Transcribathon: EMROC 2021

345 X To Colver[...] Salmon

Cutt your salmon in as may peeces as you please, wash it very Cleane then Lay it into a Kettle with all the grain of the skin one way as near as you can then have ready boyled half an hour together as much water & salt whole pepper & a few bay Leaues as you think will cover the fish poure this Liquor into your [Liquor]Kettle upon your Salmon & let it boyle slow at first but a quarter of an houre boyle it fast, to every gallon of Liquor you must put in a quart of white wine & a quart of vineger thus take the bottle where they are mingled together & dash it upon the Salmon Long ways against the grain of the Salmon about a quarter of a pint at a time then when you have put in your wine & vineger & se that your Salmon is through boyled take up your Salmon & Lay it on Fresh plates or any other thing through which it may drain boyle your Liquor apace a quarter of an hour after you have taken your Salmon outt, besure your Liquor be very salt, & when it is cold poure putt your salmon into it thus ordered & putt up Close in a kitt or [...] other Vessell that no Eire Can Enter and no more licker then will well Couer the Salmon it may be sent a hundred mile good.There is a dash under the "d" of "good" to indicate the end of the recipe

Folio page 162r, Scribe's page 347

X To Boyle & Sowce Prawne

Cut your Prawne in as many Collers as you please wattering it so many days as will make the flesh white shifting the water once a day, then take it out & scrape it & wipe it very Cleane & dry then roul it up very hard with broad nile set all your Collars into a great Kettle or Copar filled with water & make it boyle softly at first for 3 hours then let it boyle faster 12 hours more untill it be so tender that a straw will pass through it euery way when it isThere is a blot of ink in the space above "is" 3 quarters boyled you must put in 6: gallons of flet milk have a great care how you take it up for fear of breaking & set up euery Collar on one end upon a dresser or board Covered 2 inshes think with salt & put a great handfull of salt up on the top of Euery one as it comes hot out of the Kettle to Let them stand till the Next day the day before you boyle your Prawne you must make your sowce drink as follows take so much ale not to Strong nor small & boyle it with so much salt as will make it uery salt & lett your Liquor boyle 3 hours & so sett it to cool in the Tub you intend to sowce your Prawne & when the Prawn has been 12 hours cold put it into this Liquor, it will keep good till may or June & never Frise in winter;

Mr. Mace

Directions for the fineing the Raison wine

One ounce of [i]sing-glass to ten gallons of wine. Then Boyle it in one quart of the wine untill its desolved, and let it stand a night or two. Then draw a quart more of the wine and heat it hott enough to dis-olve the jelly into a liquor. Then whisk it well with a whisk into a froth, and tun it into the cask thro a fine sive, and sturr it about in the cask; with a broom[stick] slitt a cross at the end, and lett the bung lye open [] three or 4 night before you close it. When it is bright bottle it which will be in about a fortnights time.

To Make the Raison wine

Pick the fruit from the large stalks, or any that are perish'd, [and] put them into a mashing tub, and to every hundred weight of Raisons pour on eighteen gallons of soft spring watter, cold. [Co]ver y[ou]r tub and once a day stirr the raisons very well with the mashing staffe or a strong stick, when it has stood for a fortnight, press it thro a hair bag, in a press made for this purpose, or for want of such in a cheese press. Then tun it into your vessell, and let the bung be open, till it has done working, then stop it down close, and let it stand about six months, after which fine it.

Half Vellvidore raisons, [and] half malaga makes very good wine as also half Smyrna Raisons [and] half malaga, or each sort alone, but for Elder wine the latter ^mixture^ is best, and we draw the juice of the Ellder berrys by setting them in a pott in an oven, [and] then press the juice from them, and Damsins slitt [and] a little water put to them [] sett also in the over [and] press'd out, [and] we take two parts of the Elder Juice [and] on of the Damsin [and] to every gallon of wine put a pint of the juices when mix't,

The Composition of the Sirrupof Samacle very good againsta Consumption.

