English cookbook, ca. 1650
Author Unkown, from http://digital.lib.uiowa.edu/cdm/compoundobject/collection/cookbooks/id/14316/show/14261/rec/8

There are 240 pages of which 140 are written. (4 1/2 x 6 1/2 in.; 11 x 16.55 cm.) This English cookery manuscript has a bookplate showing the family coat of arms: "Brown of Waterbaugh's." The recipes are typically late 17th and early 18th century with many cream puddings and sauce type of sweet dishes. There are interesting pies of every description from whole turkey to mince meat. It has several turkey tart recipes, where the turkey meat is mixed with different berries, gooseberry being the most frequently used. It has a whole chapter on fruit recipes using apples, pears, plums, apricots, and syrups "of any sort of berries." The whole book was written by the same hand, most likely at the same time.

Digital Collection: Szathmary Culinary Manuscripts and Cookbooks
Contributing Institution: University of Iowa. Libraries. Special Collections Dept.

Rewls of pastry
and preserves, wax
work and Limning
and fruits
Artificial.

FMM Glossary of Terms:

Cannall: Terence Scully gives the following definitions in the glossary of his translation of The Viandier of Taillevent:

canelle, cannelle: common cinnamon from cassia bark or buds
pouldre de canelle: a finer cinnamon, also called cynamome
fleur de canelle: (ground) cassia bark or buds
cynamome: a fine type of cinnamon from cinnamon bark (cf. the Tractatus (II, §11), which distinguishes between cynamomum and canellam: "Ad homines simplices et mediocres sufficiat ... canella")

Choppin: A choppin was an old Scottish measure, equal to 1/2 pint. A tankard could be referred to as a "choppin tankard" meaning it held 1/2 pint.

Mulchkine: I found reference on the Internet to a mulch kine tankard. One person thought this would be a "'leathern bottel' type of vessel. The cheap form of liquid carrier for those who couldn't afford metal or glass. The tankard shape could be hung from a belt by its handle when not containing liquid." See https://books.google.com/books?id=tW8CAAAAMAAJ&pg=PA412&lpg=PA412&dq=choppin+tankard&source=bl&ots=depxiqG8MB&sig=cbeEKy7vIPhSiJk5dmUvPnTGbOA&hl=en&sa=X&ei=UunTVPyECovAggTZiYTIBQ&ved=0CDQQ6AEwAw#v=onepage&q=choppin%20tankard&f=false

Stoup: 1. A pail or bucket; also 'water-stoup.' Now only Sc. †Formerly also, a large jar or small cask for holding liquids. (Cf. STOP sb.¹ 1.) a. 1397 ... 2. A drinking-vessel, of varying dimensions; a cup, flagon, tankard. Also as a measure of definite quantity; often with defining word, as gill, pint, quart stoup. Now Sc. and north., and as a literary archaism. (Cf. STOP sb.¹ 3.) a. 1500-20 Elsewhere this was described as a vessel for holding, chiefly, liquids; a cask, bucket, pitcher or the like.

Syllabub: See Syllabub

Yearn: (Scotland) To curdle, as milk.from http://en.wiktionary.org/

For making of milks.

To make an eating syllabub. Take two mulchkines of sour cream and as much sweet cream and mix them all together in your syllabub dish and if you have a mind to sweeten it you may sweeten it with beaten cannall and suggar and rose water and a mulchkine of white wine, then add to it a litle yearning and let it yearn hard and let it stand a considerable tyme after it is yearned and break it not before it comes to the table and strew Cannall and searched suggar upon the top of it

To make a dish of milk. Take a chopine of sweet cream off the top of the churn when it is halfe broken and sweeten it unto your own taste with suggar, then put unto a little beaten cannall but be sure that it be not sour [galthore?] but as sweet as you can get it then take a mulchkine of sack and having your cream in your posset [dish?] warm your sack upon it and let it stand near a warm fier all night.

To make nutmeg cream. Take a chopin of thick cream being sweet and boyl it into a mulchkine then take two nutmegs and great them small and boyl them with your cream with a spoonful of [mallegoe?] sacke and sweten it unto your own taste with suggar and if you thinke that it taste not weel enough of nutmeg you may add more unto it and put it into your dish you intend to serve it in and warm it and when it is warmed weel enough you must strew some beaten suggar and greated nutmeg up on the top of it.

To make hanged cream. Take a chopin of the tope of the churn and put it into a piece of thick harden cloath being clean and ty it strait therin and hang it up on a knag and let it hang thre or four days and bruise it with your hand thrice every daye untill that all the wigg be from about it, then put it into your same dish being sprinkled with rose water and break them small then put in a good quantity of sweet cream and season it with cannall and suggar.

To make tender curds. Take a [scots?] pynt of sweet cream and set it upon the fier and after you warmed it yearning hot then yearn it, then when it is yearned breake the curds with a spoon and wring out all the whey and put your curds into your dish you intend to serve it in and breake them a little with your hands and pour sweet cream about them being sweetened to your own taste with suggar and season them weel with rose water.

To make egg milk white or yellow. Take the yolks of ten eggs and beat them very weel and put them into a clean pan with a chopin of milk with them and mix them weel together; then set it upon the fier and stir it continualy untill it grow thick then put it into your dish and straw cannall and suggar upon the top of it. After the same manor you may make white milk with the whites of your eggs and keep out the yolks.

To make snow milk. Take a chopin of sweet cream and the whites of two eggs and as much suggar as will sweeten it and some beaten cannall and two spoonfuls of sack and beat all these together untill it come up froathing then take off that froath and put it into your dish, and beat it again and always when it froaths take off the froath and doe this way untill you have your dish fill of froath and heaped above it as high as you can, and your dish be glasse and when you have occasion you may set it to the table.

To make sack creame. Take a mulchkine and a half of sweet cream and put it into a glass bottle with as much suggar as will sweten and alsoe a gill of sack and work it in your botle as if you were churning it, then after you have wrought it after that maner a considerable [space?] pour it into your dish being seasoned with rose water and put in a litle yearning amongst it.

To make sack milk another way. Take a chopin of sweet milk and boyl it into a mulchkine and then put in some mace and some eggs weel [casten?] then cut some slices of [cordindror?] and some slices of bread and as much sack as will ralish it to your own taste then stir it up on a slow fier untill that it come to a right consistance, and be sure that you let it not boyl after you have put in these ingredients.

To make [triffell?] cream. Take as much boyled sweet milk as will be a dish a yearn it yearning hole and put it into your lamb dish being sprinkled with rose water and season it with cannall and suggar and yearn it and set it before the fier and breake it not before that you set it to the table and the milk that you make this dish of let it be boyled in the on halfe.

To make [triffel?] cream another way. Take [risserberries?] being ripe and beat them in a marble or wooden morter and when you have as many of them as will be dish, sweeten them with suggar unto your own taste and put them into your dish and boyl some sweet milk very weel pour it about them untill it come to a right consistence.

To make strawberry cream or blueberry cream and blackberry cream. You may make cream of any of these just as you made your brissell cream of [risserberries], or you may take some sweet cream and put it into a lame dish being sprinkled with rose water and sweet your cream unto your own taste and with suggar and put any of these berries into your cream whole except it be blackberries which can only be made as you made your brissel cream of [wisserberrys] and if you have not cream you may take boyled milk being seasoned with suggar and some other sweet spices.

To make milks. When you have a mind to make a good quantity of dishes of milks, take half a gallon of sweet milk and boyl it in the on half stirring it frequently and see that it doe not break: and for spices put in some cannall and a race or two of ginger and two drop of clov and three nutmegs cut into quarters and when the milk is boyled in the on half take out the spices and when it is ice cold take a pynt of sweet cream and having put your boyled milk into soe many dishes a you think fit, put an equall part of your cream into every on of your dishes and the nixt morning take the brale of your milk and lay it into your dish and between every bral of cream, straw cannall and suggar.

