Transcribathon: EMROC 2021

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.

The folio number is 179v, the scribe number is 388.

50 To perfume Sugar.

X A Fan This attribution appears in the left hand margin and is in a different hand. There is a short, diagonal mark above the first line of this recipe on the far right sise. Beat double refined Sugar verry fine, putt it into a galley pot, fill it halfe full, if your pott hold 2 pound then putt in 4 graines of Amber Gris, tied in a little piece of TIffany, then put in the rest of your Sugar, thrust it downe, tie[d] it downe with a Paper & a Leather, sett it into the Ouen after you haue drawne your great Bread, let it stand till it is cold and then breake it out for your use. This is the best way that is to perfume Sugar; You may putt in more or lesse Amber as you like.There are two short smudges in the left hand margin, next to this line.

51 To make White Marmalade.

A Fan X This attribution appears in the left hand margin and is in a different hand. Take a pound of Quince, being pared, cored, and quarterd, and to that, halfe a pound of double refined Sugar, and putt them together into a Skillet drye, let not the fire at first be too violent, but assoon as the Sugar begins to melt, boile them as fast as possibly you can, stirring them very carefully from the first putting in, (for they will burne to presently[y] if you be not veryThere is a smudge right below the word "very" here. ALso, there is a dash-sized mark in the margin next to this line. carefull) twill breake enough in stirring, & when they Quince is tender glass it up. As fast as you pare it, cover it with Sugar, that it may not grow blackeThere is some kind of flourish here at the end. Also, there are two dash-sized marks in the lower left corner of the page.

180r: Ian Faith: Folio page 180r, Scribe's page 389

How to preserve green Wallnuts my Sister Elizabeth Ffanshawe way. A Fan + 52 This attribution appears in the left margin.

Take your green Wallnutts before they be hard when you may run a [knife] tho= rough them, boyle them in fay[ne] ura= [ter] shifting them in the boyling from the water to another 4 houres, with them boyle but a little in th[is] fresh waters for [fear] they turn black when you find them hard[en] enough, take them up in a cullender, & peele them, & put them into syrrup which must be made yearly whilst they are [Lie]thing; To [ru]ery pound of nu[...]Inkspot appears here a pound and a quarter of sugar; you must weigh your nutts before you boyle them, yo must boyle your syrrup to a good height, & put your nutts into your hott syrrup as fast as you [p]eele them, stick into this box of [euery] [nutt] a cloue, let them boyle [leisurely] in the syrrup till the syrrup be thick enough, then take them out, & when your syrrup is cold pour them in a pot & keepe them for your use. You must run a great Needle through euery one of them, & prick them before you boyle them. The best time to doe them is the morn after mid= Somer about the 10th of July in the increase of the Moon. If July "well [use]" them physically to purge you must make you syrrup of powderd Sugar.

Folio page 181r, Scribe's page 391.

My Lady Biadlis receipt for Billyof Pipins A Fan+ 53This attribution appears in the same hand in the left margin. Take a pound of pipins and a pint of water; pare your apples and putt them into the water and boyle it untill it will gellie then straine it out and sitt it by; then take one pound of sugar and one pint of water and make a syrupe of it: then take it off the fire, after it hath boyled a quarter of an houre, and when it is somewhat coole, putt in a pound of apples after they are pared and coared, and boyle them soe fast as you can, untill they are halfe done. then putt in your gellie and halfe a pound of sugar, a quarter of a pint of Rhinish wine, the juyce of three lemons and some lemons pills boyled thin them up as fast as you can.

Folio page 182r, Scribe's page 393.

Sir Kenelmer Digby's recepitto make Meade A FanThis attribution appears in a different hand in the left margin. Boyle what quantitie of rain or spring water you please, till a 3rd fourth part be wasted consumed and then lett it settle 24 houres, and poure the cleare from the settlings, take 60 gallons of the cleare and boyle in it 10 handfulls of Eglanstine leaves 5 of liverwort 5 of Scabies 4 of balme, 4 of rosemarie, 2 of bayleaves, one of thyme, one of sweet marjorane, halfe a handfull of Eringe rootes, scrape them & splitt [onl]y when these haue boyled halfe an houre in the water, run it through a seive, after it is settled, poure the cleare from the dreggs to euery 4 gallons of this liquor, take one gallon of the purest white hony you can gett, lade the honey & liquour with a skiming dish till it is well mingled. soe you must doe thrice that day: the next day boyle it verie gently skiming it all the while pourring in now and then a ladelfull of the c[oul]d liquour which you must reserve to make the skum rise. when it is vere cleare from skum you must boyle it more strongely till it beare an egge. very high, then lett it coole till it bee luke warme. Putt in Ale yest to make it worke the Same quantitie you doe into Ale. turn it up in a cask that has had sack or white wine in it. Keepe the bunge open till it hath done working, fillinge it up as it wastes with the same liquour, which you must reserve for that purpose. When it hath allmost done working, hand a bagg in it of thin canvase, in it a quarter of an ounce of ginger sliced, a quarter of an ounce of Cinnamon, cloves, & nuttmeggs a quarter of an togeather. Putt a Stone into the bagg to make it Sinke, stopp it up close for 6 months before you drink it, and then you may draw it into bottles if you please.

Folio page 182v, Scribe's page 394.