A Fan X This attribution is in a different hand Take of these things following, Samacle, Bugle, Scabius, Re[...]bramble topps, Agremony, Rubwarb Avens, Speedwell, Coltsfoot, dasey Rootes, Comfrey Rootes, of each of these 4 handfulls of wood Bittany two handfulls. Pick & wash these hearbes very cleane & dry them with a cleane cloth, then stampe them & strayne them, & to every pint of Juice put [...] one pound of sugar double refined in powder, ffirst boyle up juice on a Charcole fire a little, & scummeThere is an expand flourish over the m it. Then put in your sugar & so boyle it to a Syrrop, & be Sure to scume it very cleane, & when it is boyled to a syrrup put it up for yourI don't think this is the "ye" symbol for "the." I've seen it a couple of times now, and I think there is a separate symbol to shorten "your" to "yr," which appears here. use. Take of this syrrup a spoonefull in the morning fasting, at night when you goe to bed, At midnight or at any time of the day upon an empty stomache. This syrrup must be made in June or July at farthest, mid may best. There is a flourish at the end of this recipe. Also, these last two lines are set apart and detail instructions for when it is best to make this recipe

How to make Sirrups.

X A Fan o This attribution appears in the left hand margin and is in a different hand You must take your Flowers or Hearbes and picke them cleane & steepe them in running Water ouer warme Embers but not too hott in anySome flourish under "any" here, but may not be intentional Case, and strayne out the Flowers or the Hearbes and putt in fresh eve: ry 24 houres this doe till your Syrrup be strong enough, 3 or 4 tymes or more, then, straine it out and to every pinte of liquour putt a pound of Sugar, so boyle it up leisurely.

{29} To preserve Oranges

XA Fan o This attribution appears in the left hand margin and is in a different hand Take a dosen of the fayrest Oranges and the best couloured, & if you can gett them with smooth Skinns they are the better, and with a gra=This mark appears here as two dashes, but it often looks more like a colon, or two dots. I believe it signals to the reader that the word continues on the next line ter grate of the outward pill, if you will haue them whole then with a Coveing Iron take out some of the meat, or if You will haue them cuttThere is a smudge here over the word "cutt" in halfes you must leaue some of the meate in them, then lay them in steepe inThere is some kind of flourish over "in" here, note sure if it is intentional Conduit water 2 dayes & 2 nights, they must be shifted mor=Again, there are dashes here to signify that the word continues on the next line ning and Evening, then take them out of the water and rubb them with white Salt, then with a cleane Cloth rubb them very drie, then boile them in 2 severall waters, then when you thinke they are verry tender take them out of the water, then with a knife take out all the blacks, then weigh them & take to a pound of Oranges a pound & halfe of Sugar, when this is done putt your Sugar into a Skillett, & to every pound of Sugar putt a quart of water, then take the whites of 2 Eggs, beaten well and putt into the Skillett on the fire, & let it boyle as fast as it can, when you perceiue your Syrrope to rise up, putt in 2 or 3 Spoonfulls of faire water, then take it of the Fire, lay your Oranges in a preseruing panne, when you have scummed your Syrrup very cleane powre it through a cleane Napkin on your Oranges in a preseruing panne, leave out Some of your Syrrup & as it boyleth away, putt it into Your Oranges, then sett your Chaffendish on a very quicke Fire & lett them

X A Fan o This attribution appears in the left hand margin and is in a different hand You must take your Flowers or Hearbes and picke them cleane & steepe them in running Water ouer warme Embers but not too hott in anySome flourish under "any" here, but may not be intentional Case, and strayne out the Flowers or the Hearbes and putt in fresh eve: ry 24 houres this doe till your Syrrup be strong enough, 3 or 4 tymes or more, then, straine it out and to every pinte of liquour putt a pound of Sugar, so boyle it up leisurely.

