters after they are paired & put them into a high Stoun pot & tie them Close up & Let your put into a Scillet of water ouer the fier to infuse, let them Stand til they bee uery tender but not too much Mashed, then put them out [...] beThese words are deleted emphatically. & weigh them, & take to euery pound of of Apricock a pound of double refined Sugaer then put your pulpe in a bason &l let it boil upon the fier til it is prettey drie, then in another bason boil your Suger to a high Candey & then put in your pulpe & only let it Stand upon then fier til the Suger is well melted, So put it in Clear Cake Glases & Store them & when they are Candeyd ouer turne them out & drie them.

Lueabellas Balsam.La: Leuenthorp;This attribution appears in the same hand in the left margin. This recipe is written in a different hand compared with the other two recipes on this page. Take one pound and halfe of Sallet oyle, and beat it with one pint of Sack, half a pound of Venis turpentin, beat in Damarke Rose water, Stil pouring it out til the turpintine looke white. then melt four ounces of wax in a great earthen pann or pipkin, and add unto it the former ingredients, Stirring them all together until they boyle, then put into it halfe an ounce of red Sanders & let them boyle alltogether an hour, take it from the fier & keepe it in a Galley pott, [Scrape] Close Stoped.

410 To Make Makeroons; {Mrs Hawson} Take a quarter of a pound of amans blanch and 3 ounces of Sugar, Searced beat them together with a little of the white of an egg, & rose water til it be a little thicker than butter for friters, so drop it upon wafer & bake them To dry goosberries Exceeding Cleere {Mrs Harrison} Take your large such gooseberries; & fling them into the water, as you stone them, then haue ready a Siluer bason full of water. Lett itt boyle, then take itt of a lett it stand one Minnett; & then put in your Berries; and Couer them, Close, ffor allmost a quarter of an hour or till you see they will peele, & as you peele them, fling them into Cold water to harden them, & to Keepe theire Cullor, then to a pound of theise berries, take halfe a pound of the Best dubble refined Suger, finely Beat & * spounfulls of water. Lett your Suger & water boyle; then put in your Berries; & lett them boyle about a quarter of an hour; or till the bee Cleere; lett them boyle very fast; take them of & let them stand a a little while & take them out to draine, on a siue, them Make a uery thine Candy & lay your Berries in a Siluer bason; and pour your Candy hot ouer them & Sett them in a Stoue, but a little warme & ffor 2 days warme them euery day a just blod warme and Noe More; & then lay them on glasses to dry on in the Sune, or in a Stoue a little warme; The fleech of Apricoke 411 {Harrison} {This must be a Mistake in the writing there for doe as the white Quince page 414} Take the Best Dubble Refined Suger, and Beat itt very fine, then to a pound of that Suger take a pint of your juce of white Currancee; & halfe a pound of aprecokes after they bee stoned, pared & Cutt into thine Chips then put them into your juce & Suger; and sett them over a fire, & when the Suger is Melted, Boyle them up as fast as you Can; Scuming them Cleane; & when you see that itt will Gelly, bake it up into Your Glasses; haue Care that you breake not the aprecoke in the boyleing To Make a hasty puding {Lady Denbigh} have readey white bread grated, with a little flower mixed with it, then let your cream on the fier in a scillet, & when it boiled up Strewe in your bread Crumbs. Stir it all the while with a stik, & season it with half & suger to your past when you find it, verey thik have readey beaten the yolkes of four Eggs to 3 pints of Cream, & peel them in thir it til you see it new to oyle & then take it up, you must feel in a few plumbed currants before your eggs just. To Make raw Cream Thick {Lady Denbigh} Take your pans as maney as you would use, and make water seathing hot & put into them till the panns bee verey hot, then haue your milke as warme as you can from the Cow, pour away the water & pour in your milk as high as you can let it stand all night and skim it thik each day

Folio page 193v, scribe's page 416.

Mrs Phipps way of Jeley.