My Lady Barklay's receipt to make Meade. A. Fan +This attribution appears in a different hand in the left margin. Take 6 gallons of spring water, a handful of tops of rosemarie, a handfull of thyme, a handfull of bay leaves, 2 handfulls of Eglantine leaves, wash them clean and putt them into the water, boyle it skimming it all the while for an houre, then run it through a sieve, stirr it once in halfe an houre for that day, at night putt in a Gallon of the purest white honey well stirred into the liquour, the next day boyle it againe and skim it verie cleane. putt in 2 eggs well beate cleare it by skiming very well, and lett it boyle for half an hour: after, take it of and run it through a sieve, poure it into broad eathen Vessell or Vessells to coole. Be Sure to pure the cleare from the bottome when it is well Settled. Beat the whites of 3 eggs very well. putt to it 2 spoonfulls of wheaten meale, 2 spoonfulls of yest, beat this very well together, putt it into the liquour when it is c[o]ld, ladeling of it euery half houre with a skiming dish for one day, next morning: take the whites of 2 eggs, one spoonfull of wheat= =meale, &smp; one of yest and beate all these well togeather putting them into the liquour and mingling them well togeather. Then turn up the liquor in your Vessell hanging a bagg therein, of a pennieworth of cloaues, of ginger, of Cinnamon, of nuttmeggs, bruise them well before you putt them in. At 3 months you may drink it, at 6 months it is best. Folio page 183r, Scribe's page 395.This page is blank, but has a note sewn into the page. Take of Sarsaparilla cutt small 6 ounces, flinty china 2 ounces Guarium halfe an ounce, infuse these in 5 quarts of water 6 hours then boil halfe away, with a gentle fire : adde at the later End of boiling, liquerish Sliced 2 drams, halfe a dram of Coriander Seeds, V pour it off while hott & lett him drinke it for his ordinary drinke cheifely If hie find it too hott, adde 2 ounces of [reisins] washd (but whole) to the next boiling. Dr. Lower.

the nerves of the eares are affected & obstructed, & you must goe to the Bath & [bee] pump'd about 3 weekes & you must purge the day before you begin to pumpe & purge once in a weeke while you stay there & stop your eares with wool moistened with good Compound Spirit of lauender your deafenesse is a paralyticall weakenesse of the eares you should drinke a drying dyet drinke of sarsa & china for your [constant] drinke while you vse the bath & a while after

A FanThis attribution appears in a different hand in the left margin. To make Cakes of all fruits.

+ 54Take the best quinces you can gett and boyle them tender, take them from the skins and the cores, and doe them through a fine cushion-canvasse. And to a pound of the pulp take a pound of double refined sugar beaten very fine & mix your polp & Sugar together in a Skillet with some musk & ambergreece & sit it upon a quick fire: the faster it boyles the better it preserves the colour, but you must take heed is does not burne. You must stirr it allways with a wooden stick and when it begins to be enough, it will come cleane from the bottom of the Skillet, which you may know by dropping a drop upon a board & lett it coole and if it come cleane off it is enough. Then take it off the fire, and haue a board on purpense very Smooth, and drop your paste upon it what fashion you please. If you like it in knotts you must poure out and shake the board that it may not bee thicker in one place than in another. And when it is cold cutt it off the board & strew searched sugar upon it & make it in knotts. For your cakes you must Sugar them & print the sydes next the board: then putt them upon papers with the printed syde upwards, for the other syde is apt to stick. Then stoure them or drie them in the Sun, and if they bee right they will drie in 2 days. The less sugar you make it up in th ebetter. If the pulp be too thick, you must putt two or three spoonfulls of the water in the Quince in it before you straine it. Thus you make Pippins, Apricocks, Orenges or Lemons, Goosiberris or Respberries, plums. But you must boyle them as you doe for clear cakis in a Tankard in a skillet of water. Then doe it all through a canvass if you do: the Quinces. If you will doe the green apple paste, you must greene your apples, and putt noe applewater into them, nor to the four Last fruits. If it bi once boylid it will neuer drie: if it bi under it will drie, but not soe soone. You must shift it on clian papers.

Folio page 184r, Scribe's page 397. This recipe is deleted with a large X across the paragraph. To make Lemmon Creame.

A Fan 55>THis attribution appears in a different hand in the left margin.+Beate the whites of eight egges and one yealke very well. putt to them the juyce of four Lemmons and a halfe, one spoonefull of Orange flower=water & as much suger as makes it sweet, stir these all well together, and drayne them through a hayre Siue, sett it on a soft fire, in a silver or earthen basin stirring it all one way, till it is as thicke as a [Feoole], Then it must stand three howers before you serve it up. If you please you may Putt in a graine of Amber greece, [add] in Powder, when you take it offe the fire.

This recipe is written in a different hand. To make a fine Creame. +L. Good:This attribution is written in the same hand and appears in the left margin. 56Set three quart of new milke Let it on the fier, and when it boiles up, pour into it an other quart of new milke, at Seueral times leting it boile up betwiset euery time, then take it off the fier & Stir it til it bee quite Could, then pour it into the Seuerall pans or bouls & let it stand 2 days & 2 nights, then take ofe the top thik with a tin Slice with holes in it put to it 1 Spoonfuls of Orrange flower water & Sweeten it to your taste, so Stir it with a Spoon all one way til it bee as thik as a Soft butter, lay it in little heapes upon a fruit dish & So Serue it up. if you would doo it at a nights warning, raise it with a quart of Creame.