To make aple cream Take your aples being green and Codle them then peal off their skins and take away all their hearts and cores and put them down to pap. And if you think that your pap is not soft enough, you may beat it in a wooden morter and put amongst it as much suggar as will sweeten it unto your own taste, then put in as much boyled milk or sweet cream as will make it the thickness of slugg cream and after you have seasoned your dish with rose water pour in your cream and aples into it and mix them weel together.

To make quinces cream or pear cream. Take quinces or pears and pair them verry small and put them into a dry stoup and stop the mouth of it and set it into a pot with boyling water and let it stand there untill they be very tender then stamp them into a morter and sprinkle a lame dish with rose water and put into it your pap, and then put in as much boyled milk or sweet cream as will make it into a right consistence and beat them weel together and season it with suggar and cannall to your own taste.

To make apricock cream. Take your apricocks and put them amongst boyling water and let them boyl for a considerable space and then peal off their skins and beat them in a marble morter and sprink your lame dish with rose water and put the pap of your beaten apricocks into then pour about them as much boyled boyled milk or sweet cream as will make them thee thicknesse of your aple cream and mix them weel together, and sweten them with suggar and cannall unto your own taste.

To make aple cream pear cream and apricock cream another way - - Take either of these fruits being green and codle them amongst boyling water then peal of their skins but have a care that you bruise them then take sweet cream or boyled milk and sweeten it with suggar and rose water and put it into your dish and put any of these fruits amongst it and set it upon the table.

To make goosberry cream. Take your goosberries being weel picked and [wailed?] and put them into a dry stoup, and stop the mouth of it with a clean cloath and put through a search and cast away the skins and put your pap into a dish being sprinkled with rose water and put as much boyled milk about it or sweet cream as will make it the thickness of aple cream and and mix them weel together and season it with suggar unto your own taste.

To make almond cream. Take your almonds and blench them in warm water and beat them in a marble or wooden morter and when you ar beating them put in now and then a litle rose water to keep them from oyling and after you have beaten them enough weight them and to every quarter of a pound of almonds take a mulchkine of sweet boyled milk and mix them weel together then warm it yearning hot and put it into a lame dish being sprinkled and season it with sack and suggar and then yearn it and let it stand before a clear fier untill it be firm.

To make ryce milk. Rub and [fan?] your ryce and boyl it amongst water for a little space then [eak?] it up with milk and let it boyl upon a soaking fier untill it be very tender and doe as that you cannot discern on grain of your ryce from another then season a dish with rose water and put your ryce into it and put as much boyled milk or sweet cream about it as will make it the thicknesse you would have it then beat it unto a right consistence and season it with suggar unto your own taste. And after this maner you may mak barly cream.

To make nutmeg cream. Take a mulchkine of sweet milk or rather sweet cream and boyl it on the halfe then cut three nutmegs into four quarters and boyl them amongst your milk and after it is boyled in the on halfe take it off and take out the nutmegs and let it stand till it be cold for yearning and yearn it and when it is hard enough yearned breake it not but, straw nutmeg upon the top of it, and if you please you may sweten your cream with suggar before your yearn it and you may leave out the yearning altogether and put in thre yolks of eggs weel beaten.

To make very good yearned milk. You may take as much or as litle milk as you please and warm it yearning hot then put in some greated nutmeg and some rose water and suggar according to the quantity of your milk you may take of oath of these, then put it into your dish and yearn it and when it is enough get it upon the table.

To make a fool Take a chopin of good sweet Cream and boyl it with mace and nutmeg and suggar then take the yellows of six eggs and three whits and beat them weel and when your cream is something cold put them into it then put in some [slices?] of a mainshot into a plate and set it upon a cheffin dish and stir it about then stir in a few currans and when it has stood a considerable space stir cannall and Suggar upon the top of it and forget not to pour in your milk into the plate before you set it up on the chaffin dish.

To make Curran Cream. Pick your Currans and put them into a chopin stoup and if you have a quarter of a pound of them you may put in some more then half a gill of sack and stop the mouth of your stoup and set it into a pot with boyling water and let it stand there untill your currans be tender then take them out and take a mulchkine of sweet milk being boyled and pour about them then warm it when its cold and straw cannall and suggar upon the top of it.

To make artichock Cream. Take the bottoms of tender artichoaks after they ar boyled and beat them in a morter and pick out all the [strings?] then take a chopin of sweet cream and boyl it with some greated nutmeg and then put in your artichoaks and the yolks of six eggs weel beaten and as much suggar as will please your own taste and stir it over a clear fier but be sure you let it not boyle then pour it into a plate and when it is cold straw cannall and suggar upon the top of it.

To make barly cream. Take four ounces of french barly and boyl it in severall waters untill it be very tender then pour it into a search and let all the water run from it then take a pynt of sweet cream and boyl it with mace and cinnamon and put in your barly and let them boyl all together untill it very weel Then take it off the fier and take the yolks of six eggs and boal ym and put it amongst your milk & barly and warm it over the fier stiring it continually but let it not boyl then put into it as much suggar as will sweeten it unto your own taste and put in into your dish and after this maner you may make ryce milk only boyl your ryce in milk instead of water.

To make lemond cream Pair a lemond but not too dep and boyl it in a chopen of sweet cream and if you think that your milk does not taste strong enough with that on lemond you may boyl in it another then take it off the fier and let it stand untill it be about luke warme then put into it four or five spoonfulls of suggar but first remember to let your suggar melt in the joyce of a lemond then pour your milk into a dish and set it upon a chaffin dish with clear coals and stir it there untill it grow thick then garnish the lips of your plate with lemond peal and forget not to put in six eggs into it when you set upon your chafine dish.

To make a wild goose or mallard pye. Take either of these and after you have parboyld them a litle break their breasts and flat it down then season it with black spice and nutmeg and salt both within and without and if they be not fat enough of themselves you may a layr of butter both beneath and about them in your pye, and put on the lid and leave a lum in it and when it is almoast enough baken take it out and pour in all the lumb melted butter and some water being mixed with black spice and put it into the oven again and let it soak untill it be enough.

To make a goos pye Take and season your goos just as you did your wild goos and beake the bread with warm water and butter and the [seem?] of your goos being rended, then kned up your leaven with these and to make this pye you may take a peck of flower and a pound and a halfe of good sweet butter with the seam of your goos and set it up with a good thick [side?] then lay your goos into it and lay your giblets into the empty nooke of your pye and give it a good store of butter and black spice and give it a prety quick oven

To make a lamb pye Take a leg of a lamb and cut it into thin collops and take a good store of good your persell and [shier?] it small and work it up with fresh butter and rub it upon your collops and lay them in layrs into your pye and let your spice be greated nutmeg and beaten ginger and some blaids of mace and pepper and bruise the bones of your lamb and lay them upon the top and forget not to lay butter betwixt every layr of your collops and when you put on the lid make a lumb in it and when it is near baken take it out. and put in for liquor either white wine or water then put it into the oven again and let soak untill it be enough.

To make a hair pye Take your hair and cut it into severall pieces clean from the bones and lay it into your pye with on layr above another and betwixt every layr lay butter and spice with pepper and salt and mace, and lay on layr above another untill that your pye be full and lay a good store of butter above the top of all and when you put on the lid leave a lum in the same and when it is near baken take it out of the oven and fill it full of claret wine or strong oil and set it into the oven and let it soak untill it be enough.

To make a hair py another way: Take your hair and parboyl it and take out all the bones and steep the flesh all night in claret wine then take it out and season it with pepper and salt and nutmeg and lay it into the pye with the thin boan in the midle of the pye and lay the flesh round about it then lay a good store of butter upon the top and let the liquor of it be the claret wine in which it was steeped and it will eat very weel hole.