Denbigh.Attribution appears in left margin. recipe is also marked with a circle after the name "Denbigh" and a flourish beneath.Take a knukel of Veal & a pair of Calves feet lay them in water all night to Soak out the bloud wash them Clean & Let them on the fier in a great pipkin with 4 quarts of water, & when tis halfe boyld put in a pint of white wine, & let it boil S[cu]ming it Clean til tis a tender Jealey, then pour it through a Cullendar & let it Cool, take all the fat Clear off the top and bottum, & Let it on the fier & when tis melted put to it a little SaltIt appears the scribe originally wrote "Sack," but amended to read "Salt.", a pint of Sack, and Suger to your tast, [S]o give it one boyl, then take it off and Cool it a little, & then put in the whits of 6 Eggs beaten, to froth, Stiring it fast the while, last of all put in the juce of Leaman as much as wil make it Sharp, then let it on a hot fier and boyl it a pace til you See it Curdle, then run it quick through the bag, then run it through again puting in but a porenger ful at a time, So let it run gentley into the Glasses, hanging the bag near the fier to keep it warme; Whilst the Jealey is Making you Must dres the bag thus; put put in a Sprig of rosemarey at the bottum to keepe it hollow then add Spice, [L]asped Leaman peel, & amber, the Spice when dryed & beaten Mix thus, first take a little Cloves, put twice as Much mace, to it, then double that quantetey of Nutmeg, & then as much Cinnamon as all the rest; when the Spice is thus mixt use it according to your discretion, make you Sok just of the Same thiknes you would have your Jealey when finish'd.A flourish appears beneath the last word in the recipe, which may emphasize that the recipe is finished.

To Make a plumb Cake.

Denbigh.Attribution appears in left margin. Recipe also marked with a circle after teh name.Take 5 pound of lower wel dryed in an Ouen, put to it 6 pound of Currants picked & dryed; 4 nutmegs, as Much Cinnamon and Mace; halfe a pound of Sugar and a little Salt; Mingle all these wel together, then put in 18 eggs, beaten, but 7 of the whites, a pint & halfe of ale yest, a quart of boyled Cream, with too pound of butter Melted in the Cream; mingle it all together well with a ladle, Stiring it all one way, then Couer it with a Cloth & Let it before the fier to rise, then Stir it wel together, & put it in a Case of paper, & bake it about an hour when you draw it let it Stand til tis Could before you remooue it.A flourish appears beneath the last two words of the recipe, which may serve to indicate finality.

Folio Page 194r, Scribe Page 417

To make a Cream Tack Cream 417,

L. Denbigh. Take a quart of Cream, & put into it a nutmeg Cut in quarters, amp; boil it, when it is almost Could put into it 4 ounces of fine Suger, the yolks of 7 eggs, uerey well beaten; have readey a quarter of a pint of Tack, & too bare SSpoonfuls of 0 [uony] flower water, with 2 ounces more of Suger dissolved in it; then Cut a new french Manchet & lay it in your dish, & pour the Tack [omange] flowr water upon them, when they have soaked up all the liquor, then make the Cream & eggs, boiling hott, but with great Care stiring it all the while for fear of Curdleing, then run it through a seiue upon the [siffets] & let it stand til tis could.

Everything below this point is written in the same hand but with a different, thinner pen, or perhaps lighter ink

Syrop of Cloue Gilliflowers

Mrs Harrisson Clip your Gilliflowers, and take their weight and halfe of fine Suger beaten verey smale, stamp the flowers and put them into a verey Clean earthen pot laying your Suger in betwixt the flowers, tie it verey Cloas and set it in a Skillet of boiling water, let it boil apace till the Strength of the flowers are, out, and then strain it into a silver bason and set it over the fier to thiken but not boil

To drie Plumbs

Lady Lucey Bright Slit your plumbs and take out the Stone, and fill up the hollows with Sugar, and so lay them one by one into a Galley pot, but fi[...] strew sum Sugar in the bottom, and betwix every row of plumbs a little; then he a paper [boos] ouer them and [...] the pot into an oven. but not too hot let them stand in til they bee well soaked, and when they are Could lay them out upon glasses and to dry them. Under this recipe is a small flourish - two lines arcing under the word "them"