{29} To preserve Oranges

XA Fan o This attribution appears in the left hand margin and is in a different hand Take a dosen of the fayrest Oranges and the best couloured, & if you can gett them with smooth Skinns they are the better, and with a gra=This mark appears here as two dashes, but it often looks more like a colon, or two dots. I believe it signals to the reader that the word continues on the next line ter grate of the outward pill, if you will haue them whole then with a Coveing Iron take out some of the meat, or if You will haue them cuttThere is a smudge here over the word "cutt" in halfes you must leaue some of the meate in them, then lay them in steepe inThere is some kind of flourish over "in" here, note sure if it is intentional Conduit water 2 dayes & 2 nights, they must be shifted mor=Again, there are dashes here to signify that the word continues on the next line ning and Evening, then take them out of the water and rubb them with white Salt, then with a cleane Cloth rubb them very drie, then boile them in 2 severall waters, then when you thinke they are verry tender take them out of the water, then with a knife take out all the blacks, then weigh them & take to a pound of Oranges a pound & halfe of Sugar, when this is done putt your Sugar into a Skillett, & to every pound of Sugar putt a quart of water, then take the whites of 2 Eggs, beaten well and putt into the Skillett on the fire, & let it boyle as fast as it can, when you perceiue your Syrrope to rise up, putt in 2 or 3 Spoonfulls of faire water, then take it of the Fire, lay your Oranges in a preseruing panne, when you have scummed your Syrrup very cleane powre it through a cleane Napkin on your Oranges in a preseruing panne, leave out Some of your Syrrup & as it boyleth away, putt it into Your Oranges, then sett your Chaffendish on a very quicke Fire & lett them

The folio number is 175r, the scribe number is 379.

The recipe began on the previous page. It picks up here mid-sentence. The recipe is crossed out with two large "X"s. asunder, and picke out all the Seeds, then stampe & straine them and sett them a while to dry on a Chaffendish of Coales, take to every pound of Pulpe a pound & halfe of Sugar, & putt it in by degrees and let it stand a good while on the Fire

To make Jelly of Pippins.The title of this recipe is crossed through with a single line.

A Fan X This attribution appears in the left hand margin and is in a different hand This recipe is crossed out with a large "X" across the whole thing. Take & slice your Pippins from the Core into Conduit water, boile them till You thinke all the heart is gone into the Water, then straine them but not so hard asThere is a smudge over "as." to take away any [pult], sett the Liquour on the Fire, & let it boile halfe an houre or somewhat more, then take a Lumpe of dou-This word is cut off here by the end of the page, but picks up on the next line. ble refined Sugar, and let it boyle still putting in Lumpes of Sugar till you thinke there is enough; When it is neare jellying putt in the juice of Lemmon, the rind of Orange sliced very thinne no bigger then a thred and when it is perfect Jelley, which you may perceive by cooling a little in a Spoone putt it up in shallow Glasses for your Use.

X 31: A Receipt for Cherries in Gelly

A Fan This attribution appears in the left hand margin and is in a different hand. Take a pound of Greene Apples & a pound of Cherries & 2 Ounces of Sugar, and 2 pintes of water, boile all these together till they be very tender, then take them of the fire and [xt] reane themeThis insertion is in a different hand putt in some of the Sugar, &This ampersand might be crossed out, unclear of a poundThis insertion here appears in the left hand margin directly next to this line and is in a different handset it on the Fire, then take 3 quarters of a pound of Cherries & putt into the Syrrope, then take the rest of your pound of Sugar and This entire line is in a different handput in to Boyl them, up one a quick fire till the be anough

X 32 To make Conserve of Roses the best way.

Take Red Rose buds and cutt the yellow bottomes and the topps of them then take a pound of Leaves and a Quart and halfe a pinte of water, and boile them together till the water be allmost consumed, then take 3 pound of Sugar beaten, & putt it in at 3 severall times into your There is some ink splatter under this line. It almost appears as shaky underlining from "Roses" to "your".Roses and let it boile untill your Syrrope will rope, then putt it up: The best way is to beate the Roses a little, and if there be a lesse Quanti: ty it will be the sooner boiled.

X 33 To preserve Apricocks wett or dry.There are ink smudges across the title of the recipe

A Fan This attribution appears in the left hand margin and is in a different hand. Take your Apricocks and paire & stone them, then weigh them, boile them till they be very tender, then wipe them dry with a very cleane Cloth

take to every pound of Apricocks a pound & 2 Ounces of Su=This word is cut off here. There are two dashes that signal the word continues on the next line. gar, putt to your Sugar so much water as to wett it, boile it up to a Candy, then lay your Apricocks in a Bason & putt your Candy upon them, & heate them upon a Chaffendish & fire three dayes morning and Evening, then putt them up. Leave out these You intend to keepe dry, & putt them upon Glasses & dry them in a Stove.