To make a chicken pye Take your chickens being weel washen and season them with nutmeg and mace and ginger and pepper and salt and if it be tyme of the year Take the botoms of artichoaks being weel picked and lay them into the bottom of your pye and lay your chickens into layrs and lay a good store of butter above all and when you put on the lid make a lumb in it and when it is near baken take it out of the oven and put in for liquor white wine being mixed with some beaten cannall and put it into the oven again and let it soak untill it be enough.

To make a chicken pye another way. Take your chickens and season them as you did before and lay them into your pye and lay a good store of goosberries and a good store of white suggar and if it be not the tyme of year to get goosberries you may take currans and raisens and when you put on your lid Leave a lum in it and when it is near baken take it out and put in white wine for liquor, and set it into the oven again and let it soak untill it be enough

To make a chicken pye another way Take your chickens and bruise the bones of some and joynt other some and season them with clovs and mace and nutmeg and ginger and pepper and salt and some sweet herbs shred small and lay a good store of butter about all and soe put on the lid and bake it

To make a turky pye. To make the bread of this py you may take a peck and a fourth part of flower and kned it up with two pound of sweet butter and weet it with boyling water and work your leaven weel and put it up conforme to the patern then take the turky and cut of its head and feet and [forder?] joynts of the wings and season it within with mace and clovs and ginger and black spice then bruise the bones of it and lay it into your pye with the breast of it upmoast then take and wash the giblets of your turky very clean and put them into the empty nooks of your pye and if these doo not fill the nooks of it weel enough you may take young chickens and if you have not chickens you may take a capan or a hen and cut it into quarters and fill up the nooks with that and as for your spices let them be beaten ginger and mace and a few clovs and a pound of good salt butter and some salt and when you put on the lid stop the head and and the feet of your turky into the lid and lay the shoulder of your turky into that part of your pye which hath thee nooks and give it a good large lumb and when it is almoast baken take it out and fill it full with white wine or clear water then put it into the oven again and let it soake untill it be enough.

To make a turky pye another way Take your turky and bone it and stick the breast of it full of clovs and season it with pepper and salt and mace and nutmeg and lard and season a duke and put it into the belly of your turky and soe put on the lid and bake it

To make minched pyes. Take a thigh or [rumple?] piece of beefe being tender and chop it small with a chopine knife and to every pound of minched beefe take a pound of good [illegible] free sewet and chop as small as you did your beef and mix them together then lay these into an earthen pot and put as much vinnagar about it as will cover it and lay a cloath above it close to keep it from winding and let it ly therin four and twenty hours, then make up your pyes according to your patern and put the minched meat into the same with a little beaten mace nutmeg and ginger and some black spice and mix all these together with a good store of currans and after you have filled up your pye therwith put in some slices of Cordiordron and some great raisens and stope them all down with your hand and put a good store of butter upon the tops and close up your pye and bake them in an ordinary hot oven

To make minced pyes of neats tounges Take your neats tounges and parboyl them and shier them very small and take the weight of them of good sweet butter and chop it small and mix it with your tounges And season it with clovs and mace and nutmeg and ginger and a litle salt and fill your pyes therewith and lay a good store of currans upon the tope and some orange and lemond peal being sheared small and some pouder suggar and a gill of sack and a spoonfull or two of rose water and a few carwy seeds and then put on the lid and bake them and forget not to lay a few great raisens upon the top.

To make musk plumbs Take a grain of musk and halfe a pound of fyne white suggar and beat them together in a woden or marble morter then put it through a fyne search - and take a litle gum dragone And the white of an egg and beat them untill they come to a paste and ad to it an ounce of white [stuffing?] and soo make them up unto plumbs.

To make jumbals. Take two pound of fyne flour weel dryed in an oven and take a pound and a quarter of white suggar and six eggs and leave out thre of the whits and put to it a spoon full of rose water and a little sweet Cream and about the bigness of an egg of fresh butter and rub it among the flower and work it to a paste and roul it out into jumbals.

To make puff paste Take a fourth part of flour and lay aside the third part of it then take four Eggs and squize and beat them very weel then mix them with a litle water and put them amongst your flour and work it unto a paste and remember to let your water be cold and after you have wrought it up to a paste roul it out with a roling pin and take a handfull of flour and sprinkle upon the table and cut your paste into two and lay the on halfe of it upon the table and then spread butter upon it prety thick and lay the other halfe upon it and roul it out again with your rouling pin and doo this six or seven tymes untill it be enough then roul it out for what you intend it

To make Suggar Cakes Take thre pound of flour being weel dryed in an oven and search it and then take a pound of good sweet butter and the yolks of four eggs and a spoon full of rose water and as much Cream as will make it into a paste and as much greated nutmeg and beaten cannall as will give it a realish and roul out your paste with a rouling pin and forget not when you put in your Cream to put in a pound of Suggar being searched then cut out your Suggar cakes into whate shape you please and bake them in an ordinary hot oven.

To bake any sort of fresh fish. Take your fish and scale them and take out the bones and wash them clean and lay them into your pye and season them with pepper and salt and nutmeg and a few raisons of the sun and sprinkle a litle verjoyce and the joyce of orange upon the top then close your pye and bake or you may keep out the raisons and joyce and put in a good store of butter and clear water which is the best way to bake them

To make a calfes foot pye. parboyl your calfes feet and take out all the bones and minch the meat small and let them souse in vinnagar for the space of six or seven hours then take it and put it into your pye and season it with a litle salt and a litle beaten clovs and mace and greated nutmeg and put to it a considerable deal of good raisons and twice as many currans and some slices of candied orange peal and some dates shred small and a good store of marron and mix all these together and put them into your pye and close it up and when it is backen put in a [sack caddell?]

To make a calfes head hash. Take your calfes head and par boyl it and take out all the bones and cut the flesh into small pieces about the bigness of an oyster then put it into a stove pan with some white wine and mace and beaten clovs and greated nutmeg and pepper and salt with some mutton broath with three anchoves and thre skallots and some slices of limon peal and stew all these together and beat the yolks of six eggs and some white wine and put amongst it and stir all these weel about and put in some rose leaves and perselly and marjorim and dish it up with oysters and berries and limond peal

To pot beaf or mutton. Take your beafe or mutton and take out all the bones, and skin it and cut it into small pieces and beat it upon the table with a rouling pin and with some claret wine and salt petter and white salt and let it ly herin eight and fourty hours then take it out and season it with pepper and salt And nutmeg and mace and clovs and put it into an earthen pot and cover it with a paste of pease meal and put a good quantity of butter both above and beneath it and put it into the oven and let it soak until it be enough then pour the liquor frome about it and set it up to keep.

To pot neats tounges Take your neats tounges and parboyl them and take the skins of them and doe just with them as you did with your beafe.

To stew a lobster Take butter and salt and reed wine vinnagar and put it into a stove pan with a litle greated nutmeg then cut the flesh of your lobster into small pieces and put it into your pan and cover it with your dish and let it stewe and when it begins to draw dry run it over again with butter then add to it some of a greated [mamshot?] and seasone it with grape verjoyce and a litle white wine and dish it up and garnish your dish with slices of limonds and set it to the table

To bake Larks or Sparrows Truss your larks and season them with salt and pepper and if you please you may put in a little ginger then lay them in layrs into your pye and put in a good store of sweet butter upon the tope of it and when they ar almoust baken take them out and put In for liquor claret wine and set your pye into the oven and let it soak untill it be enough

To make a Lark pye another way. Wash your larks and cut off their heads and the farder poynts of their wings, then take some greated white bread and some fresh butter and a few currans and work them altogether and stop their bellies therewith and make up the bread of your pye and lay your larks into it and above all lay currans and raisons and some slices of Cordicordron and orange peal and when they ar baken put in for liquor claret wine and set it into the oven again and let it soak untill it be enough.

