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To Make a Good Tansy
Take these herbs: strawberry, violet, primrose,
spinach, and sorrel leaves, with a little tansy grass.
Beat and strain them into a pint of good cream.
Add ten egg yolks and 8 whites. Season it
with nutmeg, sugar, and salt as you like it. Then put in
grated bread and make it just as thick as you do
batter for pancakes. Beat it all well together and
fry it.

To Make a Cream Cheese
Take 4 ale quarts of milk then set a skillet of water
on the fire. Measure out 3 pints of cream and when the
water is scalding hot take a pint of it and add it to
the milk. Then make your water boil up then take
a pint and put it to the rest then [?] the rest which is
a quart of cream boiled up and add it to the rest then stir
it till it is blood warm. Then put in 2 spoonfuls
of rennet and when the cheese is come put it into
a cloth without breaking the curd more than you have to
so that the whey may drain out of it but do not crush
it. Put it into the vat in a clean cloth and then put
a pound weight on it and change the cloth within
three quarters of an hour three or 4 times then lay
it in nettles about a week.

To Make French Puffs
Take a quart of curds, 6 eggs with whites and yolks, a pint
of flour and some salt and a little grated nutmeg. Work them
up together in balls about the size of apples then rub
a sheet of paper with butter and lay them on it
and so bake them for half an hour. And when
they are baked put them on a dish with some rosewater
and butter and sugar beaten well together
with the juice of a lemon and so pour it upon
them.