To make Mackeroones.The title of this recipe is crossed through with a single line

A Fan X This attribution appears in the left hand margin and is in a different hand This recipe is crossed through with a large "X" across it Take a pound of the best Almonds, lay them in Cold water all night, then dry them very well in a cleane Cloth, take as much Sugar as Almonds and beate them, dippe the Pestle in Rose water, then mingle them well together, then dry your paste ouer a Chaffendish of Coales, You must beate 6 whites of Egs, & when the paste is cold, putt in the Froth of the Egs, with a grain of Muske and Amber Greece, then lay them upon Marchpane Bottomes, and searce fine Sugar upon them, & when they are hardned take them out of the Ouen and fashion them, then sett them in againe & let them stand untill you thinke they are bakst.

X 34 To make MarchpaneSugar Cakes.

A Fan This attribution appears in the left hand margin and is in a different hand. Take a pound of Jordan Almonds, wash them very cleane, blanch them out of hott water into Cold, then dry them in a Cloth, p beat them in a Stone Morter with a wooden Pestle till they be pretty small, then putt in a Spoonfull of Rosewater, or Orange Flower water, so beat them till they be pretty dry, continue bea=This word is cutt off here, and two dashes signal that it picks up on the next line. ting, and putting in of water till they be beat very fine: then take a pound of double refined Sugar, Let the better halfe be fine:Again, this word is cutt off here, and two dots signal that it picks up on the next line. ly beat and searsed, and putt into the Almonds, stirr them well about, take them out & make them into little Cakes what fashion You please, dust a Sheet of Paper with fine Sugar, & lay them upon it, haue the Couer of a Baking panne with Charcoale kin=This word is cut off here, and two dashes signal that it picks up on the next line. dled very cleare, & sett your PaperSome smudging over the word "Paper" here. of Cakes upon a Table, & couer them with the Couer if the baking panne, untill you see them white and hard

The folio number is 176r, the scribe number is 381.

hard on the lower side, then lett them coole a little, Take the rest of your Sugar and make a [whight]This insertion is in a different hand. Candy with Orange Flower water & faire Water; Then with a Feather wipe your Cakes over with this Candy; then putt them under the baking panne till that Side be dry; then turne the other Side and Candy it; then sett the baking pann & them till they be thorough dry, & Bace them for your use.

==To make Cleare Cakes of Currans, Plums, X 35 Rasberries or Gooseberries. X==

A Fan This attribution appears in the left hand margin and is in a different hand. Take your Fruite, put them into a Stone pott, having pickt them very cleane, sett them in a Skillett with boyling Water, & let them boile, still powring out the juice as it comes, measure your Liquour, & take to euery pinte of Liqu[or] a pound of refined Loafe Sugar, wett Your Sugar in Lumpes as you putt it into your panne, sett it on the Fire and let it boile to a candy, warme Your Liquour somewhat there is a line of ink here that runs from the margin into the text a bit. It might be accidental.more then Bloodwarme, & powre your Candy into it; Let it stand upon a few soft Embers, stirring it continually till the candy is dissol=This word is cut off here, and there are two dashes to signal that the word will pick up on the next line. ved, putt it in Glasses, & set it in the Stoue; keepe a constant heate but not too hott. There is a change of hand that begins here with "All." It looks like this is an addition to the recipe made by another hand. All white fruits are to be boyld[...] in 3 quarters of a pint of Water to 1lbThis is my best guess here. I think it is the symbol for pound, but it's definitely unclear. of fruit.

X 36 Cleare Cakes of Quinces the best wayThere is a lot of ink spotting over "the best way" here.

A Fan This attribution appears in the left hand margin and is in a different hand. Haue 2 Skilletts of boyling water on the Fire at once, then take of your best Quinces, wipe them and cutt them in halfes or Quarters if they be great; then boyl but one in a Skillett at once, &There is a smudge over the ampersand here. let them boyl only till they be but soft; for if they be too soft the juice will be too thicke; then take them up in a Skimmer that the water may runne from them; then straineThere is a smudge over "straine" here. or wring one of them at a time tho=This word is cut off here, and there are two dashes to signal that it will continue on the next line. rough a Tiffany as hott as you can indure to touch them, & let it be wrung so long as any juice will come without pappe; then put out that & take another & doe the like till you have as much as you would; then powre it againe thorough a Tiffany that it may be cleare, & set it on a few Embers to keepe warme, then take to a pound of refined Sugar a pinte of juice, boyl the Candy as for other cleare Cakes, mingle them

them together and let it stand upon the Embers till the Candy is dissolved, putt them in Glasses and stove them.