Folio page 194v, Scribe's page 418

To Make mead,

My Liter GranthamThis attribution appears in the top left margin and there is a line under the attribution. Take 12 Gallons of river or pond water, or rain, (Wine Meature) let it Stand a day or too to Clear, then pouer it off and boil it, put into it of mint, Balm, ;rosemarey, & bays, each a little Sprig; then [run] 10 Gallons of it into a Clean heb or Cool, then put into it 18 pound of the best honey halfe a nutmeg & as Much Cloves mace Cinaomon Ginger & leamon peel cruised, all, let it boil halfe an hour Leiminy it well befor you put in the Spice, when it is fit to Set a working; put into it a wheaton toast well spread with yest, & let it worke it as other drink it will just fill an anchor, bottle it at 3 weeks end and it may bee drank in a fortnight more.

To dry Plumbs; There is a change in ink.

L: Lucy Bright.This attribution appears in the middle left margin and there is a line under the attribution. Ston your Plumbs and fill euery one with Sugar, & lay them into a Galley pot and betwixt euerey row of Plumbs put a tay of Sugar, So doo til your pot is full then tie a leather or paper ouer it and Set it into an Ouen with whit bread, and when they are baked til they bee Clear Set them by to bee Could, and the[n] lay them out upon Glasses in a Stoue til they bee dry. There is a scratching of ink at the end of the last line to indicate the end of the recipe.

Folio number 195r, Scribe's page number 419

To make Leaman Brandey.There is a scratching of ink under tye "dey" of "Brandey" Li Laurance. The attribution appears in the top left margin of the page, and there is a scratching of ink under the attribution.

Take 12 large leamans and pare them uery thin, and put them into 3 pints of Brandey and let them Steep 48 hours, then take 3 pints of fair water and a pound of Double refined Sugar, Set it on the fier and when it boyles up take it off and let it Stand til tis allmoast Could, then pour your Brandey off your peels through a Jealey bag into your Syrop, then tun it all through your Jelley bagg too or 3 times til tis Verey Clear, and to bottle it. There is a scratching of ink at the end of the line indicating the end of the recipe.

To Make Syrop of Ground Juey. There is a scratching of ink under "Ivey" Dr Medford. The attribution appears in the left middle margin of the page, and there is a scratching of ink under the attribution.

In May Take the Juce of Ground Ivey, put it into an Earthen pot, Couer it & Set it Into a pot of hot water ouer the fier, Seep the water hot with a Constant fier but doo not let it boil, it must stand thus 24 hours, and there will bee a uerey Great Scum upon it when you Open it; take off that Scum, and Strain the Liquor, and to a pint [...] of Liquor put to pound of Sugar to boyle it up to a Syrop, put in a uerey [ltte] Saffron & Sinamon in a bag. There is a scratching of ink at the end of the line indicating the end of the recipe.

The Queen of Hungareys Water. There is a scratching of ink under "Water" La: Cranen. The attribution appears in the left bottom margin of the page, and there is a scratching of ink under the attribution.

Take the flowers only of Rosmarey put them into an Earthen pot & put to them of Much of the Best Brandey as will just Couer them, then tie down the pot Close & Set it 24 hours in the Chimney Corner where it may just keep warme, then Still it off in a warm or Limbeck put the Same water to more flowers as before & Sill it off again, & so Keep it. There is a scratching of ink at the end of the line indicating the end of the recipe.

Folio number 195v, Scribe's page number 420

To Make a Carrot Puding. There is a scratching of ink under "Puding" L: Lytton. The attribution appears in the top left margin and there is a scratching of ink under "Lytton"

Grate a too peney Loaf & a Great Carrot and mix them together well, then beat 6 eggs leauing out 3 whites, a pint of Cream and a Smale Glass of Sack, one Nutmeg & as Much Sugar as will Sweeten it to your tast, Stir all these Verey well together, and Melt halfe a pound of butter & Stir into it, then Set it into a Moderat Oven for 3 quarters of an hour, Strew Sum fine Sugar upon it before you Set it in, There is a scratching of ink at the bottom of the final line indicating the end of the recipe.