To stew a turbale Cut your turbale into fine large pieces and lay it unto your stove pan with some greated nutmeg and claret wine with the joyce of an orange and a good sufficiency of fresh butter and let it stew for a considerable tyme then put in a litle more butter and orange joyce and let it stew a litle while longer; and when it is enough put it into a dish and garnish the lips thereof with slices of limonds.

To make a pear pye. Take hard winter pears and put them into an earthen pot and put a litle water about them and close the mouth of it close and set it into an oven and let it soak untill they be all dissolved then take them out and take away their skins and hearts and lay them into your pye in layrs and between every layr lay a good quantity of kitchen suggar and some blads of cannall and some greatings of a limon and citron peal and suggar upon the top and the liquor they were stewed in let it be the liquor of your pye

To make green aple tarts Take green sour aples and put them into a pan amongst water and codle them but bruise them not then take away their skins and hearts and lay them into your tarts and lay a good quantity of pouder suggar or brown suggar upon the top and when they are near baken take them out of the oven and rub up their lids and fill them as full of sweet cream as they cane hold and set them before the fier and let them soak a litle

To make another aple tart. Take good sweet aples or pipins and cut them in slices and take out the hearts and seeds and lay them into your tarte in layrs and put as much suggar upon the top as you think will sweeten them unto your own taste and some slices of cordicidron and put on the lid and bake them.

To make a pigon pye. Season your pigons with pepper and salt and take a litle penny royal and persell and shier them small and work it up with butter into litle bals with sweet butter and stop your pigons bellies therewith and lay them in layrs into your pye and between every layr lay in butter and a good quantity of butter above all and season them wel with ground black spice and put the lid on and wash their feet and stick them into the lid with their upmoast and bake them in a soaking oven.

To make tarts of Quinces. Take your quinces being green and you may either stove them as you did your hard pears or you may codle them in a litle water and take away their skins and hearts and cut them into quarters and lay them into your tarts in layrs and strew suggar betwen every layr and if you have a mind to have your tarts very fyne you may put in cannall and mace and cloves and cordicidron and orange peal and a litle ambergrise and let your liquor be either white wine or sack.

To make an oyster pye. Take large stewing oysters and parboyl them in water with a good quantity of pepper and salt and ginger then take them out and season them with pepper and salt and ginger and some greated nutmeg and rol them up into litle bals with butter and some beaten tyme and lay these in layrs. into your pye with a litle claret wine being mixed with the gravy of mutton or beafe and bake them in a soaking oven.

To make a tounge pye. parboyl your tounges and peal them and cut them into thin slices and lay them into your pye in layrs, and betwen every layr lay a layr of good fat beacon but of a lesser quantity and season them with nutmeg and pepper and pour upon them some dissolved anchoves and beat the yolks of four or five eggs with a litle claret wine and put into it and put in a good quantity of clarified butter and close up your pye and put it into the oven.

To make a vennison pasty. Take your vennisone and bone it and beat it with a roling pin and season it weel with pepper and nutmeg and salt and lay it into your pasty pan in layrs and between every layr lay in butter or marrow then put on the lid and let it stand thre or four hours in a soaking oven then having the bones bruised and boyled with a litle pepper or nutmeg mixed with some claret wine then take out your pye and strain that into it and put it into the oven again and let it soak untill it be enough.

To make a herron pye Take your herron and wash it it and breake the breast of it and shear some sweet herbs and capers and role them up in litle bals with butter and stop the belly of your herron therewith and season it with pepper and salt and nutmeg then lay it into your pye and put in good store of butter upon the top and bake it in an ordinary hot oven

To make chies cakes Take a quart of sweet milk and yearn it yearning hot and breake the curds and press out all the whey and beat your curds very weel and season them with cannall and greated nutmeg then take a dussan of the yolks of eggs and beat them weel and a gill of Cannary wine and a pound of priked Cur rans and three ounces of suggar and a pound of curds and mix all these together and put them into puff paste after what shape you please and put a few currans upon the top and wash it over with the yolk of an egg beaten up with a sponfull of canary.

To make goosberry tarts cherry tarts curran tarts and tarts of soft plumbs. Take your goosberries being neither too ripe nor yet too green and pick them very clean and lay them into your tarts in layers and between every layr lay suggar and cannall and lay on layr above another after this maner untill your tarts be full and if you desier them fine you may scater some perfumed [conforts?] upon the And after this maner you may make tarts of any of the foresaid fruits To make raison tarts pick your raisons clean and put up the bread of your tarts conforme to the patern and fill them with raisons and leave a lum in the lid and when they ar hardened in the oven take them out and fill them full of good sweet [illegible] and put them into the oven again and let them soak untill they be enough.

To make a ryce pudding Take your ryce and rub it betwen your hands and [fan?] it and to an ordinary pudding you may take halfe a pound of ryce and put it into a clean pot with a pynt of sweet milk about it and let it boyl upon the fier [soaikingly?] and let it boyl untill it be thick then eak it up again with a nother pynt of milk and let it boyl again untill it grow thick again and as smouth as that you cannot discern on grain from a nother then take eight eggs and beat them very weel and add to a quarter of a pound of suggar and two drop of cannall and on nut meg and a gil of sack and put all these together and beat them untill it come to a consistance and forget not to put in a good piece of fresh butter and put it into your dish and straw beaten cannall and suggar upon the top and put puff paste or rold paste about the lips.

To make an almon pudding. Take a pound of almonds and blanch them in warm water and take away their rough skins and beat them in a marble or woden morter and when you ar beating them put in now and then a sponfull of sack to keep them from oyling untill they be about halfe beaten and then insteed of rose water put in a spoon full of sack and when they ar beaten enough take a spoonfull of sack and a chopin of sweet milk and put it into a pan with a drop of clov and a nutmeg and let it boyl into a mutchkine. and let it run through a strainer and take the whites of ten eggs and beat them very weel then take a quarter of a pound of currans and two drop of cannall and a greated nut meg and a gill of sack and a litle fresh butter melted and mix them altogether and beat them untill they come to a consistance and put it into your dish and straw cannall and suggar upon the top and garnish the lips of your plate with puff paste or rold paste which you please:

To make a bread pudding. Take the hearts of twopenny loaves being old baken and great them down very small then take a pint of sweet milk and mix them together and boyl them untill they be as thick as potage then take it off the fier and take a quarter of a pound of pouder suggar and a quarter of a pound of currans and two drop of cannall and one nut meg and a gill of sack and some melted fresh butter and mix these altogether and beat them untill they come to a consistance and put them into your dish and straw cannall and suggar upon the top and garnish the lips of your plate with puff paste or cold paste.

To make a marrow pudding. Take an old baken white loafe and if you can let it be baken without barm and pour off the sirupe and cut ye in meat into thin sheaves and lay it into your plate in layrs and lay marrow and cannall between every layr and lay on layr above another untill your plate be full then having your marrow bones bruised and boyled in water take off the top of it and mix it with sack and pour it upon the top of your pudding and straw cannall and suggar upon the top of all and garnish the the lips of your dish with colde paste or puff paste and bake it in an ordinary hot oven

To make a blood pudding Take good blood and strain it and put thre mutchkines of it into a dish with two mutchkines of sweet cream then take the in meat of a mamshot and great it finly with some sweet beaf cut into very small pieces and the yolks of fyve or six eggs and some salt and some sweet herbs weel shorn and some time and a few currans and mix all these together untill they come to a consistance and fill your puddings therewith.