37 To make Marmalade of Oranges.

A Fan X This attribution appears in the left hand margin and is in a different hand. Take sixe or eight Oranges & pare them very thinn, cutt them in halfes and take out the meat and the juice, then boyle them in 6 severall waters till they be very tender; You must boyl them in Fountaine water, with a dry canvas Cloth try them, peele of the outside and cutt them in square bits, putt to every pound of Orange a pound & halfe of Sugar, only wett the Sugar in water, then let it melt, & cleare it ouer the Fire, then have Apple wa=This word is cut off here, and two dashes signal that the word picks up on the next line ter ready strained, putt to every pound of Sugar halfe a pinte of that water, let them boyle a little, & scumm them, and then putt in your Orange; when it is halfe boyled putt in as much Amber Greece as you please, picke out the Kernells, & skinn of themeate of the Orange, and when it is boyled very thicke putt in the meat and the juice, then warme the juice of a Lemmon, & putt into it as it comes of the fire, rubb the Oranges with Salt, & wash them before you boyle them

38 To dry Cherries.

A Fan X This attribution appears in the left hand margin and is in a different hand. Take to euery pound of Sugar 4 pound of Cherries, & takeThere is some ink splatter on this line. I suspect that it ran through from the page next to it. almost a Quart of Water to one pound of Sugar, & so make a Syrrope first and scumme it, then putt in your Cherries & let them stand very hott, but not boyl some 2 houres, stirring them sometimes then powre them out, & let them stand in the Syrrope 2 daies, then warme them againe, & let them stand 2 dayes more, then lay them upon Glasse Plates and dry them in the Stove.

X 39 To preserve white Quinces Mrs. Holycrofts way.

A Fan This attribution appears in the left hand margin and is in a different hand. Take such of your Quinces as are well couloured, not of the greatest but of a reasonable Bignes, weigh them, & to every pound of Quinces take halfeThere is a significant smudge that covers "halfe" here. a pound of refined Sugar, then cleare your Quinces & in the

The folio number is 177r, the scribe number is 383.

This recipe began on the previous page. It picks up here mid-sentence. in the clearing, let your knife goe cleane thorough, so as they may haue a whole in the Stalke end as in the other End, & cure them with a small knife or coreing Iron, then putt them into warme Water & so scald them untill they be very tender; You may not preserue aboue 2lb of Quinces at a time, putt to your 2lb of Sugar the white of an Egge & a Wine pinte & 1/2 of water, and when your Syrrope is boild cleare straine it into a deepe preseruing Bason, then let it boile till the Syrrope be of a greight height, then pare your Quinces as fast as you can, & putt them into the boyling Syrrope, & with them putt in 1/2 a pinte of Liquor of Quinces, and there let them boyle as fast as you possibly can make them, continually scumme the Syrrope, & turne the Quinces, & so let them boyl untill they be tender & beginn to breake; then take them up with a Siluer Scummer, but take up no Syrrope with them, & lay every Quince seuerall by it selfe in a siluer or Stone dish, when you haue taken them all up take some of the clearest of the Syrrope, & keepe it in a Dish by it Selfe to lay the next day upon the Quinces, when they are throughly cold putt your Quinces into preseruing Glasses, which must not hold aboue one or 2 Quinces at the most, then putt the rest of the Syrrope to them whilest it is hott, & so sett them in an open window to coole apace.

X 40 How to dry Apricocks.

A Fan This attribution appears in the left hand margin and is in a different hand. Take of your fairest Apricocks, stone them & pare them, putt them into faire water to keepe them from looking blacke, then weigh them & take the weight in fine Sugar, beate it not, but breake it into reasonable bigg pieces, & dipp it into faire water to wett it, & then putt it into a Silver Bason, & let it melt upon the Fire, & when it is melted, let it boile apace till it will haire, & is neere candying, then take it of the Fire & let it stand a little while, then putt in your Apricocks & turne them in the Syrrope, & let them stand in the Syrrope 2 houres, & turneThere is some ink splatter at the end of this line. them now & then, then take them out, & putt every Apricocke in a piece of Tiffany by its Selfe, and tye it up, & while you are tying them up sett your Syrrope on the Fire to heat, but it must not boile, then putt in Your Apricocks into your Syrrope, & let them boile as fast as they can untill

untill You See them looke cleare, & the Syrrope is thicke, then take them of the Fire, and let them stand till they be cold, then take them out of the Syrrope, & lay them on a Dish side, to drayne in the Tiffany, & when they haue drayned a little while, take them out, and lay them upon Sheetes of Glasse, & set them in a Stoue to dry, & turne them upon dry Glasses every day.

