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Wellcome Collection: Fanshawe, Lady Ann (1625-1680) (MS7113)

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274 then season it with Cloves, Mace, Nutmeg, Peppar beaten small a little more salt. bind it ip as You doe Branne, putt it in a Pott fit for it and putt in the Wine and Vinegar that it lay in, with halfe a pint of Water. Cover it ip close &l; let it stand 8, or 9 houres in the Oven: then take it out of the Oven, let it stand while it is very cold, then serve it up with Mustard & Sugar. In Sommer You must season it with all manner of sweet hearbes. With time, Sweet Marjoram, Winter Savery, Spinage, Parsly Rosemary minct all together & rowld up in the meat, in stead of Spice & pickell to keepe it made with Wine and Vinegar and Water and Salt Sweet Hearbes a little whole Peppar 3 or 4 Bay Leaves, Rosemary, boyle all this together onehour or more. You may keepe it as You please.

To hash a Shoulder of Mutton Lady Butler. Every line of this recipe, including the title and the attribution, is crossed out neatly Take a Shoulder of Mutton halfe roasted first sliced into smallpeeces, then take 1/2 a pinte of Clarett and 3 Spoonfulls of whiteWine Vinegar, 2 Anchoves, a Lemmon, a Quarter of a pint ofCapers, 2 Onjons, 1 Nutmeg, a Quarter of a pound of Butter. Stewall these together, with a Bundle of sweet herbes, & when You seeit fitt to be disht up, shake it up with the Yolkes of 3 Eggs &c. An Excellent Receipt to make a Cake X La: Butler. A Fan The hand in this recipe seems to be a bit more shaky than it was earlier. It may not be a change of hand, but it seems shaky. There is also a large "X" over this recipe, crossing it out Take 3 quarts pints of Flower, two pound of Currants, a two ink blots near the word "quarter"--one above and one below the linequarter of a pint of Yest, 10 Egs putt out 6 of theThis is written as the "Ye" abbreviation whites, above a pint of Creame but warme, 2 Ounces of Loafe Sugar, above 1/2 a pound of Butter which must be rubd into the Flower first so fine as it cannot be distinguisht from the Flower, The Currants must be pickt & rubd very dry & mingled with the Flower also a little Mace, Cinnament, and Nutmeg. Then the Creame Eggs and Yest , when it is bakt Candy it. the Oven need not be so hott as for Manchet. A good

275 A very good way to make Jelly

X La: Butler. A Fan

Take a Knuckell of Veale and a paire of Calves Feet, Flay the Skinne of the Calves Feet then breake them all to peeces with the Veale wash them very well in warm water then take all the fatt & Marrow from them if You can: let them ly all night in water then wash it well, and sett it a boyling in 6 or 7 quarts of Water in a Pott or Pipkin so that it may be coured close scumme it very well then putt in 20 Ounces of Hartshorne & let it boyle 3 or 4 houres very softly as halfe a poud of Hearts Horn may be, in that space it will jelly, You may try a little of it in a spoone then take it of the Fire and straine it and scumm of the Fatt; then let it stand till it is cold, then if You see there is more fatt of it warme it a little, & scumm it with a Feather; then putt it in a Pipkin if there be 3 quarts put in a pound & halfe of double refined Sugar 3 Nutmegs sliced, a race of Ginger, a good spoonfull of Cinnament. Wa ter, a good Spoonfull of Coriander seeds bruised, the pults of 6 Lemmons, 2 graines of Amber Greece, sett all this upon a cleare fire, & let it boyle with 1/2 a pint of Rhenish Winesome blotches through "Rhenish Wine" here a quarter of an houre; then take the whites of 10 Eggs; beat them very well, & putt them in with a Sprigg of Rosemary, then runne it by the Fire side through a Cot ton Bagge, putt it in Galley Potts or Glasses, See Your Bagg be very white

To make Nectarella X La: Butler. A Fan

Take of the best Mallys Raisins & picke the Stalkes from them very cleane, but they must neither be washd or rubd, put your Raisins in a deepe Vessell that hath a Fossett in the Bottome, & to every pound of Raisins You may putt 3 pints of Spring Water, putting in at the same time of the Leaves & Flowers of Egrimony more or lesse according as You will have it taste of it. the like You may doe to any other hearbs You have an affection to twice a day or oftener You must stirr Your Rai sins gently with some slicke made flatt for the purpose and so con

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276

tinue daily stirring them till You perceive Your Raisins are fully broke, then drane of Your liquour from the Raisins into a Vessell, presently botling it, but fill not Your Bottles topp full, & be carefull Your forkes be good, and close stopt, and strongly tied downe, Leaste it runne, or loose its Spiritts, in the heat of the Summer, It will be ripe in a fortnight but not so soone in cold Weather. After you have bottled Your first Liquour You may putt in more Spring Water to Your Raisens though not so much as formerly, & let it stand for 3 or 4 daies & the liquour will be as good as the former if it be ordred as aforesaid. This drinke is made but only in the Summertime.