To Make Apricok Wine. There is a scratching of ink under "Wine" L: Lucey Bright. The attribution appears in the middle left margin and there is a scratching of ink under "Bright"

To 3 quarts of Water put 3 pound of Sugar let it boyle, & Scim it Well, then put into it 6 pound of Apricoks pared and Stoned, & let let them boyl til they bee tender, then take them up & when the Liquor is Could bottle it. if you please you May let the Liquor have one Wal[rn]e with a Sprig of flowered Clarey when the Apricots [are] taken Out. There is a scratching of ink at the bottom of the final line indicating the end of the recipe.

To Make a Grat Cheese There is a scratching of ink under "Cheese" L: Goodrick. The attribution appears in the bottom left margin and there is a scratching of ink under "Goodrick"

Take 12 Gallons of New Milk, Set it together as it Comes from the Cow, when it is Come break it as Smale as possibley you Can, put it in a Chees fat and press it well for halfe an hour, then take it out and with your hands break it as Smale as is possible, & take Care you leaue no slip Curds, then Veb well into it 3 pound of fresh butter out of the Churn with a Candfull of Salt, when they are uerey well rubd in put your Chees into the press again turnng it twice aday til it bee well pressed it must not bee eaten til tis 2 years ould. There is a scratching of ink at the bottom of the final line indicating the end of the recipe.

Folio number is 196r, scribe's page number is 421

To boyl plate white. There is a scratching of ink under "white" La:Denbigh This attribution appears in the top left margin and there is a scratching of ink under the "gh"

Put your plate into a Charcoal fier til it is red hot then take Argall and Salt and a little Allum and boyl it in a Good time, & if it is not white enough the first time heat it hot & boyl it again; you Must have a Cave of Melting the Sander and bee Sure to boyl it in water enough to couer it. Ther is a scratching of ink partially under the final line indicating the end of the recipe.

To Pickel Leaman Peel. There is a scratching of ink under "peel" L:Denbigh This attribution appears in the top left margin and there is a scratching of ink under the "gh"

Cut 6 fair Leamans in halfes & take out the Meat, [S]oak them an houer, then Cut them round uerey thin, & boil them in 4 Severall waters, til they bee tender. put them in a Coarce Cloth & set them by til they bee Could; in the Mean time prepare a thin Syrop with halfe a pint of Whitwine Vinegar, & hafle a pound of loaf Sugar boyld together a quarter of an hour, & when tis Could, put in your Leaman peels; they wil bee readey in 4 dayes; the thikest rhinds are best. Ther is a scratching of ink partially under the final line indicating the end of the recipe.

Sinamon Water. There is a scratching of ink under "water" Mrs Hou[l]t. This attribution appears in the top left margin and there is a scratching of ink under the "gh"

Take 3 quarts of whit wine and one of brandey, a pint of Damark rose water, a handful of Salt and if you [...]please Sum rosemarey & Cowslip flowers, put all these into your still bottum, Then put to them a quarter of a pound of Sinnamon grosley beaten then Set on the Still head & lite it, let it Stand the ayr of the fier 24 hour, then divide it & distil it at twice with a uerey Slow fier, you Must take aboue 3 quarts of water, then Mix the water all together, & put into it a quarter

Folioi number is 196v,Scribe's number is 422

This is a continuation of a recipe from the previous page. of a pound more of Cinnamon beaten as before, infare it 24 hours, & distil it again at twice as before, if it bee distiled with Care there wil bee 3 quarts of Good water.

Sweet Water

Mrs Hornison; This attribution appears in the left middle margin, more toward the top, and there is a scratching of ink under "Hornison" Take 3 peckes of Damask Roses picked; of p[intes] one peck; Cloue Gilliflowers halfe a [...] peck; Sweet Baszil, & Sweet Marjoram, of each a handful; lauender too handfulls; Wallnut leaues, Coastmary, Southernwood, Leaman thime, of each 1 handful; Balm 2 handfulls; Bay leaues & tops of rosemary of each halfe a handfull; of Leaman peel & Orange peel a quarter of a pound; of Cloues 3 ounces; Cinamon 3 ounces; Benjamin 2 Ounces; Storax 1 Ounce; pick your herbs and flowers; & put them into an earthen pot, bruis your Spices and Grains & put them in, thenThere is a mark of ink through the "then" put to them all too quarts of Whit Wine and halfe a pint of Wine Vineger; tie them down Close for ten days, & Stir the pot well twice a day, then Still it off as you doo roses, and put it all together, with 20 Graine of Amber Greec and 20 Graine of Musk, and 10 Graine of Ciner, tied up in 20 Severall forcells; Seal up your Bottle & open it not till too years or More; the longer you keep it the better, for it feeds it Selfe up the Sweets There is a scratching of ink below the last word indicating the end of the recipe.