X 41 How to preserve Quinces red.

A Fan This attribution appears in the left hand margin and is in a different hand. Take Quinces & pare them, & core them, then take to every 2lb of Sugar, 2lb of Quinces, & 3 pintes of water, [...]arefie your Syrrope, then putt in your Quinces, couer them very close, then let them boile very softly till they be tender, & looke verry red, then take them up, and boile the Syrrope a pretty while longer, then putt them up with some of the Syrrope, & putt the rest of the Syrrope to them when they be cold.

X 42 An Excellent way to make Conserve ofany Flowers.

A Fan This attribution appears in the left hand margin and is in a different hand. Take your Flowers, and picke them very cleane, & to every halfe pound of Flowers, a pinte and halfe of water, & let your water seeth, then putt in your Flowers, so let them boile till they be verry tender then putt in your Sugar at seuerall tymes, till the Syrrope be thicke enough, then pott it, and keepe it for your use,: You must take twice the weight of Your Flowers in Sugar. Roses three times their weight.

X 43 To make any Kind of Lozenges withSpiritts.

A Fan This attribution appears in the left hand margin and is in a different hand. Take the purest refined Sugar what Quantitie you thinke good, breake it in pieces as bigg as wall nuts, then take There is some ink splatter here over the word "take". 3 parts of the Quantitie of Sugar you meane to use, putt therto no more water then will just melt the Sugar after tis upon the Fire. put the remainder of your Quantitie of Sugar in by degrees a lump or two at a time. then

178r: Casey Shevlin: The folio number is 178r, the scribe number is 385.

This recipe began on the previous page. It picks up here mid-sentence. then boyl it till it become almost Sugar, then putt in your Spiritts in a Spoone, stirring them together, then haue ready a siluer or Pewter Pye-plate. drop your Sugar upon the Plate as fast as you can, the bignes of a three pence or a groate. If You find your Sugar grow Cold suddainly or too thicke you may putt in a little water according to your discretion, & set it on the Fire againe till it be come to the same height that it is fitt too droppe. If it be for any Lozenges that are medicinall, You must putt in the Quantitie of your Spiritts, according to the Partie diseased. If not 5 dropps of any Spiritt to halfe a pound of Sugar is sufficient.

44 To dry Cherries.

A Fan X This attribution appears in the left hand margin and is in a different hand. Take two pound of Cherries, stone them, and lay them in a siluer Dish, then take some Sixe spoonfulls of the juice of Cherries, & putt to them, and a Quarter of a pound of Sugar finely beaten, strewed on them when it is melted, let it boile apace till it looke cleare, then take them out and lay them one by one in a dry Dish, & keepe them safe in an Oven, still turning them, till they be dry, in the Same Syrrope you may boile more Cherries.

X 45 To make red Marmalade of Quinces with Jellybetwixt.

A Fan This attribution appears in the left hand margin and is in a different hand. Take the juyce of Quinces as for cleare Cakes, & some juice of boiled Pippins, but not much, take searce the weight of Sugar, so boile it with faire water mingled; then take 2 or 3 Quinces parboiled, & when they are pared boile them in bigg pieces a while in your Sugar: and when they are tender & well couloured take them out & slice them in very little thinn & small pieces, & put them in your Stuffe being ready to jelly, stirrSome considerable ink splatter and blotting towards the second half of this line. them in and sett them into your potts, & sett them three or foure dayes in=This word is cut off here, and two dashes signal that it picks up on the next line. to a Stove.

