,,the    ,,queene-,,like ,,closet    ,or
    ,,rich ,,cabinet      ,illustration 
,printed for ,rich3 ,lownes    ,white   
,lion in ,duck ,layne neare ,west       
,smithfield          ,the ,queen-like   
,closet    ,,or    ,,rich ,,cabinet3    
,stored with all manner of    ,,rare    
,,receipts    ,for    ,preserving1      
,candying and ,cookery4    ,very        
,pleasant and ,beneficial to all        
,ingenious ,persons of the    ,,female  
,,sex4      ,,by ,,hannah ,,wolley4     
,the ,second ,,edition4      ,,london   
,printed for ,richard ,lowndes at the   
,white ,lion in ,duck-,lane1 near       
,west-,smithfield1 #afgb4          ,,to 
,,the    ,,truly ,,vertuous    ,,and    
,my much ,honoured ,friend    ,mrs4     
,,grace ,,buzby1    ,daughter to the    
,late    ,sr4 ,,henry ,,cary1    ,knight
 ,banneret2    ,and ,,wife to    ,mr4   
,,robert ,,buzby1    ,gentleman1 and    
,wollen ,draper of ,,london      ,madam1
    ,your ,kind and ,good ,acceptance of
 my ,endeavours in ,work for ,you1 and  

that  ,esteem ,you have for what else ,i
 can do1 make me bold to present this   
,book to ,you2 which by that time ,you  
have perused1 ,i doubt not but ,you     
will deem it worthy of the ,title it    
bears2 and indeed it was never  opened  
before3 ,if it may yield ,you any       
,delight or ,benefit1 ,i shall be  glad2
 for as ,you have a true ,love and      
,esteem for me1 so ,i have a very  great
 ,love and ,honourable ,esteem for ,you2
 and shall always be    ,your most      
,observant    servant1    ,,hannah      
,,wolley4          ,to all ,ladies1     
,gentlewomen1 and to all other of the   
,female ,sex who do  delight in1 or be  
desirous of good ,accomplishments4      
,ladies and ,gentlewomen1    ,i ,presume
 those ,bookes which have passed from me
 formerly1 have got me  some little     
credit and esteem amongst you4    ,but  
there being so much time past since they
 were ,printed1 that  methinks1 ,i hear 
some of you say ,i wish ,mrs4 ,wolley   
would put forth  some ,new ,experiments 

and to say the ,truth1 ,i have been     
importun'd by  divers of my ,friends and
 ,acquaintance to do so4    ,i shall not
 give an ,apish ,example every ,day or  
,week to follow  ridiculous and foolish 
,fancies1 nor could ,i be too like the  
,spaniard1  always to keep in one       
,dress3 ,i am not ashamed1 nor do ,i    
disown what ,i  have already ,printed1  
but some of you being so perfect in your
  practises1 and ,i very desirous still 
to serve you1 do now present you  with  
this ,queen-like ,closet3 ,i do assure  
you it is worthy of the  ,title it      
bears1 for the very precious things you 
will find in it4    ,thus beseeching    
your kind ,acceptance of this ,book1 and
 of my earnest  ,desires to you1 ,i take
 my ,leave1 but shall always be to all  
who have  esteem for me1    ,their      
,faithful and    ,humble ,servant1      
,,hannah ,,wolley4              ,ladies1
 ,i do here present you 7yet7      ,that
 which sure will well content      ,a   
,queen-like ,closet rich and brave      

7,such7 not many ,ladies have3      ,or 
,cabinet1 in which doth set      ,jems  
richer than in ,karkanet2      7,they7  
only ,eies and ,fancies please1         
,these keep your ,bodies in good ease2  
,they please the ,taste1 also the ,eye2 
,would ,i might be a stander by3        
,yet rather ,i would wish to eat1       
,since 'bout them ,i my ,brains do beat3
      ,and 'tis but reason you may say1 
,if that ,i come within your way2       
,i sit here sad while you are merry1    
,eating ,dainties1 drinking ,perry2     
,but ,i'm content you should so feed1   
,so ,i may have to serve my deed4       
,hannah ,wolley4          ,these things 
following are sold by ,richard ,lowndes 
,book-seller1 at the  ,white-,lion in   
,duck-,lane near ,west-,smithfield4     
,a ,cordial ,powder1 which doth         
infallibly ,cure the ,rickets in        
,children1  and causeth an easie        
production of ,teeth4    ,dr4 ,lionel   
,lockyer's ,universal ,pill1 curing any 
,disease curable by  ,physick2 it       

operates gently and safely1 it being    
very amicable to ,nature  in purifying  
the whole ,body throughout1 and then    
subduing all ,diseases1  whether        
internal or external1 as hath been      
experimented by persons of  all sorts   
and sexes1 both young and old1 with     
admirable success4    ,mr4 ,matthew his 
,diaphoretick and ,diuretick ,pill1     
purging by ,sweat and  ,urine3 ,this    
,pill being composed of ,simples of a   
very powerful operation1  purged from   
their churlish and malignant quality by 
an excellent ,balsam  of long           
preparation1 is by it made so amicable  
to ,nature1 that it hath  upon ample    
experience been found effectual for     
curing all common  ,diseases4    ,mr4   
,edmund ,buckworth's famous ,lozenges1  
for the ,cure of ,consumptions1         
,catarrhs1 ,asthma's1 ,phtisick1 and all
 other ,diseases incident to the        
,lungs1 ,colds new and old1 ,hoarsness1 
,shortness of ,breath1 and ,stuffings   
of the ,stomach2 also a sovereign       

,antidote against the ,plague1 and all  
other contagious ,diseases4    ,the     
famous ,spirit of ,salt of the ,world1  
well known for a sovereign  ,remedy     
against most ,diseases2 ,truly and only 
prepared by ,constantine  ,rhodocanaces1
 ,grecian1 one of ,his ,majesties       
,chymists4          ,,the    ,queen-like
 ,,closet1    ,,or    ,rich ,cabinet4   
#a4 ,to make ,aqua ,mirabilis a very    
delicate way4    ,take three ,pints of  
,sack1 three ,pints of ,white ,wine1 one
 quart of the  ,spirit of ,wine1 one    
quart of the juice of ,celandine leaves1
 of  ,melilot-flowers1 ,cardamum-seeds1 
,cubebs1 ,galingale1 ,nutmegs1 ,cloves1 
,mace1 ,ginger1 two ,drams of each2     
bruise them1 and mix them with the ,wine
  and ,spirits1 let it stand all night  
in the ,still1 not an ,alembeck1 but  a 
common ,still1 close stopped with ,rye  
,paste2 the next morning make a  slow   
fire in the ,still1 and all the while it
 is stilling1 keep a wet  ,cloth about  
the neck of the ,still1 and put so much 

white ,sugar ,candy as  you think fit   
into the ,glass where it drops4      #b4
 ,the ,plague-,water which was most     
esteemed of in the late great           
,visitation4    ,take three ,pints of   
,muskadine1 boil therein one handful of 
,sage1 and one  handful of ,rue until a 
,pint be wasted1 then strain it out1 and
 set it  over the ,fire again4    ,put  
thereto a ,penniworth of ,long ,pepper1 
half an ,ounce of ,ginger1 and a        
quarter of an ,ounce of ,nutmegs1 all   
beaten together1 boil them together  a  
little while close covered1 then put to 
it one penniworth of  ,mithridate1 two  
penniworth of ,venice ,treacle1 one     
quarter of a ,pint of  hot ,angelica    
,water4    ,take one ,spoonful at a     
time1 morning and evening always warm1  
if you be  already diseased2 if not1    
once a day is sufficient all the ,plague
 time4    ,it is most excellent         
,medicine1 and never faileth1 if taken  
before the  heart be utterly mortified  
with the ,disease1 it is also good for  

the  ,small ,pox1 ,measles1 or ,surfets4
      #c4 ,a very ,soveraign ,water4    
,take one ,gallon of good ,claret ,wine1
 then take ,ginger1 ,galingale1         
,cinnamon1 ,nutmegs1 ,grains1 ,cloves1  
,anniseeds1 ,fennel-seeds1              
,caraway-seeds1 of each one dram2 then  
take ,sage1 ,mint1 ,red-,rose leaves1   
,thyme1 ,pellitory of the ,wall1        
,rosemary1 ,wild ,thyme1 ,camomile1     
,lavander1  of each one handful1 bruise 
the ,spices small and beat the ,herbs1  
and put  them into the ,wine1 and so let
 stand twelve hours close covered1      
stirring it divers times1 then still it 
in an ,alembeck1 and keep the  best     
,water by it self1 and so keep every    
,water by it self2 the first you  may   
use for aged ,people1 the other for     
younger4    ,this most excellent ,water 
was from ,dr4 ,chambers1 which he kept  
secret  till he had done many ,cures    
therewith2 it comforteth the ,vital     
,spirits2  it helpeth the inward        
,diseases that come of ,cold2 the       

shaking of the  ,palsie2 it helpeth the 
,conception of ,women that are barren2  
it killeth  the ,worms within the ,body1
 helpeth the ,stone within the ,bladder2
 it  cureth the ,cold1 ,cough1 and      
,tooth-ach1 and comforteth the ,stomach2
 it  cureth the ,dropsie1 and cleanseth 
the ,reins2 it helpeth speedily the     
stinking ,breath2 whosoever useth this  
,water1 it preserveth them in good      
health1 and maketh seem young very long2
 for it comforteth ,nature very  much2  
with this water ,dr4 ,chambers preserved
 his own life till extreme  ,age would  
suffer him neither to go nor stand one  
whit1 and he continued  five years after
 all ,physicians judged he could not    
live2 and he  confessed that when he was
 sick at any time1 he never used any    
other  ,remedy but this ,water1 and     
wished his ,friends when he lay upon his
  ,deth-,bed to make use of it for the  
preservation of their ,health4      #d4 
,to ,make ,spirit of ,mints4    ,take   
three ,pints of the best white ,wine1   

three handfuls of right ,spear  mint    
picked clean from the stalks1 let it    
steep in the wine one night  covered1 in
 the morning1 put it into a ,copper     
,alembeck1 and draw it with  a pretty   
quick fire2 and when you have drawn it  
all1 take all your ,water  and add as   
much ,wine as before1 and put to the    
,water1 and the same  quantity of ,mint 
as before2 let it steep two or three    
hours1 then put  all into your ,still1  
and draw it with a soft fire1 put into  
your  ,receiver a quantity of ,loaf     
,sugar1 and you will find it very       
excellent2  you may distil it in an     
ordinary ,still if you please2 but then 
it will  not be so strong nor effectual4
    ,thus you may do with any other     
,herbs whatsoever4      #e4 ,to make the
 ,cordial ,orange-,water4    ,take one  
dozen and a half of the highest coloured
 and thick rin'd  ,oranges1 slice them  
thin1 and put them into two ,pints of   
,malago ,sack1  and one ,pint of the    
best ,brandy1 of ,cinamon1 ,nutmegs1    

,ginger1 ,cloves1  and ,mace1 of each   
one quarter of an ,ounce bruised1 of    
,spear-mint and  ,balm one handful of   
each1 put them into an ordinary ,still  
all night1  pasted up with ,rye ,paste2 
the next day draw them with a slow fire1
 and  keep a wet ,cloth upon the ,neck  
of the ,still2 put in some ,loaf ,sugar 
into  the ,glass where it dropeth4      
#f4 ,to make ,spirit of ,oranges or of  
,limons4    ,take of the thickest rin'd 
,oranges or ,limons1 and chip off the   
,rinds  very thin1 put these ,chips into
 a ,glass-bottle1 and put in as many as 
the ,glass will hold1 then put in as    
much ,malago ,sack as the ,glass will   
hold besides2 stop the bottle close that
 no ,air get in1 and when you  use it1  
take about half a spoonful in a ,glass  
of ,sack2 it is very good  for the ,wind
 in the ,stomach4      #g4 ,to make     
,limon ,water4    ,take twelve of the   
fairest ,limons1 slice them1 and put    
them into two  ,pints of white ,wine1   
and put to them of ,cinamon and         

,galingale1 of each1  one quarter of an 
,ounce1 of ,red ,rose ,leaves1 ,burrage 
and ,bugloss  ,flowers1 of each one     
handful1 of yellow ,sanders one ,dram1  
steep all  these together #ab hours1    
then distil them gently in a ,glass     
,still1 put  into the ,glass where it   
droppeth1 three ,ounces of ,sugar1 and  
one ,grain  of ,amber-,greece4      #h4 
,a ,water for fainting of the ,heart4   
,take of ,bugloss water and ,red ,rose  
,water1 of each one ,pint1 of ,red ,cows
  milk half a ,pint1 ,anni-seed and     
,cinamon of each half an ,ounce bruised1
  ,maiden hair two handfuls1            
,harts-tongue one handful1 bruise them1 
and mix  all these together1 and distil 
them in an ordinary ,still1 drink of it 
,morning and ,evening with a little     
,sugar4      #i4 ,to make ,rosemary     
,water4    ,take a ,quart of ,sack or   
white ,wine with as many ,rosemary      
,flowers as will  make it very thick1   
two ,nutmegs1 and two ,races of ,ginger 
sliced thin  into it2 let it infuse all 

night1 then distil it in an ordinary    
,still as  your other waters4      #aj4 
,to make a most precious ,water4        
,take two ,quarts of ,brandy1 of ,balm1 
of ,wood-,betony1 of ,pellitory of the  
,wall1 of sweet ,marjoram1 of           
,cowslip-,flowers1 ,rosemary-,flowers1  
,sage-,flowers1 ,marigold-,flowers1 of  
each of these one handful bruised       
together2 then take one ,ounce of       
,gromwell seeds1 one ,ounce of sweet    
,fennel seeds1 one ,ounce of ,coriander 
seeds bruised1 also half an ,ounce  of  
,aniseeds and half an ,ounce of         
,caraway-seeds1 half an ,ounce of       
,juniper  ,berries1 half an ,ounce of   
,bay ,berries1 ,one ,ounce of green     
,licoras1 three  ,nutmegs1 one quarter  
of an ,ounce of large ,mace1 one quarter
 of an ,ounce  of ,cinamon1 one quarter 
of an ,ounce of ,cloves1 half an ,ounce 
of ,ginger1  bruise all these well      
together1 then add to them half a pound 
of ,raisons  in the ,sun stoned1 let all
 these steep together in the ,brandy    

nine days  close stopped1 then strain it
 out1 and two ,grains of ,musk1 two of  
,amber-,greece1 one pound of refined    
,sugar2 stop the ,glass that no ,air get
  in1 and keep it in a warm place4      
#aa4 ,doctor ,butler's ,treacle ,water4 
,take the roots of ,polipody of the ,oak
 bruised1 ,lignum ,vit thin  sliced1 the
 inward part thereof1 ,saxifrage roots  
thin sliced1 of the  shavings of        
,harts-horn1 of each half a pound1 of   
the outward part of  yellow ,citron not 
preserved2 one ,ounce and half bruised1 
mix these  together2    ,then take      
,fumitory water     ,carduus-water      
,of each one  of ,camomile-water        
,ounce4     ,succory-water     of ,cedar
 wood one ,ounce1 of ,cinamon three     
drams1 of ,cloves three drams1  bruise  
all your forenamed things2    ,then take
 of ,epithimum two ounces and a half1 of
 ,cerratch six ounces1 of  ,carduus and 
,balm1 of each two handfuls1 of ,burrage
 ,flowers1 ,bugloss  ,flowers1          
,gillyflowers1 of each four ounces1 of  

,angelica root1 ,elecampane  root beaten
 to a ,pap1 of each four ounces1 of     
,andronichus ,treacle and  ,mithridate1 
of each four ounces2 mix all these      
together1 and  incorporate them well1   
and grind them in a ,stone ,mortar1 with
 part of  the former ,liquor1 and at    
last1 mix all together1 and let them    
stand  warm #bd hours close stopped1    
then put them all into a ,glass ,still1 
and  sprinkle on the top of ,species    
,aromatica rosata and ,diambre1 of the  
,species of ,diarodon abbatis1 ,diatrion
 ,santalon1 of each six drams2  then    
cover the ,still close1 and lute it     
well1 and distill the water with  a soft
 fire1 and keep it close4    ,this will 
yield five ,pints of the best water1 the
 rest will be smaller4      #ab4 ,the   
,cordial ,cherry ,water4    ,take nine  
pounds of red ,cherries1 nine pints of  
,claret ,wine1 eight  ounces of         
,cinamon1 three ounces of ,nutmegs2     
bruise your ,spice1 stone  your         
,cherries1 and steep them in the ,wine1 

then add to them half a  handful of     
,rosemary1 half a handful of ,balm1 one 
quarter of a handful of  sweet          
,marjoram1 let them steep in an earthen 
,pot twenty four hours1 and  as you put 
them into the ,alembeck1 to distil them1
 bruise them with your  hands1 and make 
a soft fire under them1 and distil by   
degrees2 you may  mix the waters at your
 pleasure when you have drawn them all2 
when you  have thus done1 sweeten it    
with ,loaf-,sugar1 then strain it into  
another  ,glass1 and stop it close that 
no ,spirits go out2 you may 7if you     
please7  hang a ,bag with ,musk and     
,amber-greece in it1 when you use it1   
mix it  with ,syrrup of ,gilly-flowers  
or of ,violets1 as you best like it2 it 
is  an excellent ,cordial for ,fainting 
fits1 or a ,woman in travel1 or for any 
one who is not well4      #ac4 ,a most  
excellent ,water for the ,stone1 or for 
the ,wind-,cholick4    ,take two        
handfuls of ,mead-,parsly1 otherwise    
called ,saxifrage1 one  handful of      

,mother-,thyme1 two handfuls of         
,perstons1 two handfuls of              
,philipendula1 and as much ,pellitory of
 the ,wall1 two ounces of sweet  ,fennel
 seeds1 the roots of ten ,radishes      
sliced1 steep all these in a  ,gallon of
 ,milk warm from the ,cow1 then distil  
it in an ordinary ,still1  and four     
hours after1 slice half an ounce of the 
wood called ,saxifrage1  and put into   
the ,bottle to the water1 keep it close 
stopped1 and take  three spoonfuls at a 
time1 and fast both from eating and     
drinking one  hour after2 you must make 
this water about ,midsummer2 it is a    
very  precious water1 and ought to be   
prized4      #ad4 ,the ,cock water1 most
 delicate and precious for restoring out
 of  deep ,consumptions1 and for        
preventing them1 and for curing of      
,agues1  proved by my self and many     
others4    ,take a ,red ,cock1 pluck him
 alive1 then slit him down the back1 and
 take  out his ,intrals1 cut him in     
quarters1 and bruise him in a ,mortar1  

with  his ,head1 ,legs1 ,heart1 ,liver  
and ,gizard2 put him into an ordinary   
,still  with a ,pottle of ,sack1 and one
 quart of ,milk new from a red ,cow1 one
  pound of blew ,currants beaten1 one   
pound of ,raisins in the ,sun stoned    
and beaten1 four ,ounces of ,dates      
stoned and beaten1 two handfuls of      
,peniroyal1 two handfuls of ,pimpernel1 
or any other cooling ,herb1 one  handful
 of ,mother-thyme1 one handful of       
,rosemary one handful of ,burrage1  one 
quart of ,red ,rose water1 two ounces of
 ,harts-horn1 two ounces of  ,china root
 sliced1 two ounces of ,ivory shaving1  
four ounces of the  flower of ,french   
,barley2 put all these into your ,still 
and paste it up  very well1 and still it
 with a soft fire1 put into the ,glass  
where it  droppeth one pound of white   
,sugar ,candy beaten very small1 twelve 
peniworth of ,leaf-,gold1 seven grains  
of ,musk1 eleven grains of              
,amber-greece1 seven grains of ,bezoar  
stone2 when it is all distilled1  mix   

all the waters together1 and every      
morning fasting1 and every  evening when
 you go to bed1 take four or five       
,spoonfuls of it warm1 for  about a     
,month together1 this hath cured many   
when the ,doctors have given  them over4
      #ae4 ,walnut water1 or the ,water 
of ,life4    ,take green ,walnuts in the
 beginning of ,june1 beat them in a     
,mortar1  and distil them in an ordinary
 ,still1 keep that ,water by it self1   
then  about ,midsummer gather some more1
 and distil them as you did before1     
keep that also by it self1 then take a  
quart of each and mix them  together1   
and distil them in a ,glass ,still1 and 
keep it for your use2  the ,virtues are 
as followeth2 ,it will help all manner  
of ,dropsies and  ,palsies1 drank with  
,wine fasting2 it is good for the eyes1 
if you put  one drop therein2 it helpeth
 ,conception in ,women if they drink    
thereof  one spoonful at a time in a    
,glass of ,wine once a day1 and it will 
make  your skin fair if you wash        

therewith2 it is good for all           
infirmities of  the ,body1 and driveth  
out all ,corruption1 and inward         
,bruises2 if it be  drunk with ,wine    
moderately1 it killeth ,worms in the    
,body2 whosoever  drinketh much of it1  
shall live so long as ,nature shall     
continue in him4    ,finally1 if you    
have any ,wine that is turned1 put in a 
little ,viol or  ,glass full of it1 and 
keep it close stopped1 and within four  
days it  will come to it self again4    
#af4 ,to make ,wormwood ,water4    ,take
 four ounces of ,aniseeds1 four ounces  
of ,licoras scraped1 bruise  them well  
with two ounces of ,nutmegs1 add to them
 one good handful of  ,wormwood1 one    
root of ,angelica1 steep them in three  
,gallons of ,sack ,lees  and strong ,ale
 together twelve hours2 then distill    
them in an ,alembeck1  and keep it for  
your use4      #ag4 ,a very rare        
,cordial ,water4    ,take one ,gallon of
 white ,wine1 two ounces of ,mithridate1
 two ounces of  ,cinamon1 one handful of

 ,balm1 a large handful of ,cowslips1   
two handfuls  of ,rosemary ,flowers1    
half an ounce of ,mace1 half an ounce of
 ,cloves1  half an ounce of ,nutmegs1   
all bruised1 steep these together four  
days in  an earthen ,pot1 and covered   
very close1 distil them in an ordinary  
,still well pasted1 and do it with a    
very slow fire2 save the first water  by
 it self1 and the small by it self1 to  
give to ,children2 when you have        
occasion to use it1 take a spoonful     
thereof1 sweetned with ,loaf-,sugar2    
this ,water is good to drive out any    
,infection from the heart1 and to       
comfort the ,spirits4      #ah4 ,another
 most excellent ,cordial4    ,take      
,celandine1 ,sage1 ,costmary1 ,rue1     
,wormwood1 ,mugwort1 ,scordium1         
,pimpernel1 ,scabious1 ,egrimony1       
,betony1 ,balm1 ,carduus1 ,centory1     
,peniroyal1 ,elecampane roots1          
,tormentil with the roots1 ,horehound1  
,rosa  ,solis1 ,marigold ,flowers1      
,angelica1 ,dragon1 ,marjoram1 ,thyme1  

,camomile1 of  each two good handfuls2  
,licoras1 ,zedoary1 of each one ounce2  
slice the  ,roots1 shred the ,herbs1 and
 steep them in four quarts of white     
,wine1 and  let it stand close covered  
#b days1 then distil it in an ordinary  
,still  pasted up2 when you use it1     
sweeten it with fine ,sugar1 and warm   
it4      #ai4 ,to make ,rosa ,solis4    
,take a ,pottle of ,aqua ,composita1 and
 put it into a ,glass1 then a good      
handful of ,rosa ,solis clean picked1   
but not washed1 put it to the  ,aqua    
,composita1 then take a pound of ,dates 
stoned and beaten small1  half a        
peniworth of ,long ,pepper1 as much of  
,grains1 and of round ,pepper1  bruise  
them small1 take also a pound of        
,loaf-,sugar well beaten1 a  quarter of 
a pound of ,powder of ,pearl1 and six   
leaves of ,book ,gold2 put  all to the  
rest1 and stir them well together in the
 ,glass1 then cover it  very close1 and 
let it stand in the ,sun fourteen days1 
ever taking it in  at night2 then strain

 it1 and put it into a close ,bottle2   
you must not  put in the ,pearl1 ,gold  
or ,sugar till it hath been sunned and  
strained1  neither must you touch the   
,leaves of the ,rosa ,solis with your   
hands  when you pick it2 keep it very   
close4      #bj4 ,the ,heart ,water4    
,take five handfuls of ,rosemary        
,flowers1 two drams of red ,coral1 two  
drams of ,powder of ,pearl1 two drams of
 white ,amber1 two drams of  ,cinamon1  
two pound of the best ,prunes stoned1   
six ,pints of ,damask ,rose  water1 two 
,pints of ,sack2 put all these into a   
,pipkin never used1 stop  it up with    
,paste1 let them stand upon a soft fire 
a little while1 then  distil it in an   
ordinary ,still pasted up4      #ba4    
,the ,plague ,water4    ,take ,rosemary1
 ,red ,balm1 ,burrage1 ,angelica1       
,carduus1 ,celandine1 ,dragon1          
,featherfew1 ,wormwood1 ,penyroyal1     
,elecampane roots1 ,mugwort1 ,bural1    
,tormentil1 ,egrimony1 ,sage1 ,sorrel1  
of each of these one handful1 weighed   

weight for weight2 put all these in an  
earthen ,pot1 with four quarts of  white
 ,wine1 cover them close1 and let them  
stand eight or nine days in a  cool     
,cellar1 then distil it in a ,glass     
,still4      #bb4 ,the ,treacle ,water4 
,take one pound of old ,venice ,treacle1
 of the ,roots of ,elecampane1          
,gentian1 ,cyprus1 ,tormentil1 of each  
one ounce1 of ,carduus and ,angelica1   
half an ounce1 of ,burrage1 ,bugloss1   
and of ,rosemary ,flowers one ounce of  
each2 infuse these in three ,pints of   
white ,wine1 one ,pint of ,spring       
,water1 two ,pints of ,red ,rose water2 
then distil them in an ordinary  ,still 
pasted up4    ,this is excellent for    
,swounding ,fits or ,convulsions1 and   
expelleth any  venomous ,disease2 it    
also cureth any sort of ,agues4         
#bc4 ,the ,snail water excellent for    
,consumptions4    ,take a ,peck of      
,snails with the ,shells on their       
,backs1 have in a  readiness a good fire
 of ,charcoal well kindled1 make a hole 

in the midst  of the fire1 and cast your
 ,snails into the fire1 renew your fire 
till  the ,snails are well rosted1 then 
rub them with a clean ,cloth1 till you  
have rubbed off all the green which will
 come off4    ,then bruise them in a    
,mortar1 shells and all1 then take      
,clary1  ,celandine1 ,burrage1          
,scabious1 ,bugloss1 five leav'd ,grass1
 and if you  find your self hot1 put in 
some ,wood-,sorrel1 of every one of     
these one  handful1 with five tops of   
,angelica4    ,these ,herbs being all   
bruised in a ,mortar1 put them in a     
sweet earthen  ,pot with five quarts of 
white ,wine1 and two quarts of ,ale1    
steep them  all night2 then put them    
into an ,alembeck1 let the herbs be in  
the  bottom of the ,pot1 and the ,snails
 upon the ,herbs1 and upon the ,snails  
put a ,pint of ,earth-worms slit and    
clean washed in white ,wine1 and put    
upon them four ounces of ,anniseeds or  
,fennel-seeds well bruised1 and  five   
great handfuls of ,rosemary ,flowers    

well picked1 two or three ,races  of    
,turmerick thin sliced1 ,harts-horn and 
,ivory1 of each four ounces1  well      
steeped in a quart of white ,wine till  
it be like a ,jelly1 then draw  it forth
 with care4      #bd4 ,to make a rare   
sweet ,water4    ,take sweet ,marjoram1 
,lavender1 ,rosemary1 ,muscovy1         
,maudlin1 ,balm1 ,thyme1  ,walnut       
,leaves1 ,damask ,roses1 ,pinks1 of all 
a like quantity1 enough to  fill your   
,still1 then take of the best ,orrice   
,powder1 ,damask ,rose  ,powder1 and    
,storax1 of each two ounces2 strew one  
handful or two of your  ,powders upon   
the ,herbs1 then distil them with a soft
 fire2 tie a little  ,musk in a piece of
 ,lawn1 and hang it in the ,glass       
wherein it drops1 and  when it is all   
drawn out1 take your sweet ,cakes and   
mix them with the  ,powders which are   
left1 and lay among your ,clothes1 or   
with sweet ,oyles1  and burn them for   
perfume4      #be4 ,a very good ,surfet 
water4    ,take what quantity of ,brandy

 you please1 steep a good quantity of   
the  ,flowers of ,red ,poppies therein1 
which grow amongst the ,wheat1 having   
the  black bottoms cut off1 when they   
have been steeped long enough1 strain   
them out1 and put in new1 and so do till
 the ,brandy be very red with  them1 and
 let it stand in the ,sun all the while 
they infuse1 then put in  ,nutmegs1     
,cloves1 ,ginger and ,cinamon1 with some
 fine ,sugar1 so much as  you think fit1
 and keep it close stopped2 this is very
 good for ,surfets1  ,wind in the       
,stomach1 or any ,illness whatever4     
#bf4 ,an excellent ,water for the       
,stomach1 or against ,infection4        
,take ,carduus1 ,mint and ,wormwood1 of 
each a like quantity1 shred them  small 
and put them into new ,milk1 distil them
 in an ordinary ,still with  a temperate
 fire2 when you take any of it1 sweeten 
it with ,sugar1 or  with any ,syrrup1   
what pleases you best2 it is a very good
 water1 though  the ,ingredients are but
 mean4      #bg4 ,the ,melancholy       

,water4    ,take of the ,flowers of     
,gilliflowers1 four handfuls1 ,rosemary 
flowers  three handfuls1 ,damask ,rose  
leaves1 ,burrage and ,bugloss flowers of
 each  one handful1 of ,balm leaves six 
handfuls1 of ,marigold flowers one      
handful1 of ,pinks six handfuls1 of     
,cinamon grosly beaten1 half an ounce1  
two ,nutmegs beaten1 ,anniseeds beaten  
one ounce1 three peniworth of  ,saffron2
 put them all into a ,pottle of ,sack1  
and let them stand two  days1 stirring  
them sometimes well together2 then      
distil them in an  ordinary ,still1 and 
let it drop into a ,glass wherein there 
is two grains  of ,musk1 and eight      
ounces of white ,sugar ,candy1 and some 
,leaf-,gold2 take  of this ,water three 
times a week fasting1 two spoonfuls at a
 time1 and  ofter if you find need2     
distil with soft fire2 this is good for 
,women in  ,child-bed if they are faint4
      #bh4 ,to make the ,elder water1 or
 spirit of ,sambucus4    ,take some ,rye
 ,leaven1 and break it small into some  

warm ,water1 let it be  a sowre one1 for
 that is best2 about two ,ounces or     
more3 then take a  ,bushel of ,elder    
,berries beaten small1 and put them into
 an earthen ,pot  and mix them very well
 with the ,leaven1 and let it stand one 
day near  the ,fire2 then put in a      
little ,yest1 and stir it well together 
to make  it rise1 so let it stand ten   
days covered1 and sometimes stir it2    
then  distil it in an ,alembeck2 keep   
the first ,water by it self1 and so the 
second1 and the third will be good      
,vinegar1 if afterward you colour it    
with some of the ,berries4    ,distil it
 with a slow fire1 and do not fill the  
,still too full4    ,this ,water is     
excellent for the ,stomach4      #bi4   
,to make the ,balm water ,green4        
,take any ,wine or ,lees of ,wine1 or   
good ,strong ,beer or ,ale with the     
,grounds1 and stir them all together    
very well1 lest the ,wine ,lees be too  
thick1 and burn the bottom of the ,pot2 
put them into an ,alembeck with  good   

store of ,balm unwashed1 therein still  
these till you leave no other  tast but 
fair water1 and draw also some of that1 
draw two ,alembecks full  more as you   
draw the first1 until you have so much  
as will fill your  ,alembeck1 then put  
this distilled water into your ,alembeck
 again1 and  some more ,balm1 if you    
draw a ,wine ,gallon1 put to it half a  
pound of  ,coriander seeds bruised1 two 
,ounces of ,cloves1 one quarter of an   
,ounce  of ,nutmegs1 and one quarter of 
an ,ounce of ,mace bruised all of them1 
then set a ,receiver of a ,gallon under 
it1 and fill it with fresh and  green   
,balm unwashed1 and your ,water will be 
as green as ,grass2 put still  more and 
more of the ,herbs fresh1 and let it    
stand a week to make it the  more green4
    ,take this ,green ,water1 and put to
 it one quart of the best ,damask       
,rosewater1 and before you mix your     
,balm-water and ,rose-water together1   
you must dissolve two pounds of fine    
,sugar in the first distilled water1    

then take ,ambergreece and ,musk1 of    
each eight ,grains1 being ground fine1  
and put it into the ,glass in a piece of
 ,lawn2 put also a little ,orange  or   
,limon ,pill to it1 and keep it cool and
 from the ,air4      #cj4 ,to make the  
very best ,surfet-water4    ,take one   
,gallon of the best ,french ,spirits1   
and a ,pint of  ,damask-,rose-water1    
half a ,pint of ,poppy water1 one pound 
of white ,sugar  ,candy bruised1 then   
take one pound and half of ,raisins in  
the ,sun  stoned1 half a pound of ,dates
 stoned and sliced1 then take one ,ounce
 of  ,mace1 one ,ounce of ,cloves1 one  
,ounce of ,cinamon1 one ,ounce of       
,aniseeds  rubbed clean from the dust1  
then take a quarter of an ,ounce of     
,licoras  clean scraped and sliced1 and 
all the ,spices grosly beaten1 let all  
these steep in the ,spirits four days2  
then take a quarter of a peck of  ,red  
,poppy ,leaves fresh gathered1 and the  
black part cut off1 and put  them in1   
and when it hath stood four or five     

days1 strain it1 and put it  into your  
,glass1 then put in your ,sugar-,candy  
finely beaten1 twelve  peniworth of     
,ambergreece1 six peniworth of ,musk1   
keep it close1 and  shake it now and    
then1 and when you use it1 you may put  
some kind of  ,syrrup to it1 what you   
please4      #ca4 ,to make the true     
,palsie-water1 as it was given by that  
once very  famous ,physician ,doctor    
,matthias4    ,take ,lavender ,flowers  
stripped from the stalks1 and fill a    
,gallon-,glass  with them1 and pour on  
them good ,spirit of ,sack1 or perfect  
,aqua vit  distilled from all ,flegm1   
let the quantity be five quarts1 then   
circulate them for six weeks1 very close
 with a ,bladder1 that nothing  may     
breath out2 let them stand in a warm    
place1 then distil them in an  ,alembeck
 with his ,cooler1 then put into the    
said water1 of ,sage1  ,rosemary1 and   
,wood-,betony ,flowers2 of each half a  
handful1 of ,lilly of  the ,valley1 and 
,burrage1 ,bugloss1 and ,cowslip        

,flowers1 one handful of  each2 steep   
these in ,spirit of ,wine1 ,malmsie1 or 
,aqua vit1 every one  in their ,season1 
till all may be had2 then put also to   
them of ,balm1  ,motherwort1            
,spike-flowers1 ,bay leaves1 the leaves 
of ,orange trees1 with  the ,flowers1 if
 they may be had1 of each one ounce1 put
 them into the  aforesaid distilled     
,wine all together1 and distil it as    
before1 having  first been steeped six  
weeks2 when you have distilled it1 put  
into it  ,citron ,pill1 dried ,piony    
seeds hull'd1 of each five ,drams1 of   
,cinamon  half an ,ounce1 of ,nutmegs1  
,cardamum seeds1 ,cubebs1 and yellow    
,saunders1  of each half an ounce1 of   
lignum ,aloes one dram2 make all these  
into  ,powder1 and put them into the    
distilled ,wine abovesaid1 and put to   
them  of ,cubebs anew1 a good half pound
 of ,dates1 the stones taken out1 and   
cut them in small pieces1 put all these 
in1 and close your ,vessel well  with a 
double ,bladder2 let them digest six    

weeks1 then strain it hard  with a      
,press1 and filtrate the ,liquor1 then  
put into it of prepared  ,pearl1        
,smaragdus1 ,musk and ,saffron1 of each 
half a ,scruple2 and of  ,ambergreece   
one ,scruple1 red ,roses dried well1    
,red and ,yellow ,saunders1  of each one
 ounce1 hang these in a ,sarsenet ,bag  
in the water1 being well  sewed that    
nothing go out4    ,the virtues of this 
,water4    ,this ,water is of exceeding 
virtue in all ,swoundings and           
,weaknesses of  the heart1 and decaying 
of ,spirits in all ,apoplexies and      
,palsies1 also  in all pains of the     
,joints coming of ,cold1 for all        
,bruises outwardly  bathed and dipped   
,clothes laid to2 it strengtheneth and  
comforteth all  animal1 natural and     
viral ,spirits1 and cheareth the        
external ,senses1  strengtheneth the    
,memory1 restoreth lost ,speech1 and    
lost ,appetite1 all  weakness of the    
,stomach1 being both taken inwardly1 and
 bathed  outwardly2 it taketh away the  

,giddiness of the ,head1 helpeth lost   
,hearing1 it maketh a pleasant ,breath1 
helpeth all cold disposition of  the    
,liver1 and a beginning ,dropsie2 it    
helpeth all cold ,diseases of the       
,mother2 indeed none can express        
sufficiently2 it is to be taken morning 
and evening1 about half a ,spoonful with
 ,crums of ,bread and ,sugar4      #cb4 
,for a ,cough of the ,lungs1 or any     
,cough coming of ,cold1 approved by     
many4    ,take a good handful of ,french
 ,barley1 boil it in several waters till
 you  see the water be clear1 then take 
a quart of the last water1 and boil in  
it sliced ,licoras1 ,aniseeds bruised1  
of each as much as you can take up  with
 your four ,fingers and your ,thumb1    
,violet ,leaves1 ,strawberry ,leaves1   
five fingered ,grass1 ,maidenhair1 of   
each half a handful1 a few ,raisins  in 
the ,sun stoned2 boil these together    
till it come to a ,pint1 then  strain   
it1 and take twelve or fourteen ,jordan 
,almonds blanched and  beaten1 and when 

your water is almost cold1 put in your  
,almonds1 and  stir it together1 and    
strain it2 then sweeten it with white   
,sugar ,candy2  drink this at four      
times1 in the morning fasting1 and at   
four of the  ,clock in the ,afternoon a 
little warmed2 do this nine or ten days 
together2 if you please1 you may take a 
third draught when you go to  ,bed2 if  
you be bound in your body1 put in a     
little ,syrrup of ,violets1  the best   
way to take it1 is to suck it through a 
straw1 for that conveys  it to the      
,lungs the better4      #cc4 ,to make   
the best ,bisket-,cakes4    ,take four  
new laid ,eggs1 leave out two of the    
,whites1 beat them very  well1 then put 
in two spoonfuls of ,rose-water1 and1   
beat them very well  together1 then put 
in a pound of double refin'd ,sugar     
beaten and  searced1 and beat them      
together one hour1 then put to them one 
pound of  fine ,flower1 and still beat  
them together a good while2 then put    
them  upon ,plates rubbed over with     