To make a bagg pudding First take a handfull of [persewel?] and shier it very small then take a mutchkine of sweet cream and eight eggs and beat them then take the heart of 2 penny loafes finly greated and a hand full of flour and a pound of currans and a pound of raisons and some greated nutmeg and four or five clovs beaten and mix all these together and beat them and put in as much dry flour as will make a right consistance and you may either put it into a clean bagg and ty the mouth of closse or you may put it into an earthen pot and ty a thick cloath closs a bout the mouth of it and boyl it in a pot and eat it hole with sack or white wine

To make a carrat pudding. Take a good bigg old baken white loafe and great it down finely then take six or seven large carrats and cutt them into small pieces then take a chopin of new milked milk or sweet cream and some rose water and a greated nutmeg and halfe a pound of suggar and the yolks of eight eggs weel beaten and four whites and some marrow of bones and some drawn butter and a litle black spice and mix these altogether and put them into the dish you design to bake it in then put in as much flour as will make it to a right consistance and straw cannall and suggar upon the top and garnish the lips of your plate with puff paste or cold paste.

To make an orange pudding. Take the yolks of twelve eggs and beat them weel and after that take a chopine of sweet milk or rather sweet creame and a pound of loafe suggar and six candied orange skins being sliced thin and thre quarters of a pound of fresh butter being clarified and beat all these together untill they be throughly mixed and season it with mace and nutmeg and beaten cannall then put in fyne flour untill it come to a consistance and put it And putt it into a bagg or earthen pot and boyl it to make a custard. Take a chopine of sweet cream and boyl it in mace and nutmeg then take it off the fier and stir it about untill it be almoast cold then take the yolks and whites of six eggs and beat them very well with a little salt and put them into your boyled milk with two spoonfulls of rose water and two or three spoonfulls of suggar then strain it throug a hair sive and put it into your custard cups and bake it

To make an almond Custard. Take your almonds and blench them and take away their rough husks and beat them in a marble or woden morter and when you ar beating them put in now and then a spoonfull of sack to keep them from oyling and when they ar beaten enough to every pound of almonds take a mutchkine of milk and four eggs weel casten and beaten and a quarter of a pound of suggar and two drop of cannall weel beaten and mix all these together and beat them untill they come to a right consistance And put it into your cups and straw cannall and suggar upon the top of it and give it not too hot an oven for discolouring it and eat it with sack and suggar.

To make a [flame?] custard Take a mutchkine of sweet milk and eight eggs weel beaten and some suggar and as much cannall as will give it a realish and mix these altogether and beat them untill that it come to a right consistance and put it into your cups and straw cannall and suggar upon the top of it

To make a ryce custard Take your ryce and rub it and fan it and put it into a pan with clean water and let it boyl untill it grow thick then eak it up again with a mutchkine of milk and let it boyl again untill it be very thick then put it into a marble morter and beat it then take as much suggar as will sweeten it and as much sack as will give it a and if you have halfe a pound of ryce take the whits of six eggs and beat them and put amongst and as much milk as will make it a just thicknesse and beat it till it come to a right consistance and pour it into your cups and when you take it out of the oven sprinkle it upon the top with a litle rose water and suggar and cannall. straw them upon the inside of your beafe and roul it up a roul a cloath round about it and hang it up to drain then take it out of the cloath and boyl it in the same pickle and when it is cold strain the pickle and keep it closs covered after you have put in your beafe.

To Colour fish. Take some large eels and cut them down the back and take out all the bones and lay them in as much water and salt as will cover them with a litle verjoyce and let them ly therin for the space of twelve hours then tak out the fish and season the inside of it with clovs and mace and nutmeg and salt and a handfull of sweet herbs sliced small then roul it up into a cloath and ty it with a piece of tape then boyl it in the same pickle and when it boyls put in halfe an ounce of white pepper and let it boyl for the space of halfe an hour then take it out and let it cool and strain it and put it into a closse earthen pig and keep it for use.

To Colour a young pig. Doo the same way with your pig only let it boyl untill it be as tender as that you may put a straw through it

To Colour Salmon. Take your salmon and cut it down the back and scale it and take out the bones and lay it into as much pump water and claret wine as will cover it and put amongst it a good quantity of bay salt and some white salt and let it ly therein eight and fourty hours then take it out and season the inside of it with clovs and mace and nutmeg and pepper and salt and a handfull of sweet herbs being shred small and a pickled herring and six anchoves and lay these upon the inside and bind it with a piece of course [bap?] and boyl it in the same pickle and when it boyls put in thre quarters of an ounce of ginger and an ounce of whole pepper and let it boyl thre quarters of an hour then take it off and let it cool and when it is cold put it into an earthen pot with the liquor about it and cover it closse.

To turn lamb into vennisone Take a side or quarter of a lamb and bone it and dip it into its own blood and sprinkle it over with salt and cinnamon and pepper and take some sweet sewet And parboyl it and add to ye water you boyl it in a sprig or two of hysop or time and let it stand therein six hours then take it out and put it into your pasty pan and when it is about halfe baken take it out and put in to claret wine and melted butter and some clovs and mace and some rose mary finly beaten

To make a chesnute pye Take your chesnuts and boyl them in water and take away all their skins then cut them into slices And lay them into your pye in layrs and take good sweet aples and cut them into slces likeways and lay in on layr of chessnuts and another layr of aples and lay suggar betwen every layr and lay on layr above another untill your pye be almoast full then lay some blanshed almonds and suggar and raisons upon the tope of all and some slices of cordicidron and when it is allmoast enough baken take it out of the oven and fill it full of claret wine then put it into the oven again and let it soak untill it be enough.

To sous beafe mutton or veil Take your beaf mutton or veil and cut it into thin slices and lay it into layrs into your earthen pot and between every layr lay in some beaten nutmeg and ginger and black spice and [illegible] you have put in all your meat then pour about it as much white wine vinnagar as will wet it and let it sous therin untill it be enough.

To make a beafe pye mutton pye or veil pye. Take any of these and sous it and lay it into your pye in layrs and lay butter betwen every layr and lay a good store of raisons and currans upon the top, and the liquor of it be the same that it was soused in

To stew mutton. Take a loyn of mutton and chop it into small pieces and lay it into your stove pan and put in about it a mutchkine of claret wine or white wine and twice as much water and some salt and pepper and three or four oynions and a handfull of sweet herbs. then cover it closse and stove it either in the oven or upon [sippets?]

To stew mutton another way Take veil or mutton and put it into your stove pan and put about it some yolks of eggs weel beaten and some cream and currans and dates and suggar and nutmeg and cinnamon and ginger and mace and sweet herbs and mix all these together with some sack and marrow and water and soo let it stove untill that it be enough and garnish the lips of your plate with flowrs

To make a great compond egg of twenty eggs. Take twenty good large colour eggs and part the yolks cleanlily from the whites and take the yolks and put them into a clean blader and them round and put them into a boyling pot and let them boyl untill they be hard then take it out and lay the white of your eggs into another blader and lay the yolks into the midst and ty it up round again and put into a boyling pot and let it boyl untill it be enough and turn it out of the bladder and it will be a perfect egg

To make almond butter Blench your almond and beat them in a marble or woden morter and when you ar beating them put in a litle sack or rosewater to keep them from oyling then put them through a search and put tender curds amongst them and worke them together with your hands adding to it two or three spoonfuls of sack then roul it out into seven or nyne litle bals and take a lam dish and sprinkle it with rose water and set on of your bals into the midle of it and the rest round about it in order then take sweet cream and boyled milk and sweeten it with suggar and pour it about them and garnish the lips of your plate with flowrs

To souse a pigg Let your pig be about fourten days old and scald it in boyling hot water and make it very white and cut it into thin pieces and lay it into running water all night then take it out of that water and lay it into a quart of running water with a mutchkine of white wine vinnagar and put it upon the fier and when it boyls put in your pig. with two hand fulls of bay leaves and two stalks of cinnamon and salt and nutmegs cut into quarters and twelve great mace and let all these boyl together untill your pig be very tend then take it off and let it stand untill the next morning and it will be a perfect geil then put your pig into a dish and put the geil about and boyl some bay leaves and lay about it and keep it for use.