To make Rice Pan CakesX o Lady Butler A Fan Take halfe a pound of Rice cleane picked & washed, then boyle it in faire water untill it be a Jelly, when it is cold then take a pinte of Creame, 0 Eggs the threds & Skinns being cleane taken away, and beate them with Your Creama, & when they are well beaten mingle them with youre. Rice, put in some Salt and Nutmeg if you please. Then stirre in 1/2 a pound ofc fresh Butter, melt it, and as much fine Flower as will make it thicke enough to fry. Then beat all these together very well, & fry them with as little fresh Butter as You can possibly. To make Taffaty Tarts.X Lady Butler A Fan

Boyle Your Water and let it be cold, then take a quart of very fine Flower, 4 Yolkes of Eggs the Skinns being cleane taken away, and halfe a quarter of a pound of Butter melted, & a little Salt, then make it into a reasonable stiffe part. This quantity of Past will make 10 Tarts. One pound of Sugar divided into 10 parts will be enough for them. Take your Pippins sliced very thinne, & lay them even in Your Tarts peece by peece, then bake them in a temperate Oven which You must try by throwing of Flower into the Oven, if the flower doe sparkle it is too hott, but if it only browne then sett in Your Tarts, which 277

must stay so long in the Oven untill they have done boiling then drawe them and ice them, & sett them into the Oven a little to dry Be sure in the baking You sett not up the Oven lidd

To Boile a Rumpe of Beefe

La: Butler. A Fan These attributions appear in the left hand margin. The "A ffan" attribution is in a different hand. Take a Rumpe of Beefe 3 dayes powderd, boile it untill it be halfe enough in Water, then take it out of that Pott, & putt it into a lesse with halfe the Liquour, & halfe white Wine, putt into it Carretts, Turnops, Colliflowers, Greene Onyons, sweet Hearbes, Lettice, Spinage & Sorrell, boyle all these together till they be enough, then take up the Beefe, powre the Liquour through a Cullinder that You may take up the Hearbes and Chop them small, then cutt & mingle with them pic: kled Coucumbers, Broome Budds, Capers, then mingle all these with the Liquour it was boyled in, If it be not sharpe enough putt to it leaman [Vinegar] and a good piece of Butter, & so lay Your Beefe in a dish with slicd french Bread, & so powre the Sawce upon it & send it up. To make a Fresh Cheese and Creame La: Butler. X A Fan

Take 1 gallon or 2 of milke from the Cowe, and beate 3 Eggs, & when Your Eggs are well beaten, put them into your Milke & a Blade or 2 of Mace, and make them boyle, then putt to it a quart of Creame, & putt them together, & putt them into a broad panne, and let them stand 24 houres till it be clouted Creame, then take 5 quarts of new milke and sett it on the Fire untill it seethe, then take it of & putt to it a pinte of Creame, then coole it untill it be blood warme, then putt to it as much runnett as You thinke will turne it then takesome ink spotting over the word "take" here the Curds & lay them in a Cloth. Lay the Cloth in a Cullender, & when the whey is cleane from them temper them with Almond Milke, that is only dramme out with Orange Flower or Rosewater, putt into it a Spoonfull of Cinnament water and as much Sugar as is to your li: king, season your Cheese with this Almond milke, then make it round with a panne or Porringer, then serve it in with raw Creame at the bottome, and cover it with clouted Creame over

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278 To make Cheese Curd Creame A Fan {+}Take the Cheese Curds being runne with Creame & Milke take the whey cleane from the Curb, then rubb it through a Cullender Season it with Sugar, You must rubb it through into thick ran Creame, first season it with Sugar & Amber. {+} Take a pottle of Creame, sett it to boyle, & when it beginns to La: Butler: A Fan boyle putt to it as much Sacke as will turne it like a possett. then putt it into a Tinne strainer till the whey be runne from it Then rubb the Curd through the Strainer into a dish and season it with Amber and Sugar. To make Cooling Creame {-} La: Butler: A FFan

{X}Take Coolings, and coddle them very soft, then take very thicke Creame, but first beate your Coolings very soft with a spoofull of Creame, putt as much of the Coolings very soft with a spoonfull of Creame, putt as muc hof the Coolings to it as you thinke will make it thicke, if your Apples be sharpe putt some Sugar to them before you putt them to your Creame, or else it will Curdle, if not putt in your Sugar after.

{+}To make Cooling Creame {-}La: Butler: A Fan This attribution, appears in the left hand margin "A FFan" appears in a different hand than the body of the recipe.

Take 2 gallons of new Milke and a quart of sweet Creame & make it scalding hott, and putt it into 3 milke panns, & hauing stood 6 houres then skimme of the top of 2 panns, & 1/2 the third, & putt it into a dish and beat it with Sugar, untill the knotts Clods be broken. If You like the taste putt it into the Dish you intend to sence it up in, & take the topp of the reserved pann thicke Scumme & lay it upon it.