,butter1 and set them into the ,oven as 
fast  as you can1 and have care you do  
not bake them too much4      #cd4       
,perfumed ,roses4    ,take ,damask ,rose
 ,buds1 and cut off the ,whites1 then   
take ,rose-water or  ,orange-,flower    
water wherein hath been steeped         
,benjamin1 ,storax1  ,lignum ,rhodium1  
,civet or ,musk1 dip some ,cloves       
therein and stick into  every ,bud one1 
you must stick them in where you cut    
away the ,whites2 dry  them between     
white ,papers1 they will then fall      
asunder2 this ,perfume  will last seven 
years4    ,or do thus4    ,take your    
,rose ,leaves cut from the ,whites1 and 
sprinkle them with the  aforesaid water1
 and put a little powder of ,cloves     
among them4      #ce4 ,to make ,tincture
 of ,caraways4    ,take one quart of the
 ,spirits of ,french ,wine1 put into it 
one pound of  ,caraway ,comfits which   
are purled1 and the ,pills of two       
,citron ,limons2  let it stand in a warm
 place to infuse1 in a ,glass close     

stopped for a  ,month1 stirring it every
 day once4    ,then strain it from the  
seeds1 and add to it as much ,rosewater 
as will  make it of a pleasant taste1   
then hang in your ,bottle a little      
,ambergreece1 and put in some           
,leaf-,gold2 this is a very fine        
,cordial4      #cf4 ,to get away the    
,signs of the ,small ,pox4    ,quench   
some ,lime in white ,rosewater1 then    
shake it very well1 and use it  at your 
pleasure2 when you at any time have     
washed with it1 anoint your  face with  
,pomatum1 made with ,spermaceti and oyl 
of sweet ,almonds4      #cg4 ,to make   
clouted ,cream4    ,take ,milk that was 
milked in the morning1 and scald it at  
noon2 it must  have a reasonable fire   
under it1 but not too rash1 and when it 
is  scalding hot1 that you see little   
,pimples begin to rise1 take away the   
greatest part of the ,fire1 then let it 
stand and harden a little while1  then  
take it off1 and let it stand until the 
next day1 covered1 then  take it off    

with a ,skimmer4      #ch4 ,to make a   
,devonshire-,white-pot4    ,take two    
quarts of new ,milk1 a peny white ,loaf 
sliced very thin1 then  make the ,milk  
scalding hot1 then put to it the ,bread1
 and break it1 and  strain it through a 
,cullender1 then put in four ,eggs1 a   
little ,spice1  ,sugar1 ,raisins1 and   
,currans1 and a little ,salt1 and so    
bake it1 but not  too much1 for then it 
will whey4      #ci4 ,to make the       
,portugal ,eggs4    ,take a very large  
,dish with a broad brim1 lay in it some 
,naples ,bisket  in the ,form of a      
,star1 then put so much ,sack into the  
,dish as you do  think the ,biskets will
 drink up2 then stick them full with    
thin little  pieces of preserved        
,orange1 and green ,citron ,pill1 and   
strew store of  ,french ,comfits over   
them1 of divers colours1 then butter    
some ,eggs1 and  lay them here and there
 upon the ,biskets1 then fill up the    
hollow places  in the ,dish1 with       
several coloured ,jellies1 and round    

about the ,brim  thereof lay ,lawrel    
,leaves guilded with ,leaf-,gold2 lay   
them flaunting1  and between the ,leaves
 several coloured ,jellies4      #dj4   
,to ,candy ,flowers the best way4       
,takes ,roses1 ,violets1 ,cowslips1 or  
,gilly-flowers1 and pick them from the  
white bottoms1 then have boiled to a    
,candy height ,sugar1 and put in so     
many ,flowers as the ,sugar will        
receive1 and continually stir them with 
the back of a ,spoon1 and when you see  
the ,sugar harden on the sides of  the  
,skillet1 and on the ,spoon1 take them  
off the ,fire1 and keep them  with      
stirring in the warm ,skillet1 till you 
see them part1 and the ,sugar  as it    
were sifted upon them1 then put them    
upon a paper while they are  warm and   
rub them gently with your hands2 till   
all the ,lumps be broken1  then put them
 into a ,cullender1 and sift them as    
clean as may be1 then  pour them upon a 
clean ,cloth1 and shake them up and down
 till there be  hardly any ,sugar       

hanging about them2 then if you would   
have them look as  though they were new 
gathered1 have some help1 and open them 
with your  fingers before they be quite 
cold1 and if any ,sugar hang about them1
 you  may wipe it off with a fine       
,cloth2 to candy ,rosemary ,flowers1 or 
,archangel1 you must pull out the string
 that stands up in the middle of  the   
,blossom1 and take them which are not at
 all faded1 and they will  look as      
though they were new gathered1 without  
opening4      #da4 ,to pickle           
,cucumbers4    ,take the least you can  
get1 and lay a layer of ,cucumbers1 and 
then a  layer of beaten ,spices1 ,dill1 
and ,bay ,leaves1 and so do till you    
have  filled your ,pot1 and let the     
,spices1 ,dill1 and ,bay ,leaves cover  
them1  then fill up your ,pot with the  
best ,wine ,vinegar1 and a little ,salt1
  and so keep them4    ,sliced ,turneps 
also very thin1 in some ,vinegar1       
,pepper and a little  ,salt1 do make a  
very good ,sallad1 but they will keep   

but six ,weeks4      #db4 ,to make      
,sugar ,cakes4    ,take a pound of fine 
,sugar beaten and searced1 with four    
,ounces of the  finest ,flower1 put to  
it one pound of ,butter well washed with
  ,rose-water1 and work them well       
together1 then take the ,yolks of four  
,eggs1 and beat them with four          
,spoonfuls of ,rosewater1 in which hath 
been  steeped two or three days before  
,nutmeg and ,cinamon1 then put thereto  
so  much ,cream as will make it knead to
 a stiff ,paste1 rowl it into thin      
,cakes1 and prick them1 and lay them on 
,plates1 and bake them2 you shall  not  
need to butter your ,plates1 for they   
will slip off of themselves1  when they 
are cold4      #dc4 ,to make a very fine
 ,cream4    ,take a quart of ,cream1 and
 put to it some ,rosewater and ,sugar1  
some  large ,mace1 ,cinamon and ,cloves2
 boil it together for a quarter of an   
hour1 then take the yolks of eight      
,eggs1 beat them together with some  of 
your ,cream1 then put them into the     

,cream which is boiling1 keep it        
stirring lest it curdle1 take it from   
the fire1 and keep it stirring  till it 
be a little cold1 then run it through a 
,strainer1 dish it up1  and let it stand
 one night1 the next day it will be as  
stiff as a  ,custard1 then stick it with
 blanched ,almonds1 ,citron ,pill and   
,eringo  roots1 and so serve it in4     
#dd4 ,to make ,syrup of ,turneps for a  
,consumption4    ,take half a peck of   
,turneps washed and pared clean1 cut    
them thin1 put  to them one pound of    
,raisins of the ,sun stoned1 one quarter
 of a pound  of ,figs cut small1 one    
,ounce of ,anniseeds bruised1 half an   
,ounce of  ,licoras sliced1 one ,ounce  
of ,cloves bruised1 two handfuls of     
,burrage  ,flowers1 and so much water as
 will cover all1 and two fingers breadth
  above them1 then boil it on a great   
fire in an earthen ,vessel covered1     
untill the roots be soft and tender1    
then strain out the ,liquor1 and to     
every ,pint of it put a pound of fine   

,sugar1 the whites of two ,eggs  beaten1
 boil it to a ,syrrop1 and use it often1
 two or three spoonfuls at  a time4     
#de4 ,for a ,consumption4    ,take a    
,pint of ,red ,cows milk1 then take the 
,yolk of a new laid ,egg  potched very  
rare1 then stir it into the ,milk over a
 soft fire1 but do  not let it boil1    
sweeten it with a little ,sugar ,candy1 
and drink it in  the morning fasting1   
and when you go to bed4      #df4 ,to   
make ,bottle ,ale for a ,consumption4   
,take a quart of ,ale1 and a ,pint of   
strong ,aqua vit1 ,mace and ,cinamon1   
of each one quarter of an ,ounce1 two   
,spoonfuls of the powder ,elecampane    
root1 one quarter of a pound of ,loaf   
,sugar1 one quarter of a pound of       
,raisins of the ,sun stoned1 four       
spoonfuls of ,aniseeds beaten to        
,powder1  then put all together into a  
,bottle and stop it close4    ,take     
three spoonfuls of this in a morning    
fasting1 and again one hour  before     
,supper and shake the ,bottle when you  

pour it out4      #dg4 ,to make ,cakes  
of ,quinces4    ,take the best you can  
get1 and pare them1 and slice them thin 
from the  ,core1 then put them into a   
,gallipot close stopped1 and tie it down
 with  a ,cloth1 and put it into a      
,kettle of boiling water1 so that it may
 stand  steddy about five hours1 and as 
your water boils away in the ,kettle1   
fill it up with more warm water1 then   
pour your ,quinces into a fine hair     
sieve1 and let it drain all the ,liquor 
into a ,bason1 then take this  ,liquor  
and weigh it1 and to every pound take a 
pound of double refin'd  ,sugar1 boil   
this ,sugar to a ,candy height1 then put
 in your ,liquor1 and  set them over a  
slow fire1 and stir them continually    
till you see it  will ,jelly1 but do not
 let it boil2 then put it into ,glasses1
 and set  them in a ,stove till you see 
them with a ,candy on the top1 then turn
  them out with a wet ,knife on the     
other side upon a white ,paper1 sleeked 
over with a sleek-stone1 and set them in

 the ,stove again till the other  side  
be dry1 and then keep them in a dry     
place4      #dh4 ,to make ,marmalade of 
,apricocks4    ,take ,apricocks1 pare   
them and cut them in quarters1 and to   
every pound  of ,apricocks put a pound  
of fine ,sugar1 then put your ,apricocks
 into a  ,skillet with half of the      
,sugar1 and let them boil very tender   
and  gently1 and bruise them with the   
back of a ,spoon1 till they be like     
,pap1 then take the other part of the   
,sugar1 and boil it to a ,candy  height1
 then put your ,apricocks into that     
,sugar1 and keep it stirring  over the  
fire1 till all the ,sugar be melted1 but
 do not let it boil1  then take it from 
the fire1 and stir it till it be almost 
cold2 then put  it in ,glasses1 and let 
it have the ,air of the fire to dry it4 
#di4 ,to make ,limon ,cakes4    ,take   
half a pound of refin'd sugar1 put to it
 two spoonfuls of  ,rosewater1 as much  
,orange ,flower water1 and as much of   
fair water1 boil  it to a ,candy height1

 then put in the ,rind of a ,limon      
grated1 and a  little ,juice1 stir it   
well on the fire1 and drop it on ,plates
 or sleeked  ,paper4      #ej4 ,to make 
,wafers4    ,take a quart of ,flower    
heaped and put to it the yolks of four  
,eggs1 and  two or three spoonfuls of   
,rosewater1 mingle this well together1  
then  make it like ,batter with ,cream  
and a little ,sugar1 and bake it on     
,irons  very thin poured on4      #ea4  
,to make ,marmalade of ,cherries with   
,currans4    ,take four pounds of       
,cherries when they are stoned1 and boil
 them alone  in their ,liquor for half  
an hour very fast1 then pour away the   
,liquor  from them1 and put to them half
 a ,pint and little more of the juice of
  ,currans1 then boil a pound of double 
refin'd ,sugar to a ,candy height1  and 
put your ,cherries and ,juice of        
,currans in that1 and boil them again   
very fast till you find it to jelly very
 well4      #eb4 ,to preserve           
,rasberries4    ,take the weight of your

 ,rasberries in fine ,sugar1 and take   
some  ,rasberries and bruise them a     
little2 then take the clearest of the   
bruised ,rasberries1 ,i mean the ,juice 
and the weight of it in ,sugar1 and     
your other ,sugar named before1 and boil
 it1 and scum it1 then put in  your     
whole ,rasberries1 and boil them up     
once1 then let them stand over  the fire
 without boiling till you see it will   
,jelly1 and that it look  clear1 then   
take up your ,rasberries one by one1 and
 put them into  ,glasses1 then boil your
 ,syrrop1 and put it over them4         
#ec4 ,to make ,syrrop of ,ale1 good for 
weak ,people to take inwardly1 or to    
heal old ,sores1 applied thereto4       
,take two ,gallons of ,ale ,wort1 the   
strongest you can get1 so soon as it  is
 run from the ,grounds1 set it on the   
fire in a ,pipkin1 and let it boil      
gently and that you do perceive it to be
 as though it were full of ,rags2  run  
it through a strainer1 and set it on the
 fire again1 and let it boil  until it  

be thick1 and scum it clean1 and when it
 is much wasted1 put it  into a lesser  
,pan to boil1 or else it will burn2 when
 it is thick  enough1 take it off1 and  
when it is cold1 put it into ,gallipots1
 take as  much as a ,walnut fasting2 and
 as much when you go to bed4      #ed4  
,to make whipt ,sillibub4    ,take half 
a ,pint of ,rhenish ,wine or white      
,wine1 put it into a ,pint of  ,cream1  
with the ,whites of three ,eggs1 season 
it with ,sugar1 and beat it  as you do  
,snow-,cream1 with ,birchen ,rods1 and  
take off the ,froth as it  ariseth1 and 
put it into your ,pot1 so do till it be 
beaten to a ,froth1  let it stand two or
 three hours till it do settle1 and then
 it will eat  finely4      #ee4 ,to make
 ,raisin ,wine or ,stepony4    ,take    
four ,gallons of ,spring-water1 four    
pounds of ,raisins of the ,sun  stoned1 
the juice of four good ,limons1 and the 
,rind of two cut thin1  boil the        
,raisins1 and ,pill in the ,water for   
half an hour or more1 then  put in the  

juice of ,limon1 and a little ,spice1   
,sugar and ,rosewater1 and  let it stand
 but a little more over the fire2 then  
put it into an  earthen pot1 and beat it
 together till it be cold1 then bottle  
it up1 it  will keep but a few days4    
,memorandum1 ,two pounds of ,sugar to   
one pound of ,cowslips is enough for    
,conserve4      #ef4 ,to boil ,samphire4
    ,take ,water and ,salt so strong as 
will bear an ,egg1 boil it1 and when it 
boils1 put in your ,samphire unwashed1  
and let it scald a little1 then  take it
 off1 and cover it so close that no ,air
 can get in1 and set the  ,pot upon a   
cold ,wisp of ,hay1 and so let it stand 
all night1 and it will  be very green1  
then put it up for your use4      #eg4  
,to make ,cabbage ,cream4    ,take      
twenty five ,quarts of new ,milk1 set it
 on the fire till it be ready  to boil1 
stir it all the while that it creams    
not1 then pour it into  twenty several  
,platters so fast as you can1 when it is
 cold1 take off  the ,cream with a      

,skimmer1 and lay it on a ,pie ,plate in
 the fashion of a  ,cabbage1 crumpled   
one upon another1 do thus three times1  
and between  every ,layer you must      
mingle ,rosewater and ,sugar mingled    
thick1 and laid  on with a ,feather2    
some use to take a little ,cream and    
boil it with  ,ginger1 then take it from
 the fire and season it with ,rosewater 
and  ,sugar1 and the ,juice of ,jordan  
,almonds blanched and beaten1 then stir 
it  till it be cold1 that it cream not2 
then take ,toasts of ,manchet cut  thin1
 not too hard1 nor brown1 lay them in   
the bottom of the ,dish1 and  pour the  
,cream upon them1 and lay the ,cabbage  
over4      #eh4 ,to make a ,trifle4     
,take sweet ,cream1 season it with      
,rosewater and ,sugar1 and a little     
whole  ,mace1 let it boil a while1 then 
take it off1 and let it cool1 and when  
it is lukewarm put it into such little  
,dishes or ,bowls as you mean to  serve 
it in2 then put in a little ,runnet1 and
 stir it together2 when  you serve it   

in1 strew on some ,french ,comfits4     
#ei4 ,to make thick ,cream4    ,take    
sweet ,cream1 a little ,flower finely   
searced1 large ,mace1 a stick of        
,cinamon1 ,sugar and ,rosewater1 let all
 these boil together till it be  thick1 
then put into it thick ,cream1 the yolks
 of ,eggs beaten1 then let  it seeth but
 a little while for fear of turning1    
then pour it out1 and  when it is cold  
serve it in4      #fj4 ,to pickle       
,purslan to keep all the ,year4    ,take
 the ,leaves from the stalks1 then take 
the ,pot you mean to keep them  in1 and 
strew ,salt over the bottom1 then lay in
 a good row of the  ,leaves1 and strew  
on more ,salt1 then lay in a row of the 
stalks1 and put  in more ,salt1 then a  
row of the ,leaves1 so keep it close    
covered4      #fa4 ,to ,stretch ,sheeps 
,guts4    ,after they are clean scowred1
 lay them in water nine days1 shifting  
them  once a day1 and they will be very 
easie to fill1 and when they are        
filled1 they will come to their wonted  

bigness4      #fb4 ,to make ,cream of   
,pastes and ,jellies4    ,put ,eggs into
 the ,cream as you do for ,fool1 and    
slice your ,sweet-meats  very thin and  
boil with them1 then sweeten it1 and put
 it into a ,dish4      #fc4 ,to make a  
rare ,medicine for the ,chine-,cough4   
,make a ,syrrop of ,hysop-water and     
white ,sugar ,candy1 then take the      
,powder  of ,gum ,dragon1 and as much of
 white ,sugar ,candy mixed together1 and
 eat  of it several times of the day1 or
 take the above-named ,syrrop1 either   
of them will do the ,cure4      #fd4    
,for a ,consumption4    ,take of ,syrrop
 of ,violets1 ,syrrop of ,horehound1    
,syrrop of ,maidenhair and  ,conserve of
 ,fox ,lungs1 of each one ounce1 mix    
them well together1 and  take it often  
upon a ,liquoras stick in the day time1 
and at night4      #fe4 ,to make very   
rare ,ale4    ,when your ,ale is tunned 
into a ,vessel that will hold eight or  
nine  ,gallons1 and that hath done      
working1 ready to be stopped up1 then   

take  a ,pound and half of ,raisins of  
the ,sun stoned and cut in pieces1 and  
two  great ,oranges1 ,meat and ,rind1   
and sliced thin1 with the ,rind of one  
,limon1 and a few ,cloves1 one ,ounce of
 ,coriander seeds bruised1 put all      
these in a ,bag1 and hang them in the   
,vessel1 and stop it up close2 when  it 
hath stood four days1 bottle it up1 fill
 the ,bottles but a little  above the   
,neck1 and put into every one a ,lump of
 fine ,sugar1 and stop  them close1 and 
let it be three ,weeks or a month before
 you drink it4      #ff4 ,to make ,ale  
to drink within a ,week4    ,tun it into
 a ,vessel which will hold eight        
,gallons1 and when it hath  done        
working1 ready to bottle1 put in some   
,ginger sliced1 and an ,orange  stuck   
with ,cloves1 and cut here and there    
with a ,knife1 and a pound and  half of 
,sugar1 and with a stick stir it well   
together1 and it will work  afresh2 when
 it hath done working1 stop it close1   
and let it stand till  it be clear1 then

 bottle it up and put a ,lump of ,sugar 
into every  ,bottle1 and then stop it   
close1 and knock down the ,corks1 and   
turn the  ,bottles the ,bottoms upwards1
 and it will be fit to drink in a ,weeks
  time4      #fg4 ,for the ,griping in  
the ,guts4    ,take a peniworth of      
,brandy1 and a peniworth of ,mithridate 
mixed  together1 and drink it three     
nights together when you go to rest1 or 
take a little ,oil of ,aniseeds in a    
,glass of ,sack three times4      #fh4  
,to make a ,sack ,posset4    ,take      
twelve ,eggs beaten very well1 and put  
to them a ,pint of ,sack1 stir  them    
well that they curd not1 then put to    
them three ,pints of ,cream1  half a    
,pound of white ,sugar1 stirring them   
well together1 when they are  hot over  
the fire1 put them into a ,bason1 and   
set the ,bason over a  boiling pot of   
water1 until the ,posset be like a      
,custard1 then take it  off1 and when it
 is cool enough to eat1 serve it in with
 beaten ,spice  strewed over it very    

thick4      #fi4 ,to make ,pennado4     
,take ,oatmeal clean picked and well    
beaten1 steep it in water all night1    
then strain it and boil it in a ,pipkin 
with some ,currans1 and a ,blade or  two
 of ,mace1 and a little ,salt2 when it  
is well boiled1 take it off1 and  put in
 the ,yolks of two or three new laid    
,eggs beaten with ,rosewater1  then set 
it on a soft fire1 and stir it that it  
curd not1 then sweeten  it with ,sugar1 
and put in a little ,nutmeg4      #gj4  
,to make ,cakes without ,fruit4    ,take
 four pounds of fine ,flower1 rub into  
it one pound of ,butter very  well1 then
 take warmed ,cream1 and temper it with 
,ale yest1 so mix them  together1 and   
make them into a ,paste1 put in a little
 ,rosewater1 and  several ,spices well  
beaten1 let it lie by the fire till the 
,oven heat1  and when you make it up1   
knead into it half a pound of ,caraway  
,comfits1  and three quarters of a pound
 of ,bisket-,comfits1 make it up as fast
 as  you can1 not too thick1 nor cut it 

too deep1 put it into a hoop well       
butter'd1 and wash it over with the     
,white of an ,egg1 ,rosewater1 and      
,sugar1 and strew it with some ,comfits2
 do not bake it too much4      #ga4 ,a  
,sack ,posset without ,milk4    ,take   
thirteen ,eggs and beat them very well1 
and while they are beating1  take a     
quart of ,sack1 half a pound of fine    
,sugar1 and a ,pint of ,ale1 and  let   
them boil a very little while1 then put 
these ,eggs to them1 and stir  them till
 they be hot1 then take it from the     
fire1 and keep it stirring  a while1    
then put it into a fit ,bason1 and cover
 it close with a ,dish1  then set it    
over the fire again till it arise to a  
,curd2 then serve it  in with some      
beaten spice4      #gb4 ,a very fine    
,cordial4    ,one ,ounce of ,syrrop of  
,gilly-flowers1 one dram of ,confection 
of  ,alkermes1 one ,ounce and a half of 
,burrage-water1 the like of ,mint-water1
  one ,ounce of ,dr4 ,mountsford's      
water1 as much of ,cinamon water mixed  

together4      #gc4 ,the best way to    
preserve ,goosberries green and whole4  
,pick them clean and put them into water
 as warm as milk1 so let them  stand    
close covered half an hour1 then put    
them into another warm water  and let   
them stand as long1 and so the third    
time1 till you find them  very green2   
then take their weight in fine ,sugar1  
and make a ,syrrop1  then put them in1  
and let them boil softly one hour2 then 
set them by  till the next day1 then    
heat them again1 so do twice1 then take 
them  from that ,syrrop and make a new  
,syrrop and boil them therein1 till you 
find they be enough4      #gd4 ,to make 
the ,orange ,pudding4    ,take the rind 
of a small one pared very thin1 and     
boiled in several  waters1 and beaten   
very fine in a ,mortar1 then put to it  
four ,ounces of  fine ,sugar1 and four  
,ounces of fresh ,butter1 and the ,yolks
 of six ,eggs1  and a little ,salt1 beat
 it together in the ,mortar till the    
,oven heats1  and so butter a dish and  

bake it1 but not too much2 strew ,sugar 
on it  and serve it to the ,table1 ,bake
 it in ,puff-past4      #ge4 ,to make   
,french ,bread4    ,take half a ,bushel 
of fine ,flower1 ten ,eggs1 one pound   
and a half of  fresh ,butter1 then put  
in as much ,yest as you do into         
,manchet1 temper it  with new milk      
pretty hot1 and let it lie half an hour 
to rise1 then make  it into ,loaves or  
,rolls1 and wash it over with an ,egg   
beaten with ,milk2  let not your ,oven  
be too hot4      #gf4 ,to make a made   
dish4    ,take four ,ounces of sweet    
,almonds blanched1 and beaten with      
,rosewater1  strain them into some      
,cream1 then take ,artichoke bottoms    
boiled tender1  and some boiled ,marrow1
 then boil a quart of ,cream with some  
,rosewater  and ,sugar to some          
thickness1 then take it off1 and lay    
your ,artichokes  into a ,dish1 and lay 
the ,marrow on them1 then mix your      
,almond ,cream1 and  the other together1
 and poure it over them1 and set it on  

,coals till you  serve it in4      #gg4 
,to make a ,cake with ,almonds4    ,take
 one pound and half of fine ,flower1 of 
,sugar twelve ,ounces beaten  very fine1
 mingle them well together1 then take   
half a pound of ,almonds  blanched1 and 
beaten with ,rosewater1 mingle all these
 with as much ,sack  as will work it    
into a ,paste1 put in some ,spice1 some 
,yest1 and some  plumped ,currans with  
some ,butter1 and a little salt1 to make
 it into a  ,cake and bake it4      #gh4
 ,to make a ,sillibub4    ,take a ,limon
 pared and sliced very thin1 then cover 
the bottom of your  ,sillibub ,pot with 
it1 then strew it thick with fine       
,sugar1 then take  ,sack or white ,wine1
 and make a ,curd with some ,milk or    
,cream1 and lay it  on the ,limon with a
 ,spoon1 then whip some ,cream and      
,whites of ,eggs  together1 sweetened a 
little1 and cast the ,froth thereof upon
 your  ,sillibub1 when you lay in your  
,curd1 you must lay ,sugar between every
  ,lay4      #gi4 ,to make fine         

,water-,gruel4    ,take the best        
,oatmeal beaten1 and steep it in water  
all night1 the next  day strain it1 and 
boil it with a ,blade of ,mace1 and when
 it is enough1  put in some ,raisins and
 ,currans which have been infused in a  
,pot 7in a  ,pot of seething ,water7 and
 a little ,wine1 a little ,salt1 a      
little ,sugar1  and so eat it4      #hj4
 ,to make ,limon ,cream4    ,take a     
quart of ,cream1 keep it stirring on the
 fire until it be blood  warm1 then take
 the ,meat of three ,limons sweetened   
well with ,sugar1 and  a little ,orange 
,flower water1 sweeten them so well that
 they may not  turn the ,cream1 then    
stir them into the ,cream1 on the fire  
with some  yolks of ,eggs1 and serve it 
cold2 ,limon ,posset thickned with yolks
 of  ,eggs1 makes a fine ,cawdle for a  
sick body4      #ha4 ,to make rare      
,cakes with ,almonds4    ,take two      
,pounds and an half of blanched ,almonds
 beaten fine with  ,rosewater1 mix them 
with a ,pound and three quarters of fine

 ,sugar and  some ,musk1 and            
,ambergreece1 six ,whites of ,eggs      
beaten to a ,froth1 let  them stand a   
little1 then set them on a ,chafing-dish
 of ,coals1 and dry  them a little1     
stirring them all the while1 then take  
half a ,peck of  ,flower1 put into it a 
little salt1 three ,pints of ,ale-,yest1
 have in  readiness your ,cream         
lukewarm1 strain your ,yest1 and put    
into it six  spoonfuls of ,sack1 put in 
,spice into your ,flower1 and make all  
these  into a stiff ,paste with the     
,cream1 work it well and lay it by the  
fire  to rise one hour1 then work into  
your ,paste two pounds and a quarter of 
fresh ,butter2 pull your ,paste in      
pieces three times1 then strew in a     
pound of ,caraway ,comfits1 and make    
this ,paste into five ,cakes1 lay them  
upon buttered ,plates or double ,papers1
 then strew ,caraway ,comfits on the    
top and double refined ,sugar2 one hour 
will bake them sufficiently4      #hb4  
,to make ,shrewsbury ,cakes4    ,take   

four pounds of ,flower1 two pounds of   
,butter1 one pound and an half  of fine 
,sugar1 four ,eggs1 a little beaten     
,cinamon1 a little ,rosewater1  make a  
hole in the ,flower1 and put the ,eggs  
into it when they are  beaten1 then mix 
the ,butter1 ,sugar1 ,cinamon1 and      
,rosewater together1 and  then mix them 
with the ,eggs and ,flower1 then make   
them into thin round  ,cakes1 and put   
them into an ,oven after the ,houshold  
,bread is drawn2 this  quantity will    
make three dozen of ,cakes4      #hc4   
,to make ,goosberry ,wine4    ,bruise   
ripe ,goosberries with an               
,apple-,beater1 but do not beat them too
  small1 then strain them through a hair
 strainer1 and put your ,juice into  an 
earthen ,pot1 keep it covered four or   
five days till it be clear1 then  draw  
it out into another ,vessel1 letting it 
run into a hair sieve1 stop  it close1  
and let it stand one fortnight1 then    
draw it out into quart  ,bottles1       
putting one ,pound of ,sugar into eight 

,bottles1 stop them up  close1 and in a 
week or fortnights time you may drink   
them4      #hd4 ,to make ,damson ,wine4 
,take four ,gallons of ,water and put to
 every ,gallon of ,water four ,pounds   
of ,malaga ,raisins1 and half a ,peck of
 ,damsons4    ,put the ,raisins and     
,damsons into a ,vessel without a head1 
cover the  ,vessel and let them steep   
six days1 stirring them twice every day2
 then  let them stand as long without   
stirring1 then draw the ,wine out of the
  ,vessel1 and colour it with the       
infused juice of ,damsons sweetened with
  ,sugar1 till it be like ,claret ,wine1
 then put it into a ,wine-vessel for a  
fortnight1 and then bottle it up4       
#he4 ,to pickle ,cucumbers the very best
 way4    ,take those you mean to pickle1
 and lay them in water and salt three or
  four days1 then take a good many great
 ,cucumbers1 and cut the outsides  of   
them into water1 for the insides will be
 too pappy1 boil them in that  ,water1  
with ,dill seeds and ,fennel seeds1 and 

when it is cold1 put to it  some salt1  
and as much of ,vinegar as will make it 
a strong ,pickle1 then  take them out of
 the ,water and ,salt1 and pour this    
,liquor over them1 so  let them stand   
close covered for a fortnight or three  
weeks4    ,then pour the ,pickle from   
them and boil it1 and when it is cold   
add to  it some more ,vinegar1 and put  
it to them again1 so let them stand one 
,month longer1 and now and then when you
 see occasion1 boil it again1 and  when 
it is cold1 put it to them1 and every   
time you boil it1 put some  ,vinegar    
thereto1 and lay the seeds and pieces of
 ,cucumbers on the top1  and after the  
first fortnight when you boil it1 put in
 some whole  ,pepper and some whole     
,cloves and ,mace1 and always put the   
,liquor cold  over them4      #hf4 ,to  
make the best ,orange ,marmalade4       
,take the ,rinds of the deepest coloured
 ,oranges1 boil them in several  ,waters
 till they are very tender1 then mince  
them small1 and to one  pound of        

,oranges1 take a ,pound of ,pippins cut 
small1 one ,pound of the  finest ,sugar1
 and one ,pint of ,spring-water1 melt   
your ,sugar in the ,water  over the     
fire1 and scum it1 then put in your     
,pippins1 and boil them till  they are  
very clear1 then put in the ,orange     
,rind1 and boil them  together1 till you
 find by cooling a little of it1 that it
 will jelly  very well1 then put in the 
,juice of two ,oranges1 and one ,limmon1
 and  boil it a little longer2 and then 
put it up in ,gally-pots4      #hg4 ,to 
preserve ,white ,quinces4    ,take the  
fairest you can get1 and coddle them    
very tender1 so that a  straw may go    
through to the ,core1 then core them    
with a scoop or small  knife1 then pare 
them neatly1 and weigh them1 to every   
pound of  ,quinces1 take one pound of   
double refined ,sugar1 and a ,pint of   
the  ,water wherein thin slices of      
,pippins have been boiled2 for that is  
of a  ,jellying quality1 put your ,sugar
 to the ,pippin water1 and make a       

,sirrup1  and scum it1 then put in your 
,quinces1 and boil them very quick1 and 
that will keep them whole and white1    
take them from the fire sometimes  and  
shake them gently1 keep them clean      
scummed1 when you perceive them  to be  
very clear1 put them into ,gally-pots or
 ,glasses1 then warm the  ,jelly and put
 it to them4      #hh4 ,to make         
,conserve of ,red ,roses4    ,take their
 ,buds and clip off the ,whites1 then   
take three times their  weight in ,sugar
 double refin'd2 beat the ,roses well in
 a ,mortar1 then  put in the ,sugar by  
little and little1 and when you find it 
well  incorporated1 put it into         
,gally-pots1 and cover it with ,sugar1  
and so it  will keep seven years4       
#hi4 ,to make plain ,bisket-,cakes4     
,take a ,pottle of ,flower1 and put to  
it half a pound of fine ,sugar1 half  an
 ,ounce of ,caraway seeds1 half an      
,ounce of ,anniseeds1 six spoonfuls of  
,yest1 then boil a ,pint of ,water or   
little more1 put into it a quarter  of a

 ,pound of ,butter or a little more1 let
 it stand till it be cold1  then temper 
them together till it be as thick as    
,manchet1 then let it  lie a while to   
rise1 so roul them out very thin1 and   
prick them1 and  bake them in an ,oven  
not too hot4      #ij4 ,to make ,green  
,paste of ,pippins4    ,take your       
,pippins while they be green1 and coddle
 them tender1 then peel  them1 and put  
them into a fresh warm ,water1 and cover
 them close1 till  they are as green as 
you desire4 ,then take the ,pulp from   
the ,core1 and  beat it very fine in a  
,mortar1 then take the weight in ,sugar1
 and wet it  with ,water1 and boil it to
 a ,candy height1 then put in your      
,pulp1 and  boil them together till it  
will come from the bottom of the        
,skillet1  then make it into what form  
you please1 and keep them in a stove4   
#ia4 ,to make ,paste of any ,plumbs4    
,take your ,plumbs1 and put them into a 
,pot1 cover them close1 and set  them   
into a ,pot of seething ,water1 and so  

let them be till they be  tender1 then  
pour forth their ,liquor1 and strain the
 ,pulp through a  ,canvas strainer1 then
 take to half a ,pound of the ,pulp of  
,plumbs half a  ,pound of the ,pulp of  
,pippins1 beat them together1 and take  
their weight  in fine ,sugar1 with as   
much ,water as will wet it1 and boil it 
to a ,candy  height2 then put in your   
,pulp1 and boil them together till it   
will come  from the bottom of the       
,posnet1 then dust your ,plates with    
searced ,sugar1  and so keep them in a  
,stove to dry4      #ib4 ,to make       
,almond ,ginger-,bread4    ,take a      
little ,gum-,dragon and lay it in steep 
in ,rosewater all night1  then take half
 a ,pound of ,jordan ,almonds blanched  
and beaten with some  of that           
,rosewater1 then take half a pound of   
fine ,sugar beaten and  searced1 of     
,ginger and ,cinamon finely searced1 so 
much as by your taste  you may judge to 
be fit2 beat all these together into a  
,paste1 and dry  it in a warm ,oven or  

,stove4      #ic4 ,to make ,snow ,cream4
    ,take a ,pint of ,cream1 and the    
,whites of three ,eggs1 one spoonful or 
two  of ,rosewater1 whip it to a ,froth 
with a ,birchen ,rod1 then cast it off  
the ,rod into a ,dish1 in the which you 
have first fastened half a ,manchet     
with some ,butter on the bottom1 and a  
long ,rosemary sprig in the  middle2    
when you have all cast the ,snow on the 
dish1 then garnish it  with several     
sorts of sweet-meats4      #id4 ,to     
preserve ,oranges and ,limons that they 
shall have a ,rock ,candy on  them in   
the ,syrrup4    ,take the fairest and   
cut them in halves1 or if you will do   
them whole1  then cut a little hole in  
the bottom1 so that you may take out all
 the  meat1 lay them in water nine days1
 shifting them twice every day1 then    
boil them in several ,waters1 till a    
straw will run through them1 then  take 
to every ,pound of ,orange or ,limon one
 ,pound of fine ,sugar1 and one  quart  
of ,water1 make your ,syrrup1 and let   

your ,oranges or ,limons boil a  while  
in it1 then let them stand five or six  
days in that ,syrrup1 then  to every    
,pound1 put one ,pound more of ,sugar   
into your ,syrrup1 and boil  your       
,oranges till they be very clear1 then  
take your ,oranges out1 and  boil your  
,syrrup almost to ,candy1 and put to    
them4      #ie4 ,to make ,sugar ,plate4 
,take a little ,gum-,dragon laid in     
steep in ,rosewater till it be like     
,starch1 then beat it in a ,mortar with 
some searced ,sugar till it come  to a  
perfect ,paste1 then mould it with      
,sugar1 and make it into what form  you 
please1 and colour some of them1 lay    
them in a warm place1 and they  will dry
 of themselves4      #if4 ,to make      
,artificial ,walnuts4    ,take some of  
your ,sugar ,plate1 print it in a ,mould
 fit for a ,walnut  ,kernel1 yellow it  
over with a little ,saffron1 then take  
searced ,cinamon  and ,sugar1 as much of
 the one as the other1 work it in ,paste
 with some  ,rosewater1 wherein ,gum    

,dragon hath been steeped1 and print it 
in a ,mould  for a ,walnut shell1 and   
when they are dry1 close them together  
over the  shell with a little of the    
,gum water4      #ig4 ,to make short    
,cakes4    ,take a ,pint of ,ale ,yest1 
and a ,pound and half of fresh ,butter1 
melt your  ,butter1 and let it cool a   
little1 then take as much fine ,flower  
as you  think will serve1 mingle it with
 the ,butter and ,yest1 and as much     
,rosewater and ,sugar as you think fit1 
and if you please1 some ,caraway        
,comfits1 so bake it in little ,cakes2  
they will last good half a year4        
#ih4 ,to preserve red ,roses1 which is  
as good and effectual as any  ,conserve1
 and made with less trouble4    ,take   
,red ,rose ,buds clipped clean from     
their ,whites one pound1 put them  into 
a ,skillet with four ,quarts of ,water1 
,wine measure1 then let them  boil very 
fast till three ,quarts be boiled away1 
then put in three  pounds of fine       
,sugar1 and let it boil till it begins  

to be thick1 then  put in the ,juice of 
a ,limon1 and boil it a little longer1  
and when it is  almost cold1 put it into
 ,gally-,pots1 and strew them over with 
searced  ,sugar1 and so keep them so    
long as you please1 the longer the      
better4      #ii4 ,a fine ,cordial      
,infusion4    ,take the flesh of a ,cock
 ,chick cut in small pieces1 and put    
into a ,glass  with a wide ,mouth1 put  
to it one ,ounce of ,harts-horn1 half an
 ,ounce of  ,red ,coral prepared1 with a
 little large ,mace1 and a slice or two 
of  ,limon1 and two ,ounces of ,white   
,sugar-,candy1 stop the ,glass close    
with a  ,cork1 and set it into a ,vessel
 of seething ,water1 and stuff it round 
with ,hay that it jog not2 when you find
 it to be enough1 give the sick  ,party 
two spoonfuls at a time4        #ajj4   
,for a ,cough of the ,lungs4    ,take   
two ,ounces of ,oil of sweet ,almonds   
newly drawn1 three spoonfuls of         
,colts-foot ,water1 two spoonfuls of    
,red ,rose-,water1 two ,ounces of white 