Folio number 197r, Scribe's page number 423

My Ladey Allens Water. There is a line of ink under "Water"

Mrs Hornisson. This attribution appearsin the top left margin of the page, and there is a line of ink under "Hornisson" Take, of Sage, Sallandin, rosemarey, Vew, Wormwood, Rosasolis, Mugwort, Pimfernell, dragons Seabius, Egirmoney, Balm, Scordium, Cardus Beniditie, Bettoney, Centerey, Marigold flowers and leaues; of each of these a Good handfull; of Burrage, Buglos, Burnet, Angelica, flewellen and Wood Sorrell, of each Likewise a Good handfull, then take the roots of tormentil Elecompane, Teduary, Genhan, of each of these roots halfe an ounce; Wash all your herbs, & Shake them in a Cloth till they bee dry, then Shred all your herbs, & Scrape & Slice your roots, Mix all together with these flowers and Seeds folowing, Marigold flowers, Cowslip flowers, parsey flowers, buglos, and burrage flowers, Clarey flowers, Cloue Gille flowers, & red rose buds of each halfe a pound or as Maney as you Can get if not the Whol Quaubeley, Coraway Seeds, Sweet fennell Seeds, Coriauder, & Cordimuine, of each halfe an Ounce; bruise your Seeds and put all these things into an Earthen pott with 2 Gallons of the best Leak, Couer it Cloase & let it Steep 2 days, & 2 nights; Stir them with your hand once a day uerey well from the bottum, then draw it off in an Ordinarey Still with a soft fier, Steep the Stronger and Smater apart as you please. There is a scratching of ink at the end of the line indicating the end of the recipe.

Folio number is 197v, Scribe's page number 424

A Seed Cake: There is a line of ink under "Cake"

Mrs Palmer This attribution appears in the top left margin of the page, and there is a link of ink under "Palmer" Take 2 quarts of fine flower, and a pound of the best butter, rub them well together, then, take 6 yolks of Eggs, & 2 white, 6 Spoonfulls of yest, 6 spoonfulls of Cream, and Spoonfulls of rose or Orrange flower water, worke it all wellThere is a small line of ink above "all well." together & Set it before the fier to rise halfe an houre, then worke halfe a pound of Coraway Comfits amongst it, butter your pann or paper uerey Well, and So Set it into the Ouen, & let it Stand an hour, you May Ice it or not as you will There is a scratching of ink under the last words of the final line indicating the end of the recipe.

To Make Orrange Cream. There is a scratching of ink under "Cream"

Mrs Hopkins; This attribution appears in the middle left margin of the page, and there is a scratching of ink under "Hopkins" Take the juce of Six large Orranges the yolks of 10 Eggs well beaten, and Mixt with the juice, Sweeten it well with fine Sugar, and put in[...] too or 3 Spoonfulls of Orrange flower water, run it through a Sive, & Set it on a Soft fier till it bee thik, then put in a bit of Sweet butter as big as a Wallnut, when til well Melted in, Stir it till it bee Could, & then have readey Sum Cream boiled & Sweetend & Could again, and put in as Much of it as you please; There is a scratching of ink after the final word indicating the end of the recipe.

Folio page is 198r, Scribe's page number is 427.