{+}To bake a Hare La: Butler: A FFan Hares and Flea thim them wash thim them and parboyle thim them then

279. {+} To Bake a Hare picke the Flesh from the Bones, mince it small and beat it in a stone Morter, season it with all sorts of Juices & some Salt, beat it fine with the Liuer and eight yolkes of Eggs, so lay one quarter of the Meat into the Pye: then putt in some Lard. this doe at 3 times. your Lard must be as bigg as Your little Finger and 3 times as long, & your last laying putt in some thinne Slices of Lard on the topp Butter, and close it up, being bakt liquour it with Butter. You may doe it thus without eggs. and Lay Bay Leaves at the bottom

"> {+}To make a Sacke Posett La: Cotterell A Fan Take to 2 quarts of Creame 10 Eggs and make the Creame boyle, take all the yolkes of the Eggs well beaten and putt them into your Creame being of the Fire, when it hath cooled a little then sett it on the Fire againe, stirring it continually, Let it be scalding hott but not boyle, then sweeten it to your taste and let a Nutmeg boyle in it then take a pint of Sacke and halfe a pinte of Ale, couer it and let it stand on the Fire till it be thorough hott, then sweeten it and take the whites of Your Eggs well beaten with a little Sugar, then powre in Your Eggs and Creame both together into the drinke, stirring the drinke all the while, then couer it close & lett it stand halfe an houre at the least on a soft Fire.XTo Bake Venaison or Beefe in potts to keep good all the year >St. H. Fans:Lady A Fan Take a haunch of Venaison & cutt of the pestle, it being the sineuy part of the legge. leaving a large fillett as you doe of Veale, takeing the bone cut of the Flesh as whole as you can, then take Pepper, Salt, Mace, Nutmegs, Cloves, mixe your seasoning all together stopping Your Venaison therewith as you would Beefe with Parsley, then rowle it up close together, & putt the fatt side of your Venaison downewards into the potte couering it all over with 2 pounds of fresh Butter, then couer it with a platter

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280 platter, and stoppe it up close with your paste, then putt it into the Oven, it being as hotte as for Venaison letting it stand in ye Oven an hower longer than you would a pasty of Venaison, Then drane it out and open the potte & lay a Trencher on ye toppe of the meate as it swimmeth sinking it downe with a weight, till the Butter cover the Trencher, so let it stand till it be cold, then lay on your platter againe, and keepe it so.

To make Mince Pyes of Neats tongues.

Take 2 Neats tongues and a halfe, boyle them & when they be cold paire and mince them very small, take 4 pound of Beefes Suit, and mince it very small by its Selfe, putt in Nutmegs 2 ounces, Currans a pound, Raisins of ye Sunne stoned and shred & a little Sugar, a little Rosewater and Verdijuice, & an apple or 2 minced very small, put in a few Anny seeds, & a little Orange peele and if you will Salte.

To make a Neats Tongue Pye cutt in Slices

Take the Neatstongue being roasted and pared, & cutt it into thinne slices and steepe it all night in Verdijuice, and season it with a little Nutmegs, Cloves, Mace & Cinnamon, then lay it in the Pye with a great deale of Butter, & when it is almost enough, take it out of the oven and cutt it, if you have made no Vent, and putt in some Clarett wine & sugar so much as you shall thinke fitt, then sett it into the Oven againe & let it stand till it be enough then serve it up with a little scraped Sugar.

To bake a Chine of Beefe.

Take a Chine of Beefe the [] end of it unsalted, & beat it very well with a rowling pinne, but first sprinkle it well with wine Vinegar, & let it lye so one hours or two or more, after joynt it in every joynt & season it as you doe a red Deare, & lett it lye in ye seasoning

{x fr. Th: Tansh: Lady. A flan}

{My Lady Fanshaw []}

281 12 hourse, & make a deepe Square Pye of course paste, & lay in your the Meate with good Store of Butter, & strane []a little more of the seasoning under and over it, & let it bake 6 or 7 houres, then serve it hott or cold as you like, if you serve it hott a little thinne Galendine of Clarett wine, Bread Crumms, Ginger, Cinnamon & a little Sugar, stirre them well together untill the Sugar be melted, open the Pye, pourre on a good deale or most part of the Butter, & putt a little of thas Butter unto the Galendine, then poure your Galendine upon ye meate and so serve it.

To boile Mutton Neck or Brest.

Strong Broth, Mace, and grofse pepper, Spinage, Lettice & Parsly, whole toppes of thyme, & a little onyon minced, boild Asperagus, when it is boild minced Lemons, thicke it with sweet Butter, serve it with Sops, putt in juice of Sorrell, cast Goose berries & Lemonds on it, & so for ye Chickens.

To fry a Loine of Veale.

Cutt it in thinne Slices & beat it with the back of a Cleaver, fry it on a panne untill it be somewhat browne in Butter, then putt away the Butter you fry it with all, putt the meate into the panne againe, putt to it Strong Broth, Onyons, Capers, Toppe of Thyme minced small, Sorrell a little cutt, Anchoves a little Cutt, Peppar & Nutmegs, Salt, hold it over the Fire, & stirre all the things together, then putt in Vinegar, minced Lemond, serve it away upon Sopps.

To boile a Carpe.