,sugar-,candy finely beaten2 mingle all 
these together1 and beat it one  hour   
with a spoon1 till it be very white2    
then take it often upon a  ,licoras     
stick4 ,this is very good4      #aja4   
,to preserve ,grapes4    ,take your     
fairest white ,grapes and pick them from
 the stalks1 then stone  them carefully1
 and save the ,juice1 then take a pound 
of ,grapes1 a pound  of fine ,sugar1 and
 a pint of water wherein sliced ,pippins
 have been  boiled1 strain that water1  
and with your ,sugar and that make a    
,syrup1  when it is well scummed put in 
your ,grapes1 and boil them very fast1  
and  when you see they are as clear as  
glass1 and that the ,syrup will jelly1  
put them into ,glasses4      #ajb4 ,to  
make ,collops of ,bacon in ,sweet-meats4
    ,take some ,marchpane ,paste1 and   
the weight thereof in fine ,sugar beaten
  and searsed1 boil them on the fire1   
and keep them stirring for fear  they   
burn1 so do till you find it will come  
from the bottom of the  ,posnet1 then   

mould it with fine ,sugar like a ,paste1
 and colour some of  it with beaten     
,cinnamon1 and put in a little ,ginger1 
then roll it broad  and thin1 and lay   
one upon another till you think it be of
 a fit  thickness and cut it in ,collops
 and dry it in an ,oven4      #ajc4 ,to 
make ,violet ,cakes4    ,take them      
clipped clean from the whites and their 
weight in fine ,sugar1  wet your ,sugar 
in fair water1 and boil it to a ,candy  
height1 then put in  your ,violets1 and 
stir them well together1 with a few     
drops of a ,limon1  then pour them upon 
a wet ,pye-,plate1 or on a slicked      
paper1 and cut them  in what form you   
please2 do not let them boil1 for that  
will spoil the  colour3 ,thus you may do
 with any ,herb or ,flower1 or with any 
,orange or  ,limon ,pill1 and1 if you   
like it1 put in a little ,musk or       
,ambergreece4      #ajd4 ,to preserve   
white ,damsons4    ,take to every pound 
one pound of fine ,sugar and a quarter  
of a pint of  fair water1 make your     

,syrup and scum it well1 then take it   
from the  fire1 and when it is almost   
cold put in your ,damsons1 and let them 
scald a little1 then take them off a    
while1 and then set them on again2  when
 you perceive them to be very clear1 put
 them into ,pots or ,glasses4      #aje4
 ,to make a very good ,cake4    ,take a 
peck of ,flower1 four pound of ,currans 
well washed1 dryed and  picked1 four    
pounds of ,butter1 one pound of ,sugar1 
one ounce of  ,cinnamon1 one ounce of   
,nutmegs1 beat the ,spice and lay it all
 night in  ,rosewater1 the next day     
strain it out1 then take one pint and an
 half of  good ,ale-,yest the ,yolks of 
#d ,eggs1 a pint of ,cream1 put a pound 
of the  butter into the warmed ,cream1  
put the rest into the ,flower in pieces1
  then wet your ,flower with your       
,cream1 and put in your ,currans1 and a 
little ,salt1 and four or five spoonfuls
 of ,caraway-,comfits and your  ,spice1 
mix them all and the ,yest well         
together1 and let it lie one hour  to   

rise1 then make it up and ,bake it in a 
,pan buttered3 ,it may stand two  hours4
      #ajf4 ,to make ,paste ,royal4     
,take ,quince ,marmalade almost cold1   
and mould it up with searced ,sugar to  
a ,paste1 them make it into what form   
you please and dry them in a ,stove4    
#ajg4 ,to make ,paste of ,pippins       
coloured with ,barberries4    ,take the 
,pulp of ,codled ,pippins1 and as much  
of the ,juice of ,barberries  as will   
colour it1 then take the weight of it in
 fine ,sugar1 boil it to  a ,candy      
height1 with a little water1 then put in
 your ,pulp beaten very  well in a      
mortar1 boil it till it come from the   
bottom of the ,posnet1  then dust your  
,plate with ,sugar1 and drop them       
thereon1 and dry them in  a ,stove or   
warm ,oven4      #ajh4 ,to preserve     
,barberries4    ,take one ,pound of     
stoned ,barberries and twice their      
weight in fine  ,sugar1 then strip two  
or three handfuls of ,barberries from   
their stalks1  and put them into a ,dish

 with as much ,sugar as ,barberries1    
over a  ,chafing dish of ,coals1 when   
you see they are well plumped1 strain   
them1  then wet your other ,sugar with  
this1 and no ,water1 boil it and scum   
it1  and then put in your stoned        
,barberries1 and boil them till they are
 very  clear4      #aji4 ,to make ,jelly
 of ,currans or of any other ,fruit4    
,take your ,fruit clean picked from the 
stalks1 and put them into a long        
,gally-pot1 and set it into a ,kettle of
 ,water close covered2 keep the  ,water 
boiling till you find the ,fruit be well
 infused1 then pour out the  clearest1  
and take the weight of it in fine       
,sugar1 wet your ,sugar with  ,water1   
and boil it to a ,candy height1 then put
 in your clear ,liquor1 and  keep it    
stirring over a slow fire till you see  
it will jelly1 but do not  let it boil2 
the ,pulp which is left of the ,liquor1 
you may make ,paste of  if you please1  
as you do the ,pippin ,paste before     
named4      #aaj4 ,to make a ,goosberry 

,fool4    ,take a ,pint and an half of  
,goosberries clean picked from the      
stalks1 put  them into a ,skillet with a
 ,pint and half of fair ,water1 scald   
them till  they be very tender1 then    
bruise them well in the ,water1 and boil
 them  with a ,pound and half of fine   
,sugar till it be of a good thickness1  
then  put to it the ,yolks of six ,eggs 
and a ,pint of ,cream1 with a ,nutmeg   
quartered1 stir these well together till
 you think they be enough1 over  a slow 
fire1 and put it into a ,dish1 and when 
it is cold1 eat it4      #aaa4 ,to make 
perfumed ,lozenges4    ,take twelve     
,grains of ,ambergreece1 and six grains 
of ,musk1 and beat it  with some ,sugar 
plate spoken of before1 then roule it   
out in thin ,cakes1  and make them into 
what form you please1 you may make them 
round like a  ,sugar ,plumb1 and put a  
,coriander seed in each of them1 and so 
they will  be fine ,comfits1 and you may
 make them into ,lozenges to perfume    
,wine  with4      #aab4 ,to ,candy      

,eryngo ,roots4    ,take the ,roots new 
gathered1 without ,knots or ,joints1    
wash them clean1  and boil them in      
several ,waters till they are very      
tender1 then wash  them well1 and dry   
them in a ,cloth1 slit them1 and take   
out the ,pith1  and braid them in       
,braids as you would a ,womans ,hair1 or
 else twist them1  then take twice their
 weight in fine ,sugar1 take half that  
,sugar1 and to  every ,pound of ,sugar1 
one quarter of a pint of ,rosewater and 
as much  fair water1 make a syrup of it1
 and put in your roots and boil them1   
and  when they are very clear1 wet the  
rest of the ,sugar with ,rosewater1 and 
boil it to a ,candy height1 then put in 
the ,roots and boil them1 and  shake    
them1 and when they be enough1 take them
 off1 and shake them till  they are cold
 and dry1 then lay them upon ,dishes or 
,plates till they are  throughly dry1   
and then put them up2 thus you may do   
,orange or ,limon1 or  ,citron ,pill1 or
 ,potato ,roots4      #aac4 ,to preserve

 ,goosberries4    ,take your            
,gooseberries1 and stone them1 then take
 a little more than  their weight in    
fine ,sugar1 then with as much ,water as
 will melt the  ,sugar1 boil it and scum
 it1 then put in your ,goosberries1 and 
boil them  apace till they be clear1    
then take up your ,goosberries1 and put 
them  into ,glasses1 and boil the ,syrup
 a little more1 and put over them4      
#aad4 ,to make ,leach and to colour it4 
,take one ,ounce of ,isinglass and lay  
it in ,water four and twenty hours1     
changing the ,water three or four times1
 then take a quart of new ,milk1  boiled
 with a little sliced ,ginger and a     
stick of ,cinamon1 one spoonful  of     
,rosewater1 and a quarter of a ,pound of
 ,sugar1 when it hath boiled a  while1  
put in the ,isinglass1 and boil it till 
it be thick1 keeping it  always         
stirring1 then strain it1 and keep it   
stirring1 and when it is  cold1 you may 
slice it out1 and serve it upon ,plates2
 you may colour it  with ,saffron1 and  

some with ,turnsole1 and lay the ,white 
and that one  upon another1 and cut it1 
and it will look like ,bacon2 it is good
 for  weak people1 and ,children that   
have the ,rickets4      #aae4 ,to take  
away the ,signs of the ,small ,pox4     
,take some ,spercma-ceti1 and twice so  
much ,virgins ,wax1 melt them  together 
and spread it upon ,kids ,leather1 in   
the shape of ,mask1 then lay  it upon   
the ,face1 and keep it on night and day1
 it is a very fine  ,remedy4      #aaf4 
,for ,morphew1 or ,freckles1 and to     
clear the ,skin4    ,take the ,blood of 
any ,fowl or ,beast1 and wipe your ,face
 all over with it  every night when you 
go to bed for a fortnight together1 and 
the next  day wash it all off with      
,white ,wine1 and white ,sugar ,candy1  
and  sometimes hold your face over the  
smoke of ,brimstone for a while1 and    
shut your eyes1 if you add the ,juice of
 a ,limon to the white ,wine1 it  will  
be the better4      #aag4 ,to make      
,almond ,butter to look white4    ,take 

about two ,quarts of ,water1 the bottom 
of a ,manchet1 and a ,blade of  large   
,mace1 boil it half an hour1 and let it 
stand till it be cold1 then  take a     
,pound of sweet ,almonds blanched1 and  
beaten with ,rosewater very  fine1 so   
strain them with this ,water many times1
 till you think the  virtue is out of   
them1 and that it be a thick ,almond    
,milk1 then put it  into a ,skillet1 and
 make it boiling hot1 that it simper1   
then take a  spoonful of the ,juice of a
 ,limon1 and put into it1 stirring of it
 in1  and when you perceive it ready to 
turn1 then take it from the fire1 and   
take a large fine ,cloth1 and cast your 
,liquor all over the ,cloth with a      
,ladle1 then scrape it altogether into  
the middle with a ,spoon1 then tie  it  
hard with a ,packthred1 so let it hang  
till the next morning1 then put  in a   
,dish1 and sweeten it with ,rosewater   
and ,sugar1 put a little  ,ambergreece  
if you please4      #aah4 ,for the      
,ptisick4    ,take a ,pottle of small   

,ale1 one ,pound of ,raisins of the ,sun
 stoned1 with  a little handful of      
,peniroyal1 boil these together1 and add
 a little  ,sugar-candy to it1 and take 
five or six spoonfuls at a time four or 
five  times in a day for a good while4  
#aai4 ,marmalade of ,apricocks4    ,take
 the ripest and stone them and pare     
them1 and beat them in a ,mortar1  then 
boil the ,pulp in a ,dish over a        
,chafing-dish of ,coals1 till it be     
somewhat dry1 then take the weight in   
fine ,sugar1 and boil it to a ,candy    
height1 with some ,rosewater1 then put  
in your ,pulp1 and boil them  together  
till it will come from the bottom of the
 ,skillet1 and always  keep it stirring1
 for fear it burn1 then put it into     
,glasses4      #abj4 ,syrup of ,turneps4
    ,take of the best and pare them1 and
 bake them in a ,pot1 then take the     
clear ,juice from them1 and with the    
like weight in fine ,sugar make it  into
 a ,syrup1 and a little ,licoras to it1 
and take it often4      #aba4 ,to make a

 good ,jelly4    ,take a lean ,pig1     
dress it clean1 and boil it in a        
sufficient quantity of  ,fair ,water1   
with four ,ounces of green ,licoras     
scraped and bruised1  ,maidenhair two   
handfuls1 ,colts-foot one handful1      
,currans half a ,pound1  ,dates two     
,ounces stoned and sliced1 ,ivory one   
,ounce1 ,hartshorn one  ,ounce1 boil    
these to a strong ,jelly1 and strain it1
 and take off the  ,fat1 then put to it 
half a ,pound of ,sugar1 and half a     
,pint of white  ,wine1 and so eat it at 
your pleasure4      #abb4 ,a most       
excellent ,cordial proved by very many4 
,take three ,grains of ,east ,indian    
,bezoar1 as much of ,ambergreece1 powder
  them very fine with a little ,sugar1  
and mingle it with a spoonful and  half 
of the ,syrup of the juice of ,citrons1 
one ,spoonful of ,syrup of              
,clovegilliflowers1 and one spoonful of 
,cinamon ,water1 so take it warmed4     
#abc4 ,to make the black ,juice of      
,licoras4    ,take two ,gallons of      

running ,water1 three handfuls of unset 
,hysop1 three  pounds and half of       
,licoras scraped1 and dried in the ,sun 
and beaten1  then cover it close1 and   
boil it almost a whole day in the       
,water1 when  it is enough1 it will be  
as thick as ,cream1 then let it stand   
all night1  the next morning strain it1 
and put it in several ,pans in the ,sun 
to  dry1 till it work like wax1 then    
mould it with ,white ,sugar ,candy      
beaten  and searced1 then print it in   
little ,cakes1 and print them with      
,seals1  and dry them4      #abd4 ,to   
make ,marchpane4    ,take two ,pounds of
 ,jordan ,almonds1 blanch and beat them 
in a ,mortar with  ,rosewater1 then take
 one ,pound and half of ,sugar finely   
searced1 when  the ,almonds are beaten  
to a fine ,paste with the ,sugar1 then1 
take it out  of the ,mortar1 and mould  
it with searced ,sugar1 and let it stand
 one  hour to cool1 then roll it as thin
 as you would do for a ,tart1 and cut   
it round by the ,plate1 then set an edge

 about it1 and pinch it1 then set  it on
 a bottom of ,wafers1 and bake it a     
little1 then ,ice it with  ,rosewater   
and ,sugar1 and the ,white of an ,egg   
beaten together1 and put it  into the   
,oven again1 and when you see the ,ice  
rise white and high1 take  it out1 and  
set up a long piece of ,marchpane first 
baked in the middle  of the ,marchpane1 
stick it with several sorts of ,comfits1
 then lay on  ,leaf-gold with a ,feather
 and the ,white of an ,egg beaten4      
#abe4 ,to preserve ,green ,pippins4     
,scald some green ,pippins carefully1   
then peel them1 and put them into  warm 
water1 and cover them1 and let them     
stand over a slow fire till  they are as
 green as you would have them1 and so   
tender as that a straw  may run through 
them1 then to every pound of ,apples1   
take one pound of  fine ,sugar1 and half
 a pint of water1 of which make a       
,syrup1 and when  you have scumm'd it   
clean1 put in your ,apples1 and let them
 boil a  while1 then set them by till   

the next day1 then boil them throughly1 
and  put them up4      #abf4 ,to        
preserve ,peaches4    ,take your        
,peaches when you may prick a hole      
through them1 scald them in  fair water 
and rub the ,fur off from them with your
 ,thumb1 then put them  in another warm 
water over a slow fire1 and cover them  
till they be  green1 then take their    
weight in fine ,sugar and a little      
water1 boil it  and scum it1 then put in
 your ,peaches1 and boil them till they 
are  clear1 so you may do green ,plumbs 
or green ,apricocks4      #abg4         
,marmalade of ,damsons4    ,take two    
,pounds of ,damsons1 and one ,pound of  
,pippins pared and cut in  pieces1 bake 
them in an ,oven with a little sliced   
,ginger1 when they are  tender1 poure   
them into a ,cullender1 and let the     
,syrup drop from them1  then strain     
them1 and take as much sugar as the     
,pulp doth weigh1 boil it  to a ,candy  
height with a little water1 then put in 
your ,pulp1 and boil  it till it will   

come from the bottom of the ,skillet1   
and so put it up4      #abh4 ,marmalade 
of ,wardens4    ,bake them in an earthen
 pot1 then cut them from the ,core and  
beat them  in a ,mortar1 then take their
 weight in fine ,sugar1 and boil it to a
  ,candy height with a little beaten    
,ginger1 and boil it till it comes from 
the bottom of the ,posnet2 and so do    
with ,quinces if you please4      #abi4 
,marmalade of green ,pippins to look    
green4    ,scald them as you do to      
preserve1 then stamp them in a ,mortar1 
and take  their weight in fine ,sugar1  
boil it to a ,candy height with a little
  water1 then boil it and the ,pulp     
together1 till it will come from the    
bottom of ,posnet4      #acj4 ,to       
preserve green ,walnuts4    ,take them  
and steep them all night in water1 in   
the morning pare them  and boil them in 
fair water till they be tender1 and then
 stick a ,clove  into the head of each  
of them1 then take one ,pound and half  
of ,sugar to  every pound of ,walnuts1  

and to every pound of ,sugar one ,pint  
of  ,rosewater1 make a ,syrup of it1 and
 scum it1 then put in your ,walnuts1    
and boil them very leasurely till they  
are enough2 then put in a little  ,musk 
or ,ambergreece with a little           
,rosewater1 and boil them a little      
more1 and put them up2 it is a very good
 ,cordial1 and will keep seven  years or
 more4      #aca4 ,to dry old ,pippins4 
,pare them1 and bore a hole through them
 with a little ,knife or ,piercer1  and 
cut some of them in halves1 take out the
 ,cores of them as you cut  them1 then  
put them into a ,syrup of ,sugar and    
water1 as much as will  cover them in a 
broad preserving ,pan1 let them boil so 
fast as may be2  taking them sometimes  
from the fire1 scumming them clean2 when
 you  perceive your ,apples clear1 and  
,syrup thick1 then take them up1 and set
  them into a warm ,oven from the       
,syrup1 all night1 the next morning turn
  them1 and put them in again1 so do    
till they are dry2 if you please to     

glister some of them1 put them into your
 ,candy-pot but one night1 and  lay them
 to dry the next day1 and they will look
 like ,crystal4      #acb4 ,to preserve 
,bullace as green as grass4    ,take    
them fresh gathered1 and prick them in  
several places1 scald them  as you do   
your green ,peaches1 then take their    
weight in fine sugar1 and  make a ,syrup
 with a little water1 then put in your  
,bullace1 and boil  them till they be   
very clear1 and the ,syrup very thick4  
#acc4 ,to preserve ,medlars4    ,take   
them at their full growth1 pare them as 
thin as you can1 prick them  with your  
,knife1 and parboil them reasonable     
tender1 then dry them with  a ,cloth1   
and put to them as much clarified sugar 
as will cover them2 let  them boil      
leisurely1 turning them often1 till they
 have well taken the  sugar1 then put   
them into an earthen ,pot1 and let them 
stand till the  next day1 then warm them
 again half an hour2 then take them up  
and lay  them to drain1 then put into   

that ,syrup half a pint of water wherein
  ,pippins have been boiled in slices1  
and a quarter of a ,pound of fresh      
sugar1 boil it1 and when it will jelly1 
put it to the ,medlars in  ,gallipots or
 ,glasses4      #acd4 ,to make ,conserve
 of ,violets4    ,take a pound clean cut
 from the whites1 stamp them well in a  
,mortar1 and  put to them two or three  
,ounces of white ,sugar-,candy1 then    
take it out  and lay it upon a sleeked  
,paper1 then take their weight in fine  
sugar1  and boil it to a ,candy height  
with a little water1 then put in your   
,violets1 and a little ,juice of ,limon1
 and then let them have but one  walm or
 two over the fire1 stirring it well2   
then take it off2 and when  it is       
between hot and cold1 put it up1 and    
keep it4      #ace4 ,to cast all kinds  
of shapes1 what you please1 and to      
colour them4    ,take half a pound of   
refined ,sugar1 boil it to a ,candy     
height with as  much ,rosewater as will 
melt it1 then take moulds made of       

,alabaster1 and  lay them in water one  
hour before you put in the hot ,sugar1  
then when  you have put in your ,sugar  
turn the mould about in your hand till  
it be  cool1 then take it out of the    
mould1 and colour it according to the   
nature of the ,fruit you would have it  
resemble4      #acf4 ,to dry ,pears     
without ,sugar4    ,pare them1 and leave
 the stalks and pipps on them1 then bake
 them in an  earthen pot with a little  
,claret ,wine1 covered1 then drain them 
from the  ,syrup1 and dry them upon     
,sieves in a warm ,oven1 turning them   
morning and  evening1 every time you    
turn them hold them by the stalk and dip
 them in  the ,liquor wherein they were 
baked and flat them every time a little4
    ,if you do them carefully they will 
look very red and clear and eat  moist1 
when they are dry put them up4          
#acg4 ,to make ,rasberry ,wine4    ,take
 ,rasberries and bruise them with the   
back of a spoon1 and strain  them1 and  
fill a bottle with the juyce1 stop it1  

but not very close1 let  it stand four  
or five days1 then pour it from the     
,grounds into a ,bason1  and put as much
 ,white-wine or ,rhenish as your juyce  
will well colour1  then sweeten it with 
,loaf ,sugar1 then bottle it and keep   
it1 and when  you drink it you may      
perfume some of it with one of the      
,lozenges spoken  of before4      #ach4 
,to preserve ,oranges in jelly4    ,take
 the thickest rind ,oranges1 chipped    
very thin1 lay them in water  three or  
four days1 shifting them twice every    
day1 then boil them in  several waters1 
till you may run a straw through them1  
then let them lye  in a ,pan of water   
all night1 then dry them gently in a    
,cloth1 then take  to every ,pound of   
,oranges one ,pound and an half of      
,sugar1 and a ,pint of  water1 make     
thereof a syrup2 then put in your       
,oranges1 and boil them a  little1 then 
set them by till the next day1 and boil 
them again a  little1 and so do for four
 or five days together1 then boil them  

till  they are very clear1 then drain   
them in a sieve1 then take to every     
,pound of ,oranges one quarter of a     
,pint of water wherein sliced ,pippins  
have been boiled into your syrup1 and to
 every quarter of a ,pint of that       
water1 add a quarter of a ,pound of     
fresh ,sugar1 boil it till it will      
jelly1 then put your ,oranges into a    
,pot or a ,glass1 and put the jelly     
over them2 you may if you please1 take  
all the ,meat out of some of your       
,oranges at one end1 and fill it with   
preserved ,pippin1 and if you put in  a 
little ,juice of ,orange and ,limon into
 your ,syrup when it is almost  boiled1 
it will be very fine tasted4      #ach4 
,transcriber's note3 so numbered in     
original ,to make ,cristal  ,jelly4     
,take a ,knuckle of ,veal and two       
,calves ,feet1 lay them in water all    
night1  then boil them in ,spring water1
 till you perceive it to be a thick     
,jelly1 then take them out1 and let your
 ,jelly stand till it be cold1  then    

take the clearest1 and put it into a    
,skillet1 and sweeten it with           
,rosewater and fine ,sugar1 and a little
 whole ,spice1 and boil them  together a
 little1 and so eat it when it is cold4 
#aci4 ,to make ,china-,broth4    ,take  
three ,ounces of ,china sliced thin1 and
 three ,pints of fair water1  half an   
ounce of ,harts-horn1 let it steep      
together twelve hours1 then  put in a   
,red ,cock cut in pieces and bruised1   
one ,ounce of ,raisins of the  ,sun     
stoned1 one ounce of ,currans1 one ounce
 of ,dates stoned1 one ,parsley  root1  
one ,fennel-root1 the ,pith being taken 
out1 a little ,burrage and  ,bugloss1   
and a little ,pimpernel1 two ,ounces of 
,pearl ,barley2 boil all  these together
 till you think they be well boiled1    
then strain it out4      #adj4 ,to make 
,court ,perfumes4    ,take three ,ounces
 of ,benjamin1 lay it all night in      
,damask ,rose buds  clean cut from the  
white1 beat them very fine in a stone   
,mortar till it  come to a ,paste1 then 

take it out and mix it with a dram of   
,musk finely  beaten1 as much ,civet1   
mould them up with a little searced     
,sugar1 and  dry them between ,rose     
,leaves each of them1 then dry them very
 well and  keep them to burn1 one at a  
time is sufficient4      #ada4 ,a ,syrup
 for a ,cold4    ,take ,long-wort of the
 ,oak1 ,sage of ,jerusalem1 ,hysop1     
,colts-foot1  ,maidenhair1 ,scabious1   
,horehound1 one handful of each1 four   
,ounces of  ,licoras scraped1 two       
,ounces of ,anniseeds bruised1 half a   
pound of  ,raisins of the ,sun stoned1  
put these together into a ,pipkin with  
two  quarts of ,spring water1 let them  
stand all night to infuse close         
stopped1 when it is half boiled away1   
strain it out1 and put to it to  every  
pint of liquor a pound of ,sugar and    
boil it to a ,syrup4      #adb4 ,to make
 white ,marmalade of ,quinces4          
,coddle them so tender that a straw may 
run thorow them1 then take grated       
,quinces and strain the ,juice from     

them1 then slice your scalded ,quinces  
thin and weigh them1 and take a little  
above their weight in fine ,sugar1  wet 
your ,sugar with the raw juice1 boil it 
and scum it1 then put in your  sliced   
,quinces and boil them up quick till    
they jelly1 then put them  into         
,glasses4      #adc4 ,the white juice of
 ,licoras4    ,take one pound of        
,licoras clean scraped1 cut it thin and 
short1 and dry  it in an ,oven1 then    
beat it fine in a ,mortar1 then put it  
into a stone  ,jugg1 and put thereto of 
the water of ,colts-foot1 ,scabius1     
,hysop and  ,horehound1 as much as will 
stand four fingers deep above the       
,licoras1  then set this ,jugg1 close   
stopped1 into a ,kettle of water1 and   
keep the  water boiling1 let it be      
stuffed round with hay that it jog not1 
let it  stand so four hours1 and so do  
every other day for the space of ten    
days2 then strain it into a dish1 set   
the dish over boiling water1 and  let it
 vapour away till it be thick1 then add 

to it one pound of fine  ,sugar-,candy1 
the best and whitest you can get1 beaten
 very well1 then  put it into several   
dishes and dry it in the ,sun1 or in a  
warm ,oven1  beating it often with bone 
knives till it be stiff1 then take as   
much  ,gum ,dragon steeped in           
,rose-water as will make it pliable to  
your hand1  then make it into little    
,rolls1 and add two grains of ,musk or  
,ambergreece and a few drops of ,oyl of 
,anniseed1 and so make them into  little
 ,cakes1 and print them with a ,seal and
 then dry them4      #add4 ,to dry      
,plumbs naturally4    ,take of any sort 
and prick them and put them into the    
bottom of a ,sieve  dusted with ,flower 
to keep them from sticking1 let them    
stand in a warm  ,oven all night1 the   
next morning turn them upon a clean     
,sieve1 and so do  every day till you   
see that they are very dry4      #ade4  
,to dry preserved ,pears4    ,wash them 
from their ,syrup1 then take some fine  
,sugar and boil it to a  ,candy height  

with a little water1 then put in your   
,pears1 and shake them  very well up and
 down1 then lay them upon the bottom of 
a ,sieve1 and dry  them in a warm ,oven 
and so keep them4      #adf4 ,to make   
little ,cakes with ,almonds4    ,put    
into a little ,rosewater two grains of  
,ambergreece1 then take a pound  of     
blanched ,almonds and beat them with    
this ,rosewater1 then take a ,pound  of 
your finest ,sugar1 beaten and searced1 
and when your ,almonds are well  beaten1
 mix some of the ,sugar with them1 then 
make your ,cakes1 and lay  them on      
,wafer sheets2 and when they are half   
baked1 take the rest of the  ,sugar1    
being boiled to a ,candy height with a  
little ,rosewater1 and so  with a       
,feather wash them over with this1 and  
let them stand a while  longer4         
#adg4 ,to make very pretty ,cakes that  
will keep a good while4    ,take a      
,quart of fine ,flower and the yolks of 
#d ,eggs1 a quarter of a  pound of      
,sugar1 and a little ,rosewater1 with   

some beaten ,spice1 and as  much ,cream 
as will work it into a ,paste1 work it  
very well and beat it1  then rowl it as 
thin as possible1 and cut them round    
with a ,spur1 such  as the ,pastry      
,cooks do use2 then fill them with      
,currans first plumped a  little in     
,rosewater and ,sugar1 so put another   
sheet of ,paste over them  and close    
them1 prick them1 and bake them but let 
not your ,oven be too  hot2 you may     
colour some of them with ,saffron if you
 please1 and some of  them you may ice  
over with ,rosewater and ,sugar1 and the
 ,white of an ,egg  beaten together4    
#adh4 ,to make a ,paste to wash your    
hands withal4    ,take a ,pound of      
bitter ,almonds1 blanch them and beat   
them very fine in a  ,mortar with four  
,ounces of ,figgs1 when it is come to a 
paste1 put it  into a ,gallipot and keep
 it for your use2 a little at a time    
will serve4      #adi4 ,to keep ,flowers
 all the ,year4    ,take any sort of    
pretty ,flowers you can get1 and have in

 readiness some  ,rosewater made very   
slippery by laying ,gum ,arabick        
therein4    ,dip your ,flowers very     
well1 and swing it out again1 and stick 
them in a  sieve to dry in the ,sun1    
some other of them you may dust over    
with fine  ,flower1 and some with       
searced ,sugar1 after you have wetted   
them1 and so  dry them4    ,either of   
them will be very fine1 but those with  
,sugar will not keep so  well as the    
other2 they are good to set forth       
,banquets1 and to garnish  ,dishes1 and 
will look very fresh1 and have their    
right smell4      #aej4 ,conserve of    
,barberries4    ,take ,barberries1      
infuse them in a pot as other ,fruits   
spoken of before1  then strain them1 and
 to every pound of liquor take two      
pounds of ,sugar1  boil them together   
over the fire till it will come from the
 bottom of  the ,posnet1 and then put it
 into ,gally-pots and keep it with fine 
,sugar  strewed over it4      #aea4 ,to 
preserve ,barberries without ,fire4     

,take your fairest bunches and lay a    
,lay of fine ,sugar into the bottom of  
the pot1 and then a ,lay of ,barberries1
 and then ,sugar again1 till all be  in1
 and be sure to cover them deep with    
,sugar last of all1 and cover  your pot 
with a bladder wet and tyed on1 that no 
,air get in1 and they  will keep and be 
good1 and much better to garnish dishes 
with than  pickled ,barberries1 and are 
very pleasant to eat4      #aeb4 ,to    
,candy ,almonds to look as though they  
had their ,shells on4    ,take ,jordan  
,almonds and blanch them1 then take fine
 ,sugar1 wet it with  water1 and boil it
 to a ,candy height1 colour it with     
,cochineal1 and put  in a grain of      
,ambergreece2 when you see it at a      
,candy height1 put in  your ,almonds    
well dried from the ,water1 and shake   
them over the fire  till you see they   
are enough1 then lay them in a ,stove or
 some other  warm place4      #aec4 ,to 
,candy ,carrot ,roots4    ,take of the  
best and ,boil them tender then pare    

them1 and cut them in  such pieces as   
you like2 then take fine ,sugar boiled  
to a ,candy height  with a little       
,water1 then put in your ,roots1 and    
boil them till you see  they will       
,candy2 but you must first boil them    
with their weight in ,sugar  and some   
,water1 or else they will not be sweet  
enough2 when they are  enough1 lay them 
into a ,box1 and keep them dry3 thus you
 may do green  ,peascods when they are  
very young1 if you put them into boiling
 water1  and let them boil close covered
 till they are green1 and then boiled in
  a ,syrup1 and then the ,candy1 they   
will look very finely1 and are good  to 
set forth ,banquets1 but have no        
pleasant taste4      #aed4 ,to make     
,syrup of ,violets4    ,take ,violets   
clipped clean from the ,whites1 to every
 ,ounce of ,violets  take two ,ounces of
 ,water1 so steep them upon ,embers till
 the ,water be as  blew as a ,violet1   
and the ,violets turned white1 then put 
in more ,violets  into the same ,water1 

and again the third time1 then take to  
every ,quart  of ,water four ,pounds of 
fine ,sugar1 and boil it to a ,syrup1   
and keep it  for your use2 thus you may 
also make ,syrup of ,roses4      #aee4  
,to make a ,syrup for any ,cough4       
,take four ,ounces of ,licoras scraped  
and bruised1 ,maidenhair one ,ounce1    
,aniseeds half an ,ounce1 steep them in 
,spring water half a day1 then boil  it 
half away2 the first quantity of water  
which you steep them in must  be four   
,pints1 and when it is half boiled away1
 then add to it one ,pound  of fine     
,sugar1 and boil it to a ,syrup1 and    
take two spoonfuls at a time  every     
night when you go to rest4      #aef4 ,a
 pretty ,sweet-meat with ,roses and     
,almonds4    ,take half a ,pound of     
,blanched ,almonds beaten very fine with
 a little  ,rosewater1 two ,ounces of   
the ,leaves of ,damask ,roses beaten    
fine1 then  take half a pound of ,sugar1
 and a little more1 wet it with water1  
and  boil it to a ,candy height1 then   

put in your ,almonds and ,roses1 and a  
grain of ,musk or ,ambergreece1 and let 
them boil a little while together1  and 
then put it into ,glasses1 and it will  
be a fine sort of ,marmalade4      #aeg4
 ,the best sort of ,hartshorn ,jelly to 
serve in a ,banquet4    ,take six       
,ounces of ,hartshorn1 put it into two  
,quarts of ,water and let it  infuse    
upon ,embers all night1 then boil it up 
quick1 and when you find  by the ,spoon 
you stir it with1 that it will stick to 
your mouth1 if you  do touch it1 and    
that you find the ,water to be much     
wasted1 strain it  out1 and put in a    
little more than half a ,pound of fine  
,sugar1 a little  ,rosewater1 a ,blade  
of ,mace1 and a ,stick of ,cinamon1 the 
,juice of as many  ,limons will give it 
a good taste1 with two ,grains of       
,ambergreece1 set  it over a slow fire1 
and do not let it boil1 but when you    
find it to be  very thick in your mouth1
 then put it softly into ,glasses2 and  
set it  into a ,stove1 and that will    

make it to jelly the better4      #aeh4 
,to make ,orange or ,limon ,chips4      
,take the parings of either of these cut
 thin1 and boil them in several  waters 
till they be tender1 then let them lie  
in cold water a while1  then take their 
weight in ,sugar or more1 and with as   
much water as will  wet it1 boil it and 
scum it1 then drain your ,chips from the
 cold water1  and put them into a       
,gally-pot2 and pour this ,syrup boiling
 hot upon  them1 so let them stand till 
the next day1 then heat the ,syrup again
 and  pour over them1 so do till you see
 they are very clear1 every day do so   
till the ,syrup be very thick1 and then 
lay them out in a ,stove to dry4        
#aei4 ,to make ,cakes of ,almonds in    
thin slices4    ,take four ,ounces of   
,jordan ,almonds1 blanch them in cold   
water1 and slice  them thin the long    
way1 then mix them with little thin     
pieces of ,candied  ,orange and ,citron 
,pill1 then take some fine ,sugar boiled
 to a ,candy  height with some water1   

put in your ,almonds1 and let them boil 
till you  perceive they will ,candy1    
then with a spoon take them out1 and lay
 them  in little ,lumps upon a          
,pie-plate or sleeked ,paper1 and before
 they be  quite cold strew ,caraway     
,comfits on them1 and so keep them very 
dry4      #afj4 ,to make ,chips of any  
,fruit4    ,take any preserved ,fruit1  
drain it from the syrup1 and cut it     
thin1 then  boil ,sugar to a ,candy     
height1 and then put your ,chips        
therein1 and shake  them up and down    
till you see they will ,candy1 and then 
lay them out2 or  take raw ,chips of    
,fruit boiled first in ,syrup1 and then 
a ,candy boiled1  and put over them hot1
 and so every day1 till they begin to   
sparkle as  they lie1 then take them    
out1 and dry them4      #afa4 ,to       
preserve sweet ,limons4    ,take the    
fairest1 and chip them thin1 and put    
them into cold water as  you chip them1 
then boil them in several waters till a 
straw may run  through them1 then to    

every pound of limon1 take a pound and  
half of  fine ,sugar1 and a pint of     
water1 boil it together1 and scum it1   
then  let your ,limons scald in it a    
little1 and set them by till the next   
day1  and every other day heat the syrup
 only and put to them2 so do #i times1  
and then at last boil them in the ,syrup
 till they be clear1 then take  them    
out1 and put them into ,pots1 and boil  
the ,syrup a little more1 and  put to   
them2 if you will have them in ,jelly1  
make your ,syrup with ,pippin  water4   
#afb4 ,to make a ,custard for a         
,consumption4    ,take four ,quarts of  
,red ,cows ,milk1 four ,ounces of       
,conserve of ,red ,roses1  prepared     
,pearl1 prepared ,coral1 and white      
,amber1 of each one ,dram1 two  ,ounces 
of white ,sugar ,candy1 one grain of    
,ambergreece1 put these into an  earthen
 pot with some leaf gold1 and the yolks 
and whites of twelve  ,eggs1 a little   
,mace and ,cinamon1 and as much fine    
,sugar as will sweeten  it well2 ,paste 

the ,pot over and bake it with brown    
,bread1 and eat of it  every day so long
 as it will last4      #afc4 ,to make   
,chaculato4    ,take half a ,pint of    
,claret ,wine1 boil it a little1 then   
scrape some  ,chaculato very fine and   
put into it1 and the ,yolks of two      
,eggs1 stir  them well together over a  
slow ,fire till it be thick1 and sweeten
 it  with ,sugar according to your      
taste4      #afd4 ,to dry any ,sort of  
,plumbs4    ,take to every pound of     
,plumbs three quarters of a pound of    
,sugar1 boil  it to a ,candy height with
 a little water1 then put in your       
,plumbs ready  stoned1 and let them boil
 very gently over a slow fire1 if they  
be white  ones they may boil a little   
faster1 then let them by till the next  
day1  then boil them well1 and take them
 often from the fire for fear of        
breaking1 let them lie in their ,syrup  
for four or five days1 then lay  them   
out upon ,sieves to dry1 in a warm ,oven
 or ,stove1 turning them upon  clean    

,sieves twice every day1 and fill up all
 the broken places1 and put  the skins  
over them1 when they are dry1 wash off  
the clamminess of them  with warm water1
 and dry them in the ,oven1 and they    
will look as though  the dew were upon  
them4      #afe4 ,to make ,jelly of     
,quinces4    ,take your ,quinces1 pare  
them and core them1 and cut them in     
quarters1  then put them into a new     
earthen pot with a narrow mouth1 put in 
some  of the cores in the bottom1 and   
then the ,quinces1 paste it up and bake 
it with brown ,bread1 then run it       
thorough a bagg of boulting stuff as    
fast as you can1 and crush it pretty    
hard1 so long as it will run clear1  to 
every pound of it take a pound of fine  
,sugar1 and put into it1 and  let it    
stand till it be dissolved1 then set it 
over a slow fire1 and  scum it well1 and
 keep it stirring till it jelly1 then   
put it into  ,glasses and keep it in a  
stove4      #aff4 ,to make a ,posset4   
,take a ,quart of ,white-wine and a     

quart of ,water1 boil whole ,spice in   
them1 then take twelve ,eggs and put    
away half the ,whites1 beat them very   
well1 and take the ,wine from the fire1 
then put in your ,eggs and stir  them   
very well1 then set it on a slow fire1  
and stir it till it be  thick1 sweeten  
it with ,sugar1 and strew beaten ,spice 
thereon1 then serve  it in4    ,you may 
put in ,ambergreece if you like it1 or  
one perfumed ,lozenge4      #afg4 ,to   
make a ,sack ,posset4    ,take two      
quarts of ,cream and boil it with ,whole
 ,spice1 then take twelve  ,eggs well   
beaten and drained1 take the ,cream from
 the fire1 and stir in  the ,eggs1 and  
as much ,sugar as will sweeten it1 then 
put in so much ,sack  as will make it   
taste well1 and set it on the fire      
again1 and let it  stand a while1 then  
take a ,ladle and raise it up gently    
from the bottom  of the ,skillet you    
make it in1 and break it as little as   
you can1 and so  do till you see it be  
thick enough2 then put it into a ,bason 

with the  ,ladle gently2 if you do it   
too much it will whey1 and that is not  
good4      #afh4 ,another way for a     
,posset4    ,boil a ,quart of ,cream as 
for the other1 then take the ,yolks of  
fourteen  ,eggs and four ,whites1 beat  
them and strain them1 take the ,cream   
from the  fire1 and stir in your ,eggs1 
then have your ,sack warmed in a ,bason1
 and  when the ,cream and ,eggs are well
 mixed1 put it to the ,sack1 and sweeten
  it to your taste with fine ,sugar1 and
 let it stand over a ,skillet of        
seething water for a while4      #afi4  
,to preserve ,pippins in thin slices in 
,jelly4    ,take of the fairest         
,pippins1 pare them1 and slice them into
 cold water1  to every pound of ,pippins
 take a pound of ,sugar1 and a ,pint of 
,water1  boil it and scum it1 then shake
 your ,pippins clean from the water1 and
  put them into the ,syrup1 boil them   
very clear and apace1 then put in  some 
thin ,chips1 or ,orange or ,citron      
preserved1 and to one ,pound of         