46 To make Jelley of Apple Johns to lay upon Oranges.

A Fan X This attribution appears in the left hand margin and is in a different hand. Take Apple Johns & pare them and cutt them inBeginning here, there is a smudge on the page that continues diagonally downward through a few lines pieces somewhat lesser then quarters, then picke out the Kernells but leaue the Cores in them, & as you pare them putt them into fayre water for feare of being black then

then puttThe cross in the double "t" here is very faded. to every pound of Apples 3 Quarters of a pint of faire running water, & let it boile apace till it be halfe consumed, then let it runne through a little Cotton Jelley bagg, then take the full weight of it in double refined Sugar, wett your Sugar pretty thinne with faire water, & let it boile till it be almost a Candy, then putt your Apple liquour & 2 or 3 Slices of Orange peeles, & one slice of Lemmon peele, and a little Ambar Gris & Muske tyed up in a little piece of Tiffany, so let it boile not too softly for boiling the cooler, then warme a little juice of Orange & Lemmon together, & when it is halfe boyld, put it to it. You must not putt to much juice for then it will not jelley. then set some to coole in a Spoone, & when it is jelleyThere is some kind of swooping mark over "jelley" here. takeThere is a darker mark here over the word "take" it up &There are a lot of smudge marks in this area of the page. haue ready in Glasses some pieces of preserved Oranges, & powre the jelly hott upon them.

My Lady Greyes white Quinces.

A Fan: X This attribution appears in the left hand margin and is in a different hand. This recipe has been crossed out with two large "X"s. Take 1lb. of Quinces & core them, & weigh them, & to every pound take a great pound of fine Sugar, finely beaten, then take an Earthen pott very well glased, & strew some of the Sugar in the bottome, then pare your Quinces, & as you pare them fill the Cores with Sugar, and set them into the pott, & strew Sugar on them so doe till one rowe be filled, then spread a goodThere is some ink splatter here rowe of Sugar, put another rowe of Quinces, & thenThere is more ink splatter here Sugar as many as You please, & let Sugar be on the top. Cover them with a Board, & a bladder and yellow waxe that no Ayre may enter in, and set them in the Cellar. after you open them sett them in a warme place: You need not open them till Lent.

47 How to dry Plums the Lady Mande=vills way.

A Fan X This attribution appears in the left hand margin and is in a different hand. After the Plumms be stoned take halfe the weight of them in Sugar, & to a pound of Sugar put a quarter of a pint of water, then

then melt the Sugar, and lay the Plumms one by one into it: so boile them very softly for feare the Skinn should breake: boile them but halfe enough at first, and so let them stand till the next day; then boile them out right and when they are cold then lay them upon a Sive, and let them not touch one another, & so set them into an Oven when it is warme, till they be halfe dry, and if they feel clammy, then dipp a Cloth in scalding hott water and wipe them: then sett them into the Oven againe and dry them up for your use; Lay them with Papers betweene let it not be white Paper, but a thinne browne Pa=This word is cut off here, and two dashes signal that the rest of the word picks up on the next line. per, for that will Sucke in the Syrrope, & will keepe your Plums dry.

X 48 To dry more Plums in the same Syrrope

A Fan This attribution appears in the left hand margin and is in a different hand. Putt as many Plums as you can into the Syrrope & sett them on the Fire, & if you find your Syrrope sharpe sprinkle a little Sugar upon them, let them boile till they be tender, then take them of, and the next day set them on againe, & so 3 dayes together, then when they are cold, take them out, & lay them upon Glasses, when they are half dry with a fine Ragg dipt in scalding hott water wash them, & rubbe them dryThere is a smudge over the word "dry" here. with another Cloth, sett them in the Stoue againe till they be thorough dry, then boxe them up for yo[...]. use. In this manner you may doe any kind of Plumms or Cherries

49 To mThere is a line that cuts through the title here. It continues diagonally downward a few lines. Looks like it may have been accidental.ake past of Oranges or Lemmons

A Fan X This attribution appears in the left hand margin and is in a different hand. Your OThe line cuts through this word hereranges or Lemmons being thinn pared, boile them in sixe or SThe line cuts through this word hereeuen severall waters, untill the bitternes be out, & they be very tender, cutt them in two, & take out the Kernells, then beat them in a Morter with the pap of 2 pippins, then straine it all, & set it on the Embers, then take to every pound 2 pound of Sugar, boile it to a Candy, then take your Stuffe, and halfe a pint of the clearer juice of Orange, boile it to what height you please or paste or Marmalade when it is ready to take up squeese in a little Lemmon.