To dresse a dish of whitings. Put your whitings into a pan with boyling water and with a good dale of salt and when it is boyled a litle while take it off the fier and pour off that water and pour on as much fresh water as will cover them then put in good store of butter and some beaten mace and some greated nutmeg and six clows and let let your whitings soak therin untill they be enough and when it is at the off coming take some white suggar and let it dissolve amongst the souse and then dish it up

To stew mour fowls. You may either parboyl your mour fowls or no as you please and put them into your stove pan and put a good store of clean water and claret wine about them and greated cannall and a good store of sweet butter and chope and bruise them with the back of a spoon and put them into a clean pan with as much suggar as will sweeten them to your own taste and let them boyl untill they be as thick as a marmolate then fill your tarts therewith and season them with beaten cannall and give them not too hot an oven

To make a plumb cake Take a peck of flower and rul amongst it a pound and a halfe of butter and and a pound of suggar and halfe an ounce of beaten cannall and a quarter of an ounce of nutmeg and two drop of clows and a drop of beaten ginger and kned up your leaven with a mutchkine and a halfe of barm and the whits of eight eggs wel casten and let the rest of your liquor be spring water or sweet cream then lay aside as much of your leaven as will be two covers and work into the rest of it three pound of currans and two pound of raisens and a pound of bruised almonds and halfe a pound of sliced cordicidron then roul it out into forme and roul out your covers and put on of them upon the top and a nother beneath and put it into a soaking oven and when it is enough take it out and let it cool and make a [derning?] for it and to make this derning atke the whites of eggs and halfe a pound of suggar and beat all these together untill they be as whie as you can get them and put this upon the top of your plumb cake being mixed with pieces of cut cordicidron and orange peal and set it before a clear fier to dry and cit it not for a day or two.

To hagg a rabet. Let your rabet be halfe [illegible] and cut it down but keep ye forder quarters of it whole with the neck and ribs and put it into a pan with as much water as will cover it and a handfull of currans and a litle greated wheat bread and two spoon fulls of sweet butter and a litle rose water and two blads of mace and three or four slices of a limond and set it upon the fier and let it boyl untill it be enough then put it unto a dish and garnish the lips of it with some slices of a limond

To fryth oysters. Take your oysters and put ym. into a pan and let them boyl in their own sause until that be firm then take them out and dry them with a cloath and put them into your frything pan with butter about them and let them fryth untill they be brown and cast a litle flower now and then about them

To make a ryce posset Rubb and fan your ryce and put it into a pan with as much milk as will boyl it and after it is weel boyled take it out and put in as much boyled milk as will make it of a right consistance and if you have a chopin of it you may take a chopin of sack and put it into a lam dish being sprinkled with rose water and skink your milk and ryce upon it and season it with cannall.

To make a dyet loafe. Take the yolks of six eggs and four whits and beat them then put in ten ounces of suggar and beat these altogether then put in some Anas seeds and some beaten cannall and two or thre spoonfuls of rose water and twelve ounces of flour and beat them altogether untill they be weel mixed and put it into the case and straw suggar upon the tops of it and when it is a litle baken cover it with a piece of gray paper and put it into the oven again and let it stand untill it be enough and take it not out of the case untill it be cold and if their be any burned sirup upon the botom of it you may scrape it off with a knife and tost it a considerable space before the fier.

To make an almond posset Take halfe a pound off almonds and blench them and beat them and when you ar beating them put in [illegible] and then a spoonfull of rose water to keep them from oyling then put amongst them a chopin of sweet milk and boyl it a considerable space and skink it into your posset dish being a chopin of white wine being therin and season it with cannall and suggar and a litle rose water

To make plain bisket Take a pound of suggar and beat it and search it then take the yolks of nine eggs and five whites and beat them and your suggar together then put in some carwy seed and some rose water and beat these altogether untill they be very white then put in as much flower as will make them come to a right consistance and drope them upon papers and give them not too hote an oven

To make clow bisket Take two pound of refined suggar and beat it and search it and take the whites of four eggs and beat them very weel then take your suggar and put it in [illegible] grees and beat them all together untill they be as white as snow then put in halfe a drope of the spirit of clow and if it be not a good enough paste put in as much suggar as will make it a perfect paste and make them up into what form you please and lay them upon white papers and straw suggar upon the tops of them and take them not off the papers untill they be fully cold

To make almond bisket Take a pound of almonds and blench them and beat them and take halfe a pound of [refanade?] suggar and the whits of four eggs and beat them together untill they be very white then putt in some greated white bread and when it is weel beaten add to it a litle flour and drop them upon white papers in what forme you please and if you think fit you may add to it a quarter of a pound of of more suggar and straw beaten suggar upon the top and give ym not too hote an oven and take them not off the papers untill they be cold

To make lemond bisket Take the whits of two eggs and a pound of fyne suggar and beat it and search it and mix them together and beat untill they be very white yn great the yellows of three lemonds and put in amongst your butter and if it be not a good enough paste add to it more suggar untill it be a perfect paste and make them into what form you please and put them upon white paper and straw white suggar upon the tops and give them not too hot an oven nor take them off the papers untill they be cold

To make Court cakes Take a dusan of eggs and separate the yolks from the whits and beat them weel and put amongst them a pound of beaten suggar and and beat them weel together then take thre quarters of a pound of butter and beat it down to cream then take halfe an ounce of carwy seed and halfe an ounce of anas seeds and a pound of flour and a greated nutmeg and beat them altogether and work it up into a light paste and rub your court cake pans with butter and fill them therewith and chaff them with your hands and straw suggar upon the tope and take them not out of your pans untill they be cold

To make a marled loafe Take a fourth part of flour and halfe a fourth part of Ry and an ounce of carwy seed and halfe an ounce of beaten ginger and halfe a mutchkine of [tryakle?] and if you have not [tryakle?] you may take honey and if you have not honey you may take suggar dysolved in water and soo make it up

To confect Aples pears, plumbs walplumbs apricocks and goosberries Take your aples or pears and pair them but leave the stalks at them then make a syrop of suggar, and to make this syrop take the weight of your fruits of suggar and put amongst it pippin water and set it upon a prety quick fier and let it boyl strongly. then put in your fruits and let them ly therein untill that they be sweet at the heart then put them into your gilly pot and boyl your syrop untill it be thick then put it about them and let them stand therein for ye space of a day and if your fruits be not soe clear as that you may see through them eake up your syrop again and boyl them therein untill that your syrope be thick and take them out and dry them before a clear fier or in a cold oven. And after this maner you may confect any of the for said fruits only take not the skins of the rest.

To confect Chirries Take two hundred of large ripe chirries but let them not be bruised but let the stalks abide at them and ty them up in bunches then take halfe a hundred and put them into a dry stoup and stove them amongst boyling water untill the joyce be all come out of them and strain the joyce into a pan with a pound of suggar and boyl it up unto a syrop and put in as many bunches of your chirries as your syrop will cover and as soon as it begins to play up take out these and put and doe this way untill you get them all in and again that tyme these that you did first will be cold and put in these as you did before and doe this way six or seven tymes then put them into a gilly pot and boyl up your syrop and put about them and let them stand therin closse covered or the space of two days. then lay them upon papers and straw suggar upon the top of them and dry them before the fier or in a cold oven

To make pippin water. pick out the kirnels of your pippins an pair them and boyle them into a litle water and when they ar boyling prick them now and then to let out the joyce and boyl them therin untill your water be strong enough and clear.