,pippin1 put the ,juice of two ,oranges 
and one ,limon1 then boil them a  little
 longer till you see they will jelly1   
and then put them into  ,glasses1 but   
take heed you lay them in carefully1 and
 lay the ,chips here  and there between1
 and warm the ,jelly and put softly over
 them4      #agj4 ,to preserve ,currans 
in ,jelly4    ,take the fairest and pick
 them from the ,stalks1 and stone them1 
and take  their weight in sugar1 wet it 
with water1 boil it and scum it1 then   
put  in your ,currans1 and boil them up 
quick1 shake them often and scum them1  
and when they will jelly1 they are      
enough2 then put them into ,glasses2    
thus you may do white and red both1 and 
they will be in a stiff ,jelly1  and cut
 very well1 do not cover them before    
they be cold4      #aga4 ,to preserve   
ripe ,apricocks4    ,take them and stone
 them1 and weigh them1 and to every     
,pound of  ,apricocks take a ,pound of  
fine ,sugar beaten small1 then pare your
  ,fruit1 and as you pare them1 cast    

some ,sugar over them1 and so do till   
all be done1 then set them on the fire1 
and let the ,sugar melt but  gently1    
then boil them a little in the ,syrup1  
and set them by till the  next day1 then
 boil them quick1 and till they be very 
clear1 then put  them in ,pots1 and boil
 the ,syrup a little more1 and put it to
 them1 if  you would have them in       
,jelly1 you must put some of the        
,infusion of  ,goosberries1 or of       
,pippins into your ,syrup1 and add more 
,sugar to it4      #agb4 ,to preserve   
,cornelions4    ,take the fairest and   
weigh them1 then take their weight in   
,sugar1 and  lay a ,lay of ,sugar into  
the ,pan1 and then lay a ,lay of        
,cornelions till  all be in1 and let    
your last ,lay be ,sugar1 then put a    
little water into  the midst of the     
,pan1 and set it on the fire1 and when  
the ,sugar is  melted boil them up      
quick1 and take them often and shake    
them1 and scum  them1 when you do       
perceive them to be very clear1 they are

 enough4      #agc4 ,to make ,marmalade 
of ,cornelions4    ,take them and stone 
them1 and weigh them1 and to every pound
 of ,fruit  take a pound of ,sugar1 wet 
it with water1 and boil it to a ,candy  
height1  then put in your ,fruit and    
boil it very clear and quick1 and shake 
it  often1 and scum it clean2 when you  
see it very clear and very thick1 it  is
 enough2 you must keep it in a ,stove or
 some warm place4      #agd4 ,to        
preserve ,damsons4    ,take the fairest1
 not too ripe1 and take their weight in 
,sugar1 wet your  ,sugar with a little  
water1 boil it and scum it1 then put in 
your ,damsons  and boil them a little1  
then set them by till the next day1 then
 boil  them till they be very clear1 and
 take them from the fire sometimes1 and 
let them stand a while to keep them from
 breaking1 when they are clear1  take   
them out1 and put them into ,glasses1   
and boil the ,syrup to a ,jelly  and    
pour on them2 be very careful how you   
take them to put them into  your ,pots  

or ,glasses for fear of breaking them4  
#age4 ,to make ,orange ,marmalade4      
,take half a ,pound of ,orange ,chips   
tenderly boiled in several waters1 and  
beaten fine in a ,mortar1 then take a   
,pound of fine sugar1 wet it with       
water1 boil it and scum it1 then put in 
your ,orange1 and half a ,pound of      
,pippin also beaten fine1 and let them  
boil together till they are very  clear2
 then put in the ,juice of one ,orange  
and one ,limon1 and stir it  well1 and  
let it boil a while longer1 and then    
take it off and put it  into ,glasses4  
#agf4 ,to make ,jelly of ,pippins4      
,take ,pippins1 pare them thin into a   
long ,gallipot1 and set that into       
boiling water close covered1 and so let 
it stand three or four hours1  they must
 be sliced thin as well as pared2 when  
you think they are  infused enough1 pour
 the ,liquor from them1 and to every    
,pint1 take a  pound of ,sugar double   
refined and put it into your ,liquor1   
boil them  together till you find it    

will ,jelly1 then put little small      
pieces of  ,orange ,pill into it finely 
shred1 the ,juice of one ,orange and one
 ,limon1  and let it boil a little      
longer1 and so put it into ,glasses1 and
 set  them into a ,stove1 with the ,pulp
 that is left you may make ,paste if you
  please4      #agg4 ,to candy          
,angelica4    ,take the tender green    
stalks and boil them in water till they 
be tender1  then peel them1 and put them
 into another warm water1 and cover them
  till they are very green over a slow  
fire1 then lay them on a clean  ,cloth  
to dry1 then take their weight in fine  
,sugar1 and boil it to a  ,candy height 
with some ,rosewater1 then put in your  
stalks1 and boil them  up quick1 and    
shake them often and when you judge they
 be enough1 lay  them on a ,pie-plate1  
and open them with a little stick1 and  
so they will  be hollow1 and some of    
them you may braid1 and twist some of   
them1 so  keep them dry4      #agh4 ,to 
make ,seed-stuff of ,rasberries4        

,take ,rasberries and bruise them1 and  
take their weight in fine ,sugar1  and  
boil it to a ,candy height with a little
 water1 then put in your  bruised       
,rasberries1 and boil them till you see 
they will jelly very  well4      #agi4  
,to make ,syrup of ,gilly-flowers4      
,take ,clove-gilly-flowers1 and cut them
 from the ,whites1 then take their      
weight in ,sugar beaten fine1 then put a
 little sugar into your  ,gally-pot1 and
 then a ,lay of ,flowers1 and then sugar
 again1 till all be  spent1 and let     
sugar be the last1 then put in a ,clove 
or two1 according  to your quantity1 and
 a little ,malago ,sack2 and so tie your
 ,pot up  close1 and set it into a ,pot 
or ,kettle of boiling water1 and let    
them  stand till they are infused2 then 
poure out the ,liquor and strain the    
rest1 but not too hard1 then take this  
liquor and vapour it away over  seething
 water till it be of a good thickness1  
then take your strained  ,gilliflowers  
and put them into a ,pot with some      

,white-wine ,vinegar1 and  cover them   
over with fine ,sugar1 and so keep them2
 they are a better  ,sallad than those  
you pickle up alone2 as you make this1  
you may make  syrup of any ,herbs or    
,flowers4      #ahj4 ,to make most      
excellent ,cake4    ,take a strik'd     
,peck of ,flower1 six pounds of         
,currans1 half an ,ounce of  ,mace1 half
 an ,ounce of ,cinamon1 a quarter of an 
,ounce of ,cloves1 as much  of ,nutmeg1 
half a pound of fine ,sugar1 and as much
 ,rosewater as you  please2 beat your   
,spice1 and put that and your ,fruits   
with a little ,salt  into your ,flower1 
then take ,cream or new ,milk as much as
 you think fit1  dissolve thereinto two 
pounds of fresh ,butter1 then put it in 
a ,basin  with the sugar and a ,pint of 
,sack1 knead it with a ,wine-,pint of   
,ale-,yest1 knead it till it rise under 
your hand1 let all things be ready  and 
your ,oven hot before you go to knead   
the ,cake4      #aha4 ,to make ,pomatum 
the best way4    ,take the ,caul of a   

,lamb new killed1 pick it clean from the
 ,skin1 and lay  it in ,spring-water    
nine days1 shifting it every day twice1 
then melt it1  then take yellow ,snails1
 stamp them1 and put them into a ,glass 
with  ,rosewater four days1 stop the    
,glass and shake it three or four times 
a  day1 then take white ,lilly roots1   
stamp them1 and strain them1 put the    
,juice of them into the ,glass with the 
,snails1 then set a ,skillet on the     
fire with fair water1 and let it boil1  
then put your dried ,lambs ,caul  into  
an earthen basin1 and let it melt1 then 
take your ,glass with ,snails  and      
roots1 and drain it through a thick     
cloth1 then put it into that  tried     
stuff1 then take half an ,ounce of white
 ,sugar-,candy unbeaten put  it in1 and 
stir it over the fire1 till that be     
dissolved1 then take it  from the fire1 
and put in three ,ounces of sweet       
,almonds1 keep it boiling  and stirring 
a little longer1 then take it off1 and  
let it stand till it  be reasonably     

cool1 then beat it with a wooden ,slice 
till it be very  white1 then put in a   
little ,rosewater1 and beat it a little 
longer1 and  then keep it in ,gallipots2
 you must put in a crust of bread when  
you  melt it in the ,skillet1 and when  
the ,sugar-,candy goes in1 take it out4 
#ahb4 ,to make the ,bean ,bread4        
,take a pound of the best ,jordan       
,almonds2 blanch them in cold water1 and
  slice them very thin the long way of  
the ,almond with a wet ,knife1 then     
take a pound of double refined ,sugar   
well beaten1 and mix with your          
,almonds1 then take the ,white of one   
,egg beaten with two spoonfuls of       
,rosewater1 and as the ,froth ariseth1  
cast it all over your ,almonds with  a  
,spoon1 then mix them well together1 and
 lay them upon ,wafer sheets1  upon     
flowered ,plates1 and shape them as you 
please with your knife and  your        
fingers2 then strew ,caraway ,comfits1  
and ,orange and ,citron ,pill cut  thin1
 or some ,coriander ,comfits1 so set    

them into an ,oven not too hot1  and    
when they have stood about half an hour1
 raise them from their  ,plates1 and    
mend what you find amiss before they be 
too dry1 then set  them into the ,oven  
again1 and when they are quite dry1     
break away the  ,wafers with your       
fingers1 and then clip them neatly with 
a pair of  ,scizzers1 and lay on some   
,leaf-,gold if you please4      #ahc4   
,to make an excellent ,cake with        
,caraway ,comfits4    ,take five ,pounds
 of ,manchet ,paste mingled very stiff  
and light without  ,salt1 cover it1 and 
let it be rising half an hour1 when your
 ,oven is  almost hot1 take two pounds  
and half of ,butter1 very good1 and melt
 it1  and take five ,eggs1 ,yolks and   
,whites beaten1 and half a pound of     
,sugar1  mingle them all together with  
your ,paste1 and let it be as lithe as  
possible you can work it1 and when your 
,oven is hot and swept1 strew  into your
 ,cake one ,pound of ,caraway ,comfits1 
then butter a baking-,pan1  and bake it 

in that1 let it stand one hour and      
quarter2 when you draw  it1 lay a course
 ,linnen ,cloth and a ,woollen one over 
it1 so let it lie  till it be cold1 then
 put it into an ,oven the next day1 for 
a little  time1 and it will eat as      
though it were made of ,almonds1 you    
must put in  your ,sugar after your     
,butter4      #ahd4 ,to make ,diet      
,bread or ,jumbolds4    ,take a ,quart  
of fine ,flower1 half a ,pound of fine  
,sugar1 ,caraway seeds1  ,coriander     
seeds and ,aniseeds bruised1 of each one
 ,ounce1 mingle all  these together1    
then take the ,yolks of eight ,eggs1 and
 the ,whites of  three1 beat them well  
with four spoonfuls of ,rosewater1 and  
so knead  these all together and no     
other ,liquor1 when it is well wrought1 
lay it  for one hour in a linnen cloth  
before the ,fire1 then rowl it out thin1
  tie them in ,knots and prick them with
 a ,needle1 lay them upon ,butter'd     
,plates1 and bake them in an ,oven not  
too hot4      #ahe4 ,to make ,cider or  

,perry as clear as ,rock water4    ,take
 two ,quarts of ,cider1 half a ,pint of 
,milk1 put them both in an  ,hipocras   
bag1 and when it runs clear1 bottle it  
up1 and when it is a  ,month old1 it    
will sparkle in the ,glass as you drink 
it4      #ahf4 ,to make ,almond ,bread4 
,take a pound of ,almonds blanched1 and 
beaten with ,rosewater1 then take a     
pound of ,sugar beaten fine1 and a      
little grated ,bread finely searced1    
put them into a ,platter with your      
,almonds1 and stir them well together1  
set them over a ,chafing dish of ,coals1
 and boil them till they are as  stiff  
as ,paste1 stirring them continually1   
then mould them well and put  them in   
what shape you you please2 print them1  
and set them into some  warm place to   
dry4      #ahg4 ,to make good ,almond   
,milk4    ,take ,jordan ,almonds        
blanched and beaten with ,rose water1   
then strain  them often with fair water1
 wherein hath been boiled ,violet       
,leaves and  ,sliced ,dates2 when your  

,almonds are strained1 take the ,dates  
and put to  it some ,mace1 ,sugar1 and a
 little ,salt1 warm it a little1 and so 
drink  it4      #ahh4 ,to make white    
,leach4    ,take sweet ,almonds blanched
 and beaten with ,rosewater1 then       
strained  with fair water1 wherein hath 
been boiled ,aniseeds and ,ginger1 put  
to it  as much cream1 wherein pure      
,isinglass hath been boiled1 as will    
make it  stiff1 and as much ,sugar as   
you please2 let it be scalding hot1 then
 run  it through a strainer1 and when it
 is cold1 slice it out1 it is very  good
 for a weak body4      #ahi4 ,to make   
,red ,leach or ,yellow4    ,red by      
putting ,tornsel into it1 or ,cochineal2
 ,yellow by putting ,saffron  in it4    
#aij4 ,cinamon or ,ginger ,leach4       
,take your ,spices beaten and searced1  
and mix them with your searced  ,sugar1 
mould them up with ,gum ,arabick infused
 in ,rosewater1 and so print  them and  
dry them4      #aia4 ,to make ,leach of 
,dates4    ,take your ,dates stoned and 

peeled very clean within1 beat them fine
 with  ,sugar1 ,ginger and ,cinamon1 and
 a little ,rosewater till it will work  
like  ,paste1 then print them and keep  
them dry4      #aib4 ,to make fine      
,cakes4    ,take a ,quart of ,flower1 a 
,pound of sugar1 a ,pound of ,butter1   
with three  or four ,yolks of ,eggs1 a  
little ,rosewater1 and a spoonful of    
,yest1 then  roul them out thin1 while  
the ,paste is hot1 prick them1 and set  
them  into the ,oven not too hot4       
#aic4 ,to make ,cornish ,cakes4    ,take
 ,claret ,wine1 the ,yolks of ,eggs1 and
 ,mace beaten fine1 and some  ,sugar and
 ,salt1 mingle all these with ,flower   
and a little ,yeast1 knead  it as stiff 
as you can1 then put in ,butter1 and    
knead it stiff again1  and then shape   
them and bake them4      #aid4 ,a       
,cordial ,syrup4    ,take one ,pound of 
,juice of ,burrage1 and half so much of 
the ,juice of  ,balm1 boil them         
together1 and when the grossness of the 
,juice ariseth1  then put in the ,whites

 of two ,eggs beaten with ,rosewater1   
and when you  see them begin to grow    
hard1 put in a little ,vinegar1 let them
 boil  together1 and scum it clean1 and 
run it through a ,jelly-,bag1 then set  
it  over the fire again1 and add to it  
one ,pound of fine ,sugar1 and a little 
,saffron1 and so boil it till you think 
it be enough4      #aie4 ,for a         
,consumption4    ,take of ,harts-tongue 
and ,maidenhair1 of each one handful1   
,hysop and  ,balm1 of each half a       
handful1 ,licoras sliced1 one ,ounce1   
,piony ,root one  ,ounce1 boil these    
together in two ,pints and half of      
,spring water until  it be half         
consumed1 then strain the ,liquor from  
the ,herbs1 then take  four ,ounces of  
,currans washed clean1 dried and beaten 
in a ,mortar1 boil  them in the ,liquor 
a little while1 then strain it1 and put 
to the ,liquor  half a ,pound of ,sugar1
 and so boil it to a ,syrup1 and take   
often of it4      #aif4 ,for a          
,consumption4    ,take a ,pint of good  

,wine-,vinegar1 and half a ,pint of     
,colts-foot-water1  half a ,pound of    
,figs well bruised1 then strain it1 and 
boil it with a  ,pound of ,sugar to a   
thick ,syrup4      #aig4 ,a very good   
,perfume4    ,six ,spoonfuls of         
,rosewater1 ,musk1 ,ambergreece and     
,civet1 of each two  ,grains1 a little  
,sugar beaten fine1 mould them up       
together with  ,gum-,dragon steeped in  
,rosewater1 make them in little ,cakes  
and dry them4      #aih4 ,a ,cordial to 
cause sleep4    ,two spoonfuls of ,poppy
 water1 two spoonfuls of ,red           
,rosewater1 one  spoonful of            
,clove-,gillyflower ,syrup1 and a little
 ,diascordium1 mingle  them together1   
and take them at the time of rest4      
#aii4 ,to perfume ,gloves4    ,take four
 ,grains of ,musk and grind it with     
,rosewater1 and also eight  ,grains of  
,civet1 then take two spoonfuls of ,gum 
dragon steeped all night  in ,rosewater1
 beat these to a thin ,jelly1 putting in
 half a spoonful of  ,oil of ,cloves1   

,cinamon and ,jessamine mixed together1 
then take a ,spunge  and dip it therin1 
and rub the ,gloves all over thin1 lay  
them in a dry  clean place eight and    
forty hours2 then rub them with your    
hands till  they become limber4         
#bjj4 ,a very good ,perfume to burn4    
,take #b ounces of the ,powder of       
,juniper ,wood1 #a ,ounce of ,benjamin1 
one  ,ounce of ,storax1 #f drops of oil 
of ,limons1 as much oil of ,cloves1 #aj 
grains of ,musk1 #f of ,civet1 mold them
 up with a little ,gum dragon  steeped  
in ,rosewater1 make them in little      
,cakes1 and dry them between  ,rose     
,leaves1 your ,juniper wood must be well
 dried1 beaten and searced4      #bja4  
,to preserve ,cherries in ,jelly4       
,take fair ripe ,cherries1 and stone    
them1 then take a little more than      
their weight in fine ,sugar1 then take  
the juyce of some other ,cherries1  and 
put a spoonful of it in the bottom of   
the ,posnet1 then put some of  your     
,sugar beaten fine into the ,posnet with

 it1 and then a little more  juyce1 then
 put in your ,cherries1 then put in     
,sugar1 and then juyce1 and  then       
,cherries again1 thus do till you have  
put in all1 then let them  boil apace   
till the ,sugar be melted1 shaking them 
sometimes1 then take  them from the     
fire1 and let them stand close covered  
one hour1 then boil  them up quick till 
the ,syrup will jelly4      #bjb4 ,to   
dry ,apricocks or ,pippins to look as   
clear as ,amber4    ,take ,apricocks and
 take out the ,stones1 and take ,pippins
 and cut them in  halves and core them1 
let your ,apricocks be pared also2 lay  
these ,fruits  in an earthen dish1 and  
strew them over with fine ,sugar1 set   
them into a  warm ,oven1 and as the     
,liquor comes from them put it away1    
when all the  ,liquor is come away turn 
them and strew them thick with ,sugar on
 every  side1 set them into the ,oven   
again1 and when the ,sugar is melted lay
  them on a dry dish1 and set them in   
again1 and every day1 turn them till    

they be quite dry1 ,thus you may dry any
 sort of ,plumbs or ,pears as well  as  
the other1 and they will look very      
clear4      #bjc4 ,to dry ,pears or     
,pippins without ,sugar4    ,take of the
 fairest and lay them in sweetwort two  
or three days1 then  lay them in a broad
 preserving ,pan of earth1 and bake     
them1 but let the  ,oven be but gently  
hot1 then lay them upon lattice ,sieves 
and set them  into a warm ,oven1 and    
turn them twice a day till they are dry4
      #bjd4 ,the ,spanish ,candy4       
,take any sort of ,flowers well picked  
and beaten in a ,mortar1 and put  them  
into a ,syrup1 so much as the ,flowers  
will stain1 boil them1 and  stir them   
till you see it will turn ,sugar again1 
then pour it upon a wet  trencher1 and  
when it is cold cut it into ,lozenges1  
and that which  remaineth in the bottom 
of the ,posnet scrape it clean out1 and 
beat it  and searce it1 then work it    
with some ,gum ,dragon steeped in       
,rosewater  and a little ,ambergreece1  

so make it into what shape you please1  
and dry  it4        #bje4 ,to make      
,naples ,bisket4    ,take four ,ounces  
of ,pine ,apple seeds1 two ,ounces of   
sweet ,almonds  blanched1 the ,whites of
 two ,eggs1 one spoonful of ,ale-,yeast1
 one  spoonful of ,rice ,flower1 one    
spoonful of sweet ,cream1 beat all these
  together in a ,mortar1 then add to it 
,musk or ,ambergreece1 drop it upon a   
,pie-plate1 and make it in what shape   
you please1 and so bake it4      #bjf4  
,to make ,italian ,bisket4    ,take     
,sugar searced fine1 and beat in a      
,mortar with ,gum ,dragon steeped in    
,rosewater1 and also the ,white of an   
,egg1 till it come to a perfect  ,paste1
 then mould it up with searced ,sugar1  
powder of ,aniseeds1 and a  little      
,musk1 and make them in what shape you  
please1 and bake them on  ,pie-,plates1 
but not too much4      #bjg4 ,to make   
,hippocras4    ,take to every ,gallon of
 ,sack or ,white ,wine1 one ,pound of   
,sugar1 one  ,ounce of ,cinamon1 one    

,ounce of ,ginger1 one quarter of an    
,ounce of  ,nutmegs1 a quarter of an    
,ounce of ,coriander seed1 with a few   
,cloves1  and a little ,long ,pepper or 
a few ,grains1 let all these steep      
together  four and twenty hours1 stir it
 twice or thrice in that time2 then put 
to  every ,gallon one ,pint of ,milk1   
and run it through a ,jelly-,bag1 and   
then  bottle it1 and let them be stopped
 very close1 set them in a cool place1  
it will keep a ,month4      #bjh4 ,to   
make ,tuff-,taffity ,cream4    ,take a  
quart of thick ,cream1 the whites of    
eight ,eggs beaten to a ,froth  with    
,rosewater1 then take off the ,froth and
 put in into the ,cream1 and  boil it1  
and always stir it1 then put in the     
,yolks of eight ,eggs well  beaten1 and 
stir them in off the ,fire1 and then on 
the fire a little  while1 then season it
 with ,sugar1 and pour it out1 and when 
it is cold1  lay on it ,jelly of        
,currans or ,rasberries1 or what you    
please4      #bji4 ,caraway ,cake4      

,take one ,quart of ,flower1 and one    
pound of ,butter1 rub your ,butter into 
your ,flower very well1 then take two   
,yolks of ,eggs and one ,white1 two     
spoonfuls of ,cream1 half a ,pint of    
,ale-,yest1 mix them all together1 do   
not knead it1 but pull it in pieces1    
then set it to the fire to rise1  and so
 let it lie almost one hour1 turning it 
often1 then pull it in  pieces again1   
and strew in half a pound of ,caraway   
,comfits1 mingle them  with the ,paste1 
then take it lightly with your hand1    
fashion it like an  ,oval1 and make it  
higher in the middle than the sides1 let
 your ,oven be  as hot as for a ,tart1  
be sure your ,oven or ,cake be ready    
both at once1  put it upon a double     
paper buttered1 and let it stand almost 
an hour1  when it goes into the ,oven1  
strew it thick with ,caraway-,comfits1  
and lay  a paper over least it scorch4  
#baj4 ,to ,candy ,barberries4    ,stone 
the fairest ,bunches you can get1 and as
 you stone them strew in a  little      

,sugar1 then take so much water as you  
think will cover them1 and  let them    
boil in it with a little ,sugar a little
 while1 then put them  into a deep thing
 that the ,syrup may cover them1 then   
boil a little  water and sugar to a     
,candy height1 then having your         
,barberries drained  well from the      
,syrup put them into the hot ,candy1    
stir them gently til  the ,sugar be     
dissolved1 but do not let them boil in  
it1 then open every  branch and lay them
 upon the brims of dishes1 shift them   
often on clean  dishes and open them    
every time1 then set them into an ,oven 
or ,stove to  dry4      #baa4 ,to make a
 very fine ,sillibub4    ,take one      
,quart of ,cream1 one ,pint and an half 
of ,wine or ,sack1 the ,juice  of two   
,limons with some of the ,pill1 and a   
,branch of ,rosemary1 sweeten  it very  
well1 then put a little of this ,liquor1
 and a little of the  ,cream into a     
,basin1 beat them till it froth1 put    
that ,froth into the  ,sillibub pot1 and

 so do till the ,cream and ,wine be     
done1 then cover it  close1 and set it  
in a cool ,cellar for twelve hours1 then
 eat it4      #bab4 ,fine sweet ,powder 
for the hair4    ,take one pound of the 
best starch you can get1 put it into a  
,basin with  half a ,pint of ,rosemary  
water1 as much ,rosewater1 stir them    
well  together with a ,spoon1 then dry  
them well in the ,sun1 then take the    
searced ,powder of ,damask ,roses1 and  
four grains of ,ambergreece1 mix it     
well with your ,starch1 and sift it     
fine4      #bac4 ,to make ,cakes of     
,pistachoes4    ,take half a pound of   
,almonds ,blanched1 half a pound of     
,pistachoes  blanched1 four ,ounces of  
,pine-,apple seeds1 beat these together 
in a  ,mortar with a little ,rosewater  
till it come to perfect ,paste1 then put
  in the weight of it in ,sugar1 and    
beat it again1 then mould it with       
searced ,sugar1 and lay it upon ,wafer  
sheets1 and fashion them as you  please2
 then stick them with quartered         

,pistachoes2 that they may make it  look
 like a ,hedghog1 then with a ,feather  
,ice them over with the ,white of  an   
,egg1 ,rosewater and ,sugar1 then bake  
them carefully4      #bad4 ,to make     
,cakes of ,apricocks in ,lumps4    ,take
 ,apricocks1 and pare them and cut them 
in halves1 then take their  weight in   
,sugar1 put half this ,sugar and the    
,apricocks into a ,posnet1  let them    
boil apace till they look clear1 then   
boil the other part of  the ,sugar to a 
,candy height1 then put them together1  
and stir them a  while1 then put them   
into ,glasses and set them into a       
,stove1 and when  the one side is dry1  
turn the other4        #bae4 ,to make   
,rasberry ,sugar4    ,take the ,juice of
 ,rasberries and wet your ,sugar with   
it1 and dry it in a  ,stove in little   
,cakes2 this will keep all the year1 a  
little of it being  put into a ,glass of
 ,wine1 will give it as good a taste1 as
 you can  desire1 and as good a colour2 
in this manner you may make ,sugar of   

any  ,fruit1 ,flower1 or ,herb4         
#baf4 ,to dry ,apricocks4    ,take your 
fairest ,apricocks and stone them1 then 
weigh them1 and as you  pare them1 throw
 them into cold water1 have in readiness
 their weight in  fine sugar1 wet it    
with some of the water they lie in1 and 
boil it to a  ,candy height1 then put in
 your ,apricocks1 and boil them till    
they are  clear1 when they have lain    
three or four days in the ,syrup1 lay   
them out  upon ,glasses to dry in a     
stove1 and turn them twice a day4       
#bag4 ,to make rough ,marmalade of      
,cherries4    ,stone your ,cherries1 and
 infuse them in a long ,gallipot in a   
,kettle of  boiling water1 when they are
 all to pieces1 then take their weight  
in  fine ,sugar boiled to a ,candy      
height with a little water1 then put in 
your ,apricocks and stir them over a    
slow fire1 but do not let it boil1  when
 it will jelly1 put it into ,glasses4   
#bah4 ,to make smooth ,marmalade of     
,cherries4    ,infuse them as you do the

 other1 then strain them hard1 and boil 
the  ,juice with a ,candy as you do the 
other4      #bai4 ,to make white        
,trencher-,plates which may be eaten4   
,take two ,eggs beaten very well1 ,yolks
 and ,whites1 two spoonfuls of ,sack1   
one spoonful of ,rosewater1 and so much 
flower as will make it into a  stiff    
,paste1 then roule it thin1 and then lay
 it upon the outsides of  ,plates       
well-buttered1 cut them fit to the      
,plates1 and bake them upon  them1 then 
take them forth1 and when they are cold1
 take a pound of  double refin'd ,sugar 
beaten and searced1 with a little       
,ambergreece1 the  ,white of an ,egg and
 ,rosewater1 beat these well together1  
and ,ice your  ,plates all over with it1
 and set them into the ,oven again till 
they be  dry4      #bbj4 ,to make the   
,froth ,posset4    ,take three ,pints of
 ,cream or new ,milk1 set it on the     
fire1 then take  sixteen ,eggs and put  
the ,whites into a ,basin very deep1 and
 beat the  ,yolks by themselves1 make a 

,custard with them1 and the ,cream which
 is on  the fire1 then beat the ,yolks  
to a ,froth with a little ,sack1 and a  
little ,sugar1 when it is a thick       
,froth1 cast it into another ,dish with 
a  ,spoon1 then take half a ,pint of    
,sack1 and sweeten it with ,sugar1 set  
it  on a ,chafing-dish of ,coals in a   
large ,basin1 when it is hot1 put in as 
much ,froth as the ,sack will receive1  
stir it in very well1 then take  your   
,custard and pour upon it1 stir it all  
one way when you put it in1  then if the
 ,froth do not cover the top of the     
,posset1 put in more1 and  stir it very 
well1 and cover it close with a warm    
,dish1 let it stand a  while upon       
,coals1 but not too hot2 you may know   
when it is enough by  putting your      
,spoon into the ,basin1 for then it will
 be clear in the  bottom1 ,curd in the  
middle1 and ,froth on the top4          
#bba4 ,to make ,banbury ,cakes4    ,make
 a ,posset of ,sack and ,cream1 then    
take a ,peck of fine ,flower1 half  an  

,ounce of ,mace1 as much of ,nutmeg1 as 
much of ,cinamon1 beat them and  searce 
them1 two pounds of ,butter1 ten ,eggs1 
leaving out half their  ,whites1 one    
,pint and half of ,ale-,yest1 beat your 
,eggs very well1 and  strain them1 then 
put your ,yest1 and some of the ,posset 
to the ,flower1  stir them together1 and
 put in your ,butter cold in little     
pieces1 but  your ,posset must be       
scalding hot2 make it into a ,paste1 and
 let it lie  one hour in a warm ,cloth  
to rise1 then put in ten pounds of      
,currans  washed and dried very well1 a 
little ,musk and ,ambergreece dissolved 
in  ,rosewater1 put in a little ,sugar  
among your ,currans break your ,paste   
into little pieces1 when you go to put  
in your ,currans1 then lay a ,lay  of   
broken ,paste1 and then a ,lay of       
,currans till all be in1 then mingle    
your ,paste and ,currans well together1 
and keep out a little of your  ,paste in
 a warm ,cloth to cover the top and     
bottom of your ,cake1 you must  rowl the

 ,cover very thin1 and also the ,bottom1
 and close them together  over the ,cake
 with a little ,rosewater2 prick the top
 and bottom with a  small ,pin or       
,needle1 and when it is ready to go into
 the ,oven1 cut in  the sides round     
about1 let it stand two hours1 then ,ice
 it over with  ,rosewater or ,orange    
,flower and ,sugar1 and the ,white of an
 ,egg1 and  harden it in the ,oven4     
#bbb4 ,to make ,cambridge ,almond       
,butter4    ,take a ,quart of ,cream and
 sixteen ,eggs well beaten1 mix them    
together  and strain them into a        
,posnet1 set them on a soft fire1 and   
stir them  continually2 when it is ready
 to boil1 put in half a quarter of a    
,pint  of ,sack1 and stir it till it run
 to a ,curd1 then strain the ,whey from 
it  as much as may be1 then beat four   
,ounces of blanched ,almonds with       
,rosewater1 then put the ,curd and      
beaten ,almonds and half a pound of fine
  ,sugar into a ,mortar1 and beat them  
well together1 then put it into         

,glasses and eat it with bread1 it will 
keep a ,fortnight4      #bbc4 ,to make a
 ,sack ,posset without ,milk or ,bread4 
,take a ,quart of ,ale and half a ,pint 
of ,sack1 boil them with what spice  you
 please1 then take three quarters of a  
pound of sugar1 and twenty  ,eggs1      
,yolks and ,whites well beaten and      
strained1 then take four ,ounces  of    
,almonds blanched and beaten with       
,rosewater1 put them to the ,eggs1 and  
put them to the other things in the     
,posnet upon the fire1 and keep them    
stirring1 and when it boileth up1 put it
 into a ,bason1 and strew on  beaten    
spice and sugar1 you must also sweeten  
it when the ,eggs go in4      #bbd4 ,to 
preserve ,figs and dry them4    ,to     
every pound of your large ripe ,english 
,figs1 take a pound of ,sugar1  and one 
,pint of ,water boil your ,sugar and    
,water1 and scum it1 then put  in your  
,figs1 and boil them very well till they
 are tender  clear2 boil  them very     
fast1 when they have been in the ,syrup 

a week1 boil some sugar  to a ,candy    
height1 and put in the ,figs1 and when  
you perceive they are  enough1 lay them 
out to dry4      #bbe4 ,to pickle       
,mushromes4    ,take them of one nights 
growth1 and peel them inside and        
outside1 boil  them in ,water and ,salt 
one hour1 then lay them out to cool1    
then make a  pickle of ,white ,wine and 
,white ,wine ,vinegar1 and boil in it   
whole  ,cloves1 ,nutmegs1 ,mace1 and    
,ginger sliced1 and some whole ,pepper1 
when  it is cold1 put them into it1 and 
keep them for ,sauces of several ,meats2
  and if you would dress them to eat    
presently1 put them in a ,dish over a   
,chafingdish of ,coals without any      
,liquor1 and the fire will draw out     
their natural ,liquor1 which you must   
pour away1 then put in whole ,spice1    
,onions and ,butter1 with a little      
,wine1 and so let them stew a while1    
then serve it in4      #bbf4 ,to        
preserve whole ,quinces to look red4    
,when they are pared and cored1 put them

 into cold water1 and for every  ,pound 
of ,quince take one ,pound of ,sugar1   
and a ,pint of ,water1 make a  ,syrup   
thereof1 then put in your ,quinces1 and 
set them on a slow fire1  close covered1
 till you see they are of a good ,colour
 and very tender1  then take them out1  
and boil your ,syrup till it will       
,jelly4      #bbg4 ,to make very good   
,marmalade of ,quinces to look red4     
,weigh your ,quinces and pare them1 cut 
them in quarters and core them1  and    
keep them in cold water1 then take their
 weight in sugar1 and a  little water1  
and boil it1 and scum it1 then put in   
your ,quinces1 and  set them on a slow  
fire1 close covered1 till you see it of 
a good  colour1 then uncover it1 and    
boil it up very quick till you find that
 it  will jelly very well4      #bbh4   
,to make ,musk ,sugar4    ,bruise six   
grains of ,musk and tie them in a piece 
of ,tiffany1 lay it in  the bottom of a 
,gallipot1 and then fill it with sugar1 
and tie it up  close1 when you have     

spent that sugar1 put in some more1 it  
will be well  perfumed4      #bbi4 ,an  
excellent way to make ,syrup of ,roses1 
or of any other ,flower4    ,fill a     
,silver ,bason three quarters full of   
,spring water1 then fill it up  with    
,rose-,leaves or any other1 and cover   
it1 and set it upon a pot of  seething  
water one hour1 then strain it1 and put 
in more2 and do in like  manner1 and so 
do seven times1 then take to every ,pint
 one ,pound of  ,sugar1 and make a      
,syrup therewith4      #bcj4 ,to dry    
,rose ,leaves4    ,pick your ,roses1 and
 dry them upon the ,leads of a house in 
a ,sun-shine  day1 and turn them as you 
do ,hay1 and when they are through dry1 
keep  them in broadmouth'd ,glasses     
close stopped4      #bca4 ,to ,candy    
,flowers4    ,boil some ,rosewater and  
,sugar together1 then put in your       
,flowers being  very dry and boil them a
 little1 then strew in some fine ,sugar 
over  them1 and turn them1 and boil them
 a little more1 then take them from  the

 fire1 and strew some more ,sugar over  
them1 then take them out and  lay them  
to dry1 and open them1 and strew ,sugar 
over them2 they will dry  in a few hours
 in a hot day4      #bcb4 ,the making of
 ,sugar-,plate and casting of it into   
,moulds4    ,take one ,pound of double  
refin'd ,sugar beaten and searced1 and  
three  ,ounces of pure white ,starch    
beaten and searced1 then have some      
,gum-,dragon steeped in ,rosewater1 and 
put some of it with the ,sugar and      
,starch and a little of ,ambergreece    
into a ,mortar1 and beat them till  they
 come to a perfect ,paste1 you must also
 put in a little ,white of an  ,egg with
 the ,gum1 then mould it with searced   
,sugar1 then dust your  ,moulds with    
,sugar1 then roul out your ,paste and   
lay it into the ,mould1  pressing it    
down into every hollow part with your   
fingers1 and when it  hath taken        
impression1 knock the ,mould on the edge
 against a ,table and  it will come out1
 or you may help it with the point of   

your knife2 if  you find you have put in
 too much ,gum1 then add more ,sugar1 if
 too much  ,sugar1 then more ,gum1 work 
it up as fast as you can1 when they come
 out  of the ,moulds trim them          
handsomely2 if you would make saucers1  
dishes1  or bowls1 you must rowl it out 
thin and put your ,paste into a saucer1 
dish1 or bowl for a ,mould1 and let them
 stand therein till they be very  dry1  
then gild them on the edges with the    
white of and ,egg laid round  about the 
edge with a pencil1 and press the ,gold 
down with some ,cotton1  and when it is 
dry brush off the superfluous loose     
,gold with the foot of  an ,hare1 and if
 you would have your ,paste exceeding   
smooth1 as for ,cards  or the like1 then
 roul your ,paste upon a slicked paper  
with a very  smooth ,rouling-pin2 if you
 would colour any of it1 you must take  
the  searced powder of any ,herbs or    
,flowers1 first dryed1 and put to it    
when  you beat it in a ,mortar with the 
,gum4      #bcc4 ,to make ,paste of     