Cleane scale him, wash Him and dry him, drane Him & save ye blood wash it cleane out with Clarett wine, cutt it into two, putt Him into a Pipkin with ye foresaid Blood, Clarett wine and Vinegar, large mace, gross Peppar and Salt, a Bundle of sweet Hearbes, a little onyon minced, a bitt of sweet Butter, no more then will cover it, a little minced Lemmon, garnish the Dish & serve it with Sippetts in ye same liquour: ad halfe a pinut of Veal broth.

To Fricasse a Calves Head

Take a Calves Head halfe boyled in water and Salt, then take it out and

{My Mother}

{My Mother A flan}

{fr. Edw: Stowell a flan}

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Folio page 130v, Scribe's page 282.

& bone it, & cutt it in thinne Slices, & putt it into a frying pan with the Braines & Eyes, and fry it with fresh Butter. When it is fryed enough take out the Butter, & putt in ? of a pint of Creame, mingle with 3 Spoonfull of Verges, & 3 Spoonfull of Clarrett Wine, [& ?][...] [...]The missing lines have been scribbled out. so shake it well & serue it up with Sippetts.

There are random markings on the left hand side of this recipe.{+} To Fricasse a Chicken.Madam Cardonell A Ffan"A Ffan" of the attribution, which appears in the left hand margin beside the title of the recipe, is written in a different hand than the body of the recipe and is written in lighter ink or in pencil. Gaps in this recipe are due to lines or sections of lines being scribbled out.Take 6 Chickens that be fatt & young, flay them & cutt them in pieces as bigg as Wallnutts with Liuer Gizard & Head, wash them and putt them in a frying panne, couer them with water, & when they be parboyled putt in a quarter of a pound of Fresh Butter & turne them often in the panne, & fry them till they be almost enough have ready [...] 2 Spoonfull of Verges [...]two Onjons whole, a little leaues of Time, & Marjoram[...]3 yolks of eggs"3 yolks of eggs" is in different hand than the body of the recipe. [...] Beat your Eggs very well, & powre all this into the Panne, & shake them well together, but not ouer the Fire for fear they curdle. If You fry them right there will be no liquour left before you put in the Egs, but very moist which they must be. If You will You may fry Oysters with your Chickens. > {+} To Fry Hartichocks.St. Don Stowell A FfanThe attribution, written in the left hand margin beside the recipe's title, is written in two different hands, both different than the body of the recipe. "A Ffan" is written in the third hand. Take 4 Hartychockes cutt of all the Leaues then cutt the bottoms in little pieces as bigg as a great wallnutt, putt them into a frying pann with some fresh Butter & fry them till they be enough the which You shall knowe by their being soft, then fry some parsly with them that they may only be crispe to serue them in with the Parsley upon them.

X To Fricasse Pigeons Mrs. Cardonell. A Ffan The attribution, written in the left hand margin beside the recipe's title, is written in two different hands, both different than the body of the recipe. "A Ffan" is written in the third hand. Take 8 Pigeons scald them cutt them in little pieces no bigger then a Wallnutt with Liuer Gizards & Head, so fry them according to the foregoing Receipt for Chickens. Thus you may fry Lamb or young Rab: betts.

131r: ADDED UNDER ELIZ ABOVE James Bigley: Folio number 131, Scribe's Page 283.

Mrs. Cardonnells Receipt to sowce Pigge or Turkie. There are four flourishes alongside the left margin in no particular order. They appear at first glance like the apothecary symbol for "ounce" but it's more likely that the hand of this page was simply trying out the ink pen in the margin.

{+}

oTake a fatt Pigg of a Month old scale it, & gutt it, then cutt of the Head close by the Eares & the feete, cutt it in the middle & bone it, then lay one side upon another & Sprinkle a little Mace & Salt betwixt, then rowle it up as you doe branne & bind it with filletting or sowce it in a cloth. To two Piggs you must putt 3 pintes of white wine & a gallon pinte of Water, putt in a handfull of Salt, a pennyworth of Mace, a pennyworth of Clover & a whole nutmegg, boile it till you putt a knife through it, then take it of & let it stand a night or a day in sowce, and so eate it with Vinegar;

For the Turkie you must only cutt of the Leggs & the Pinions, & take out the Brest bone, If your turkie be not fatt you may if you will lard it.

To Sowce Eeles {+} Jene Dickinson.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 Jene Dickinson.

Take the biggest Eeles you can gett, rubb them very well in Salt, then wash them very cleane, severall Times, till the slime be quite gone, cutt of their Heads & slitt them, take out the String in the back & their gutts, and scrape them very cleane within, cutt of their tailes, then lay Lemmon, Mace & Salt in them all along as much as you thinke fitt, & rowle them up like a Collar of Branne, & bind them with filletting, To 6 Eeles take a pint of white wine, a pint of water, & a quart of Vinegar, Bay Salt, a Handfull of Rosemary, Time and Marjoram, Bay Leaves, Pennyryall, Winter Savory of all a great Handfull, boyle all these with the Eeles, till you can thrust a straw through them, then take them up and putt them in a stone pott. After 2 daies sowcing they will be fitt to eate. If they be right done the Sowce drinke will be a hard jelley.