To confect orange skins Cut your orangers into two and take out the inmeat but make not the skins of them too thin and let the skins steep in cold water two or three days changing the water once every day then boyl them amongst water untill that straw may goe through them then make a syrop of the weight of themselves of suggar and dry the skins and boyl them amongst the syrop stirring them frequently untill you think that they be confected enough then take them out and dry them casting a litle searched suggar and when they ar dry boyl up your syrop unto a candy and candy them and if you doe not candy them you may dry them before the fier or in an oven after that you have taken them out of the syrop

To confect Angelica roots and the rots Ellocampen Take the roots of either of these and scrape them and cut them into thin slices and boyl them in water changing the same twice or thrice then take the weight of them of suggar and make a syrop of it and dry your roots and boyl them therin untill that they be confected enough then take them out and straw some searched suggar upon the tops of them and when they ar dry boyl up your syrop unto a candy and cand them and if you have not a mind to candy them when you take them out of the syrop dry them before the fier or in an oven.

To confect the stalks of Angelica. Take the stalks of Angelica before that it shoot and cleave it and boyl it amongst water and peel it and take the weight of it of suggar and a litle quantity of water and clarify it wt. the white of an egg, put in your angelico and let it boyl stiring it frequently and when your syrop is almoast dryed in take some searched suggar straw it in now and then amongst it untill that it be enough then put upon a table and lay it asunder and when it is cold paper it up.

To preserve pippins. Take a pound of white suggar and beat it and search it and boyl it up unto a syrop then take a pound of pippins and give them a cross cut and boyl them in your syrop, and eak it up with halfe a mutchkine of fyne pippin water and let them boyl therein untill they be very clear then put them into your gilly pot and boyl up your syrop and put it about them and let them cool before you cover them and the nixt day if you think them not clear enough give them a nother boyl

To preserve limonds Let your limonds be without spot or blemish and rub them with salt and let them ly amongst running water thre dayes changing the water every day then take them and boyl them in several waters untill the bitternesse be out of them and they become tender, then dry them and take double the weight of them of suggar and after you clarified it with the whites of an egg boyl it up to a syrop then cut your limonds in two and pick out the seed and boyl them amongst your syrop stiring them frequently untill they be enough then take them out and put them into your gilly pot and boyl up your syrop and put about ym and let them cool before you cover them and if you have a mind to preserve orangers you may doe them the same way but it is not ordinary to preserve them but to make marmalate of the inmeat and confect or candy the peal.

To preserve plumbs The fittest plumbs for preserving ar wall plumbs white plums or apricocks and put them into scalding hot water and take off their skins and lay them amongst searched suggar then take the weight of them and clarify it with the white of an egg and boyl it up to a syrop and give your plumbs a boyl in it and presently take them off the fier and put them into your gilly pot and boyl your syrop untill it be as thick as that it will hang about a spoon and pour it about them and let them cool before that you cover them up and see that they be not bruised but let them be pulled with the stalks at them and the next day take them out of your syrop and eak up your syrop wt. a litle water and give your plumbs a boyl in it and then put them into your gilly pot and boyl up your syrop but not soe thick as at the first day a when it is cold cover them up.

To preserve chirries Take morallo chirries being ripe and full and pull them with the stalks at them then take some of the [worst?] of them and put into a dry stoup and stope the mouth of it with a clean cloath and put it into a pot with boyling water and let it stand untill they cast out all their joyce then stone the chirries that you ar to preserve but keep them as whole as you can and take the weight of them of suggar and clarify it with the white of an egg and pour the joyce of your stoved chirries into it and give your chiries a boyl and put them into your gilly pot and boyl up your syrop pretty thicke and put about them and let them cool before you cover them

To preserve goosberries pull your goosberries being large and full but not too ripe with the stalks at them and stone them but bruise them not then fill a chopine stoup full of other goosberries and stope the mouth of it with a cloath and set it into a pot with boyling water and let it stand untill they cast out all there juyce, then strain it from them then take the weight of the goosberries that you are to preserve of suggar and clarify it with the white of an egg and pour your joyce about it and boyl it up to a syrop and give your goosberries a boyl in it then take them out and put them into your gilly pot and boyl up your syrop untill it be thick and pour about them and let them cool before you close them up

To make marmolate of pears, Aples, or quinces. Take any of these excep quinces and codle them and take away their skins and hearts and put the inmeat down to pap and take the weight of it of suggar and wet it with a litle water and clarify it with the white of an egg and put in your pap and boyl it untill it come to the consistance of a marmolate and [illegible] it up and as for your quinces put them into a dry stoup and stove them amongst boyling water and take out the stones and put them down to pap and doe it as you did the marmolate of the rest.

To make a marmolate Take good sharp aples and put them down to pap and take just as many plumbs and put them down to pap likways and take the weight of them both of suggar and clarify it with ye white of an egg and put your pap amongst it and boyl it up to the consistance of a marmolate and let it be cold before you [box?] it up.

To make marmolate of orangers Take your orangers and boyl them untill they be tender then cut them into two and take out the inmeat and beat down the skins as small as meal, then codle some sharp aples and put them down to pap and take as much weight of that pap as you have of orange skins and inmeat and twice the weight of them both of suggar and clarify it then beat your orange skins small and put them into your suggar together with your aple pap and boyl them up into a consistance of a mormolate and when its cold [box?] it up

To make a marmolate of risser berries Let your risser berries be full and ripe and picked clean and beat them in a morter and to every pound of beaten rissers you may take a pound and a halfe of suggar and clarify it and put in your risserberries and boyl them up to the consistence of a marmolate and [box?] it up and let it cool before you cover it up

To make the conserve of roses or any other flour Take the buds of roses and chop of their whites and pick them clean and put them into a marble or woden morter and take thrice the weight of them of sugar and beat your roses in the morter and when you ar beating them put in now and then some of your suggar and when all your suggar is in and they beaten enough and come to the consistance of a conserve put it into your pot and stir it about every day for the space of fourteen days and the longer you let it stand it will grow the better and after this maner you may make a conserve of any other sort of flours and if you have not a mind to keep it long double suggar will suffice

To make the conserve of orangers. Cut your orangers in two and take out the inmeat and beat the skins as small as meal and cast away the harts, and after your skins are very small beaten mix them and the inmeat together and take the double weight of them of suggar and put these all together into your gilly pot and beat them there untill they come to the consistance of a conserve and stir it about every day once for the space of a month

To make a paste of Aples or any other sort of fruits Take good sharp aples and codle them and put them down to pap then take the weight of them of suggar and clarify it and put in your pap and put it upon a slow fier and stir it frequently untill it come to the consistance of a paste and what you have a mind to make green doe it with the joyce of [perses?] or [beats?] and what you have a mind to doe reed doe it with cushaneal being dissolved amongst your syrop and put amongst your paste when it is about halfe ready and what you have a mind to make of an orange colour doe it with safron and pour it out and let it cool and after this maner you may make you may make paste of any sort of fruits

To make the geil of risserberries Let your risserberries be ripe and full and put them into a dry stoup and let them stove amongst boyling water untill they be dyssolved then strain the joyce from them through a clean cloath and to every mutchkine of joyce take a pound of suggar and clarify it and pour in your joyce and boyl it up on a clear fier stirring it frequently untill it come to the consistance of a geil then put it into your gilly pot and let it cool before you cover

To make a geil of goosberries, blaeberries or any other sort of berries You make the geil of any of these as you made the geil of your risserberries

To make a syrop of gilly flowers Take your gilly flowers being of a deep colour and pull them out of the husks and clip the whites from then infuse them into warm water and set it such a distance from the fier as that it may retain always ye same heat that it had when you first infused them and let your water be but milk warm and let them ly therein for the space of four and twenty hours and if your tinctour be not deep enough you may put in more flowers and when you think it deep enough to every mutchkine of tinctour you may take a pound of white suggar and clarify it with ye white of an egg then put your tinctour amongst it and boyle it upon a slow fier stiring it frequently untill it come to the consistance of a syrop then let it cool and put four or five clovs into your botle and botle it up. You make the syrop of violets, tussilago or any other sort of flour after the same maner.