,almonds4    ,take four ,ounces of      
,valentia ,almonds1 blanched and beaten 
with  ,rosewater till it come to perfect
 ,paste1 then take stale white bread1   
grate it and sift it1 and dry it by the 
fire1 then put that to your  ,almonds   
with the weight of all in fine ,sugar1  
beat them very well1 and  put in some   
,spice beaten and searced1 then when it 
is a little cool1  roul it out1 dust    
your ,moulds and print it1 and dry it in
 an ,oven1 you  may if you please put   
the juice of a ,limon into it when it is
 beating1  you may make some of it into 
,jumbolds1 and tie them in knots and    
bake  them upon ,buttered ,plates1 and  
when they are baked1 ice them over with 
,rosewater1 ,sugar1 and the ,white of an
 ,egg1 and set them into the ,oven      
again for a while4      #bcd4 ,to make  
,french ,bisket4    ,take half a ,peck  
of fine ,flower1 two ,ounces of         
,coriander seeds1 the  ,whites of four  
,eggs1 half a ,pint of ,ale ,yest1 and  
as much water as will  make it up into a

 stiff ,paste1 let your water be blood  
warm1 then bake  it in a long ,roll as  
big as your ,thigh1 let it be in the    
,oven but one  hour1 when it is two days
 old1 pare it and slice it thin         
over-thwart1  then ice it over thin1 and
 set it into the ,oven to dry4          
#bce4 ,to make ,ginger-bread4    ,take  
three stale ,manchets grated and sifted1
 then put to them half an  ,ounce of    
,cinamon1 as much ,ginger1 half an      
,ounce of ,licoras and ,aniseeds        
together1 beat all these and searce     
them1 and put them in with half a       
,pound of fine ,sugar1 boil all these   
together with a quart of ,claret1       
stirring them continually till it come  
to a stiff ,paste1 then when it is      
almost cold1 mould it on a ,table with  
some searced ,spice and ,sugar1 then    
bake it in what shape you please4       
#bcf4 ,another sort of ,ginger-bread4   
,take half a pound of sweet ,almonds    
blanched and beaten1 half a pound of    
fine ,flower first dried in an ,oven1   

one ,pound of fine ,sugar1 what sorts   
of ,spices you please1 beaten and       
searced1 and also ,seeds1 beat all      
these together with two ,eggs1 both     
,yolks and ,whites1 then mould it with  
flower and ,sugar together1 and so bake 
it in what shape you please4      #bcg4 
,to make ,puff-,paste4    ,take a quart 
of the finest ,flower1 the ,whites of   
three ,eggs1 and the  ,yolks of two1 and
 a little cold water1 make it into a    
perfect ,paste1  then roul it abroad    
thin1 then lay on little bits of        
,butter1 and fold it  over again1 then  
drive it abroad again1 and lay on more  
,butter1 and then  fold it over1 and so 
do ten times1 make it up for your use1  
and put your  ,fruit or ,meat therein   
and bake it4      #bch4 ,another way for
 ,puff-,paste4    ,take fine ,flower    
half a ,peck1 the ,yolks of five ,eggs  
and one ,white1 one  ,pound of ,butter1 
half a pint of ,cream1 and a little fair
 water1 break  your ,butter in little   
,bits and do not mould it too much1 but 

roul it  abroad so soon as you can1 and 
let the ,butter be seen in spots1 for   
that  will make it hollow when it comes 
into the ,oven1 then put in your ,meat  
or ,fruit1 and close it over1 and wash  
it over with the ,yolk of an ,egg  and  
,cream beaten together1 just when you   
set it into the ,oven2 let your  ,oven  
be quick1 but do not let it stand too   
long1 for that will spoil it4      #bci4
 ,to make short ,paste without ,butter4 
,bake your ,flower first1 then take a   
quart of it1 and the ,yolks of three    
,eggs and a ,pint of ,cream1 two ,ounces
 of fine ,sugar1 and a little ,salt1    
and so make it into ,paste4      #bdj4  
,to ,candy whole ,spices with a hard    
,rock-,candy4    ,take one ,pound of    
fine ,sugar1 and eight spoonfuls of     
,rosewater1 and the  weight of six pence
 of ,gum ,arabick that is clear1 boil   
them together  till a drop will run as  
small as a hair2 then put it into an    
earthen  ,pipkin1 and having before     
steeped your spices one night or two in 

,rosewater1 put your spices into the    
,pipkin1 and stop it up close that no   
,air get in1 keep it in a hot place     
three weeks1 then break your ,pot with  
a ,hammer4    ,thus you may do with     
preserved ,oranges and ,limons1 any     
kinds of ,fruits  and flowers1 or ,herbs
 if you please4      #bda4 ,to make very
 fine ,bisket4    ,take half a ,pound of
 searced ,sugar1 the ,yolks of six      
,eggs1 a little  searced spice and      
,seeds1 and a little ,ambergreece or    
,musk1 your ,eggs  must be very hard1   
then put all these into a ,mortar and   
beat them to a  ,paste with a little    
,gum ,dragon steeped in ,rosewater all  
night1 then  mould it up with fine      
,sugar2 and make it into pretty         
,fancies1 and dry  them in a warm ,oven4
      #bdb4 ,to make ,orange1 or ,limon 
or ,citron ,bisket4    ,take either of  
these preserved and washed from their   
,syrup1 beat them  well in a ,mortar1   
and then put in a little ,gum ,dragon as
 before1 beat  them again together till 

it be a perfect ,paste1 then mould it up
 with  ,sugar searced1 and make them up 
in what shape you please and dry it4    
#bdc4 ,to make ,bisket of ,potato-,roots
 or ,parsneps4    ,take their ,roots    
boil'd very tender1 and beat them in a  
,mortar with  their weight of searced   
,sugar1 then put in a little ,gum dragon
 as  before1 beat them to a ,paste1 and 
mould them up with ,sugar searced1 and  
make them up in what shape you please1  
and dry them4      #bdd4 ,to pickle     
,oranges or ,limons1 taught me by a     
,seaman4    ,take those which are free  
from any spots1 and lay them gently in a
  ,barrel1 then fill up the ,barrel with
 ,sea-water1 and so cover your ,vessel  
close1 for want of ,sea-water1 you may  
take fair water1 and make it so  strong 
with ,bay ,salt1 that it will bear an   
,egg1 and put to them in like  manner4  
#bde4 ,to keep ,grapes fresh and green1 
taught me by a ,sea-,captain4    ,take  
your fairest ,grapes without any        
blemish1 then lay some ,oats in a  ,box2

 and then a ,lay of ,grapes1 and then   
more ,oats1 and so do till you  have    
laid all in1 then cover the ,grapes well
 with ,oats1 and close your  box fast   
that no ,air get in4      #bdf4 ,to dry 
,grapes to keep longer4    ,take your   
best ,clusters and hang them up in a    
,room upon ,lines1 and be  sure you do  
not let them touch one another1 they    
will keep four months4      #bdg4 ,to   
make ,marmalade of ,oranges or ,limons4 
,boil the ,rinds of them in several     
,waters till they be very tender1 beat  
them small with their weight of         
,pippins1 then take the weight of all in
  fine ,sugar1 and to every ,pound of   
,sugar1 a ,pint of ,water1 boil your    
,water and ,sugar together1 and make a  
,syrup1 then put in your ,pulp1 and     
boil it a good while till it be clear1  
then put in the ,juice of some  ,orange 
and ,limon1 so much as will give it a   
fine taste1 then boil it a  little      
longer till you see it will jelly very  
well1 then put it into  ,glasses1 and   

keep it in a reasonable warm place2 this
 is very ,cordial1  and stoppeth ,rheum4
        #bdh4 ,to make green ,ginger    
wet4    ,take one pound of ,ginger1 and 
steep it in ,red-,wine and ,vinegar     
equally  mixed1 let it stand so close   
covered twelve days1 and twice every day
  stir it up and down1 then take two    
quarts of ,red-,wine and as much        
,vinegar1 and boil them together a      
little while1 then put in three pounds  
of ,sugar and make a ,syrup therewith1  
then put in your ,ginger and boil it  a 
while1 then set it by till the next day1
 so boil it every day a  little1 till it
 be very clear1 and so keep it in the   
,syrup4      #bdi4 ,to make a ,sallad of
 ,limons4    ,take the rinds of ,limons 
cut in halves1 and boil them in several 
waters  till they are very tender1 then 
take ,vinegar1 ,water and ,sugar1 and   
make  a ,syrup1 then put in your        
,limons1 first cut as you would an      
,apple-paring1 round and round till you 
come at the top1 boil them a  while in  

the ,syrup1 then set them by till the   
next day1 then boil them  again a       
little1 and so do till you see they be  
clear1 and the ,syrup  thick2 when you  
serve them to the ,table1 wash them in  
,vinegar4      #bej4 ,to stew ,prunes   
without fire4    ,take your largest     
,prunes well washed1 and put them into a
 broad mouthed  ,glass1 then put to them
 some ,claret ,wine1 and whole ,spice1  
and cover  your ,glass very well1 and   
set it in the ,sun ten days or more1 and
 they  will eat very finely2 you must   
also put a little ,sugar into the ,glass
  with them4      #bea4 ,to make ,syrup 
of the ,juice of ,citrons or ,limons4   
,take the ,juyce of either of them1 and 
put twice the weight of fine ,sugar     
therein1 put it into a long ,gallipot1  
and set that pot into a ,kettle of      
boiling water1 till you see they be well
 incorporated1 then take it out1  and   
when it is cold put it up4      #beb4   
,to make ,punch4    ,take one ,quart of 
,claret wine1 half a ,pint of ,brandy1  

and a little  ,nutmeg grated1 a little  
,sugar1 and the ,juice of a ,limon1 and 
so drink  it4      #bec4 ,to make       
,limonado4    ,take one ,quarrt of      
,sack1 half a ,pint of ,brandy1 half a  
,pint of fair  ,water1 the ,juyce of two
 ,limons1 and some of the ,pill1 so brew
 them  together1 with ,sugar1 and drink 
it4      #bed4 ,to make ,paste of       
,pomewaters4    ,take your ,pomewater   
,apples1 and put them in a long         
,gallipot1 and set  that ,pot in a      
,kettle of boiling water1 till your     
,apples are tender1 then  pare them1 and
 cut them from the ,core1 and beat them 
in a ,mortar very  well1 then take their
 weight in fine ,sugar1 and boil it to a
 ,candy  height with a little water1    
then put in your ,apples1 and boil them 
till  it will come from the bottom of   
the ,posnet1 when it is almost cold     
mould  it with searced ,sugar1 and make 
it in ,cakes and dry them4      #bee4   
,to make ,syrup of ,rasberries1 or of   
other ,fruits1 as ,grapes or the  like4 

,take the ,juyce of your ,fruits and the
 weight thereof in fine ,sugar1 mix     
them together1 and put them into a long 
,gally-pot1 and set that pot  into a    
,kettle of seething water1 and when you 
see it is enough let it  cool1 and then 
put it up2 after you have strained out  
your ,juice1 you  must let it stand to  
settle three or four days before you put
 the ,sugar  into it1 and then take only
 the clearest1 this is exceeding good   
and  comfortable in all ,feavers4       
#bef4 ,to make a ,caudle for a sick body
 both pleasant and comfortable4    ,take
 a quart of white ,wine1 and boil it a  
while with a ,blade of large  ,mace1 and
 a little whole ,cinamon1 then take four
 ,ounces of sweet ,almonds  blanched and
 beaten with a little ,rosewater1 then  
strain your ,almonds  with the ,wine1   
and set it over the fire again1 and when
 it is scalding  hot1 put in the ,yolks 
of four ,eggs1 and as much ,sugar as you
 think fit4        #beg4 ,how to cover  
all kinds of ,seeds1 or little pieces of

 ,spices1 or  ,orange or ,limon ,pill1  
with ,sugar for ,comfits4    ,first of  
all you mast have a deep bottomed ,basin
 of ,brass or ,latin1 with  two ears of 
,iron to hang it with two ,cords over   
some hot ,coals4    ,you must also have 
a broad ,pan to put ,ashes in1 and hot  
,coals upon them4    ,you must have a   
,brass ,ladle to let run the ,sugar upon
 the ,seeds4    ,you must have a ,slice 
of ,brass to scrape away the ,sugar from
 the sides  of the hanging ,basin if    
need be4    ,having all these things in 
readiness1 do as followeth2    ,take    
fine white ,sugar beaten1 and let your  
,seeds and ,spice be dry1 then  dry them
 again in your hanging ,basin3    ,take 
to every two pounds of ,sugar one       
quarter of a pound of ,spices or        
,seeds1 or such like4    ,if it be      
,aniseeds1 two pounds of ,sugar to half 
a pound of ,aniseeds1 will  be enough4  
,melt your ,sugar in this manner1 put in
 three ,pounds of ,sugar into the       
,basin1 and one ,pint of ,water1 stir it

 well till it be wet1 then melt it  very
 well and boil it very softly until it  
will stream from the ,ladle  like       
,turpentine1 and not drop1 then let it  
seeth no more1 but keep it  upon warm   
,embers1 that it may run from the ,ladle
 upon the seeds4    ,move the ,seeds in 
the hanging ,basin so fast as you can or
 may1 and with  one hand1 cast on half a
 ,ladle full at a time of the hot       
,sugar1 and rub  the ,seeds with your   
other hand a pretty while1 for that will
 make them  take the ,sugar the better1 
and dry them well after every ,coat4    
,do thus at every ,coat1 not only in    
moving the ,basin1 but also with        
stirring of the ,comfits with the one   
hand1 and drying the same3 in every     
hour you may make three pounds of       
,comfits2 as the ,comfits do increase in
  bigness1 so you may take more ,sugar  
in your ,ladle to cast on3    ,but for  
plain ,comfits1 let your ,sugar be of a 
light decoction last1 and  of a high    
decoction first1 and not too hot4       

,for crisp and ragged ,comfits make your
 decoction so high1 as that it may  run 
from the ,ladle1 and let it fall a foot 
high or more from the ,ladle1  and the  
hotter you cast on your sugar1 the more 
ragged will your ,comfits  be2 also the 
,comfits will not take so much of the   
sugar1 as upon a  light decoction1 and  
they will keep their raggedness long2   
this high  decoction must serve for     
eight or ten ,coats1 and put on at every
 time  but one ,ladle full4    ,a       
quarter of a pound of ,coriander seeds1 
and three pounds of sugar1 will  serve  
for very great ,comfits4    ,see that   
you keep your ,sugar in the ,basin      
always in good temper1 that it  burn not
 in ,lumps1 and if at any time it be too
 high boiled1 put in a  spoonful or two 
of water1 and keep it warily with your  
,ladle1 and let  your fire be always    
very clear1 when your ,comfits be made1 
set them in  ,dishes upon ,paper in the 
,sun or before the ,fire1 or in the     
,oven after  ,bread is drawn1 for the   

space of one hour or two1 and that will 
make  them look very white4      #beg4  
,transcriber's note3 so numbered in     
original ,to make a fine  ,cullis or    
,jelly4    ,take a red ,cock1 scald1    
wash1 and dress him clean1 seeth it in  
white  ,wine or ,rhenish ,wine1 and scum
 it clean1 put in a ,pint of thick cream
 to  it1 then put in whole ,spices1     
,sugar and ,rosewater1 and boil them    
together4      #beh4 ,a white ,jelly    
with ,almonds4    ,take ,rosewater and  
,gum ,dragon first steeped1 or          
,isinglass dissolved1 and  some ,cinamon
 whole1 seeth these together1 then take 
one pound of ,almond  blanched and      
beaten with ,rosewater1 then put them in
 and seeth them with  the rest1 stir    
them always1 and when it is enough1     
sweeten it to your  taste1 and when it  
is cold eat it4      #bei4 ,to make     
sweet ,cakes without ,sugar4    ,wash   
some ,parsnep roots1 scrape them and    
slice them very thin dry them  in a     
,dish in an ,oven1 and beat them to a   

,powder1 mix them with an equal         
quantity of fine ,flower1 mix them with 
,cream1 beaten ,spice and ,salt1 and  so
 make them and bake them4      #bfj4 ,to
 keep ,roses or ,gilliflowers very long4
    ,take them when they are very fresh1
 and in the bud1 and gathered very  dry1
 dip them in the whites of ,eggs well   
beaten1 and presently strew  thereon    
searced sugar1 and put them up in luted 
,pots1 and set them in a  cool place1 in
 sand or gravel1 and with a ,filip of   
your finger at any  time you may strike 
off the coat1 and you will have the     
,flower fresh and  fair4      #bfa4 ,how
 to keep ,walnuts long fresh and good4  
,make a lay of the dry stampings of     
,crabs when the ,verjuice is pressed    
forth1 then a ,lay of ,walnuts1 and then
 ,crabs again1 till all be in1 then     
cover the ,vessel very well1 and when   
you eat them1 they will be as  though   
they were new gathered4      #bfb4 ,to  
pickle ,quinces4    ,put them into a    
,vessel1 and fill up the ,vessel with   

small ,ale1 or white  ,wine ,lees1 which
 is better1 and cover your ,vessel well 
that no ,air get  in4      #bfc4 ,to    
keep ,artichokes4    ,take your         
,artichokes1 and cut off the stalks     
within two inches of the  ,apple1 and of
 these stalks make a strong ,decoction1 
slicing them into  thin and small       
pieces1 and boil them with water and    
salt2 when it is  cold1 put in your     
,artichokes1 and keep them from the     
,air4    ,when you spend them1 lay them 
first in warm water1 and then in cold1  
to  take away the bitterness4      #bfd4
 ,to make ,clove or ,cinamon ,sugar4    
,put ,sugar in a ,box1 and lay ,spices  
among it1 and close up the ,box fast1   
and in short time it will smell and tast
 very well4      #bfe4 ,to make ,irish  
,aquavit4    ,take to every ,gallon of  
good ,aquavit1 two ,ounces of ,licoras  
bruised1  two ounces of ,aniseeds       
bruised1 let them stand six days in a   
,vessel of  ,glass close stopped1 then  
pour out as much of it as will run      

clear1  dissolve in that clear six great
 spoonfuls of the best ,molasses1 then  
put it into another ,glass1 then add to 
it some ,dates and ,raisins of the  ,sun
 stoned2 this is very good for the      
,stomach4      #bff4 ,to distil ,roses  
speedily4    ,stamp your ,roses in a    
,mortar with a little ,rosewater1 and   
then distill  them3 ,this way will yield
 more water by much than the common way4
      #bfg4 ,to make ,scotch ,brewis4   
,take a ,manchet and pare off the crust 
then slice it thin and whole round  the 
,loaf1 and lay these slices into a deep 
dish cross ways1 one slice  lying upon  
the edge of the other a little1 that    
they may lye quite cross  the dish1 then
 fill it up with ,cream and put whole   
,spice therein1 so set  it over a       
,chafing-dish of ,coals very hot1 and   
always cast the ,cream all  over the    
,bread with a spoon till all be spent1  
which will be above an  hour1 then take 
some ,sack and sweeten it with ,sugar1  
and pour all over  it1 and serve it to  

the ,table4      #bfh4 ,to make fine    
,black ,puddings4    ,take the ,blood of
 a ,hog1 and strain it1 and let it stand
 to settle1  putting in a little ,salt  
while it is warm1 then pour off the     
water on  the top of the ,blood1 and put
 so much ,oatmeal as you think fit1 let 
it  stand all night1 then put in eight  
,eggs beaten very well1 as much ,cream  
as you think fit1 one ,nutmeg or more   
grated1 some ,pennyroyal and other      
,herbs shred small1 good store of ,beef 
,sewet shred very small1 and a  little  
more ,salt1 mix these very well         
together1 and then have your ,guts  very
 well scoured1 and scraped with the back
 of a ,knife1 fill them but  not too    
full1 then when you have tyed them fast1
 wash them in fair  water1 and let your 
water boil when they go in2 then boil   
them half an  hour1 then stir them with 
the handle of a ,ladle and take them up 
and lay  them upon clean straw1 and     
prick them with a ,needle1 and when they
 are a  little cool put them into the   

boiling water again1 and boil them till 
they are enough4      #bfi4 ,to make the
 best ,almond-,puddings4    ,take a     
quart of thick ,cream and boil it a     
while with whole ,spice1 then  put in   
half a pound of sweet ,almonds blanched 
and beaten to a ,paste with  ,rosewater1
 boil these together till it will come  
from the bottom of the  ,posnet1        
continually stirring it for fear it     
burn3    ,then put it out1 and when it  
is cool1 put in twelve yolks of ,eggs1  
and  six ,whites1 some ,marrow in big   
,bits1 or ,beef ,suet shred small1 as   
much  ,sugar as you think fit1 then fill
 your ,guts being clean scraped2 you may
  colour some of them if you please1 and
 into some put plumped ,currans1  and   
boil them just as you do the other4     
#bgj4 ,to make a ,rice pudding to bake4 
,take three ,pints of ,milk or more1 and
 put therein a quarter of a ,pound  of  
,rice1 clean washed and picked1 then set
 them over the fire1 and let  them warm 
together1 and often stir them with a    

wooden ,spoon1 because  that will not   
scrape too hard at the bottom1 to make  
it burn1 then let  it boil till it be   
very thick1 then take it off and let it 
cool1 then  put in a little ,salt1 some 
beaten ,spice1 some ,raisins and        
,currans1 and  some ,marrow1 or ,beef   
,suet shred very small1 then butter your
 ,pan1 and so  bake it1 but not too     
much4      #bga4 ,to make a ,pudding of 
wild ,curds4    ,take wild ,curds and   
,cream with them1 put thereto ,eggs1    
both yolks and  whites1 ,rosewater1     
,sugar1 and beaten ,spice with some     
,raisins and  ,currans1 and some        
,marrow1 and a little ,salt1 then butter
 a ,pan1 and bake  it4      #bgb4 ,to   
make ,pudding of ,plum ,cake4    ,slice 
your ,cake into some ,cream or ,milk1   
and boil it1 and when it is  cold1 put  
in ,eggs1 ,sugar1 a little ,salt and    
some ,marrow1 so butter a ,pan  and bake
 it1 or fill guts with it4      #bgc4   
,to make ,bisket ,pudding4    ,take     
,naples ,biskets and cut them into      

,milk1 and boil it1 then put in  ,eggs1 
,spice ,sugar1 ,marrow1 and a little    
,salt1 and so boil it and bake  it4     
#bgd4 ,to make a dry ,oatmeal ,pudding4 
,take your ,oatmeal well picked1 and put
 into it a little ,salt1 some  ,raisins 
and ,currans1 and some beaten spice1 and
 good store of ,beef ,suet  finely      
shred1 so tie it up hard in a ,cloth1   
and let your water boil when  you put it
 in2 and let it boil very well2 if you  
would butter it1 then  leave out the    
,suet2 and if you would leave out the   
,fruit1 then put in  sweet herbs good   
store4      #bge4 ,to make ,almond      
puddings a different way from the other4
    ,take two ,manchets and grate them1 
then scald them in some ,cream1 then    
put in some ,almonds ,blanched and      
beaten as you do other1 with ,rosewater1
  let there be about half a pound1 then 
put in eight ,eggs well beaten1  some   
,spice1 ,sugar1 ,salt and ,marrow1 and  
having your ,guts well scowred  and     
scraped1 fill them1 but not too full1   

and boil them as you do the  other2 or  
bake it if you please2 ,currans will do 
well in it4      #bgf4 ,to make a       
,quaking ,pudding4    ,take ,grated     
,bread1 a little ,flower1 ,sugar1 ,salt1
 beaten ,spice1 and store  of ,eggs well
 beaten1 mix these well1 and beat them  
together1 then dip a  clean ,cloth in   
hot water1 and flower it over1 and let  
one hold it at  the four corners till   
you put it in1 so tie it up hard1 and   
let your  ,water boil when you put it   
in1 then boil it for one hour1 and serve
 it  in with ,sack1 ,sugar and ,butter4 
#bgg4 ,to make good ,dumplings4    ,take
 some ,flower and a little ,salt1 and a 
little ,ale-,yest1 and so much  water as
 will make it into a ,paste1 so let your
 water boil when you do  put them in2   
boil them but a little while1 and then  
butter them4      #bgh4 ,another way to 
make ,dumplings4    ,take half a quarter
 of a ,peck of ,flower1 and one ,egg1   
yolk and white1  half a ,pound of       
,butter broke in little ,bits1 mix them 

together with so  much cold ,milk as    
will make it up1 do not break your      
,butter too small1  for then they will  
not flake2 make them up like ,rouls of  
,butter1 and  when your water boils1 put
 them in1 and do not boil them too much1
 then  butter them4      #bgi4 ,another 
way to make ,dumplings4    ,take ,flower
 and temper it very light with ,eggs1   
,milk1 or rather ,cream1  beaten ,spice1
 ,salt1 and a little ,sugar1 then wet a 
,cloth in hot water1  and flower it1 and
 so boil it for a ,pudding1 or else make
 it pretty  stiff with the ,flower and a
 little grated ,bread1 and so boil them 
for  ,dumplings1 then butter them1 and  
serve them in4      #bhj4 ,to make a    
green ,pudding to ,butter4    ,take a   
,quart of ,cream and boil it1 then put  
in twelve ,eggs1 yolks and  whites well 
beaten1 and one ,manchet grated small1 a
 little salt1 beaten  ,spice and some   
,sugar3    ,then colour it well with    
some ,juice of ,spinage1 or if you will 
have it  yellow1 colour it with         

,saffron1 so boil it in a wet ,cloth    
flowred as  before1 and serve it in with
 ,wine1 ,sugar and ,butter1 and stick it
 with  blanched ,almonds split in       
halves1 and pour the sauce over it1 and 
it  will look like a ,hedghog4    ,you  
may at some time stick it with ,candied 
,orange ,pill or ,limon ,pill1 or       
,eringo ,roots ,candied1 you may        
sometimes strew on some ,caraway        
,comfits1  and if you will bake it1 then
 put in some ,marrow1 and some ,dates   
cut  small3 thus you have many ,puddings
 taught in one4      #bha4 ,to make a   
,pudding of a ,hogs ,liver4    ,take    
your liver and boil it in water and     
salt1 but not too much2    ,then beat it
 fine in a ,mortar1 and put to it one   
,quart of ,cream1 a  little ,salt1      
,rosewater1 ,sugar1 beaten ,spice and   
,currans1 with six ,eggs  beaten very   
well3 mix it well4    ,and if you bake  
it1 put in ,marrow1 or if you boil it in
 ,skins4    ,but if you boil it in a    
,cloth1 then leave it out2 and butter it

 when it  is boiled4      #bhb4 ,to make
 a ,rasberry ,pudding4    ,take a ,quart
 of ,cream and boil it with whole ,spice
 a while1 then put in  some grated      
,bread1 and cover it off the ,fire1 that
 it may scald a  little2 then put in    
eight ,eggs well beaten1 and sweeten it 
with ,sugar2  then put in a ,pint or    
more of whole ,rasberries1 and so boil  
it in a  ,cloth1 and take heed you do   
not boil it too much1 then serve it in  
with  ,wine1 ,butter and ,sugar4    ,you
 may sometimes leave out the            
,rasberries1 and put in ,cowslip        
,flowers1  or ,goosberries4      #bhc4  
,to make a ,calves foot ,pudding4       
,take those which are tenderly boiled   
and shred them small with  ,beef-,suet1 
then put to four ,feet one quart of     
,cream and eight ,eggs well  beaten1 a  
little ,salt1 some ,rosewater and       
,sugar1 some beaten ,spice1 and  one    
pound of ,currans2 mix all these well   
together1 and boil it or bake  it2 but  
if you would ,butter it1 then do not put

 in ,suet4      #bhd4 ,to make a        
,pudding to rost4    ,take a ,pint of   
,cream1 scald a little grated ,bread in 
it1 then put in  three ,eggs beaten1 a  
little ,flower1 ,currans1 beaten ,spice1
 ,suet1 ,sugar  and ,salt1 with some    
,beef ,suet finely shred1 make it pretty
 stiff1 and  wrap it in a ,lambs ,caul1 
and rost it on a ,spit with a ,loin of  
,lamb2 if  you please1 you may put in a 
little ,rosewater4      #bhe4 ,to make  
,cream of divers things4    ,take a     
,quart of ,cream and boil it a while1   
then put in eight yolks of  ,eggs1 and  
six ,whites well beaten1 put them in    
over the ,fire1 and stir  them lest they
 turn1 then when it is almost enough1   
put in some ,candied  ,eringo ,root1    
,orange or ,limon ,pill ,candied1 and   
cut thin1 preserved  ,plums1 without the
 ,stones1 ,quince1 ,pippin1 ,cherries1  
or the like2 if you  do not like it so  
thick1 put fewer ,eggs into it4         
#bhf4 ,to make ,cream of ,artichoke     
,bottoms4    ,take a ,quart of ,cream   

and boil it with a little whole ,mace a 
while2 then  have your ,artichoke       
,bottoms boiled very tender1 and bruise 
them well in  a ,mortar1 then put them  
into the ,cream1 and boil them a while1 
then put  in so many yolks of ,eggs as  
you think fit1 and sweeten it to your   
taste2  when you think it is enough1    
pour it out1 and serve it in cold4      
#bhg4 ,to pickle ,barberries4    ,take  
your ,barberries and pick out the       
fairest ,bunches of them1 then take  the
 ,refuse1 and with some ,water and      
,salt1 so strong as will bear an ,egg1  
boil them together for half an hour or  
more1 then lay your fair ,bunches  into 
a ,pot1 and when the ,liquor is cold1   
pour it over them4      #bhh4 ,to pickle
 ,french ,beans4    ,take them before   
they be too old1 and boil them tender1  
then put them  into a pickle made with  
,vinegar and ,salt1 and so keep them2 it
 is a very  good and pleasant ,sallad4  
#bhi4 ,to pickle ,oysters4    ,take your
 great ,oysters1 and in opening them    

save the ,liquor1 then  strain it from  
dross1 add to it some ,white ,wine1 and 
,white ,wine ,vinegar1  and a little    
,salt1 and so let them boil together a  
while1 putting in  whole ,mace1 whole   
,cloves1 whole ,pepper1 sliced ,ginger1 
and quartered  ,nutmegs1 with a few ,bay
 leaves2 when the ,liquor is boiled     
almost enough1  put in your ,oysters and
 plump them1 then lay them out to cool1 
then put  them into a ,gally-pot or     
,barrel1 and when the ,liquor is cool1  
pour it  over them1 and keep them from  
the ,air4      #bij4 ,to make the best  
sort of ,mustard4    ,dry your ,seed    
very well1 then beat it by little and   
little at a time in  a ,mortar1 and sift
 it1 then put the ,powder into a        
,gally-pot1 and wet it  with ,vinegar   
very well1 then put in a whole ,onion1  
pilled but not cut1  a little ,pepper   
beaten1 a little ,salt1 and a lump of   
stone ,sugar4      #bia4 ,another sort  
of ,mustard4    ,dry your ,horse-,radish
 ,roots in an ,oven very dry1 then beat 

them to  ,powder and sift them1 and when
 you would use any1 wet it with ,wine   
,vinegar1 and so it will rather be      
better than the other4      #bib4 ,to   
keep boiled powdered ,beef long after it
 is boiled4    ,when your ,beef is well 
powdered1 and boiled thorowly1 and quite
 cold1  wrap it up close in a linnen    
cloth1 and then a woollen one1 and so   
keep  it in a ,chest or ,box from the   
,air4      #bic4 ,to make ,clouted      
,cream4    ,take three ,gallons of new  
,milk1 set it on the fire1 and boil it1 
then  put in two ,quarts of ,cream1 and 
stir it about for a while over the fire1
  then pour it out into several pans1   
and cover it till the next morning1     
then take it off carefully with a       
,skimmer1 and put it all into one dish  
one upon another1 then eat it with ,wine
 and ,sugar4      #bid4 ,an excellent   
,damask ,powder4    ,take of ,orrice    
half a ,pound1 ,rose leaves four        
,ounces1 ,cloves one ,ounce1  ,lignum   
,rhodium two ,ounces1 ,storax one ,ounce

 and an half1 ,benjamin  one ,ounce and 
an half1 ,musk and ,civet of each ten   
,grains1 beat them  altogether grosly1  
save the ,rose leaves you must put in   
afterwards4 ,this  is a very fine       
,powder to lay among ,linnen4      ,the 
,end of the ,first ,part4          ,,the
    ,,second ,,part    ,,of    ,the     
,queen-like ,closet3    ,having an      
,addition of what hath already been     
treated of1 and directing a  very true  
and excellent way for all manner of     
,,cookery1 both ,,fish1 ,,flesh1  and   
,,pastry2    ,shewing1    ,the true     
,,seasoning of all ,things for ,compleat
 ,,tables3    ,also    ,all ,kinds of   
,,sauces  ,,pickles1 in a very brevious 
way4      ,here is to be noted1 that in 
divers of these ,receipts there are     
,directions for two or three several    
,things in one1 not confounding the     
,brains with multitudes of ,words1 to   
little or no purpose1 or vain           
,expressions of things with are         
altogether unknown to the ,learned as   

well  as to the ,ignorant3 ,this is     
really imparted for the good of all the 
,,female ,,sex4      ,by ,hannah        
,wolley1 alias ,chaloner4      ,london1 
,printed for ,r4 ,lowndes4 #afgb        
,,the    ,queen-like ,,closet1    ,,or  
,rich ,cabinet4      ,,the ,,second     
,,part4      #a4 ,to make ,elder        
,vinegar and to colour it4    ,take of  
your best white ,wine ,vinegar1 and put 
such a quantity of ripe  ,elder ,berries
 into it as you shall think fit1 in a   
wide mouth'd ,glass1  stop it close1 and
 set it in the ,sun for about ten days1 
then pour it  out gently into another   
,glass1 and keep it for your use2 thus  
you may  make ,vinegar of ,red ,roses1  
,cowslipps1 ,gilliflowers1 or the like4 
#b4 ,to make ,metheglin1 either ,brown  
or ,white1 but ,white is best4    ,take 
what quantity you please of             
,spring-,water1 and make it so strong   
with ,honey that it will bear an ,egg1  
then boil it very well1 till a good     
part be wasted1 and put in to it boiling

 a good quantity of whole ,spice1       
,rosemary1 ,balm1 and other cordial and 
pleasant ,herbs or ,flowers4    ,when it
 is very well boiled1 set it to cool1 it
 being strained from the  ,herbs1 and   
the ,bag of ,spices taken out2    ,when 
it is almost cold1 put in a little      
,yest1 and beat it well1 then put  it   
into ,vessels when it is quite cold1 and
 also the ,bag of ,spice1 and  when it  
hath stood a few days1 bottle it up2 if 
you would have it red1  you must put the
 ,honey to strong ,ale ,wort in stead of
 ,water4      #c4 ,to make ,collar'd    
,beef4    ,take a good ,flank of ,beef1 
and lay it in ,pump water and ,salt1 or 
rather  ,saltpeter1 one day and one     
night1 then take ,pepper1 ,mace1        
,nutmegs1  ,ginger1 and ,cloves1 with a 
little of the ,herb called ,tarragon1   
beat your  ,spice1 shred your ,tarragon1
 and mingle these with some ,suet beaten
  small1 and strew upon your ,beef1 and 
so rowl it up1 and tie it hard1 and     
bake it in a pot with ,claret ,wine and 

,butter1 let the pot be covered  close1 
and something in the pot to keep the    
,meat down in the ,liquor that  it may  
not scorch1 set it into the ,oven with  
,houshold bread1 and when it  is baked1 
take it out1 and let it cool1 then hang 
it up one night in the  ,chimney before 
you eat it1 and so as long as you       
please4    ,serve it in with ,bay       
,leaves1 and eat it with ,mustard and   
,sugar4      #d4 ,to make ,almond       
,puddings with ,french ,rolls or ,naples
 ,biskets4    ,take a ,quart of ,cream1 
boil it with whole ,spice1 then take it 
from the  ,fire1 and put in three       
,naples ,biskets1 or one ,penny ,french 
,roll sliced  thin1 and cover it up to  
scald2 when it is cold1 put in four     
,ounces of  sweet ,almonds blanched1 and
 beaten with ,rosewater1 the ,yolks of  
eight  ,eggs1 and a little ,marrow1 with
 as much ,sugar as you think fit1 and a 
little ,salt2 you may boil it1 or bake  
it1 or put it into ,skins2 if it be     
boiled or baked1 put ,sugar on it when  

you serve it in4      #e4 ,to make      
,barley ,cream4    ,take two ,ounces of 
,french ,barley1 and boil it in several 
,waters1 then  take a quart of ,cream1  
and boil it with whole ,spice1 put in   
your ,barley1  and boil them together   
very well1    ,then put in the yolks of 
six ,eggs well beaten1 and as much      
,sugar as you  think fit2 stir them well
 over the fire1 then poure it out1 and  
when it  is cold serve it in2 thus you  
may make ,rice ,cream1 onely do not boil
  that1 but a very little in ,milk1     
before you put it into the ,cream4      
#f4 ,to make ,cheese-cakes4    ,take    
four ,gallons of new ,milk1 set it with 
a little ,runnet1 and when it  is come1 
break it gently1 and whey it very well1 
then take some ,manchet1  first scalded 
well in new ,milk1 let the ,milk be     
thick with it1 and while  it is hot1 put
 in a quarter of a pound of fresh       
,butter1 and stir it in1  when it is    
cold1 mix that and your curd together   
very well1 then put in  one ,pound and  

half of plumped ,currans1 some beaten   
,spice1 a very little  ,salt1           
,rosewater1 and the yolks of eight      
,eggs1 half a ,pint of ,cream1 and  a   
little ,sugar1 mix them well together1  
then make some ,paste1 with  ,flower1   
,butter1 the yolk of an ,egg and fair   
water1 and roul it out thin1  and so    
bake them in bake-pans1 and do not let  
them stand too long in the  ,oven4      
#g4 ,another way for ,cheese-cakes4     
,take the ,curd of four ,gallons of new 
,milk1 and put thereto half a pound  of 
,almonds blanched and beaten fine with  
,rosewater1 then put in one ,pint  of   
,raw ,cream1 the yolks of ten ,eggs1    
some beaten ,spice1 a little ,salt1  one
 pound and half of plumped ,currans1 a  
little ,rosewater1 and some  ,sugar1 and
 so mix them very well1 and put them    
into your ,crust and bake  them4        
#h4 ,another way for ,cheese-cakes4     
,take the ,curd of four ,gallons of new 
,milk1 beat it well in a ,mortar with   
half a pound of fresh ,butter1 and then 

season it as you do the other           
above-named4      #i4 ,another way for  
,cheese-cakes4    ,take the same        
quantity of ,curd1 and mix it with half 
a ,pound of ,rice  boiled tender in     
,milk1 one quarter of a pound of fresh  
,butter1 the yolks  of eight ,eggs1 one 
,pint of ,cream1 beaten ,spice1 two     
pounds of ,currans  first plumped1      
,rosewater and ,sugar1 and a little     
,salt1 and so bake them1  not too much4 
#aj4 ,to make fresh ,cheese4    ,take   
some very tender ,cheese-,curd1 stamp it
 very well in a ,mortar with a  little  
,rosewater1 wherein whole ,spice hath   
been steeped1 then let it  stand in a   
little ,cullender about half an hour1   
then turn it out into  your ,dish1 and  
serve it to the ,table with ,cream1     
,wine1 and ,sugar4      #aa4 ,another   
way for a fresh ,cheese4    ,take a     
quart of ,cream1 and boil in it whole   
,spice1 then stir in the  yolks of eight
 ,eggs1 and four whites well beaten1 and
 when they are hot1  put in so much     