To make a Cold Hash A FFan X This recipe has an attribution in the left margin that is written in a different hand than the recipe.

Take a cold Capon, slice it in little thinne slices as bigg as a Beane, then take 2 Lemmons, rinds and all, & shred them very small, 1/4 of a pinte of Capers shred 1/4 of a pint of Broome Budds, 3 Anchoves shredd very

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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. {+} 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. {+} 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. {+} 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. {+} 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. {+} 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

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Folio Number 132v, Scribe's Page 286.

To make Sugar Cakes. A Ffan {+} There is an attribution in the left margin for A Ffan and it is written in a different hand than the one used in the recipe.

Take 2 pound of Butter, one pound of fine Sugar, the yolkes nine Egs, a full Spoonfull of Mace beat & searsed, as much Flower as this will well wett making them so stiffe as you may rowle it out, then with the Cup of a glajse of what[T]ire you please cutt them into round Cakes & pricke them and bake them.

A Sillabub. Lady Grey. A Ffan There is an attribution in the left margin for Lady Grey that is written in the same hand as the recipe. There's an additional attribution for A Ffan, written in a different hand and it may have been added later on. The body of the recipe is struck out with a large X.

Take a quart of white wine, Mi[l]ke as much Curd as the Wine will make, taking it still of as it riseth, then take some of the Curds & lay all on a rowe in the Bottome of the pott, then strew some Sugar finely beaten, then upon every spoonfull of Curd putt a Spoonfull of Creame. Doe thus in order till you have laid in all your Curd, then with a Spoone beat it till it be well mingled, putt a little Sprig of Rosemary into the middle of it, & let it stand without stirring 4 or 6 houres before you use it.

To make a Banbury Cake. The title is struck through with a single line. A Ffan There is an attribution in the left margin for A Ffan and it is written in a different hand than the one used in the recipe. The body of the recipe is struck out with a large X.

Take a peck of fine Flower, 2 Ounces of Mace, 2 Ounces of Cinnamon and 2 ounces of Nutmegs, [J]It looks like the hand started writing a different word, then crossed out the first character and continued. 2 pound of Butter, 10 Egs, putt out 4 of the whites, a pint of [...] Ale Yest, beat your Egs verry well & straine them & your Yest with a little warme water into your Flower, & stirr them together, then putt in your Butter Cold into little Bits, Your"Your" is written in lighter ink. water you knead with must be scal= ding hott, make it good past, then lay it to warme & rise in a Cloth about a Quarter of an houre, then putt in ten pound of Curronts rubd very dry, strew in as much Sugar finely beaten as you thinke fitt, Breake the Past into little pieces into a Kinnell, or Bowle, & lay a lay of Past broken in pieces & a lay of Currants till all This recipe ends in mid-sentence and continues on Folio Number 133r, Scribe's Page 287.

133r: James Bigley: Folio Number 133r, Scribe's Page 287.

This recipe begins in midsentence and continues from the previous page, 132v, Scribe's Page 286. The body of the recipe is struck out with a large X.

all your Currants be in, mingle the Past & the Currants very well but take heed of breaking the Currants. You must take a piece of paste after it hath risen before you putt in your Currants, to cover the Topp and the Bottome very thinne, & wett them with Rosewater & close them at the Side, at the bottome, or at the Middle which you like best, pricke the Top and the Sides with a small long pinne, when your Cake is ready to goe into the Oven cutt it round about an Inch deepe, If your Cake be of a peck of Flower it must stand in the oven 2 houres. The Oven must be as hott as for Manchett. If you will You may putt in 3 graines of Muske, & 3 of Amber Gris.

To make a Gooseberry Foole A Ffan: There is an attribution in the left margin for A Ffan and it is written in a different hand than the one used in the recipe.

{+}oTake a quart of Gooseberries, a quarter of a pint of white Wine, & stew them on the fire untill the Gooseberries be soft, then take the yolkes of 3 eggs, & the white of one of them, a good quantity of Sugar, then straine them thorow a haire sive & so serve them up.

To make a Creame Caudle Lady Hailes. A Fan There is an attribution in the left margin for Lady Hailes that is written in the same hand as the recipe. There's an additional attribution for A Fan, written in a different hand and it may have been added later on.

The body of this recipe is struck out with a large X.

Take 2 Spoonfulls of Sack, & one of small Ale, & let it stand on the Fire till it boyle, then putt into it 1/2 a pinte of Creame & a spoonfull of Sugar, stirring it till it boyles, then take it of the Fire for it is enough. This is but for one Me[s]se, but if you will have more you must double the quantity.

To make Creame Tarts. {+} My Sister Newce. A Ffan: There is an attribution in the left margin for "My Sister Newce" that seems to be written in a different hand than the one in the recipe. There's an additional attribution for A Ffan that seems to be written in the same hand as the other attribution.