To make a syrop of any sort of herbs. Take thre full handfuls of weel washen herbs and put them into a clean pot with thre chopins of water and let them boyl untill the water boyl into a chopine then seith the tinctor into a vessell then to this chopin of tinctour you may take two pound of white suggar and clarify it with the white of an egg and put in your tinctour and boyl them together untill it come to the consistance of a syrop and let it cool before you botle it up and put in four or five clovs into the botle

To make a syrop of turneps Take good large fresh turneps and wash them not but wipe them with a cloath and put them into a pote and make a paste of pease leaven and cover your pot therewith and set it into a warm oven and let it stand there untill they be all dissolved then squise the joyce from them between two trenchers and to every mutchkine of joyce take halfe a mutchkine of hysop water and a pound of suggar and clarify it with the white of an egg and boyl these together untill it come to the consistance of a syrop and let it cool before you botle it up.

To make cannall tablets. Take fine candy [broad?] suggar and search it and put it into a clean pan amongst some clean water and let it dissolve and put it upon the fier and clarify it with the white of an egg and boyl it up unto the consistance of a tablet and if you have two pound of suggar you put in a drop of the spirit of cannall when you take it off and and stir it weel about and having a plate strawed with searched suggar pour your tablets upon the same and when they ar cold take them off and lay them not above other else they will come again and if you desire them sented you may put amongst halfe a grain of musk being steeped amongst rose water and put it in when you put in the spirit

To make clow tablets Take two pound of white suggar and dissolve it amongst water and clarify it with ye white of an egg and when it comes to the consistance of a tablet take it off and put in halfe a drop of the spirit of clow and if you would have them sented dissolve amongst a spoonfull of rose water halfe a grain of musk and put them upon suggared plats

To make limond tablets. Take your suggar and boyl it to the consistance of a tablet and put in the greatings of limonds and orangers and pour it out upon suggared plats as you did before and lay them together

To make ellecomp tablets Take your suggar and clarify it and boyl it up to the consistance of a tablet and put ye pouder of elecompen and if you would have them sented you may doe it with a gram of musk steeped in rose water.

To make rose tablets Take good fresh weel dryed roses and beat them in a morter and search them and put them into your suggar after you have boyled it up to the consistance of a tablet; and pour them upon suggared plats and lay them not above other else they will come again

To make past royall. Take halfe a pound of refanad suggar and search it with two grams of musk beat amongst it then mix it with gumdragon being steeped in rose water and beat it untill it come to a prety thike consistance and a stif paste and make it up into what shape you please

To make artificial fruits Take your wax and melt it and frame your fruits and weir them and [reken?] you have a mind to make chirries take halfe penny worth of fyne wax and mix it with an ounce of vermilion and you see that it is prety reed dip your chirries into it and as you dip them have a pigfull of water beside you and dip them into it and to make damask plumbs melt some fyne wax as before and put amongst it lamblack and dip your plumbs into it and put them amongst cold water, and for aples take orpiment and mix it as before and dip them put [illegible] them not amongst water but take a pincill and make their cheeks reed with the pouder of vermilion and doe your pears the same way and as for your leaves take fine white paper and dy it with [timrick?] and alm and let it dry and and then dy it green with vergus beaten finly and put into an earthen pound and put some of the oyl of tarpentine about it and boyl them together and then put in a litle vernish and let them boyl a while together again and goe over your paper therwith and when it is dry cut out your leaves and forget not to [try?] your [trees?] along with leaves.

for limning. When you have a mind to limn a picture upon glass see that your glasse be smoath and and without any runkles and let it be equall with your [tallages?] as you please and take vinnice tarpentine for your glasse and oyl of tarpentine to make it transparent and to grind the light colours take the oyl of wallnute and to grind the dark colours take the oyl of nut and if you cannot get any of these you may take instead of ye oyl of wallnuts ye oyl of bitter almonds. and instead of the oyle of nute take lintseed oyl and let your pincels be very fine especialy those you draw the face with and as for the face let the brow be a pure white and the cast up of the eyes a blew and white and doe the doe the blush with vermilion and [lake?] and white mixed together and doe the lips with vermilion and the eye brees that colour you intend to make the hair off and when you would make a [flaxing?] coloured hair doe it with english oker and white and if you have a mind to make it darker mix it with uniber and when you would have a pretty gren velvet garment take [difdilow vordigrise?] laid thin upon your glasse and lay liver leaf a bove it and highten any of your colours withe white yt you think too dark.

Names of Colours for limning upon glasse For whites take white tea and white flock. For blacks take Ivory blaks and lamb black For woods take wood lead vermilion and [lake?] For blews take blew smalt [ezer?] and indigo Ffor yellows take orpiment and [masticoal?] For greens take verdigrees and destelled verdigrise For hair colours take okor and umber. For a silver colour take shell silver For gold colour take shell gold and if you cannot get these take silver leafe and gold leafe. For wax work Take very good fine virgin wax and melt it in a cleane pig and set it before the fier to melt and if you would have it a skin colour take alcomy wools and bray them and put them into a litle glass botle amongst the oyl of tarpentine and let it stand untill it be a prety deep colour. and put as much of amongst your wax as will make the colour set as you would have it and let not your wax be too hote when you put it into your moulds.

For colouring wax fruits For cherries take vermilion For aples take orpiment For plumdamass take ivory black or lam black For Rifords take white - and when it comes out offe ye mould goe over it withe a pinroll and a little werm iron and shed the big and of it withe a litle green For aplet and pears make them white, and doe their cheeks withe vermilion For walnuts take oker and umber For peescods take vergus finly beaten. For orongers take orpiment and umber. For limonds take orpiment and you may make the most part of them of bee wax

To dy fruits for puffs Take good large aples being withe out blemish and green and put them into a pan amongst water and codle them and take off their skins and cast away bothe the cors and seed. and put them down to pap and what you have a mind to make weed take Cushaneal and what you have a mind to make green take the [joyce?] of persell and beats and season it withe suggar unto your own taste and when your puffs are hardened fill them there withe and give them not to hote an oven.

To Guild upon glasse Take your [irenther?] or any other thing that you you ar to guild and take gum arrabeck and dissolve it amongst water and lay that upon your glass then lay your paints upon that and your gum will cause it cleave to your glasse then goe over it again withe gum and lay above it silver or gold leafe then have a serving vernish ready and lay above all and this [securing?] vernish must be made of seed take and the spirit of wine and the seed take must be dissolved amongst the spirit and if you cannot got the spirit of wine you may take brandy or the first shot of aquavitae

For colouring of your frames which you put about your limnes pictures Let your frames be made of as smoothe wood as you can get them and if you have a mind to make it wood you make take vermilion and lintseed oyl and mix them together make it a right consistance and warm the wood before the fier and put it on withe your pin cell. and if it be not a deep enough colour, and let it dry and lay it over again and what you have a mind to make blew take blew smalt and what you have a mind to make green doe it withe vergus finly beaten and what you have a min to make black doe it withe Ivory blake or lamb black and to any other colour of wood take oker and umber and grind any of your Colours you make use of with linseed oyl and let it dry and what you have a mind to guild take and warm your frame but not to hote then take a litle batter and rub a longst it then lay it over with silver leafe and if you cannot get silver leafe you may take tin leafe and lay laker above it and hold it to the fier untill it turn to a gold colour.

To make a seed cake Take a pound of suggar searched and two lbs eggs [illegible] four of the whits and beat the suggar and eggs together very weel then put in as many carwy seeds and Anasseeds as you please then take half a pound of fresh butter and beat it down to a creame and tak a pound of flower and mix them together and if you please a little sack and work it up with clean hands as light as you can then rub your seed cake pan with butter and pour in your batter and straw suggar upon the tops of it and [serve?]