,sack as will give it a good taste1 then
 stir it over the  ,fire till it runneth
 on a ,curd1 then beat it in a ,mortar  
as the other1  and serve it to the      
,table with ,cream and ,sugar4      #ab4
 ,to make ,oatmeal ,pudding4    ,take   
,oatmeal beaten fine1 put to it some    
,cream1 beaten ,spice1 ,rosewater  and  
,sugar1 some ,currans1 some ,marrow1 or 
,beef ,suet shred fine1 and a  little   
,salt1 then ,butter your pan and bake   
it4      #ac4 ,puddings in ,balls to    
stew or to fry4    ,take part of a ,leg 
of ,veal1 parboil it1 and shred it fine 
with some ,beef  ,suet1 then take some  
,cream1 ,currans1 ,spice1 ,rosewater1   
,sugar and a  little ,salt1 a little    
grated ,bread1 and one handful of       
,flower1 and with  the yolks of ,eggs   
make them in ,balls1 and stew them      
between two ,dishes1  with ,wine and    
,butter1 or you may make some of them in
 the shape of  ,sausages1 and fry them  
in ,butter1 so serve them to the ,table 
with ,sugar  strewed over them4         

#ad4 ,to boil ,pigeons4    ,take your   
largest ,pigeons and cut them in halves1
 wash them and dry  them1 then boil a   
little water and ,salt with some whole  
,spice1 and a  little ,faggot of sweet  
,herbs1 then put in your ,pigeons and   
boil them1  and when they are enough1   
take some boiled ,parsley shred small1  
some  sweet ,butter1 ,claret ,wine1 and 
an ,anchovy1 heat them together1 then   
put  in the yolks of ,eggs1 and make it 
thick over the ,fire1 then put in your  
,pigeons into a ,dish1 garnished with   
pickled ,barberries and raw ,parsley1   
and so pour over them your ,sawce1 and  
serve it to the ,table4      #ae4 ,to   
make an ,apple ,tansie4    ,take a      
,quart of ,cream1 one ,manchet grated1  
the yolks of ten ,eggs1 and  four       
,whites1 a little ,salt1 some ,sugar1   
and a little ,spice1 then cut  your     
,apples in round thin slices1 and lay   
them into your ,frying-,pan in  order1  
your ,batter being hot1 when your       
,apples are fried1 pour in your         

,butter1 and fry it on the one side1    
then turn it on a ,pie-,plate and  slide
 it into the ,pan again1 and fry it1    
then put it on a ,pie-,plate1 and       
squeez the ,juice of a ,limon over it1  
and strew on fine ,sugar1 and serve  it 
so to the ,table4      #af4 ,to make a  
green ,tansie to fry1 or boil over a    
,pot4    ,take a ,quart of ,cream1 the  
yolks of one dozen of ,eggs and half1   
their  ,whites well beat1 mix them      
together1 and put in one ,nutmeg grated1
 then  colour it well with the ,juice of
 ,spinage1 and sweeten it with ,sugar2  
then fry it with ,butter as you do the  
other1 and serve it in the same  manner2
 but you must lay thin slices of ,limon 
upon this4    ,if you will not fry it1  
then butter a ,dish1 and pour it        
therein1 and set  it upon a ,pot of     
boiling water till it be enough2 this is
 the better  and easier way4    ,thus   
you may make ,tansies of any other      
things1 as ,cowslips1 ,rasberries1      
,violets1 ,marigolds1 ,gilliflowers1 or 

any such like1 and colour them with     
their ,juice2 you may use green ,wheat  
instead of ,spinage4      #ag4 ,to make 
an ,amulet4    ,take twelve ,eggs1 beat 
them and strain them1 put to them three 
or four  spoonfuls of ,cream1 then put  
in a little ,salt1 and having your      
frying-pan ready with some ,butter very 
hot1 pour it in1 and when you  have     
fryed it a little1 turn over both the   
sides into the middle1 then  turn it on 
the other side1 and when it is fryed1   
serve it to the table  with ,verjuice1  
,butter and ,sugar4      #ah4 ,to make a
 ,chicken-,pie4    ,make your ,paste    
with cold ,cream1 ,flower1 ,butter and  
the yolk of an ,egg1  roul it very thin1
 and lay it in your ,baking-pan1 then   
lay ,butter in the  ,bottom4    ,then   
lay in your ,chickens cut in quarters   
with some whole ,mace1 and  ,nutmeg     
sliced1 with some ,marrow1 hard         
,lettuce1 ,eryngo ,root1 and ,citron    
,pill1 with a few ,dates stoned and     
sliced3    ,then lay good store of      

,butter1 ,close up your ,pie and ,bake  
it3    ,then ,cut it open1 and put in   
some ,wine1 ,butter1 and ,sugar with the
 ,yolks  of two or three ,eggs well     
beaten together over the fire1 till it  
be  thick1 so serve it to the ,table1   
and garnish your ,dish with some pretty 
,conceits made in ,paste4      #ai4 ,to 
make a ,collar of ,brawn of a ,breast of
 ,pork4    ,take a large ,breast of     
,pork1 and bone it1 then roul it up1 and
 tie it  hard with a ,tape1 then boil it
 water and ,salt till it be very tender1
  then make ,souce drink for it with    
small ,beer1 ,water and ,salt1 and keep 
it in it3    ,serve it to the ,table    
with a ,rosemary ,branch in the middle  
of it1 and  eat it with ,mustard4       
#bj4 ,to souce ,veal to eat like        
,sturgeon4    ,take what part of ,veal  
you like best1 and boil it with water   
and salt1  and a bundle of sweet herbs1 
and a little ,limon ,pill2 when it is   
boiled  enough1 put into your ,liquor so
 much ,vinegar as will make it tast     

sharp1  and a ,limon sliced1 and when it
 is cold1 put in your ,veal1 and when it
  hath lain four or five days1 serve it 
to the ,table with ,fennel1 and eat  it 
with some ,vinegar2 you must tie it up  
as you do ,brawn4      #ba4 ,to make a  
,pasty of a ,breast of ,veal4    ,take  
half a peck of fine ,flower1 and two    
pounds of ,butter broken into  little   
bits1 one ,egg1 a little ,salt1 and as  
much cold ,cream1 or ,milk as  will make
 it into a ,paste2 when you have framed 
your ,pasty1 lay in your  ,breast of    
,veal boned1 and seasoned with a little 
,pepper and ,salt1 but  first you must  
lay in ,butter4    ,when your ,veal is  
laid in1 then put in some large ,mace1  
and a ,limon  sliced thin1 ,rind and    
all1 then cover it well with ,butter1   
close it and  bake it1 and when you     
serve it in1 cut it up while it is very 
hot1 put  in some white wine1 sugar1 the
 yolks of ,eggs1 and ,butter being first
  heated over the ,fire together2 this  
is very excellent meat4      #bb4 ,to   

make a ,pigeon-,pie4    ,make your      
,paste as for the ,pasty1 roul it thin1 
and lay it into your  baking-pan1 then  
lay in ,butter1 then mix ,pepper and    
,salt and ,butter  together1 and fill   
the bellies of your ,pigeons1 then lay  
them in1 and  put in some large ,mace1  
and little thin slices of ,bacon1 then  
cover them  with ,butter1 and close your
 ,pie1 and bake it not too much4        
#bc4 ,to boil a ,capon or ,hen with     
,oysters4    ,take either of them1 and  
fill the ,belly of it with ,oysters1 and
 truss  it1 then boil it in white ,wine1
 ,water1 the ,liquor of the ,oysters1 a 
,blade or two of ,mace1 a little ,pepper
 whole1 and a little ,salt2 when it  is 
boiled enough1 take the ,oysters out of 
the belly1 and put them into a  ,dish1  
then take some ,butter1 and some of the 
,liquor it was boiled in1  and two      
,anchoves with the yolks of ,eggs well  
beaten1 heat these together  over the   
fire1 and then put your ,oysters into   
it1 then garnish your ,dish  with ,limon

 sliced thin1 and some of the ,oysters1 
also some pickled  ,barberries and raw  
,parsley1 then lay your ,capon or ,hen  
in the middle of  it1 and pour the sauce
 upon the ,breast of it1 then lay on    
sliced ,limon  and serve it in4         
#bd4 ,to make an ,olio4    ,first lay in
 your ,dish a ,fricasy made of a        
,calves-head1 with ,oisters and         
,anchovies in it1 then lay ,marrow-bones
 round the ,dish1 within them lay       
,pigeons boiled round the ,dish1 and    
thin slices of ,bacon1 lay in the       
middle upon your ,fricasy a powdred     
,goose boiled1 then lay some            
sweet-breads of ,veal fryed1 and balls  
of ,sawsage-meat here and there1  with  
some ,scotch ,collops of ,veal or of    
,mutton3 ,garnish your ,dish with       
,limon or ,orange and some toasts for   
the ,marrow so serve it in4      #be4   
,to make ,cracknels4    ,take half a    
,pound of fine ,flower1 and as much fine
 ,sugar1 a few  ,coriander seeds        
bruised1 and some ,butter rubbed into   

the ,flower1 wet it  with ,eggs1        
,rosewater and ,cream1 make it into a   
,paste1 and rowl it in  thin ,cakes1    
then prick them and bake them2 then wash
 them over with ,egg  and a little      
,rosewater1 then dry them again in the  
,oven to make them  crisp4      #bf4 ,to
 make good ,sauce for a boiled ,leg of  
,mutton4    ,take the best ,prunes and  
stew them well with white ,wine or      
,claret1 and  some whole ,spice1 then   
drain them into a ,dish and set it over 
a ,chafing  dish of ,coles2 put to it a 
little grated ,bread1 juice of ,limon   
and a  little salt1 then lay your       
,mutton in a ,dish1 being well boiled   
with  water and salt1 pour your sauce to
 it3    ,garnish your ,dish with ,limon1
 ,barberries1 ,parsly1 and so serve it  
in4      #bg4 ,to rost ,pork without the
 ,skin4    ,take any joint of small     
,pork1 not salted and lay it to the fire
 till the  ,skin may be taken off1 then 
take it from the fire and take off the  
,skin1  then stick it with ,rosemary and

 ,cloves1 and lay it to the fire again1 
then salt it and rost it carefully1 then
 make ,sauce for it with ,claret  ,wine1
 white bread sliced thin1 a little      
water1 and some beaten ,cinamon2  boil  
these well together1 then put in some   
,salt1 a little ,butter1  ,vinegar1 or  
,juice of ,limon1 and a little sugar1   
when your ,pork is rosted  enough1 then 
flower it1 and lay it into a ,dish with 
the ,sauce1 and  serve it in4      #bh4 
,to roste a ,pig like ,lamb4    ,take a 
,pig--cut it in quarters1 and truss it  
like quarters of ,lamb1 then  spit it1  
and rost it till you may take off the   
,skin1 then take the ,spit  from the    
fire1 and take the skin clean off1 then 
draw it with ,parsly1  and lay it to the
 fire1 baste it with ,butter1 and when  
it is enough1  flower it and serve it to
 the ,table with ,butter1 the ,juice of 
,orange1  and gross ,pepper1 and a      
little ,salt4      #bi4 ,to make        
,codling ,cream4    ,take fair ,codling 
,apples1 and when you have scalded them 

very well1 peel  them1 and put them into
 warm water over a few ,embers covered  
close till  they are very green1 then   
take a quart of ,cream and boil it with 
a blade  of ,mace1 and then bruise six  
of your ,codlings very well1 and when   
your  ,cream is almost cold1 put in your
 ,codlings1 and stir them very well over
  a slow fire for fear they turn1 then  
put in the yolks of ,eggs well  beaten1 
and what ,sugar you think fit1 and let  
it be upon the fire1  stirring it till  
you think it be enough1 then serve it in
 cold4      #cj4 ,a very dainty ,summer 
,dish4    ,set a little morning ,milk   
with ,runnet1 as for a ,cheese1 when it 
is come1  slice it out with a thin      
,slice1 and lay it into the ,dish you   
mean to  serve it in1 and put to it a   
little raw ,cream1 what ,wine you       
please1 and  some ,sugar1 and so eat it4
      #ca4 ,to ,butter ,lobsters1 ,crabs
 or ,crafish4    ,take out their ,meat  
and ,mince it small1 and set it over a  
,chafing dish  of ,coals with a little  

white ,wine1 a little ,salt1 and a blade
 of ,mace1  and when it is very hot1 put
 in some ,butter and some ,crums of     
white  bread1 then warm the shells      
against the fire1 and fill them again   
with  their ,meat1 and so serve them in4
    ,you may do ,shrimps or ,prawns     
thus1 only you must not put them into   
the  shells1 again1 but garnish your    
,dish with them4      #cb4 ,to make a   
very good ,cheese4    ,take a ,pail full
 of ,morning ,milk and ,stroakings1 and 
set it together  with two spoonfuls of  
,runnet1 and cover it2 when it is come1 
put it  into the wheying-,cloth gently1 
and break it as little as you can2 when 
the ,whey is run clean from it1 put it  
into the ,vat1 and turn it in the       
,evening1 next morning take it out and  
salt it a little1 and turn it  twice a  
day upon a clean ,board1 and when it is 
a week old1 lay it into  some ,nettles1 
and that will mellow it4    ,before you 
set your ,milk1 you may if you please1  
colour it with the  juice of ,marigolds1

 ,spinage or ,sage4      #cc4 ,to boil a
 ,rump of ,beef4    ,take a ,rump of    
,beef a little salted1 and boil it in as
 much ,water1 as  will cover it1 and    
boil a ,net full of hard ,lettice with  
it1 and when it  is boiled1 take your   
hard ,lettice1 some ,wine1 either ,white
 or ,claret1  some ,gravie1 some ,butter
 and some ,nutmeg1 and warm them        
together2 then  ,dish your ,meat1 and   
pour your ,sauce over it1 and garnish   
your ,dish with  ,parsley4      #cd4 ,to
 make fritters of ,liver or of any other
 ,meat4    ,take your ,liver1 ,capon or 
,veal1 parboil it1 mince it small1 and  
then put  to it some ,cream1 ,eggs1     
,spice and ,salt1 and make it pretty    
thick1 and so  fry them2 you may add a  
little ,flower if you will1 serve them  
in with  beaten ,spice and ,sugar       
strewed over them4      #ce4 ,to make an
 ,almond ,pudding to be baked and ,iced 
over4    ,take a pound of ,almonds      
blanched and beaten with ,rosewater1 the
 ,yolks  and ,whites of twelve ,eggs    

well beaten and strained1 then put in   
,sugar1  beaten ,spice and ,marrow1 with
 a little ,salt1 not in too hot an      
,oven2 let  this be baked2 when it is   
baked1 stick it full of blanched        
,almonds1 and  ,ice it over with ,sugar1
 ,rosewater1 and the ,white of an ,egg  
beaten  together1 then set it into the  
,oven again1 that the ,ice may rise and 
dry1 then serve it to the ,table with   
fine ,sugar strewed upon the brims  of  
the ,dish4      #cf4 ,to souce a ,pig in
 ,collars4    ,take the two sides of a  
large fat ,pig and bone them1 then take 
,sage1  ,salt and grated ,nutmeg a good 
quantity1 and strew all over the insides
  of them1 then roul them up hard1 and  
tie them well with a ,tape1 then  boil  
them1 and also the ,head very well in   
,salt and ,water till they be  tender2  
then take them out of the ,liquor1 and  
lay them to cool1 then put  some        
,vinegar and a ,limon sliced into your  
,liquor1 and heat it again1 and  when it
 is cold1 put in your ,collars and      

,head1 and when they have lain a  week1 
serve them to the ,table with ,mustard4 
#cg4 ,to bake ,venison or ,mutton to    
keep six or eight ,months4    ,take a   
haunch of ,venison1 or for want of it1  
take a large ,leg of ,mutton1  bone it1 
and stuff it well with gross ,pepper1   
,cloves1 ,mace and ,nutmeg  mingled1    
with ,salt1 then rub it all over with   
the like1 then put it into  a ,pot with 
good store of ,butter1 and bake it with 
,houshold ,bread1 and  let it be pasted 
over4    ,then pour out all the ,liquor1
 and when it is cold1 take only the     
,fat1  and some more ,butter1 and melt  
them together in a ,stone-,pot set into 
a  ,kettle of boiling water1 then pour  
it into the ,pot to your ,venison or    
,mutton1 and so keep it1 slice it out1  
and serve it to the ,table with         
,mustard and ,sugar1 and garnish it with
 ,bay ,leaves4      #ch4 ,to pot        
,pigeons1 or wild ,fowl1 or a ,goose or 
,rabbits4    ,take either of these1 and 
fill their bellies with the before named

  ,spices and ,salt and ,butter1 and rub
 them over with the same1 then do  just 
as you do the ,venison4      #ci4 ,to   
boil a large ,pike and ,eels together4  
,take a large ,pike1 and gut him and    
wash him1 and be sure to save what is   
good within him1 then take two great    
,eels and scowr them well1 throw  away  
their ,heads1 gut them1 and wash them   
well1 and cut them in pieces1  then boil
 some white ,wine and ,water1 ,salt and 
sweet ,herbs together1 with  some whole 
,spice1 and when it boils apace1 put in 
your ,fish1 and when it  is enough1 take
 some of the ,liquor1 two ,anchovies1   
some ,butter and some  ,shrimps taken   
out of their ,shells1 and heat all these
 together1 then put  in the yolks of two
 or three ,eggs1 and heat all together1 
then lay some  ,sippets of ,french      
,bread into your ,dish1 and set over a  
,chafingdish of  ,coals1 and lay your   
,fish in order upon them1 then pour your
 ,sawce all  over it1 and garnish your  
,dish with ,shrimps1 ,barberries and raw

 ,parsley1  so serve it to the ,table   
very hot4      #dj4 ,to roste ,eels with
 ,bacon4    ,take great ,eels and scour 
them well1 and throw away the ,heads1   
gut them1  and cut them in pieces1 then 
cut some fat ,bacon very thin1 and wrap 
them  in it1 and some ,bay ,leaves1 and 
so tie them fast to the ,spit1 and roste
  them1 and baste them well with ,claret
 ,wine and ,butter1 and when they are   
enough dredge them over with grated     
bread1 and serve them with ,wine1       
,butter1 and ,anchovies2 ,garnish your  
,dish as you please4      #da4 ,to make 
a ,pie with ,eels and ,oisters4    ,make
 your ,paste1 and roul it thin1 and lay 
it into your baking ,pan1 then  take    
great ,eels and flay them1 and gut them1
 cut them in pieces1 and  wash them1 and
 dry them1 then lay some ,butter into   
your ,pie1 and season  your ,eels with  
,pepper1 ,salt1 ,nutmeg1 ,cloves and    
,mace1 and lay them in1  then cover them
 all over with greast ,oisters1 and put 
in three or four  ,bay ,leaves1 then put

 in more of your beaten ,spices and     
,salt1 then cover  them well with       
,butter1 and put in two or three        
,spoonfuls of white ,wine1  so close it 
and bake it1 then serve it in hot to the
 ,table4      #db4 ,to make a ,pie with 
,parsneps and ,oisters very good4       
,take your ,parsneps tenderly boiled2   
and slice them thin1 then having  your  
,paste ready laid in your baking-pan1   
put in a good store of ,butter1  then   
lay in a ,lay of ,parsneps1 and some    
large ,mace1 and ,pepper cracked1  then 
some ,oisters and ,yolks of ,eggs hard  
boiled1 then more ,spice and  butter1   
then more ,parsneps1 then more ,oisters1
 then more hard ,eggs1 more  ,spice1 and
 cover it well1 and bake it1 and serve  
it in hot4      #dc4 ,to dress          
,artichoke ,suckers4    ,take your      
,suckers of ,artichokes1 and pare them  
as you would an ,apple1  and cast them  
into water to keep their ,colour2 and to
 take away the  bitterness of them1 put 
also to them the meat which is in the   

stalks of  great ,artichokes1 then boil 
,water and ,salt together1 and when it  
is  boiling apace1 put in your ,suckers 
and ,stalks tied up in a thin ,cloth    
with a blade or two of ,mace1 and when  
they are enough1 melt some ,butter  and 
,vinegar together very thick and hot1   
and a little ,pepper with it1  then lay 
them in a ,dish1 and pour the ,sauce    
over them1 strew on a little  ,salt1 and
 about the ,dishes1 and so serve it in4 
#dd4 ,to boil ,cucumbers4    ,take your 
largest ,cucumbers1 and wash them and   
put them into boiling  water made quick 
with ,salt1 then when they are boiled   
enough1 take them  and peel them and    
break them into a ,cullender1 and when  
the ,water is  well drained from them1  
put them into a hot ,dish1 and pour over
 them  some ,butter and ,vinegar a      
little ,pepper and ,salt1 strew ,salt on
 your  ,dish brims1 lay some of the     
,rind of them about the ,dish cut in    
several  ,fancies1 and so serve them to 
the ,table4      #de4 ,to make several  

,sallads1 and all very good4    ,take   
either the stalks of ,mallows1 or       
,turnip stalks when they run to  seed1  
or stalks of the herb ,mercury with the 
seedy head1 either of these  while they 
are tender put into boiling ,water and  
,salt1 and boiled  tender1 and then     
,butter and ,vinegar over them4         
#df4 ,to make a ,sallad of ,burdock1    
good for the ,stone1 another of the     
tender stalks of ,sow-thistles4    ,take
 the inside of the ,stalks of ,burdock1 
and cut them in thin slices1  and lay   
them in water one whole day1 shifting   
them sometimes1 then boil  them1 and    
butter them as you do the forenamed4    
,also the tender ,stalks of             
,sow-thistles done in like manner1 are  
very  good and wholsome4      #dg4 ,to  
make a ,tart of ,spinage4    ,take a    
good quantity of green ,spinage1 boil it
 in water and salt1 and  drain it well  
in a ,cullender1 then put to it plumped 
,currans1 ,nutmeg1  ,salt1 ,sugar and   
,butter1 with a little ,cream1 and the  

yolks of hard ,eggs  beaten fine1 then  
having your ,paste ready laid in your   
baking-pan1 lay  in a little butter1 and
 then your ,spinage1 and then a little  
,butter  again2 so close it1 and bake   
it1 and serve it to the ,table hot1 with
  ,sugar strewed over it4      #dh4     
,artichoke ,cream4    ,take the tender  
bottoms of ,artichokes1 and beat them in
 a ,mortar1 and  pick out all the       
strings1 then boil a quart of ,cream    
with large ,mace and  ,nutmeg1 then put 
in your bottoms1 and when they have     
boiled a while1 put  in the yolks of six
 ,eggs well beaten1 and so much ,sugar  
as you think  fit1 and heat them        
together over the fire1 then pour it    
into a ,dish1 and  when it is cold serve
 it in with ,sugar strewed over it4     
#di4 ,to make very fine ,rolls for      
,noble ,tables4    ,take half a ,peck of
 fine ,flower1 the yolks of #d ,eggs and
 a little ,salt1  with a ,pint of ,ale  
yest1 mix them together1 and make them  
into a ,paste  with warm ,milk and a    

little ,sack1 them mould it well1 and   
put it into a  warm ,cloth to rise1 when
 your ,oven is hot1 mould it again1 and 
make it  into little ,rolls1 and bake   
them1 then rasp them1 and put them into 
the  ,oven again for a while1 and they  
will eat very crisp and fine4      #ej4 
,to make short ,rolls4    ,take half a  
peck of fine ,flower1 and break into it 
one pound and half of  fresh ,butter    
very small1 then bruised ,coriander     
seeds1 and beaten ,spice  with a very   
little ,salt and some ,sugar1 and a     
,pint of ,ale-yest1 mix them  well      
together1 and make them into a ,paste   
with warm ,milk and ,sack3    ,then lay 
into it a warm ,cloth to rise1 and when 
your ,oven is hot1 make  it into ,rolls1
 and prick them1 and bake them1 and when
 they are baked1  draw them and cover   
them till they be cold2 these also eat  
very finely1  if you butter some of them
 while they are hot4      #ea4 ,to dress
 ,soals a fine way4    ,take one pair of
 your largest ,soals1 and flay them on  

both sides1 then  fry them in sweet     
,suet tried up with ,spice1 ,bay leaves1
 and ,salt1 then  lay them into a ,dish1
 and put into them some ,butter1 ,claret
 ,wine and two  ,anchovies1 cover them  
with another ,dish1 and set them over a 
,chafingdish  of ,coals1 and let them   
stew a while1 then serve them to the    
,table1  garnish your ,dish with ,orange
 or ,limon1 and squeeze some over them4 
#eb4 ,to stew ,fish in the ,oven4       
,take ,soals1 ,whitings or ,flounders1  
and put them into a ,stew-pan with so   
much water as will cover them1 with a   
little ,spice and ,salt1 a little  white
 ,wine or ,claret1 some ,butter1 two    
,anchovies1 and a bundle of sweet       
herbs1 cover them and set them into an  
,oven not too hot2 when they are        
enough1 serve them in2 ,garnish your    
,dish wherein they lie with             
,barberries1 raw ,parsley1 and slices of
 ,limon1 and lay ,sippets in the        
bottom4      #ec4 ,to bake ,collops of  
,bacon and ,eggs4    ,take a ,dish and  

lay a ,pie-plate therein1 then lay in   
your ,collops of  ,bacon1 and break your
 ,eggs upon them4    ,then lay on       
,parsley1 and set them into an ,oven not
 too hot1 and they  will be rather      
better than fried4      #ed4 ,to make   
,furmity4    ,take some new ,milk or    
,cream1 and boil it with whole ,spice1  
then put in  your ,wheat or ,pearl      
,barley boiled very tender in several   
,waters1 when it  hath boiled a while1  
thicken it with the yolks of ,eggs well 
beaten1 and  sweeten it with ,sugar1    
then serve it in with fine ,sugar on the
 ,brims of  the ,dish4      #ee4 ,to    
make ,barly ,broth4    ,take ,french    
,barley boiled in several waters1 and to
 a ,pound of it1 put  three quarts of   
water1 boil them together a while with  
some whole ,spice1  then put in as many 
,raisins of the ,sun and ,currans as you
 think fit1  when it is well boiled1 put
 in ,rosewater1 ,butter and ,sugar1 and 
so eat  it4      #ef4 ,to make ,barley  
,broth with ,meat4    ,take a ,knuckle  

of ,veal1 and the ,crag-end of a ,neck  
of ,mutton1 and boil  them in water and 
salt1 then put in some ,barly1 and whole
 ,spice1 and  boil them very well       
together1 then put in ,raisins stoned1  
and ,currans1  and a few ,dates stoned  
and sliced thin2 when it is almost      
enough1 put in  some ,cream1 and boil it
 a while1 then put in plumped ,prunes1  
and the  yolks of ,eggs1 ,rosewater and 
,sugar1 and a little ,sack1 so serve it 
in2  ,garnsh your ,dish with some of the
 ,raisins and ,prunes and fine ,sugar2  
this is very good and nourishing for    
sick or weak people4      #eg4 ,to make 
,furmity with ,meat-,broth4    ,boil a  
,leg of ,beef in water and salt1 and put
 in a little whole ,spice2  when it is  
boiled tender2 take it up1 and put into 
the ,broth some ,wheat  ready boiled1   
such as they sell in the ,market1 and   
when that hath boiled  a while1 put in  
some ,milk1 and let that boil a while1  
then thicken it  with a little ,flower1 
or the yolks of ,eggs1 then sweeten it  

with ,sugar1  and eat it4      #eh4 ,to 
make ,furmity with ,almonds4    ,take   
three ,quarts of ,cream1 and boil it    
with whole ,spice1 then put in  some    
pearled ,barley first boiled in several 
waters1 and when they have  boiled      
together a while1 then put in so many   
blanched ,almonds beaten  fine with     
,rosewater1 as you think may be enough1 
about four ,ounces of  ,barly to this   
quantity of ,cream will be enough1 and  
four ,ounces of  ,almonds1 boil them    
well together1 and sweeten it with      
,sugar1 and so  serve it in1 or eat it  
by the way1 you may put in ,saffron if  
you please4      #ei4 ,to make a hasty  
,pudding4    ,take one quart of ,cream  
and boil it1 then put in two ,manchets  
grated1  and one pound almost of        
,currans plumped1 a little ,salt1       
,nutmeg and  ,sugar1 and a little       
,rosewater1 and so let them boil        
together1 stirring  them continually    
over the ,fire1 till you see the butter 
arise from the  ,cream1 and then pour it

 into a ,dish and serve it in with fine 
,sugar  strewed on the brims of the     
,dish4      #fj4 ,another way to make a 
hasty ,pudding4    ,take good new milk  
and boil it1 then put in ,flower1       
plumped ,currans1  beaten spice1 ,salt  
and ,sugar1 and stir it continually till
 you find it  be enough1 then serve it  
in with ,butter and ,sugar1 and a little
 ,wine if  you please4      #fa4 ,to    
make ,spanish ,pap4    ,boil a quart of 
,cream with a little whole ,spice1 when 
it is well boiled1  take out the ,spice1
 and thicken it with ,rice ,flower1 and 
when it is  well boiled1 put in the     
yolks of ,eggs1 and ,sugar and          
,rosewater1 with a  very little ,salt1  
so serve it to the ,table either hot or 
cold1 with fine  ,sugar strewed on the  
brims of the ,dish4      #fb4 ,to make  
,gravie ,broth4    ,take a good fleshy  
piece of ,beef1 not fat1 and lay it down
 to the fire1  and when it begins to    
rost1 slash it with a ,knife to let the 
,gravie run  out1 and continually bast  

it with what drops from it and ,claret  
,wine  mixed together1 and continually  
cut it1 and bast it till all the ,gravie
  be out1 then take this ,gravie and set
 it over a ,chafingdish of ,coals  with 
some whole ,spice1 ,limon ,pill1 and a  
little ,salt1 when you think it  is     
enough1 lay some ,sippets into another  
,dish1 and pour it in1 and serve  it to 
the ,table2 ,garnish your ,dish with    
,limon and ,orange2 if you please  you  
may leave out the ,sippets and put in   
some poach'd ,eggs1 done  carefully4    
#fc4 ,to make ,french ,pottage4    ,take
 an equal quantity of ,chervil1 hard    
,lettice and ,sorrel1 or any other      
,herb as you like best1 in all as much  
as a ,peck will hold pressed down1  pick
 them well1 and wash them1 and drain    
them from the water1 then put  them into
 a ,pot with half a pound of fresh      
,butter1 and set them over the  fire1   
and as the ,butter melts1 stir them down
 in it till they are all  within the    
,butter1 then put some water in1 and a  

,crust of bread1 with  some whole       
,cloves and a little ,salt1 and when it 
is well boiled1 take  out the ,crust of 
bread1 and put in the yolks of four     
,eggs well beaten1  and stir them       
together over the fire1 then lay some   
thin slices of white  bread into a deep 
dish1 and pour it in4      #fd4 ,to make
 ,cabbage ,pottage4    ,take a ,leg of  
,beef and a ,neck of ,mutton1 and boil  
them well in water and  salt1 then put  
in good store of ,cabbage cut small1 and
 some whole ,spice1  and when it is     
boiled enough1 serve it in4      #fe4   
,to make a ,sallad of cold meat4        
,take the brawn of a cold ,capon1 or a  
piece of cold ,veal1 and mince it  very 
small1 with some ,limon pill1 then put  
in some ,oil1 ,vinegar1 ,capers1        
,caviare1 and some ,anchovies1 and mix  
them very well1 then lay it in a  ,dish 
in the form of a ,star1 and serve it in2
 ,garnish your ,dish with  ,anchovies1  
,limon and ,capers4      #ff4 ,to dry a 
,goose4    ,take a fair fat ,goose1 and 

powder it about a ,month or thereabouts1
 then  hang it up in a ,chimney as you  
do ,bacon1 and when it is throughly dry1
  boil it well and serve it to the      
,table with some ,mustard and ,sugar1   
,garnish your ,dish with ,bay leaves3   
,hogs ,cheeks are very good dried thus4 
#fg4 ,to dress ,sheeps ,tongues with    
,oysters4    ,take your ,sheeps ,tongues
 about six of them1 and boil them in    
water and  salt till they be tender1    
then peel them1 and slice them thin1    
then put  them into a ,dish with a quart
 of great ,oisters2 a little ,claret    
wine  and some whole ,spice1 let them   
stew together a while1 then put in some 
,butter and the yolks of three ,eggs    
well beaten1 shake them well  together1 
then lay some ,sippets into a ,dish1 and
 put your ,tongues upon  them2 ,garnish 
your ,dish with ,oisters1 ,barberries1  
and raw ,parsley1 and  serve it in4     
#fh4 ,to make a ,neats-tongue ,pie4     
,let two small ,neats tongues or one    
great one be tenderly boiled1 then  peel

 them and slice them very thin1 season  
them with ,pepper and ,salt1  and       
,nutmeg2 then having your ,paste ready  
laid into your baking-pan1 lay  some    
,butter in the bottom1 then lay in your 
,tongues1 and one pound of  ,raisins of 
the ,sun1 with a very little ,sugar1    
then lay in more butter1  so close it   
and bake it1 then cut it up1 and put in 
the yolks of three  ,eggs1 a little     
,claret ,wine and ,butter1 stir it well 
together1 and lay on  the ,cover1 and   
serve it2 you may add a little ,sugar if
 you please4      #fi4 ,a ,capon with   
white ,broth4    ,take a large ,capon1  
and draw him1 and truss him1 and boil   
him in water  and a little salt1 with   
some whole ,spice3    ,when you think it
 is almost enough1 put in one pound of  
,currans well  washed and picked1 four  
,ounces of ,dates stoned and diced thin1
 and when  they have boiled enough1 put 
in half a pound of sweet ,almonds       
blanched  and beaten fine with          
,rose-water1 strain them in with some of

 the ,liquor1  then put in some ,sack   
and ,sugar2 then lay some thin slices of
 white  bread into a deep ,dish1 and lay
 your ,capon in the midst1 then pour    
your  ,broth over it4    ,garnish your  
dish with plumped ,raisins and ,prunes1 
and serve it in4      #gj4 ,to make a   
,calvesfoot ,pie4    ,take six ,calves  
feet tenderly boiled1 and cut them in   
halves1 then make  some ,paste with fine
 ,flower1 ,butter1 cold ,cream and the  
yolk and white  of one ,egg1 rowl it    
very thin1 and lay it into your         
baking-pan1 then lay  some butter in the
 bottom1 and then your ,calves feet with
 some large  ,mace1 half a pound of     
,raisins of the ,sun1 half a pound of   
,currans1 then  lay more butter and     
close it and bake it1 then cut it up1   
and put in the  yolks of three ,eggs1   
some white ,wine1 ,butter and a little  
,salt1 and so  serve it to the ,table2  
,garnish your ,dish with pretty         
,conceits made in  ,paste1 and baked a  
little4      #ga4 ,to make an ,artichoke

 ,pie4    ,make your ,paste as before   
named1 and roul it thin1 and lay it into
 your  baking-pan4    ,then lay in      
,butter sliced thin1 and then your      
bottoms of ,artichokes  tenderly boiled1
 season it with a little ,salt1 a little
 gross ,pepper1  and some sliced        
,nutmeg1 with a blade or two of ,mace   
and a little ,sugar1  then lay in some  
,marrow1 ,candied ,orange and ,citron   
,pill1 with some  ,candied ,eringo      
,roots2 then cover it with butter1 and  
close it with your  ,paste1 and so bake 
it1 then cut it up1 and put in white    
,wine1 ,butter1  and the yolks of ,eggs 
and ,sugar2 cover it again1 and serve it
 to the  ,table4      #gb4 ,to make an  
,oyster-,pie4    ,make your ,paste as   
before1 and lay it in your ,pan1 then   
lay in ,butter1  and then put in as many
 great ,oysters as will almost fill your
 ,pan1 with  their ,liquor strained1    
some whole ,pepper1 ,mace and ,nutmeg2  
then lay in  ,marrow and the ,yolks of  
hard ,eggs1 so cover them with ,butter1 

close  them1 and bake your ,pie1 then   
put in ,white ,wine1 ,anchovies1 ,butter
 and  the ,yolks of ,eggs2 cover it     
again and serve it the ,table4      #gc4
 ,to make a ,pig-,pie4    ,take a large 
,pig and slit it in two1 and bone it1   
onely the two sides1  not the head1 then
 having your ,paste ready laid in your  
,pan1 and some  ,butter in the bottom1  
lay in your ,pig1 season it with        
,pepper1 ,salt1  ,nutmeg and ,mace1 and 
one handful of ,sage shred small and    
mixed with the  ,spice and ,salt1 then  
lay in more ,butter1 close it1 and bake 
it4    ,serve it in cold with ,mustard1 
and garnish your ,dish with ,bay        
,leaves4    ,if you would eat it hot1   
you must leave out the ,pepper and some 
of the  ,salt1 and put in store of      
,currans1 and when it comes out of the  
,oven1  put in some ,butter1 ,vinegar1  
and ,sugar1 and so serve it4      #gd4  
,to make a ,rasberry ,tart4    ,take    
some ,puff-paste rolled thin1 and lay it
 into your ,baking-,pan1 then  lay in   

your ,rasberries and cover them with    
fine ,sugar1 then close your  ,tart and 
bake it2 then cut it up1 and put in half
 a ,pint of ,cream1 the  yolks of two or
 three ,eggs well beaten1 and a little  
,sugar2 then serve  it in cold with the 
,lid off1 and sugar strewed upon the    
brims of the  ,dish4      #ge4 ,to make 
a ,carp ,pie4    ,have your ,paste ready
 laid in your bake-pan1 and some ,butter
 in the  bottom4    ,then take a large  
,carp1 scale him1 gut him1 and wash him 
clean1 and dry  him in a ,cloth1 then   
lay him into your ,pan with some whole  
,cloves1 ,mace1  and sliced ,nutmeg1    
with two handfuls of ,capers1 then put  
in some ,white  ,wine1 and mix some     
,butter with ,salt1 and lay all over2   
then close it1  and bake it2 this is    
very good to be eaten either hot or     
cold4      #gf4 ,to boil a ,goose or    
,rabbits with ,sausages4    ,take a     
large ,goose a little powdered1 and boil
 it very well1 or a couple  of ,rabbits 
trussed finely2 when either of these are

 almost boiled1 put  in a ,pound of     
,sausages1 and boil them with them1 then
 lay either of  these into a ,dish1 and 
the ,sausages here and there one1 with  
some thin  ,collops of ,bacon fryed1    
then make for ,sauce1 ,mustard and      
,butter1 and so  serve it in4      #gg4 
,to make a ,fricasie of ,veal1 ,chicken1
 or ,rabbits1 or of any thing  else4    
,take either of these and cut them into 
small pieces1 then put them into  a     
frying pan with so much water as will   
cover them with a little salt1  whole   
,spice1 ,limon ,pill and a bundle of    
sweet herbs1 let them boil  together    
till the ,meat be tender1 then put in   
some ,oysters1 and when  they are       
plumped1 take a little ,wine1 either    
,white or ,claret1 and two  ,anchovies  
dissolved therein with some ,butter1 and
 put all these to the  rest1 and when   
you think your ,meat is enough1 take it 
out with a little  ,skimmer1 and put it 
into a ,dish upon ,sippets2 then put    
into your ,liquor  the yolks of ,eggs   

well beaten1 and mix them over the fire1
 then pour it  all over your ,meat2     
,garnish your ,dish with ,barberries1   
and serve it in2  this ,dish you may    
make of raw meat or of cold meat which  
hath been left  at ,meals4      #gh4 ,to
 make ,scotch ,collops of ,veal or      
,mutton4    ,take your meat and slice it
 very thin1 and beat it with a          
rolling-pin1  then hack it all over1 and
 on both sides with the back of a       
,knife1 then  fry it with a little      
,gravie of any ,meat1 then lay your     
,scotch ,collops  into a ,dish over a   
,chafingdish of ,coals1 and dissolve two
 ,anchovies in  ,claret ,wine1 and add  
to it some butter and the yolks of three
 ,eggs well  beaten1 heat them together1
 and pour it over them3    ,then lay in 
some thin ,collops of ,bacon fryed1 some
 ,sausage meat fried1  and the yolks of 
hard ,eggs fryed after they are boiled1 
because they  shall look round and      
brown1 so serve it to the ,table4       
#gi4 ,to make a ,pudding of a ,manchet4 