Take 2 quarts of Flower, a quarterne & halfe of Butter; halfe a pint of Creame, the yolke of an Egge, mingle the Butter, and the Flower cold, then kneade your Past up with cold water, divide this Past for 3 Tarts, then take the fayrest Pippins you can, pare, quarter them, & Core them, Then with a very little yron made in the shape of a larding yron draw little slices of Orenges through the quarters of the Apples, "Apples" is smudged. The recipe ends in mid-sentence and continues on 133v, Scribe's Page 288.

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Folio Number 133v, Scribe's Page 288.

This recipe begins mid-sentence and is a continuation from the previous page 133r, Scribe's Page 287.

3 or 4 in ever quarter. You must first boyle your Orange peele in 2 severall waters, to take away the bitternesse, then cutt the Orange peele into thinne shreds, an inch long, the bignesse of a pinne, then lay them in quarters in your Tarts, & putt but so much Sugar to them as you thinke will keepe them moist. Heate the Oven indifferently. When they have stood in 1/2 an howre draw them, & cutt upon the Lids, & powre in your Creame.

You must take 2 quarts of Creame, the yolkes of 8 Eggs, breake them every one severally into a Spoone; cutt it with a knife in the spoon & you shall see a Skinne which conteines the yolke [just] take away beat your yolkes well together, putt them into the Creame cold; then sett them on the Fire, stirring the Creame till it be ceal= ded, then take it of & putt in so much Sugar as will make it very sweet. If you will have any Muske or Ambar you may put it in when you putt in the Sugar. You must let them stand in the oven almost halfe an houre after you have put in your Creame.

If you would yce them you must doe it when you drawe them to putt your Creame in with the white of an Egge beate very well and Rose= water. Wash the Lidds over with a feather; then searse fine. Su= gar thin over them. The Tarts must be drawne 3 houres & a halfe before you eate them.

This recipe is written in a different hand than the previous recipe and in a lighter colored ink. How to make Sawcedges. without skines "without skines" seems to have been added in later as it is written in a different hand and a different kind of ink than the rest of the recipe. A Ffan: {+} There is an attribution in the left margin for A Ffan and I believe it's the same hand as the recipe, though it's hard to tell.

Take a Legg of Veal cutt of the fatt cleane then shred it as fine as you can and shred two pound of Beefe Suett as fine & mingle them together with a good handfull of Sage shred small and the yolkes of 8 Eggs & 2 whites 1/2 an ounce of Pep= par 2 Nutmegs and season it with Salt to your owne tast then rowle them up like Sawcedges that length & thicknes & fry them with Butter.

134r: James Bigley: Folio Number 134r, Scribe's Page 289.

How to make thinne Cheese.

Lady Bedles {+} A Ffan There is an attribution in the left margin for Lady Bedles and it appears to be written in a different hand than the one in the recipe. There's also an attribution for A Ffan and I believe it's the same hand as the recipe.

Take 5 Quarts of new Milke warme from the Cowe boyle a Quart of Creame, have a pinte of Creame more, warme it upon the Fire but not boyling: You must have a quart of water boyling, then powre all the Creame and water into the Milke, then putt in you runnett & cover it & when it is complete putt the Fleeting Dish downe in the middle and let it stand a lit= tle and after whay it by degrees with as little breaking as you can then putt it in a Morter & lay seven pound weight upon it & three pound more but no more You must tunne it with fire Clothes and they must not be dry & the 3rd day after it is made it must be layed in Nettles & turned every Day till it is ready to eate.

To make Barley Creame. {-} A Ffan {+} There is an attribution in the left margin for A Ffan and it appears to be written in the same hand as the recipe, though it's difficult to tell.

Take a handfull of French Barley, lay it in water all night, then boyle it in 2 or 3 waters: then take a Quart of water & a handfull of Strawberry Leaves, as much of Sorrell Leaves & as much of Succory Leaves: and boile them taking the Barke out of the last water: Boile the water with the foresaid Hearbes till one Quarter be consumed; then take out the Barley and stampe it with a hand= full of blanched Almonds straine it with the Barley water till it be as thicke as Creame, and then boile it a little with a little Mace Sugar and Rosewater.

To make a Dainty Calves Foote pudding. [A.] There seems to be an "A." next to the head, but it's rubbed out or faded. A Ffan {+} There is an attribution in the left margin for A Ffan and it appears to be written in the same hand as the recipe, though it's difficult to tell.

Boyle 2 Calves feete very tender, being cold cutt of all the meat and mince it very small: slice a penny Loafe, scald it in a pinte of Creame, shred Beefe Suett sixe ounces 5 yolkes & 2 whites of Eggs well beaten, a good handfull of plumped Currants, a little Sugar with Muske and Amber Greece in it, Nutmegs Mace, Salt a little of each: mixe all these well then fold a Cale of Veale like a sheet of paper This recipe ends midsentence and continues on the next page, Folio Number 134v, Scribe's Page 290.

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Folio Number 134v, Scribe's Page 290.