==To make a baked oatmeal puding.== There is a scratching of ink after and below "puding"

L.E:ffanshawe This attribution appears in the top left hand margin of the page. Set a pint of Cream on the fier & when it boiles Stir in as Much oatmeal beat to [...] flower as will Make it as thick as an hastey oatmeal puding, let it boil a little, then take it off the fier, & Stir into it halfe a pound of butter, and Season it as you thinke fit with Salt Sugar Cloves Mace and Cinnamon; & when tis Could put the yolkes of 8 eggs and the whites of too well beaten into it, then butter the dish & bake it in a prettey quk ouen; halfe an hour will bake it There is a scratching of ink under the end of the last line indicating the end of the recipe

To Collas beef. There is a scratching of ink under "beef"

Mrs Chipp: This attribution appears in the middle left margin and there is a line of ink under "Chipp" Take a flanke of Beef and Make a brine for it of bay Salt and pump water Strong enough to bear an egg, then put in your beef and four pound of Beef Siet, let them ly in 5 or 6 dayes; then take it out and put off the Skinn and Split the beef in the Middle & twill bee of a good Thiknes, take too handfulls of Sage washt and Chope Smale, and 1 ounce of pepper, 2 ounces of Cloues, 2 of Mace, & 6: or 8: Nutmegs beat the Spices uerey Smale and Mix them with your Sage & too handfulls of White Salt, then Strew your Spice all ouer the beef and rail in up in Collars, tie them up had with palthred, and put

Folio number 198v, Scribe's page number is 428

it in a pot & lay the hiet upon them & pair in a quat of Vheaith wine and a quart of Water or better, tie up the pot Verey Cloas, &amps; Set it into your ouen with havehand brad, when you draw your bread take out the pott and hirne your Collars in it and tie up the pot again and Set it into the ouen and let it stand all night, next Morning take it out of the pot and let it hangThere is a scratching of ink above the "g" of "hang." up to drop till it bee dry then let it hang or stand on a Shelfe, if you like it you May put in all Sorte of Sweet herbs or bay leaues, it will keep too Monthes. There is a scratching of ink after "monthes" indicating the end of the recipe.

==A Drinke Good to bee taken to Make Good Labour.== There is a line of ink under "Labour." An Ounce of Chocolet to a quarter of a pint of Water

L: Northamton. This attribution appears in the middle left margin of the page and there is a link of ink under "Northamton." Take halfe a pound of figgs Sliced, a quarter of a pound of reasons of the samn? Stoned, four Ounces of liquorish Seraped, and Sliced, a Spoonfull of Annireeds bruised, boil al these in too quarts of Spring water till one pint is warted, then Strain it out and drinke a quarter of a pint in the morning and as Much when you goe to bed for Six weeks before you are brought to bed. There is a scratching of ink under "bed" indicating the end of the recipe.

Folio number 199r, Scribe's number 429

Transcribe the title of the first recipe here There is a line of ink at the end of "Hamme"

La: Goodnik. This attribution appears in the top left margin and there is a scratching of ink below it. Let your leggs of Poark bee Cut like gammone and when they are readey to Salt have bay Salt Made Very hott before the fier or in an Ouen lay your Gammons upon a Sheluing dresser and So Couer them thik all Ouer and Under with the hot Salt take Care they doo not touch one another, euerey day they Must bee remooued into a dry Place, and what Salt you put to them to Supply that which is Melted Must bee Made hot, about ten days will bee enough to let them ly and then they Must bee hanged up in a Chimney where there is a Constant Moderat Wood fier.

To Make baccondecooks. There is a line of ink at the end of the title.

Mrs Windsor. The attribution appears in the mille left margin of the page and there is a scratching of ink under "Windsor." Make a uerey thik batter with a pound of flower, 4 eggs whit and all, a Spoonfull of Ale yest, a little Salt, mix it with Warme milk, and So beat it up & batter, Set it before the fier to mixe too hours before you fry them. There is a scratching of ink after "them" indicating the end of the recipe.

To Make the fruit whipt Cream. There is a scratching of ink under "Cream."

Take halfe a pint of Juice of aney fruit, drawn with water, or alone Such as will bee Clear, put to it halfe a pound of fine Sugar beaten & Seared, the Whits of too Eggs whipt up, beat it with a Spoon till it will ly upon a plate. There is a scratching of ink after "plate" indicating the end of the recipe.