,take a ,manchet1 put it into a ,posnet1
 and fill the ,posnet up with ,cream1   
then put in ,sugar and whole ,spice1 and
 let it boil leisurely till all  the    
,cream be wasted away1 then put it into 
a ,dish1 and take some  ,rosewater1 and 
,butter and ,sugar1 and pour over it1 so
 serve it in with  fine ,sugar strewed  
all over it4    ,your ,manchet must be  
chipped before you put it into the      
,cream4      #hj4 ,to make a ,calves    
head ,pie4    ,make your ,paste1 and lay
 it into your ,pan as before1 then lay  
in ,butter1  and then your ,calves      
,head1 being tenderly boiled1 and cut in
 little thin  bits1 and seasoned with   
,pepper1 ,salt and ,nutmeg1 then put in 
some  ,oysters1 ,anchovies and ,claret  
,wine1 with some yolks of hard ,eggs and
  ,marrow1 then cover it with ,butter1  
and close it and bake it2 when it is    
baked1 eat it hot4      #ha4 ,to dry    
,tongues4    ,take some ,pump water and 
,bay salt1 or rather refined ,saltpeter1
 which is  better2 make a strong ,brine 

therewith1 and when the ,salt is well   
melted  in it1 put in your ,tongues1 and
 let them lie one ,week1 then put them  
into a new ,brine1 made in the same     
manner1 and in that let them lie a  week
 longer1 then take them out1 and        
dry-salt them with ,bay ,salt beaten    
small1 till they are as hard as may be1 
then hang them in the ,chimney  where   
you burn ,wood1 till they are very dry1 
and you may keep them as  long as you   
please2 when you would eat of them1 boil
 them with  ,transcriber's note3 word   
missing in the ,pot as well as ,water1  
for that  will make them look black1 and
 eat tender1 and look red within2 when  
they are cold1 serve them in with       
,mustard and ,sugar4      #hb4 ,to make 
,angelot ,cheese4    ,take some new     
,milk and strokings together1 the       
quantity of a ,pail full1  put some     
,runnet into it1 and stir it well about1
 and cover it till your  ,cheese be     
come1 then have ready narrow deep ,moats
 open at both ends1  and with your      

flitting ,dish fill your ,moats as they 
stand upon a board1  without breaking or
 wheying the ,cheese1 and as they sink1 
still fill  them up1 and when you see   
you can turn them1 which will be about  
the  next day1 keep them with due       
turning twice in a day1 and dry them    
carefully1 and when they are half a year
 old1 they will be fit to be  eat4      
#hc4 ,to make a ,hare-,pie4    ,take the
 flesh of a very large ,hare1 and beat  
it in a ,mortar with as  much ,marrow or
 ,beef ,suet as the ,hare contains1 then
 put in ,pepper1 ,salt1  ,nutmeg1       
,cloves and ,mace1 as much as you judge 
to be fit1 and beat it  again till you  
find they be well mixed1 then having    
your ,paste ready in  your ,baking-,pan1
 lay in some ,butter1 and then your     
,meat1 and then ,butter  again2 so close
 it1 and bake it1 and when it is cold1  
serve it in with  ,mustard and ,sugar1  
and garnish your ,dish with ,bay leaves2
 this will keep  much longer than any   
other ,pie4      #hd4 ,to rost a        

,shoulder of ,venison or of ,mutton in  
,bloud4    ,take the ,bloud of either   
the ,deer or the ,sheep1 and strain it1 
and put  therein some grated ,bread and 
,salt1 and some ,thyme plucked from the 
,stalks1 then wrap your ,meat in it and 
rost it1 and when you see the  bloud to 
be dry upon it1 baste it well with      
butter1 and make sauce for  it with     
,claret ,wine1 ,crums of ,bread and     
,sugar1 with some beaten ,cinamon1  salt
 it a little in the rosting1 but not too
 much2 you may stick it with  ,rosemary 
if you will4      #he4 ,to stew a ,pig4 
,lay a large ,pig to the ,fire1 and when
 it is hot1 skin it1 and cut it  into   
divers pieces1 then take some white wine
 and strong broth1 and stew  it therein 
with an ,onion or two cut very small1 a 
little ,pepper1 ,salt1  ,nutmeg1 ,thyme1
 and ,anchovies1 with some ,elder       
,vinegar1 sweet ,butter and  ,gravie2   
when it is enough1 lay ,sippets of      
,french ,bread in your ,dish1 and  put  
your ,meat thereon4    ,garnish your    

,dish with ,oranges and ,limons4        
#hf4 ,to make a ,fricasie of ,sheeps    
feet4    ,take your ,sheeps feet        
tenderly boiled1 and slit them1 and take
 out the  knot of hair within1 then put 
them into a ,frying-pan with as much    
water  as will cover them1 a little     
,salt1 ,nutmeg1 a blade of ,mace1 and a 
bundle  of sweet herbs1 and some plumped
 ,currans2 when they are enough1 put in 
some ,butter1 and shake them well       
together1 then lay ,sippets into a      
,dish1  and put them upon them with a   
,skimmer1 then put into your ,liquor a  
little ,vinegar1 the yolks of two or    
three ,eggs1 and heat it over the  fire1
 and pour it over them2 ,garnish your   
,dish with ,barberries1 and  serve it to
 the ,table4      #hg4 ,to make a       
,steak-,pie with ,puddings in it4       
,lay your ,paste ready in your ,pan1 and
 lay some butter in the bottom1  then   
lay a ,neck of ,mutton cut into steaks  
thereon1 then take some of the  best of 
a ,leg of ,mutton minced small1 with as 

much ,beef ,suet as ,mutton2  season it 
with beaten ,spice and ,salt1 and a     
little ,wine1 ,apples shred  small1 a   
little ,limon ,pill1 a little ,verjuice 
and ,sugar1 then put in  some ,currans1 
and when they are well mixed1 make it   
into ,balls with the  yolks of ,eggs1   
and lay them upon the steaks1 then put  
in some ,butter and  close your ,pie and
 bake it1 and serve it in hot4      #hh4
 ,to dress ,salmon or other ,fish by    
,infusion1 a very good way4    ,take a  
,joul of ,salmon1 or a ,tail1 or any    
other part1 or any other ,fish  which   
you like1 put it into a ,pot or ,pan1   
with some ,vinegar1 ,water and  ,salt1  
,spice1 sweet herbs1 and white ,wine2   
when it is enough1 lay it into  a ,dish1
 and take some of the ,liquor with an   
,anchovie or two1 a little  ,butter and 
the yolks of ,eggs beaten2 heat these   
over the fire1 and poure  over your     
,fish2 if you please1 you may put in    
shrimps1 but then you must  put in the  
more ,butter2 ,garnish your ,dish with  

some ,limon or ,orange1 and  some       
,shrimps4      #hi4 ,to make ,loaves to 
,butter4    ,take the yolks of twelve   
,eggs1 and six ,whites1 a little ,yeast1
 ,salt and  beaten ,ginger1 wet some    
,flower with this1 and make it into a   
,paste1 let  it lie to rise a while1 and
 then make it into ,loaves1 and prick   
them1  and bake them1 then put in white 
wine and butter and sugar1 and serve it 
in4      #ij4 ,to make a ,calves        
,chaldron ,pie1 and ,puddings also of   
it4    ,take a fat ,calves ,chaldron    
boiled tender1 and shred it very small1 
then  season it with beaten spice and   
salt3    ,then put in a pound of        
,currans and somewhat more1 and as much 
,sugar as  you think fit1 and a little  
,rosewater2 then having your ,pie ready1
 fill  it with this1 and press it down2 
close it and bake it1 then put some     
,wine into it1 and so eat it4    ,if you
 will make ,puddings of it1 you must add
 a little ,cream and grated  bread1 a   
little ,sack1 more ,sugar1 and the yolks

 of ,eggs1 and so you may  bake them1 or
 boil1 or fry them4      #ia4 ,to make  
,rice-,cream4    ,boil a quart of       
,cream1 then put in two handfuls of     
,rice ,flower1 and a  little fine       
,flower1 as much ,sugar as is fit1 the  
yolk of an ,egg1 and  some ,rosewater4  
#ib4 ,to make a ,pompion-,pie4          
,having your ,paste ready in your ,pan1 
put in your ,pompion pared and cut  in  
thin slices1 then fill up your ,pie with
 sharp ,apples1 and a little  ,pepper1  
and a little ,salt1 then close it1 and  
bake it1 then butter it1  and serve it  
in hot to the ,table4      #ic4 ,to fry 
,pompion4    ,cut it in thin slices when
 it is pared1 and steep it in ,sack a   
while1  then dip it in ,eggs1 and fry it
 in ,butter1 and put some ,sack and     
,butter  for ,sauce1 so serve it in with
 salt about the ,dish brims4      #id4  
,to make ,misers for ,children to eat in
 ,afternoons in ,summer4    ,take half a
 ,pint of good small ,beer1 two         
spoonfuls of ,sack1 the ,crum of  half a

 penny ,manchet1 two handfuls of        
,currans washed clean and dried1  and a 
little of grated ,nutmeg1 and a little  
,sugar1 so give it to them  cold4       
#ie4 ,to fry ,toasts4    ,take a        
twopenny white ,loaf1 and pare away the 
,crust1 and cut thin slices  of it1 then
 dip them first in ,cream1 then in the  
yolks of ,eggs well  beaten1 and mixed  
with beaten ,cinamon1 then fry them in  
,butter1 and  serve them in with        
,verjuice1 ,butter and ,sugar4      #if4
 ,to boil or rather stew ,carps in their
 own ,blood4    ,take two fair ,carps1  
and scowr them very well from slime with
 water and  a little salt1 then lay them
 in a ,dish and open their bellies1 take
 away  their ,guts1 and save the ,blood 
and ,rows in the ,dish1 then put in a   
,pint  of ,claret ,wine1 some whole     
,spice and some ,salt1 with a little    
,horse-,radish ,root1 then cover them   
close1 and let them stew over a         
,chafingdish of ,coals1 and when they   
are enough1 lay them into a ,dish  which

 must be rubbed with a ,shelots1 and    
,sippets laid in1 then take a  little of
 the ,liquor1 and an ,anchovie or two1  
with a little ,butter1 heat  them       
together1 and pour it over them1 then   
garnish your ,dish with  ,capers1       
,oranges or ,limons1 and serve it in    
very hot4      #ig4 ,to make ,fritters4 
,take half a ,pint of ,sack and a ,pint 
of ,ale1 a little ,yest1 the yolks of   
twelve ,eggs1 and six ,whites1 with some
 beaten ,spice and a very little  salt1 
make this into thick ,batter with fine  
,flower1 then boil your ,lard1  and dip 
round thin slices of ,apples in this    
,batter1 and fry them2 serve  them in   
with beaten spice and sugar4      #ih4  
,to pickle ,coleflowers4    ,take some  
white wine ,vinegar and salt1 with some 
whole ,spice1 boil them  together very  
well1 then put in your ,coleflowers1 and
 cover them1 and  let them stand upon   
,embers for one hour1 then take them    
out1 and when  they are cold1 put them  
into a ,pot1 and boil the ,liquor again 

with more  ,vinegar1 and when it is     
cold1 put it to them1 and keep them     
close from  the ,air4      #ii4 ,to     
preserve ,orange or ,limon ,pills in    
thin slices in ,jelly4    ,take the most
 beautiful and thickest ,rinds1 and then
 cut them in halves1  and take their    
,meat clean out1 then boil them in      
several waters till a  straw will run   
through them1 then wash them in cold    
water1 and pick them  and dry them3     
,then take to a ,pound of these1 one    
quart of water wherein thin slices of   
,pippins have been boiled1 and that the 
water feels slippery1 take to  this     
water three pounds of ,sugar1 and make  
thereof a ,syrup1 then put in  your     
,pills and scald them1 and set them by  
till the next day1 then boil  them till 
you find that the ,syrup will jelly1    
then lay your ,pills into  your         
,glasses1 and put into your ,syrup the  
,juice of three ,oranges and one        
,limon2 then boil it again till it be a 
stiff ,jelly1 and put it to them4       

#ajj4 ,to make ,cakes of the ,pulp of   
,limons1 or rather the ,juice of        
,limons4    ,take out all the juice part
 of the ,limon without breaking the     
little  skins which hold it1 then boil  
some ,sugar to a ,candy height1 and put 
in  this ,juice1 and stir it about1 and 
immediately put it into a warm ,stove1  
and put in fire twice or thrice a day2  
when you see that it doth ,candy  on the
 one side1 then turn them out of the    
,glasses with a wet knife on  the other 
upon a sleeked ,paper1 and then let that
 candy also1 and put  them up in a ,box 
with ,papers between them4      #aja4   
,to make good minced ,pies4    ,take one
 pound and half of ,veal parboiled1 and 
as much ,suet1 shred them  very fine1   
then put in #b pound of ,raisins1 #b    
pound of ,currans1 #a pound  of ,prunes1
 #f ,dates1 some beaten ,spice1 a few   
,caraway seeds1 a little  ,salt1        
,verjuice1 ,rosewater and ,sugar1 to    
fill your ,pies1 and let them  stand one
 hour in the ,oven3    ,when they go to 

,table strew on fine ,sugar4      #ajb4 
,to make a ,loaf of ,curds4    ,take the
 ,curds of three quarts of ,milk rubbed 
together with a little  ,flower1 then   
put in a little beaten ,ginger1 and a   
little ,salt1 half a  ,pint of ,yest1   
the yolks of ten ,eggs1 and three       
,whites3 work these into a  stiff ,paste
 with so much ,flower as you see fit1   
then lay it to rise in a  warm ,cloth a 
while1 then put in ,butter1 ,sugar1     
,sack1 and some beaten  ,spice1 and so  
serve it in4      #ajc4 ,to make ,cheese
 ,loaves4    ,take the ,curds of three  
quarts of ,milk1 and as much grated     
,bread as  ,curd1 the yolks of twelve   
,eggs1 and six ,whites1 some ,cream1 a  
little  ,flower1 and beaten ,spice1 a   
little ,salt1 and a little ,sack2 when  
you  have made it in a stiff ,paste with
 a little flower1 roul some of it thin  
to fry1 and serve them in with beaten   
,spice and ,sugar strewed over them4    
,then make the rest into a ,loaf1 and   
bake it1 then cut it open1 and serve  it

 in with ,cream1 ,butter and ,sugar4    
#ajd4 ,to fry ,oysters4    ,take of your
 largest ,oysters1 wash them and dry    
them1 and beat an ,egg or  two very     
well1 and dip them in that1 and so fry  
them1 then take their  ,liquor1 and put 
an ,anchovy to it1 and some ,butter1 and
 heat them  together over the fire1 and 
having put your fryed ,oysters in a     
,dish1  pour the ,sawce over them and   
serve them in4      #aje4 ,to broil     
,oysters4    ,take your largest         
,oysters1 and put them into ,scollop    
,shells1 or into the  biggest ,oyster   
shells with their own ,liquor1 and set  
them upon a  ,gridiron over ,charcoals1 
and when you see they be boiled in the  
,liquor1  put in some ,butter1 a few    
,crums of ,bread1 and a little ,salt1   
then let  them stand till they are very 
brown1 and serve them to the ,table in  
the  ,shells upon a ,dish and           
,pie-,plate4      #ajf4 ,to rost        
,oysters4    ,take the largest1 and spit
 them upon little long sticks1 and tie  

them to  the ,spit1 then lay them down  
to the fire1 and when they are dry1 bast
  them with ,claret ,wine1 and put into 
your ,pan two ,anchovies1 and two or    
three ,bay-leaves1 when you think they  
are enough1 bast them with ,butter1  and
 dredge them1 and take a little of that 
liquor in the ,pan1 and some  ,butter1  
and heat it in a ,porringer1 and pour   
over them4      #ajg4 ,to make most     
excellent and delicate ,pies4    ,take  
two ,neats tongues tenderly boiled1 and 
peel them1 and mince them  small with   
some ,beef ,suet or ,marrow1 then take a
 pound of ,currans and a  pound of      
,raisins of the ,sun stoned1 some beaten
 ,spice1 ,rosewater1 a  little ,salt1 a 
little ,sack and ,sugar4    ,beat all   
these with the minced meat in a ,mortar 
till it come to a  perfect ,paste1 then 
having your ,paste ready laid in your   
baking-,pan1  fill it or them with this 
meat1 then lay on the top some sliced   
,dates1  and so close them1 and bake    
them1 when they are cold they will cut  

smooth like ,marmalade4      #ajh4 ,to  
make fine ,custards4    ,take two quarts
 of ,cream and boil it well with whole  
,spice1 then put in  the yolks of twelve
 ,eggs1 and six ,whites well beaten and 
strained1 then  put in these ,eggs over 
the fire1 and keep them stirring lest   
they turn1  then when they are          
thoroughly hot1 take it off and stir it 
till it be  almost cold1 then put in    
,rosewater and ,sugar1 and take out the 
whole  ,spice1 then put your ,custard   
into several things to bake1 and do not 
let  them stand too long in the ,oven2  
when you serve them in1 strew on small  
,french ,comfits of divers colours1 or  
else fine ,sugar1 which you please4     
#aji4 ,to make a ,stump ,pie4    ,take a
 pound of ,veal and as much ,suet1      
parboil your ,veal1 and shred them      
together1 but not very small1 then put  
in one pound of ,raisins1 one  pound of 
,currans1 four ,ounces of ,dates stoned 
and sliced thin1 some  beaten ,spice1   
,rosewater and ,sugar1 and a little     

,salt1 then take the  yolks of ,eggs    
well beaten1 and mix amongst the rest of
 the things very  well1 then having your
 ,pie ready1 fill it and press it down1 
then lid  it1 and bake it4      #aaj4   
,to make ,egg-,pies4    ,take the yolks 
of eight hard ,eggs1 and shred them     
small with their  weight of ,beef ,suet 
minced very small also1 then put in one 
pound of  ,currans1 four ,ounces of     
,dates stoned and sliced1 some beaten   
,spice1  ,limon pill1 ,rosewater and    
,sugar1 and a little ,salt1 mix them    
well  together1 if you please1 you may  
put in an ,apple shred small1 so fill   
your ,pies and bake them1 but not too   
much1 serve them to the ,table with  a  
little ,wine4      #aaa4 ,to make hashed
 ,meat4    ,take a ,leg or ,shoulder of 
,mutton1 lay it down to the fire1 and as
 it  doth rost1 cut it off in little    
bits1 and let it lie in the ,pan1 bast  
it  with ,claret wine and ,butter1 and a
 little ,salt1 and put two or three     
,shelots in your ,pan1 when you have cut

 off so much as you can1 lay the  bones 
into a ,dish over a ,chafingdish of     
,coals1 and put your ,meat to it  with  
the ,liquor1 and two ,anchovies1 cover  
it1 and let it stew a while2  when it is
 enough1 put in some ,capers1 and serve 
it in with ,sippets2  ,garnish your     
,dish with ,olives and ,capers1 and     
,samphire2 thus you may do  with any    
cold meat between two ,dishes4          
#aab4 ,to make a ,fricasie of ,oysters4 
,take a quart of ,oysters and put them  
into a frying pan with some white  ,wine
 and their own ,liquor1 a little ,salt1 
and some whole ,spice1 and two  or three
 ,bay ,leaves1 when you think they be   
enough1 lay them in a dish  well warmed1
 then add to their ,liquor two          
,anchovies1 some ,butter1 and  the yolks
 of four ,eggs2 ,garnish your ,dish with
 ,barberries4      #aac4 ,to make a     
,fricasie of ,eels4    ,take a midling  
sort of ,eels1 scour them well1 and cut 
off the heads and  throw them away1 then
 gut them1 and cut them in pieces1 then 

put them  into a frying pan with so much
 white ,wine and water as will cover    
them1  then put in whole ,spice1 a      
bundle of sweet herbs and a little      
,salt1 let  them boil1 and when they be 
very tender1 take them up and lay them  
into  a warm ,dish1 then add to their   
,liquor two ,anchovies1 some ,butter and
  the yolks of ,eggs1 and pour over     
them3    ,thus you may make ,fricasies  
of ,cockles or of ,shrimps1 or ,prawns4 
,garnish your ,dish with ,limon and     
,barberries4      #aad4 ,to make an     
,eel-,pie4    ,take your largest ,eels1 
and flay them1 and cut them in pieces1  
then  having your ,pie ready with       
,butter in the bottom1 season your ,eels
 with  ,pepper1 ,salt and ,nutmeg1 then 
lay them in and cover them with ,butter1
 so  close it and bake it1 if you       
please1 you may put in some ,raisins of 
the  ,sun1 and some large ,mace1 it is  
good hot or cold4      #aae4 ,to souce  
an ,eel and ,collar it4    ,take a very 
large fat ,eel and scour it well1 throw 

away the head and gut  her1 and slit her
 down the back1 season her with ,pepper1
 ,salt1 ,nutmeg  and ,mace1 then boil   
her in white ,wine1 and ,salt and       
,water1 with a bundle  of sweet herbs   
and some ,limon ,pill1 when it is well  
boiled1 take it up  and lay it to cool2 
then put good store of ,vinegar into the
 ,liquor1 and  when it is cold1 put in  
your ,eel1 and keep it3    ,you must    
roul it up in a ,collar and tie it hard 
with a ,tape1 and sew it  up in a       
,cloth1 then put it in to boil2 when it 
hath lain a week1 serve  it to the      
,table with a ,rosemary ,branch in the  
middle1 and ,bay ,leaves  round the     
,dish sides1 eat it with ,mustard4      
#aaf4 ,to stew ,eels4    ,take them     
without their heads1 flay them and cut  
them in pieces1 then  fill a ,posnet    
with them1 and set them all on end one  
by one close to one  another1 and put in
 so much ,white ,wine and ,water as will
 cover them1  then put in good store of 
,currans to them1 whole ,spice1 sweet   

herbs1 and  a little ,salt1 cover them  
and let them stew1 and when they are    
very  tender1 put in some ,butter1 and  
so shake them well1 and serve them upon 
,sippets2 ,garnish your ,dish with      
,orange or ,limon and raw ,parsley4     
#aag4 ,to make a ,herring ,pie4    ,take
 four of the best pickled ,herrings1 and
 skin them1 then split them  and bone   
them1 then having your ,pie in readiness
 with ,butter in the  bottom1 then lay  
your ,herrings in halves into your ,pie 
one lay of them1  then put in ,raisins1 
,currans and ,nutmeg1 and a little      
,sugar1 then lay in  more ,butter1 then 
more ,herrings1 ,fruit and ,spice1 and  
more ,butter1 and  so close it1 and bake
 it2 your ,herrings must be well        
watered4      #aah4 ,to rost a ,pike and
 to lard it4    ,take a large ,pike1 and
 scale it1 gut it1 and wash it clean1   
then lard it  on the back with pickled  
,herring and ,limon ,pill1 then spit it 
and lay it  down to the fire to rost1   
bast it often with ,claret ,wine and    

,butter1  when it is enough1 make ,sauce
 for it with ,claret ,wine and ,butter1 
and  serve it in4      #aai4 ,to boil   
fresh ,salmon4    ,take a ,joll or a    
,tail of fresh ,salmon1 then take       
,vinegar and ,water1 ,salt  and whole   
,spice1 and boil them together1 then put
 in your ,salmon1 and  when it is       
boiled1 take some ,butter and some of   
the ,liquor with an  ,anchovie or two1  
and a little white ,wine and a quart of 
,shrimps out of  their ,shells1 heat    
these together1 and so ,dish your       
,salmon1 and pour  this over it4        
,garnish your ,dish with ,shrimps and   
,anchovies1 and ,slices of ,limon4      
#abj4 ,to boil a ,cods ,head4    ,boil  
,wine1 ,water and ,salt together1 with  
whole ,spice and sweet herbs1  and a    
little ,horse-,radish ,root1 then put in
 your ,cods head1 and boil it  very     
well1 then drain it well from the       
,water1 and lay it in a dish over  a    
,chafingdish of ,coals3    ,then take   
some of the ,liquor and two ,anchovies1 

some butter and some  ,shrimps1 heat    
them over the fire1 and pour over it1   
then poach some ,eggs  and lay over it1 
and also about the ,brims of the ,dish2 
,garnish your ,dish  with ,limon and    
,barberries1 so serve it to the ,table  
very hot3    ,thus you may do ,haddocks 
or ,whitings1 or any other fresh ,fish  
you like  best4      #aba4 ,to make     
,olives of ,veal4    ,take thin slices  
of a ,leg of ,veal1 and have ready some 
,suet finely  shred1 some ,currans1     
beaten ,spice1 sweet herbs1 and hard    
yolks of ,eggs1  and a little salt mixed
 well together1 then strew it upon the  
insides of  your slices of ,meat1 and   
roul them up hard1 and make them fast   
with a  scure1 so spit them and roste   
them1 baste them with ,butter1 and serve
  them in with ,vinegar1 ,butter and    
,sugar4      #abb4 ,to make an ,olive   
,pie4    ,having your ,paste in         
readiness with ,butter in the bottom1   
lay in some of  the forenamed ,olives1  
but not fastned with a ,scure1 then put 

in ,currans1  hard ,eggs1 and sweet     
,butter1 with some herbs shred fine2 be 
sure you  cover it well with ,butter1   
and put in a little white ,wine and     
,sugar1 and  close it1 and bake it1 eat 
it hot or cold1 but hot is better4      
#abc4 ,to make a ,ball to take ,stains  
out of ,linnen1 which many times        
happens by ,cooking or ,preserving4     
,take four ,ounces of hard white ,sope1 
beat it in a ,mortar1 with two small    
,limons sliced1 and as much ,roch ,allom
 as a ,hazle ,nut1 when they are  beaten
 well together1 make it up in little    
,balls1 rub the stain  therewith and    
then wash it in warm water1 till you see
 it be quite out4      #abd4 ,to make a 
fine ,pomander4    ,take two ,ounces of 
,laudanum1 of ,benjamin and ,storax one 
,ounce1 ,musk six  gr4 as much of       
,civet1 as much of ,ambergreece1 of     
,calamus ,aromaticus1 and  ,lignum      
,aloes1 of each the weight of a ,groat1 
beat all these in a hot  ,mortar and    
with a hot ,pestel1 till it come to a   

perfect ,paste1 then take  a little ,gum
 ,dragon steeped in ,rosewater1 and rub 
your hand withal1 and  make it up with  
speed1 and dry them1 but first make them
 into what  shapes you please1 and print
 them4      #abe4 ,a very fine          
washing-,ball4    ,take three ,ounces of
 ,orrice1 half an ,ounce of             
,cypress-wood1 #b ,ounces of  ,calamus  
,aromaticus1 #a ounce of ,damask-,rose  
leaves1 #b ,ounces of                   
,lavender-flowers1 a quarter of an      
,ounce of ,cloves1 beat all these and   
searce them fine1 then take two pounds  
and an half of ,castile ,sope  dissolved
 in ,rose water1 and beat all these     
forenamed things with the  ,sope in a   
,mortar1 and when they are well         
incorporated1 make it into  ,balls1 and 
keep them in a ,box with ,cotton as long
 as you please4      #abf4 ,to make     
,french ,broth called ,kink4    ,take a 
leg of ,beef and set it over the fire   
with a good quantity of fair  water1    
when it boils1 scum it1 and what meat   

soever you have to dress  that day1     
either of ,fowl or small meat1 put it   
all into this ,liquor and  parboil it1  
then take out those small meats1 and put
 in some ,french  ,barley1 and some     
whole ,spice1 one ,clove or two of      
,garlick1 and a handful  of ,leeks1 and 
some ,salt2 when it is boiled enough1   
pour it from the  ,barley1 and in put a 
little ,saffron2 so serve it in2 and    
garnish your  ,dish with sliced ,oranges
 or ,limons1 and put a little of the    
juice  therein4      #abg4 ,to make     
,broth of a ,lambs ,head4    ,boil it   
with as much water as will cover it1    
with whole ,spice1 and a  little ,salt1 
and a bundle of sweet herbs1 then put in
 strained ,oatmeal  and ,cream1 and some
 ,currans1 when you take it up1 put in  
,sack and ,sugar1  then lay the ,head in
 a ,dish1 and put the ,broth to it1 and 
serve it in4      #abh4 ,to season a    
,chicken-,pie4    ,having your ,paste   
rolled thin1 and laid into your         
baking-pan1 lay in  some ,butter1 then  

lay in your ,chickens quartered1 and    
seasoned with  ,pepper1 ,nutmeg and a   
little ,salt1 then put in ,raisins1     
,currans1 and  ,dates1 then lay ,butter 
on the top1 close it and bake it1 then  
cut it up1  and put in ,clouted ,cream1 
,sack and ,sugar4      #abi4 ,to make an
 ,herb ,pie4    ,take ,spinage1 hard    
,lettice1 and a few sweet herbs1 pick   
them1 wash them1  and shred them1 and   
put them into your ,pie with ,butter1   
and ,nutmeg and  ,sugar1 and a little   
,salt1 to close it and bake it1 then    
draw it and open  it1 and put in        
,clouted ,cream2 ,sack and ,sugar1 and  
stir it well together1  and serve it in4
      #acj4 ,to roste ,lobsters4        
,take two fair ,lobsters alive1 wash    
them clean1 and stop the holes as you   
do to boil1 then fasten them to a ,spit1
 the insides together2 make a  good     
fire1 and strew ,salt on them1 and that 
will kill them quickly1 bast  them with 
,water and ,salt till they be very red1 
then have ready some  ,oysters stewed   

and cut small2 put them into a ,dish    
with melted ,butter  beaten thick with a
 little water1 then take a few spoonfuls
 of the  ,liquor of the stewed ,oysters1
 and dissolve in it two ,anchovies1 then
 put  it to the melted ,butter1 then    
take up your ,lobsters1 and crack the   
shells that they may be easie to open4  
#aca4 ,to make a ,pumpion ,pie4    ,take
 a ,pumpion1 pare it1 and cut it in thin
 slices1 dip it in beaten  ,eggs and    
,herbs shred small1 and fry it till it  
be enough1 then lay it  into a ,pie with
 ,butter1 ,raisins1 ,currans1 ,sugar and
 ,sack1 and in the  bottom some sharp   
,apples2 when it is baked1 butter it and
 serve it in4      #acb4 ,to make an    
,artichoke ,pudding4    ,boil a quart of
 ,cream with whole ,spice1 then put in  
half a pound of  sweet ,almonds         
blanched1 and beaten with ,rosewater2   
when they have boiled  well1 take it    
from the fire1 and take out the ,spice1 
when it is almost  cold1 put in the     
yolks of ten ,eggs1 some ,marrow and    

some bottoms of  ,artichokes1 then      
sweeten it with ,sugar and put in a     
little ,salt1 then  butter a ,dish1 and 
bake it in it1 serve it to the ,table   
stuck full of  blanched ,almonds1 and   
fine ,sugar strewed over it4      #acc4 
,to pickle ,sprats like ,anchovies4     
,take a ,peck of the biggest ,sprats    
without their heads1 and salt them a    
little over night1 then take a ,pot or  
,barrel1 and lay in it a ,lay of ,bay   
salt1 and then a lay of ,sprats1 and a  
few ,bay leaves1 then salt again2  thus 
do till you have filled the ,vessel1 put
 in a little ,limon ,pill also  among   
your ,bay leaves1 then cover the ,vessel
 and pitch it1 that no ,air  get in1 set
 it in a cool ,cellar1 and once in a    
week turn it upside down2  in three     
,months you may eat of them4      #acd4 
,to keep ,artichokes all the ,year4     
,gather your ,artichokes with long      
stalks1 and then cut off the stalks     
close to them1 then boil some water1    
with good ,pears and ,apples sliced     

thin1 and the ,pith of the great stalks1
 and a ,quince or two quartered to  give
 it a relish2 when these have boiled a  
while1 put in your  ,artichokes1 and    
boil all together till they be tender1  
then take them up  and set them to cool1
 then boil your ,liquor well and strain 
it1 when  your ,artichokes be cold1 put 
them into your ,barrel1 and when the    
,liquor  is cold1 pour it over them1 so 
cover it close that no ,air get in4     
#ace4 ,to make ,pasty of a ,joll of     
,ling4    ,make your ,crust with fine   
,flower1 ,butter1 cold ,cream1 and two  
yolks of  ,eggs3    ,roul it thin and   
lay it in your ,bake-pan1 then take part
 of a ,joll of  ,ling well boiled1 and  
pull it all in ,bits1 then lay some     
,butter into  your ,pasty and then the  
,ling1 then some grated ,nutmeg1 sliced 
,ginger1  ,cloves and ,mace1 ,oysters1  
,muscles1 ,cockles1 and ,shrimps1 the   
yolks of  raw ,eggs1 a few ,comfits     
perfumed1 ,candied ,orange ,pill1       
,citron ,pill1 and  ,limon ,pill1 with  

,eringo ,roots3    ,then put in white   
,wine1 and good store of ,butter1 and   
put on a thick  lid1 when it is baked1  
open it1 and let out the steam4         
#acf4 ,to make ,french ,servels4        
,take cold ,gammon of ,bacon1 fat and   
lean together1 cut it small as for      
,sausages1 season it with ,pepper1      
,cloves and ,mace1 and a little         
,shelots1  knead it into a ,paste with  
the yolks of ,eggs1 and fill some       
,bullocks  ,guts with it1 and boil them2
 but if you would have them to keep1    
then do  not put in ,eggs4    ,when you 
have filled the ,guts1 boil them1 and   
hang them up1 and when you  would eat   
them1 serve them in thin slices with a  
,sallad4      #acg4 ,to make a ,pallat  
,pie4    ,take ,oxe ,pallats and boil   
them so tender that you may run a straw 
through them2 to three ,palates take six
 ,sheeps tongues boiled tender and      
peeled1 three sweet-,breads of ,veal1   
cut all these in thin slices1 then      
having your ,pie ready1 and ,butter in  

the bottom1 lay in these things1  first 
seasoned with ,pepper1 ,salt and        
,nutmeg1 and ,thyme and ,parsley shred  
small1 and as the ,season of the year   
is1 put into it ,asparagus1  ,anchovies1
 ,chesnuts1 or what you please else1 as 
,candied ,orange ,pill1  ,limon ,pill1  
or ,citron ,pill1 with ,eringo roots1   
and yolks of hard ,eggs1  some ,marrow  
and some ,oysters1 then lay in good     
store of ,butter on the  top1 so close  
it and bake it1 then put in white ,wine1
 buter1 the yolks  of ,eggs1 and        
,vinegar and ,sugar2 heat them together 
over the fire1 and  serve it in4        
#ach4 ,to make ,sauce for ,fowles or    
,mutton4    ,take ,claret ,wine1        
,vinegar1 ,anchovies1 ,oisters1 ,nutmeg1
 ,shelot1 ,gravie of  ,mutton or ,beef1 
sweet ,butter1 ,juice of ,limon1 and a  
little ,salt1 and if  you please ,orange
 or ,limon ,pill4      #aci4 ,to make   
,oat-,cakes4    ,take fine ,flower1 and 
mix it very well with new ,ale ,yest1   
and make it  very stiff1 then make it   

into little ,cakes1 and roul them very  
thin1  then lay them on an ,iron to     
bake1 or on a baking stone1 and make but
 a  slow fire under it1 and as they are 
baking1 take them and turn the edges  of
 them round on the ,iron1 that they may 
bake also1 one quarter of an  hour will 
bake them2 a little before you take them
 up1 turn them on the  other side1 only 
to flat them2 for if you turn them too  
soon1 it will  hinder the rising1 the   
,iron or ,stone whereon they are baked1 
must stand  at a distance from the fire4
      #adj4 ,to make a rare ,lamb ,pie4 
,take a ,leg of ,lamb1 and take the meat
 clean out of it at the great end1  but 
keep the skin whole1 then press the     
,meat in a ,cloth1 and mince it  small1 
and put as much ,beef ,suet to it as the
 ,meat in weight1 and mince  it small1  
then put to it ,naples ,bisket grated   
fine1 season it with  beaten ,spice1    
,rosewater1 and a little ,salt1 then put
 in some ,candied  ,limon ,pill1 ,orange
 ,pill1 and ,citron ,pill shred small1  

and some ,sugar1  then put part of the  
,meat into the skin1 then having your   
,pie in  readiness1 and ,butter in the  
bottom1 lay in this ,meat1 then take the
  rest of your ,meat1 and make it into  
,balls or ,puddings with yolks of       
,eggs1 then lay them into the ,pie to   
fill up the ,corners1 then take         
,candied ,orange1 ,limon and ,citron    
,pill1 cut in long narrow slices and    
strew over it2 you may put in ,currans  
and ,dates if you please1 then lay  on  
,butter1 and close up your ,pie and bake
 it1 and leave a ,tunnel1 when  it is   
baked1 put in ,sack1 ,sugar1 yolks of   
,eggs and ,butter heat together1  if you
 put in ,marrow1 it will be the better4 
#ada4 ,to fry ,garden ,beans4    ,boil  
them and blanch them1 and fry them in   
,sweet ,butter1 with ,parsley  and shred
 ,onions and a little ,salt1 then melt  
,butter for the ,sauce4      #adb4 ,to  
make a ,sorrel ,sallad4    ,take a      
quantity of ,french ,sorrel picked clean
 and washed1 boil it with  water and a  

little ,salt1 and when it is enough1    
drain it and butter it1  and put in a   
little ,vinegar and ,sugar into it1 then
 garnish it with hard  ,eggs and        
,raisins4      #adc4 ,to make good cold 
,sallads of several things4    ,take    
either ,coleflowers1 or ,carrots1 or    
,parsneps1 or ,turneps after they  are  
well boiled1 and serve them in with     
,oil1 ,vinegar and ,pepper1 also  the   
,roots of red ,beets boiled tender are  
very good in the same manner4      #add4
 ,to make the best sort of ,pippin      
,paste4    ,take a pound of raw ,pippins
 sliced and beaten in a ,mortar1 then   
take a  pound of fine ,sugar and boil it
 to a candy height with a little fair   
water1 then put in your ,pippins1 and   
boil it till it will come from the      
bottom of the ,posnet1 but stir it for  
fear it burn4      #ade4 ,to make ,sauce
 for a ,leg of ,veal rosted4    ,take   
boiled ,currans1 and boiled ,parsley1   
and hard ,eggs and ,butter and  ,sugar  
hot together4      #adf4 ,to make ,sauce

 for a ,leg of ,mutton rosted with      
,chesnuts4    ,take a good quantity of  
,chesnuts1 and boil them tender1 then   
take the  shells off1 and bruise them   
small1 then put to them ,claret ,wine1  
,butter  and a little ,salt1 so put it  
into the ,dish to the ,meat1 and serve  
it in4      #adg4 ,to keep ,quinces     
white1 either to preserve whole1 or for 
white  ,marmalade or ,paste4    ,coddle 
them with white ,wine and ,water1 and   
cover them with sliced  ,pippins in the 
,codling4      #adh4 ,to make little    
,pasties with sweet ,meats to fry4      
,make some ,paste with cold water1      
butter and flower1 with the yolk of an  
,egg1 then roul it out in little thin   
,cakes1 and lay one spoonful of any     
kind of ,sweet meats you like best upon 
every one1 so close them up and  fry    
them with ,butter1 and serve them in    
with fine ,sugar strewed on4      #adi4 
,to boil a ,capon on the ,french        
fashion4    ,boil your ,capon in water  
and salt1 and a little dusty ,oatmeal to

 make it  look white1 then take two or  
three ,ladles full of ,mutton ,broth1 a 
,faggot  of sweet herbs1 two or three   
,dates cut in long pieces1 a few        
parboiled  ,currans1 and a little whole 
,pepper1 a little ,mace and ,nutmeg1    
thicken  it with ,almonds2 season it    
with ,verjuice1 ,sugar1 and a little    
sweet  ,butter1 then take up your ,capon
 and lard it well with preserved ,limon1
  then lay it in a deep ,dish1 and pour 
the broth upon it2 then ,garnish  your  
,dish with ,suckets and preserved       
,barberries4      #aej4 ,to ,souce a    
,pike1 ,carp or ,bream4    ,draw your   
,fish1 but scale it not1 and save the   
,liver of it2 wash it very  well1 then  
take white ,wine1 as much water again as
 ,wine1 boil them  together with whole  
,spice1 ,salt and a bundle of sweet     
,herbs1 and when  boiles put in your    
,fish1 and just before it a little      
,vinegar2 for that  will make it crisp3 
when it is enough1 take it up and put it
 into a  ,trey1 then put into the       