This recipe begins mid-sentence and is a continuation from the previous page 134r, Scribe's Page 289.

leaving one End open:unshewed fill it well with the Stuffe & bigg pieces of Marrow, so serve it up & lay it in a Napkincloth "Napkin" is scribbled out with different ink, and the same hand wrote in "cloth" above, which is different than the hand used in the recipe. This change seems to have been added later. & boyle it 2 houres in a pott of water; then take it up Cale & all, & lay it upon a Dish with beaten Butter with Vergis & a little Sugar. If you will you may sticke it with slices of blanched Almonds so serve it in

To make Broth of Calves Feete. A: Ffan {+} There is an attribution for A: Ffan in the left margin, and may be by the same hand in the recipe.

Take your Feet wash and picke them cleane then sett them on covered with faire water; then putt as much French Barley as will thicken the Quantity of Broth you make. Putt to it 3 or 4 Blades of mace a little time & Sweet Marjoram tied toge= ther & 1/2 a pound of Raisins of the Sunne will be enough for 4 Feete, boyl the Feet very tender before you se[nd] it up & lay Sippetts about the Dish.

To make a Fried Pudding. A: Ffan {+} There is an attribution for A: Ffan in the left margin, and may be by the same hand in the recipe.

Take a Quart of new Milke and putt to it the Crumme of a 2 penny Loafe; then sett it on the Fire that it may boyl till it be soft all alike then take 4 Eggs & a Nutmegg sliced thinn, 4 Spoonfulls of Flower; a little Salt 1/2 a pound of Beefe Suett stirr these well together: then have ready over the Fire some Butter in a Frying panne, & when it is warme then putt it in with a Ladle that contains 4 or 5 Spoonfulls, lay it in[t]o the panne-round about in the fashion of little Cakes tur= ning them with a Skimmer till they be enough & putt them in a Dish & keepe them by the Fire till the whole quantity of Butter be fried; then lay them in a Dish alltogether & scrape some Loafe Sugar on them and so serve them up.

Every individual line of this recipe, including the head and the annotation, is struck out. To make a hash in Cabbage. Lady Browne. There is an annotation in the left margin for Lady Browne and it seems to have been written by the same hand as the one in the recipe.

Take a pound and a halfe of Veale the skinne being taken away & 1/2 a pound of Suett, & 1/2 a pound of Bacon, shredd all these together verry This recipe ends in midsentence and continues onto the next page, folio number 135r, Scribe's Page 291.

135r: James Bigley: Folio Number 135r, Scribe's Page 291.

This recipe begins midsentence and is continued from 134v, Scribe's Page 290. The individual lines of this recipe are also struck out.

verry well; then season it with Pepper and Salt, & in hashing your meat fling in a Dozen of whole Cloves, with a little grated Nutmeg, & so mixe them together with 4 young onyons shredd very fine & a handfull of Parsley, then temper it with 3 yolkes of Eggs & one white, putting some pieces of marrow Dippt in the yolke of an Egge about it. To prepare your Cabbage fitt for this, you must first boyle it in water pretty tender, then take it out and open all the Leaves, till you come to the middle part; of which cutt of a little and hash amoung your meate, putting the greatest part of the hashed meat in the middle of your Cabbage, & so close up the rest of your meat within the leaves of your Cabbage, & so tye it up crosse with a String to keepe it close, so putt it into your pott to boyle, where there is some meat with it, it will take 2 houres boyling, then serve it up with some of the uttermost of the Broath.

A Receit for to make a great Cake without Fruite Lady Bedles Xo A. Ffan There is an annotation for Lady Bedles in the left margin. It's hard to determine if it's in the same hand as the one used in the recipe, but there's a second annotation for A. Ffan, which seems to have been added first, since Lady Bedles is written over part of the characters in Ffan's last name.

Take 3 Quarts of fine Flower 1/2 a pinte of Creame a pinte of Ale Ba[u]m 1/2 a pound of Butter 1/2 a pint of Rosewater 8 whites of new laid Eggs 3 of the yolkes. Let your Rosewater & Creame be warmd & your Egs well bea= ten; putt all these into the Flower and make a paste & when it hath layen warme 1/2 an houre worke in a pound of fine Sugar 1/2 a pound of Caroway Comfits, 3 graines of Amber Gris in powder mingled with your Sugar, make it up as fast as you can, & sett it into the Oven, you must use a Quart of Flower in the working it up after the Sugar is in, whilst it is baking take 1/4 of a pound of Double refined Sugar wett it with 1/2 faire water & 1/2 a Rosewater and 1/2 fair water, and boile it to a clear Candy, & with a feather wash your Cake over with the Candy, then sett it in the Oven againe till it be thoroughly dry.

The best way of making Jumbals. Lady Bedles.{+} Ann Ffan. There is an annotation for Lady Bedles in the left margin. It's hard to determine if it's in the same hand as the one used in the recipe. There's also a second annotation for Ann Ffan.

Take very fine Flower and putt it into a Pipkinn & with your hand thrust it downe as cleare as you can filling the pipkinn full; then putt it into an Oven with small Manchett & there let it stand all night; then searse it & take a pound & a halfe of the Flower & a pound of Sugar after it is beaten The recipe ends here in midsentence and continues on 135v, Scribe's Page 292.

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Folio Number 136v, Scribe's Page 294.

This recipe begins in midsentence and continues from Folio Number 136r, Scribe's Page 293.

lay a lay of [Hearbe &] Spice & then a row of Fish, & then spice and He[a]rbs againe, and so till all your Fish is in, then powre in halfe that which is left, & on the sixt day if there be roome putt in the rest, if not within 2 or 3 dayes longer there will be roome for the Fish will drinke up all the liquour, & then stopp it up close, the lesse Ayre comes in it the better, & after 8 or 10 daies it will be fitt for your use, then put in 2 pennyworth of Saffron. The hand switches here, and it appears this last line in the recipe has been added in later. and 3 Cloves of Garlicke if you willThere is a flourish at the end of this line.

To make a Beefe Pye. X Lady Lucas. A Ffan There is an attribution in the left margin for Lady Lucas and A Ffan which seem to have been written in the same hand as the recipe.

There appears to be a large X through this recipe, however, it's faded and just seems to have bled from the facing page. Take 4 pound of the leane of Buttocke Beefe 3 pound of the best Beefe Suett, shredd them small with a shredder, then beat it well in a Stone Morter; then season it to your liking with Pepper Salt & Mace beaten, then make it up with your Hands either Square or round, then sowe it up in a Cloth streight in that fashion you would have it, & steepe it a night in Vinegar; next day presse it sixe houres with good weight upon it, then take it out & putt it in your Pye with Butter under, & so bake it, and when it is cold fill it up with Butter; it will keepe 2 Months.

To Drye Neats Tongues. [...] The gap in the head is referring to 4 faded unknown characters on the same line as the title. {+} Sir K. Digby. A Ffan There is an attribution in the left margin for Sir K. Digby and A Ffan which seem to have both been written in the same hand as the recipe.

The body of this recipe has a large X struck through it.

Take your largest Neats Tongues that are perfect & free from bruises, cutt of the Fleshie part of the roote of the Tongue. rubbe them well in a Course Napkin with Salt, slitt them in the great Veyne in the middle about an inch deepe and a Fingers length, put in halfe an ounce of Salt peter if your Tongue be very large. if not, then proportionable. then lay them in a Barrell that does not leake, a rowe of Tongues with a little Salt Peter sprinkled upon them; then another rowe and a little Salt Peter, and so till you have filled up the Barrell. then putt a round Board on the topp that will fall Downe close upon them. lay a heavy weight upon the Board to presse your Tongues

This recipe ends in midsentence and continues onto the next folio number 137r, Scribe's page 295.

137r: James Bigley: Folio Number 137r, Scribe's Page 295.

This recipe begins in midsentence and continues from the previous folio number 136v, Scribe's page 294. in the rome of the Sallt petter must be putt hott bay and witt Salt, and all the rest in serted as in this receat; There are further instructions in the left margin, and it's written in a different hand, similar to that which added additional instructions on Folio Number 136r, Scribe's Page 293 The body of this recipe has a large X struck through it.

Tongues close. after 4 Dayes standing thus tye the top of the Barrell with Napkins & Clothes close coverd for 6 Weeks in a wett Larder that is not under Earth. then take them out, rubb them verry cleane, and hang them up in the Corner of the Kitchin Chimney, not in the Smoake 4 Dayes; but before you hang them sowe up the Places where you putt in your Salt Peter. after 4 daies take them out, & hang them in the middle of the roofe of your Kitchin. If they be well done they will last good 2 yeares.

The lines of the title and the recipe itself are all individually struck out with a line through each. To make Hoggs Liver Puddings.

Take 2 pound of grated Bread, 3 quarters of 1 pound Hoggs Liver boyled finely grated and searsed.

To make Biskett The title of the recipe is struck out with a single line, while the body of the recipe is struck out with a large X. {+} A ffan This recipe has an attribution in the left margin for A ffan, and it appears to be written in the same hand as the recipe.

Take a pound of fine Flower with a pound of the best Sugar, and mingle them, then take 4 yolkes and 3 whites of Eggs, & beate them together with 4 Spoonfulls of Rosewater, then put it together, & stirr it till it be well mingled, then butter your plates and strew some Sugar on them, and so bake them. .

To make Orange Biskett A ffan {+} This recipe has an attribution in the left margin for A ffan, and it appears to be written in the same hand as the recipe.

Take sower Civill Oranges the freshest and freest from Spotts you can gett, grate of a little of the yellow rind, then cutt them, and take out their meate cleane, so water them in Conduit water 2 daies, shif ting the Water twice a day; then tye them up in a faire Cloth; & boyle them till they be very tender; then take them of & let them stand till the next day; taking them out of the Cloth, and then weigh them, and take their weight in the coursest refined Sugar you can gett. beat each asunder a little and then putt them together & beat them till they be as fine as Marchpane past, then wring in a little juice of Lemmond & put in a few Cardimony or Carroway Seeds bruised, & then lay it in the Shape of Naples Biskett upon sheets of glasse & stone it till it be dry, turning

This recipe ends in midsentence and continues onto the next folio number 137v, Scribe's page 296.

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