,liquor some whole ,pepper1 and whole   
,ginger1 and  when it is boiled enough1 
take it off and cool it1 and when it is 
quite  cold1 put in your ,fish1 and when
 you serve it in1 lay some of the ,jelly
  about the ,dish sides1 and some       
,fennel and ,sawcers of ,vinegar4       
#aea4 ,to boil a ,gurnet on the ,french 
fashion4    ,draw your ,gurnet and wash 
it1 boil it in water and salt and a     
bundle of  sweet herbs2 when it is      
enough1 take it up and put it into a    
,dish with  ,sippets over a ,chafingdish
 of ,coals2 then take ,verjuice1        
,butter1 ,nutmeg  and ,pepper1 and the  
yolks of two ,eggs1 heat it together1   
and pour over  it2 ,garnish your ,dish  
as you please4      #aeb4 ,to rost a    
,leg of ,mutton on the ,french fashion4 
,take a ,leg of ,mutton1 and pare off   
all the ,skin as thin as you can1 then  
lard it with sweet ,lard1 and stick it  
with ,cloves1 when it is half  rosted1  
cut off three or four thin pieces1 and  
mince it with sweet  herbs1 and a little

 beaten ,ginger1 put in a ,ladle full of
 ,claret wine1  and a little sweet      
butter1 two sponfuls of ,verjuice and a 
little ,pepper1  a few ,capers1 then    
chop the yolks of two hard ,eggs in it1 
then when  these have stewed a while in 
a ,dish1 put your bonie part which is   
rosted  into a ,dish1 and pour this on  
it and serve it in4      #aec4 ,to rost 
a ,neats tongue4    ,chop sweet herbs   
fine with a piece of raw ,apple1 season 
it with ,pepper  and ,ginger1 and the   
yolk of an ,egg made hard and minced    
small1 then  stuff your ,tongue with    
this1 and rost it well1 and baste it    
with ,butter  and ,wine2 when it is     
enough1 take ,verjuice1 ,butter1 and the
 ,juice of a  ,limon1 and a little      
,nutmeg1 then ,dish your ,tongue and    
pour this ,sauce  over it and serve it  
in4      #aed4 ,to boil ,pigeons with   
,rice4    ,take your ,pigeons and truss 
them1 and stuff their bellies with sweet
  herbs1 then put them into a ,pipkin   
with as much ,mutton broth as will      

cover them1 with a blade of ,mace and   
some whole ,pepper2 boil all these      
together until the ,pigeons be tender1  
and put in ,salt3    ,then take them    
from the fire1 and scum off the ,fat    
very clean1 then put  in a piece of     
sweet ,butter1 season it with ,verjuice1
 ,nutmeg and a little  ,sugar1 thicken  
it with ,rice boiled in sweet ,cream4   
,garnish your ,dish  with preserved     
,barberries and ,skirret ,roots boiled  
tender4      #aee4 ,to boil a ,rabbit4  
,take a large ,rabbit1 truss it and boil
 it with a little ,mutton ,broth1  white
 ,wine and a blade of ,mace1 then take  
,lettuce1 ,spinage1 and ,parsley1       
,winter-,savory and sweet ,marjoram1    
pick all these and wash them clean1  and
 bruise them a little to make the ,broth
 look green1 thicken it with  the ,crust
 of a ,manchet first steeped in a little
 ,broth1 and put in a  little sweet     
,butter1 season it with ,verjuice and   
,pepper1 and serve it to  the ,table    
upon ,sippets2 ,garnish the ,dish with  

,barberries4      #aef4 ,to boil a ,teal
 or ,wigeon4    ,parboil either of these
 ,fowls and throw them into a pail of   
fair ,water1  for that taketh away the  
,rankness1 then rost them half1 and take
 them  from the fire1 and put sweet     
herbs in the bellies of them1 and stick 
the  ,brests with ,cloaves1 then put    
them in a ,pipkin with two or three     
ladles  full of ,mutton broth1 very     
strong of the ,meat1 a blade of whole   
,mace1  two or three little ,onions     
minced small2 thicken it with a ,toast  
of  ,houshold bread1 and put in a little
 ,butter1 then put in a little          
,verjuice1 so take it up and serve it4  
#aeg4 ,to boil ,chickens or ,pigeons    
with ,goosberries or ,grapes4    ,boil  
them with ,mutton ,broth and white      
,wine1 with a blade of ,mace and a      
little ,salt1 and let their bellies be  
filled with sweet herbs1 when they  are 
tender thicken the ,broth with a piece  
of ,manchet1 and the yolks of  two hard 
,eggs1 strained with some of the ,broth1

 and put it into a deep  ,dish with some
 ,verjuice and ,butter and ,sugar1 then 
having ,goosberries or  ,grapes tenderly
 scalded1 put them into it1 then lay    
your ,chickens or  ,pigeons into a      
,dish1 and pour the ,sauce over them1   
and serve them in4      #aeh4 ,a made   
,dish of ,rabbits ,livers4    ,take six 
,livers and chop them fine with sweet   
herbs and the yolks of two  hard ,eggs1 
season it with beaten ,spice1 and ,salt1
 and put in some  plumped ,currans1 and 
a little melted ,butter1 so mix them    
very well  together1 and having some    
,paste ready rouled thin1 make it into  
little  ,pasties and fry them1 strew    
,sugar over them and serve them4        
#aei4 ,to make a ,florentine with the   
,brawn of a ,capon1 or the ,kidney of   
,veal4    ,mince any of these with sweet
 ,herbs1 then put in parboiled ,currans1
 and  ,dates minced small1 and a little 
,orange or ,limon ,pill which is        
,candied  shred small1 season it with   
beaten ,spice and ,sugar1 then take the 

yolks  of two hard ,eggs and bruise them
 with a little ,cream1 a piece of a     
short  ,cake grated1 and ,marrow cut in 
short pieces1 mix all these together    
with  the forenamed ,meat1 and put in a 
little ,salt and a little ,rosewater1   
and  bake it in a ,dish in a            
,puff-,past1 and when you serve it strew
 ,sugar over  it4      #afj4 ,a ,friday 
,pie without ,fish or ,flesh4    ,wash a
 good quantity of green ,beets1 and     
pluck out the middle string1  then chop 
them small1 with two or three ripe      
,apples well relished1  season it with  
,pepper1 ,salt1 and ,ginger1 then add to
 it some ,currans1  and having your ,pie
 ready1 and ,butter in the bottom1 put  
in these herbs1  and with them a little 
,sugar1 then put ,butter on the top1 and
 close and  bake it1 then cut it up1 and
 put in the juice of a ,limon and       
,sugar4      #afa4 ,to make ,umble      
,pies4    ,boil them very tender1 and   
mince them very small with ,beef ,suet  
and  ,marrow then season it with beaten 

,spice and ,salt1 ,rosewater and ,sugar 
and a little ,sack1 so put it into your 
,paste with ,currans and ,dates4        
#afb4 ,to bake ,chickens with ,grapes4  
,scald your ,chickens and truss them1   
and season them with ,pepper1 ,salt  and
 ,nutmeg1 and having your ,pie ready1   
and ,butter laid in the bottom1  put in 
your ,chickens1 and then more butter1   
and bake them with a thin  ,lid on your 
,pie1 and when it is baked1 put in      
,grapes scalded tender1  ,verjuice1     
,nutmeg1 ,butter and ,sugar1 and the    
,juice of an ,orange2 so serve  it in4  
#afc4 ,to make a good ,quince-,pie4     
,take your fairest ,quinces and ,coddle 
them until a straw will run through     
them1 then core them and pare them1 then
 take their weight in fine  ,sugar1 and 
stuff them full of ,sugar1 then having  
your ,pie ready1 lay in  your ,quinces1 
and strew the rest of your ,sugar over  
them1 and put in  some whole ,cloves and
 ,cinamon1 then close it1 and bake it2  
you must let  it stand in the ,oven four

 or five hours2 serve it in cold and    
strew on  ,sugar4      #afd4 ,to make   
,tarts of ,pippins4    ,having some     
,puff-,past ready in a ,dish or ,pan1   
lay in some preserved  ,pippins which   
have ,orange ,pill in them1 and the     
,juice of ,orange or  ,limon1 so close  
them and bake them a little4      #afe4 
,to make a good pie of ,beef4    ,take  
the ,buttock of a fat ,oxe1 slice it    
thin1 mince it small and beat it  in a  
,mortar to a ,paste1 then lard it very  
well with ,lard1 and season it  with    
beaten ,spice1 then make your ,pie1 and 
put it in with some ,butter  and ,claret
 ,wine1 and so bake it well1 and serve  
it in cold with ,mustard  and ,sugar1   
and garnish it with ,bay-leaves4        
#aff4 ,to bake a ,swan4    ,scald it and
 take out the bones1 and parboil it1    
then season it very  well with ,pepper1 
,salt and ,ginger1 then lard it1 and put
 it in a deep  ,coffin of ,rye ,paste   
with store of ,butter1 close it and bake
 it very  well1 and when it is baked1   

fill up the ,vent-hole with melted      
,butter1  and so keep it2 serve it in as
 you do the ,beef-,pie4      #afg4 ,to  
bake a ,turkey or ,capon4    ,bone the  
,turkey but not the ,capon1 parboil     
them1 and stick ,cloves on  their       
brests1 lard them and season them well  
with ,pepper and ,salt1 and  put them in
 a deep ,coffin with good store of      
,butter1 and close your ,pie1  and bake 
it1 and soak it very well2 when it is   
baked1 fill it up with  melted ,butter1 
and when it is quite cold1 serve it in  
and eat it with  ,mustard and ,sugar3   
garnish it with ,bay ,leaves4      #afh4
 ,to make ,fritters4    ,take the ,curds
 of a ,sack ,posset1 the ,yolks of six  
,eggs1 and the ,whites  of two1 with a  
little fine ,flower to make it into a   
thick ,batter1 put in  also a ,pomewater
 cut in small pieces1 some beaten       
,spice1 warm ,cream1 and  a spoonful of 
,sack1 and a little strong ,ale2 mingle 
all these very well1  and beat them     
well1 and fry them in very hot ,lard1   

and serve them in  with beaten ,spice   
and fine ,sugar4      #afi4 ,to bake    
,woodcocks1 ,black-birds ,sparrows or   
,larks4    ,truss and parboil them1 then
 season them with ,pepper and ,salt1 and
 put  them into a ,pie with good store  
of ,butter1 and so bake them1 then fill 
them up with ,butter4      #agj4 ,to    
bake a ,goose4    ,bone your ,goose and 
parboil it1 and season it with ,pepper  
and ,salt1 and  lay it into a deep      
,coffin with good store of ,butter top  
and bottom1 then  bake it very well1 and
 when it is baked1 fill up the pie at   
the  ,vent-hole with melted ,butter1 and
 so serve it in with ,mustard and ,sugar
  and ,bay-,leaves4      #aga4 ,to make 
,pancakes so crisp as you may set them  
upright4    ,make a dozen or a score of 
them in a little ,frying-pan1 no bigger 
than a  ,sawcer1 then boil them in      
,lard1 and they will look as yellow as  
,gold1  and eat very well4      #agb4   
,to make blanched ,manchet4    ,take six
 ,eggs1 half a ,pint of sweet cream1 and

 a penny ,manchet grated1  one ,nutmeg  
grated1 two spoonfuls of ,rosewater1 and
 two ,ounces of ,sugar1  work it stiff  
like a ,pudding1 then fry it in a very  
little frying-pan1  that it may be      
thick4    ,fry it brown1 and turn it    
upon a ,pie-,plate2 cut it in quarters  
and strew  ,sugar on it and serve it in4
      #agc4 ,to make a sierced ,pudding4
    ,mince a ,leg of ,mutton with sweet 
herbs1 and some ,suet1 make it very     
fine1 then put in grated ,bread1 minced 
,dates1 ,currans1 ,raisins of the  ,sun 
stoned1 a little preserved ,orange or   
,limon1 and a few ,coriander  seeds     
bruised1 ,nutmeg1 ,ginger1 and ,pepper1 
mingle all together with  ,cream and raw
 ,eggs wrought together like a ,paste1  
and bake it1 and put  for ,sauce the    
yolk of an ,egg1 ,rosewater1 ,sugar and 
,cinamon1 with a  little ,butter heat   
together1 when you serve it in1 stick it
 with ,almonds  and ,rosemary2 you may  
boil it also if you please1 or rost some
 of in a  ,lambs ,cawl4      #agd4 ,to  

make a ,fricasie of ,eggs4    ,beat     
twelve ,eggs with ,cream1 ,sugar1 beaten
 spice and ,rosewater1 then  take thin  
slices of ,pomewater ,apple1 and fry    
them well with sweet  ,butter2 when they
 are enough1 take them up1 and cleanse  
your pan1 then  put in more butter and  
make it hot1 and put in half your ,eggs 
and fry  them2 then when the one side is
 fryed lay your ,apples all over the    
side  which is not fryed1 then pour in  
the rest of your ,eggs1 and then turn it
  and fry the other side1 then serve it 
in with the ,juice of an ,orange and    
,butter1 and ,sugar4      #age4 ,to make
 a ,cambridge-,pudding4    ,take grated 
bread searced through a ,cullender1 then
 mix it with fine  ,flower1 minced      
,dates1 ,currans1 beaten ,spice1 ,suet  
shred small1 a little  salt1 sugar and  
rosewater1 warm ,cream and ,eggs1 with  
half their ,whites2  mould all these    
together with a little ,yest1 and make  
it up into a ,loaf1  but when you have  
made it in two parts1 ready to clap     

together1 make a  deep hole in the one1 
and put in butter1 then clap on the     
other1 and  close it well together1 then
 butter a ,cloth and tie it up hard1 and
 put  it into water which boiles apace1 
then serve it in with ,sack1 ,butter and
  ,sugar4    ,you may bake it if you    
please in a baking-pan4      #agf4 ,to  
make a ,pudding of ,goose ,blood4       
,save the blood of a ,goose1 and strain 
it1 then put in fine ,oatmeal  steeped  
in warm ,milk1 ,nutmeg1 ,pepper1 sweet  
,herbs1 ,sugar1 ,salt1 ,suet  minced    
fine1 ,rosewater1 ,limon ,pill1         
,coriander seeds1 then put in some      
,eggs1 and beat all these together very 
well1 then boil them how you do  like1  
either in a buttered ,cloth or in       
,skins1 or rost it within the ,neck  of 
the ,goose4      #agg4 ,to make ,liver  
,puddings4    ,take a ,hogs ,liver      
boiled and cold1 grate it like ,bread1  
then take new  ,milk and the ,fat of a  
,hog minced fine1 put it to the ,bread  
and the  ,liver1 and divide it into two 

parts1 then dry herbs or other if you   
can  minced fine1 and put the ,herbs    
into one part with beaten ,spice1       
,anniseeds1 ,rosewater1 ,cream and      
,eggs1 ,sugar and ,salt1 so fill the    
,skins  and boil them4    ,to the other 
part put preserved ,barberries1 diced   
,dates1 ,currans1 beaten  ,spice1 ,salt1
 ,sugar1 ,rosewater1 ,cream and ,eggs1  
so mix them well  together1 and fill the
 ,skins and boil them4      #agh4 ,to   
make a ,chiveridge ,pudding4    ,take   
the fattest ,guts of your ,hog clean    
scoured1 then fluff them with  beaten   
,spice and sliced ,dates1 sweet herbs1 a
 little ,salt1 ,rosewater1  ,sugar1 and 
two or three ,eggs to make it slide2 so 
fill them1 tie them up  like ,puddings  
and boil them2 when they are enough     
serve them4      #agi4 ,to make ,rice   
,puddings in ,skins4    ,take two quarts
 of ,milk and put therein as it is yet  
cold1 two good  handfuls of ,rice clean 
picked and washed1 set it over a slow   
fire and  stir it often1 but gently2    

when you perceive it to swell1 let it   
boil  apace till it be tender and very  
thick1 then take it from the fire1 and  
when it is cold1 put in six ,eggs well  
beaten1 some ,rosewater and ,sugar1     
beaten ,spice and a little ,salt1       
preserved ,barberries and ,dates minced 
small1 some ,marrow and ,citron ,pill2  
mingle them well together and fill  your
 ,skins1 and boil them4      #ahj4 ,to  
make a stewed ,pudding4    ,take the    
yolks of three ,eggs and one ,white1 six
 spoonfuls of sweet  ,cream1 a little   
beaten spice1 and a quarter of a pound  
of ,sewet minced  fine1 a quarter of a  
pound of ,currans1 and a little grated  
bread1  ,rosewater1 ,sugar and ,salt2   
mingle them well together1 and wrap them
 up  in little pieces of the ,cawl of   
,veal1 and fasten them with a little    
stick1 and tie each end with a stick1   
you may put four in one dish1 then  take
 half a pint of strong ,mutton ,broth1  
and #f spoonfuls of ,vinegar1  three or 
four blades of large ,mace1 and one     

,ounce of ,sugar1 make this to  boil    
over a ,chafingdish of ,coals1 then put 
in your ,puddings1 and when  they boil1 
cover them with another ,dish1 but turn 
them sometimes1 and  when you see that  
they are enough1 take your ,puddings and
 lay them in a  warm ,dish upon         
,sippets1 then add to their ,broth some 
,sack1 ,sugar1 and  ,butter1 and pour   
over them2 garnish your ,dish with      
,limon and ,barberries4      #aha4 ,to  
make a ,sussex ,pudding4    ,take a     
little cold ,cream1 ,butter and ,flower1
 with some beaten ,spice1  ,eggs1 and a 
little ,salt1 make them into a stiff    
,paste1 then make it up  in a round     
,ball1 and as you mold it1 put in a     
great piece of ,butter in  the middle2  
and so tye it hard up in a buttered     
,cloth1 and put it into  boiling water1 
and let it boil apace till it be enough1
 then serve it  in1 and garnish your    
dish with ,barberries2 when it is at the
 ,table cut  it open at the top1 and    
there will be as it were a ,pound of    

,butter1 then  put ,rosewater and ,sugar
 into it1 and so eat it4    ,in some of 
this like ,paste you may wrap great     
,apples1 being pared  whole1 in one     
piece of thin ,paste1 and so close it   
round the ,apple1 and  throw them into  
boiling water1 and let them boil till   
they are enough1  you may also put some 
green ,goosberries into some1 and when  
either of  these are boiled1 cut them   
open and put in ,rosewater ,butter and  
,sugar4      #ahb4 ,to make ,french     
,puffs4    ,take ,spinage ,parsley and  
,endive1 with a little ,winter savory1  
and wash  them1 and mince them very     
fine2 season them with ,nutmeg1 ,ginger 
and  ,sugar1 season them with ,eggs1 and
 put in a little ,salt1 then cut a      
,limon  into thin round slices1 and upon
 every slice of ,limon lay one spoonful 
of it4    ,then fry them1 and serve them
 in upon some ,sippets1 and pour over   
them  ,sack1 ,sugar and butter4         
#ahc4 ,to make ,apple ,puffs4    ,take a
 ,pomewater1 or any other ,apple that is

 not hard or harsh in taste1  mince it  
with a few ,raisins of the ,sun stoned1 
then wet them with ,eggs1  and beat them
 together with the back of a ,spoon1    
season them with  ,nutmeg1 ,rosewater1  
,sugar1 and ,ginger1 drop them into a   
frying pan with a  ,spoon into hot      
,butter1 and fry them1 then serve them  
in with the juice  of an ,orange and a  
little ,sugar and ,butter4      #ahd4   
,to make ,kickshaws1 to bake or fry in  
what shape you please4    ,take some    
,puff-paste and roul it thin1 if you    
have ,moulds work it upon  them with    
preserved ,pippins1 and so close them1  
and fry or bake them1  but when you have
 closed them you must dip them in the   
yolks of ,eggs1  and that will keep all 
in2 fill some with ,goosberries1        
,rasberries1 ,curd1  ,marrow1           
,sweet-breads1 ,lambs ,stones1 ,kidney  
of ,veal1 or any other thing  what you  
like best1 either of them being seasoned
 before you put them in  according to   
your mind1 and when they are baked or   

fryed1 strew ,sugar on  them1 and serve 
them in4      #ahe4 ,to make an ,italian
 ,pudding4    ,take a penny white loaf  
and pare off the crust1 then cut it like
 ,dice1  then take some ,beef ,suet     
shred small1 and half a pound of        
,raisins of the  ,sun stoned1 with as   
many ,currans1 mingle them together and 
season them  with beaten ,spice and a   
little ,salt1 wet them with four ,eggs1 
and stir  them gently for fear of       
breaking the ,bread1 then put it in a   
dish with a  little ,cream and          
,rosewater and ,sugar1 then put in some 
,marrow and ,dates1  and so butter a    
dish and bake it1 then strew on ,sugar  
and serve it4      #ahf4 ,to hash       
,calves ,tongues4    ,boil them tender  
and pill them1 then lard them with      
,limon ,pill1 and lard  them also with  
fat ,bacon1 then lay them to the ,fire  
and half rost them2  then put them in a 
,pipkin with ,claret ,wine1 whole ,spice
 and sliced  ,limon1 and a few ,caraway 
,seeds1 a little ,rosemary and a little 

,salt1  boil all together and serve them
 in upon ,toasts4 ,thus you may do with 
,sheeps ,tongues also4      #ahg4 ,to   
boil a ,capon4    ,take strong ,mutton  
,broth1 and truss a ,capon1 and boil him
 in it with  some ,marrow and a little  
,salt in a ,pipkin1 when it is tender1  
then put  in a pint of ,white ,wine1    
half a pound of ,sugar1 and four ,ounces
 of ,dates  stoned and sliced1 ,potato  
,roots boiled and blanched1 large ,mace 
and  ,nutmeg sliced1 boil all these     
together with a quarter of a pint of    
,verjuyce1 then dish the ,capon1 and add
 to the ,broth the yolks of six  ,eggs  
beaten with ,sack1 and so serve it2     
garnish dish with several sorts  of     
,candied ,pills and ,preserved          
,barberries1 and sliced ,limon with     
,sugar  upon every slice4      #ahh4 ,to
 boil a ,capon with ,rice4    ,truss    
your ,capon and boil him in water and   
salt1 then take a quarter of  a pound of
 ,rice1 first boiled in ,milk1 and put  
in with some whole ,spice  and a little 

,salt1 when it is almost enough put in a
 little ,rosewater1  and half a pound of
 ,almonds blanched and beaten1 strain   
them in1 and put  in some ,cream and    
,sugar1 then when your ,capon is enough1
 lay it in a  dish1 and pour the ,broth 
thereon2 garnish your ,dish as you      
please1 and  serve it in4      #ahi4 ,to
 boil a ,capon with ,pippins4           
,parboil your capon after it is trussed1
 then put it into a pipkin with  ,mutton
 ,broth and ,marrow1 and a little ,salt1
 with a quart of ,white-,wine1  a little
 ,nutmeg and ,dates stoned and sliced1  
then put in a quarter of a  pound of    
fine ,sugar1 then take some ,pippins    
stewed with ,sugar1 ,spice and  a little
 water1 and put them in1 then lay your  
,capon into a ,dish1 and  lay some      
,naples ,biskets for ,sippets1 then     
bruise the yolks of eight hard  ,eggs   
and put into your ,broth1 with a little 
,sack1 and pour it over your  ,capon2   
,garnish your ,dish and serve it in4    
#aij4 ,to boil ,chickens with ,lettuce  

the very best way4    ,parboil your     
,chickens and cut them in ,quarters1 and
 put them into a  ,pipkin with some     
,mutton ,broth1 and two or three sweet  
,breads of ,veal1  and some ,marrow1 and
 some ,cloves1 and a little ,salt1 and a
 little ,limon  ,pill2 then take good   
store of hard ,lettuce1 cut them in     
halves and wash  them1 and put them in2 
then put in ,butter and ,sack and white 
,wine1 with  a little ,mace and ,nutmeg1
 and sliced ,dates1 let all these stew  
upon the  ,fire1 and when they be       
enough1 serve them in with ,toasts of   
white ,bread  for ,sippets2 ,garnish the
 ,dish with ,limon and ,barberies1 and  
what else  you please2 thus you may do  
,pigeons4      #aij4 ,transcriber's     
,note3 so numbered in original ,to boil 
a ,rabbit  with ,grapes or with         
,goosberries4    ,truss your ,rabbit    
whole1 and boil it in some ,mutton      
,broth till it be  tender2    ,then take
 a pint of ,white ,wine1 and a good     
handful of ,spinage chopped1  the yolks 

of hard ,eggs cut in quarters1 put these
 to the ,rabbit with  some large ,mace2 
a ,fagot of sweet ,herbs and a little   
,salt and some  ,butter1 let them boil  
together a while1 then take your ,rabbet
 and lay it  in a ,dish and some        
,sippets1 then lay over it some ,grapes 
or ,goosberries1  scalded with ,sugar1  
and pour your ,broth over it4      #aia4
 ,to boil a ,rabbit with ,claret ,wine4 
,boil a ,rabbet as before1 then slice   
,onions and a ,carrot root1 a few       
,currans and a ,fagot of sweet herbs1   
and a little ,salt1 minced ,parsley1    
,barberries picked1 large ,mace1 ,nutmeg
 and ,ginger1 put all these into a      
,pipkin with the ,rabbet1 half a ,pound 
of ,butter1 and a ,pint of ,claret      
,wine1 and let them boil together till  
it be enough1 then serve it upon        
,sippets4      #aib4 ,to boil a wild    
,duck4    ,truss and parboil it1 then   
half rost it1 then carve it1 and save   
the  ,gravie1 then take ,onions and     
,parsley sliced1 ,ginger and ,pepper1   

put the  ,gravie into a ,pipkin1 with   
,currans1 ,mace1 ,barberries1 and a     
quart of  ,claret ,wine1 and a little   
,salt1 put your ,duck with all the      
forenamed  things into it1 and let them 
boil till it be enough1 then put in     
butter  and sugar1 and serve it in upon 
,sippets4      #aic4 ,to boil a tame    
,duck4    ,take your ,duck and truss it1
 and boil it with water and salt1 or    
rather  ,mutton broth1 when it hath     
boiled a while1 put in some whole       
,spice1 and  when it is boiled enough1  
take some white wine and butter1 and    
good  store of ,onions boiled tender in 
several waters1 with a little of the    
,liquor wherein the ,duck hath boiled1  
and a little ,salt3 put your ,duck  into
 a ,dish1 and heat these things together
 and pour over it2 and serve  it2       
garnish the ,dish with boiled ,onions   
and ,barberries4      #aid4 ,to boil    
,pigeons with ,capers and ,samphire4    
,truss your ,pigeons1 and put them into 
a ,pipkin with some ,mutton broth  and  

white ,wine1 a bundle of sweet herbs1   
when they are boiled1 lay them  into a  
,dish1 then take some of the broth with 
some ,capers and ,limon  sliced1 and    
some butter1 heat these together and    
pour over them2 then  fry thin slices of
 ,bacon1 and lay upon them1 and some    
,samphire washed  from the ,salt1 and   
some slices of ,limon2 ,garnish your    
,dish with the same  and serve it in4   
#aie4 ,to boil ,sausages4    ,take two  
pounds of ,sausages1 and boil them with 
a quart of ,claret ,wine  and a bundle  
of sweet herbs1 and whole ,cloves and   
,mace2 then put in a  little ,butter1   
when they are enough1 serve them in with
 this ,liquor and  some ,mustard in     
,sawcers4      #aif4 ,to boil ,goose    
,giblets4    ,boil them with water and  
salt1 and a bundle of sweet herbs1      
,onions and  whole spice1 when they are 
enough1 put in ,verjuice and ,butter1   
and some  ,currans plumped1 and serve   
them upon ,sippets4    ,thus you may    
dress ,swans ,giblets4      #aig4 ,to   

boil ,giblets with ,roots and good      
,herbs4    ,boil them in a quart of     
,claret1 ,ginger and ,cloves1 and a     
,faggot of sweet  herbs1 ,turneps and   
,carots sliced1 with good store of      
,spinage and a  little salt2 when they  
are enough1 serve them upon ,sippets4   
,and add to the ,broth some ,verjuice   
and the yolks of ,eggs2 ,garnish your   
,dish with ,parsley and pickled         
,barberries4      #aih4 ,to smoor a     
,neck of ,mutton4    ,cut your ,steaks1 
and put them into a ,dish with some     
,butter1 then take a  ,faggot of sweet  
herbs and some gross ,pepper and a      
little ,salt1 and put  them to them2    
cover your ,dish1 and let them stew till
 they are enough1  turning them         
sometimes1 then put in a little ,claret 
,wine and ,anchovies1  and serve them   
upon ,sippets4      #aii4 ,to smoor     
,veal4    ,cut thin slices of ,veal and 
hack them over with the back of a       
,knife1  then lard them with ,lard1 and 
,fry them with strong ,beer or ,ale till

 they  be enough1 then stew them in     
,claret wine with some whole ,spice and 
,butter and a little salt4    ,garnish  
your ,dish with ,sausages fryed2 and    
with ,barberries1 to serve  them in4    
#bjj4 ,to smoor ,steaks of ,mutton      
another way4    ,cut part of a ,leg of  
,mutton into steaks1 and fry it in      
,white ,wine and a  little salt1 a      
bundle of herbs1 and a little ,limon    
,pill1 then put it  into a ,pipkin with 
some sliced ,limon1 without the ,rind1  
and some of the  ,liquor it was fried   
in1 and ,butter and a little ,parslie1  
boil all  together till you see it be   
enough1 then serve it in1 and garnish   
your  ,dish with ,limon and ,barberries4
      #bja4 ,to smoor ,chickens4    ,cut
 them in ,joints and fry them with sweet
 ,butter1 then take white ,wine1        
,parsley and ,onions chopp'd small1     
whole ,mace and a little gross ,pepper1 
a little ,sugar1 ,verjuice and ,butter1 
let these and your fried ,chicken  boil 
together1 then fry the ,leaves of ,clary

 with ,eggs1 put in a little  ,salt to  
your ,chickens1 and when they are       
enough1 serve them in this  fried       
,clary1 and garnish your ,dish with     
,barberries4      #bjb4 ,to fry         
,museles1 or ,oysters1 or ,cockles to   
serve in with ,meat1 or  by themselves4 
,take any of these and parboil them in  
their own ,liquor1 then dry them1       
flower them1 and fry them1 then put them
 into a ,pipkin with ,claret wine1      
whole ,spice and ,anchovies1 and a      
little butter1 so let them stew         
together1 and serve them in either with 
a ,duck1 or by themselves1 as you  like 
best4      #bjd4 ,transcriber's note3 so
 numbered in original ,to dress ,calves 
feet4    ,take ,calves feet tenderly    
boiled1 and slit them in the middle1    
then put  them in a ,dish with sweet    
,butter1 ,parsley and ,onions chopped a 
little  ,thyme1 large ,mace1 ,pepper    
with a little ,wine ,vinegar1 and a     
little salt1  let all these stew        
together till they are enough1 then lay 

your ,calves  feet in a ,dish1 and pour 
the ,sauce over them1 then strew some   
raw  ,parsley and hard ,eggs chopped    
together over them with slices of ,limon
  and ,barberries4      #bje4 ,to hash  
,neats tongues4    ,boil them and blanch
 them1 and slice them thin then take    
,raisins of the  ,sun1 large ,mace1     
,dates sliced thin1 a few blanched      
,almonds and ,claret  wine with a little
 salt2 boil all these together with some
 sweet butter1  verjuice and sugar2 when
 they are enough1 serve them in and     
thicken the  ,sauce with yolks of ,eggs2
 garnish your ,dish with ,barberries4   
#bjf4 ,another way to hash ,neats       
,tongues4    ,boil ,neats ,tongues very 
tender1 peel them and slice them thin1  
then take  strong meat broth1 blanched  
,chesnuts1 a ,faggot of sweet herbs1    
large  ,mace1 and ,endive1 a little     
,pepper and whole ,cloves and a little  
,salt2  boil all these together with    
some butter till they be enough2 garnish
  your ,dish as before4      #bjg4 ,to  

boil ,chickens in white-broth4    ,take 
three ,chickens and truss them1 then    
take two or three blades of  ,mace1 as  
many quartered ,dates1 four or five     
,lumps of ,marrow1 a little  ,salt and a
 little ,sugar1 the yolks of three hard 
,eggs1 and a quarter of  a ,pint of     
,sack1 first boil your ,chickins in     
,mutton broth1 and then add  these      
things to them1 and let them boil till  
they are enough1 then lay  your         
,chickens in a ,dish1 and strain some   
,almonds blanched and beaten  into it1  
serve it upon ,sippets of ,french       
,bread2 garnish your ,dish with  hard   
,eggs and ,limons4      #bjh4 ,to boil  
,partridges4    ,put two or three       
,partridges into a ,pipkin with as much 
water as will  cover them1 then put in  
three or four blades of ,mace1 one      
,nutmeg  quartered1 five or six ,cloves1
 a piece of sweet ,butter1 two or three 
,toasts of ,manchet toasted brown1 soke 
them in ,sack or ,muskadine1 and  break 
them1 and put them into the ,pipkin with

 the rest1 and a little  ,salt1 when    
they are enough1 lay them in a ,dish1   
and pour this ,broth over  them1 then   
garnish your ,dish with hard ,eggs and  
sliced ,limon1 and serve  it in4        
#bji4 ,to boil a ,leg of ,mutton4       
,take a large ,leg of ,mutton and stuff 
it well with ,mutton ,suet1 ,salt and   
,nutmeg1 boil it in water and ,salt1 but
 not too much1 then put some of  that   
broth into another ,pot1 with three or  
four blades of ,mace1 some  ,currans and
 ,salt1 boil them till half be consumed1
 then put in some  sweet ,butter1 and   
some ,capers and a ,limon cut like ,dice
 with the ,rind  on1 a little ,sack1 and
 the yolks of two hard ,eggs minced2    
then lay your  ,mutton into a ,dish upon
 ,sippets1 and pour this ,sauce over it2
 scrape  ,sugar on the sides of your    
,dish1 and lay on slices of ,limon and  
,barberries4      #baj4 ,to stew        
,trouts4    ,put two ,trouts into a fair
 dish with some white ,wine1 sweet      
butter1 and  a little whole ,mace1 a    

little ,parsley1 ,thyme and ,savory     
minced1 then put  in an ,anchovy and the
 yolks of hard ,eggs2 when your ,fish is
 enough1  serve it on ,sippets1 and pour
 this over it1 and garnish your ,dish   
with  ,limon and ,barberries1 and serve 
them in3 you may add ,capers to it if   
you  please1 and you may do other ,fish 
in this manner4      #baa4 ,to boil     
,eels in ,broth to serve with them4     
,flay and wash your ,eels and cut them  
in pieces about a handful long1  then   
put them into a pot with so much ,water 
as will cover them1 a little  ,pepper   
and ,mace1 sliced ,onions1 a little     
grated bread1 and a little  ,yest1 a    
good piece of sweet butter1 some        
,parsley1 ,winter ,savory and  ,thyme   
shred small2 let them boil softly half  
an hour1 and put in some  ,salt1 with   
some ,currans2 when it is enough1 put in
 ,verjuice and more  ,butter1 and so    
serve it2 ,garnish your ,dish with      
,parsley1 ,limon and  ,barberries1 put  
,sippets in your ,dish4      #bab4 ,to  

boil a ,pike with ,oysters4    ,take a  
fair ,pike and gut it and wash it1 and  
truss it round with the  tail in the    
mouth1 then take white ,wine1 ,water and
 ,salt1 with a bundle  of sweet herbs1  
and whole ,spice1 a little              
,horse-radish2 when it boils1  tie up   
your ,pike in a ,cloth1 and put it in1  
and let it boil till it  swims1 for then
 it is enough2 then take the ,rivet of  
the ,pike1 and a  ,pint of great        
,oysters with their ,liquor1 and some   
,vinegar1 large ,mace1  gross ,pepper1  
then lay your ,pike in a ,dish with     
,sippets1 and then heat  these just     
named things with some ,butter and      
,anchovies1 and pour over  it2 garnish  
your ,dish as you please4      #bac4 ,to
 make a grand ,sallad4    ,take a fair  
broad brimm'd dish1 and in the middle of
 it lay some pickled  ,limon ,pill1 then
 lay round about it each sort by        
themselves1 ,olives1  ,capers1 ,broom   
,buds1 ,ash ,keys1 ,purslane pickled1   
and ,french ,beans  pickled1 and little 

,cucumbers pickled1 and ,barberries     
pickled1 and  ,clove ,gilliflowers1     
,cowslips1 ,currans1 ,figs1 blanched    
,almonds and  ,raisins1 ,slices of      
,limon with ,sugar on them1 ,dates      
stoned and sliced4    ,garnish your     
,dish brims with ,candied ,orange1      
,limon and ,citron ,pill1 and  some     
,candied ,eringo roots4      #bad4 ,to  
rost ,pig with a ,pudding in his ,belly4
    ,take a fat ,pig and truss his head 
backward loking over his back1 then     
make such ,pudding as you like best1 and
 fill his belly with it1 your  ,pudding 
must be stiff1 then sew it up1 and rost 
your ,pig1 when it is  almost enough1   
wring upon it the ,juice of a ,limon1   
and when you are  ready to take it up1  
wash it over with yolks of ,eggs1 and   
before they  can dry1 dredge it with    
grated bread mixed with a little ,nutmeg
 and  ,ginger1 let your ,sauce be       
,vinegar1 ,butter and ,sugar1 and the   
yolks of  hard ,eggs minced4      #bae4 
,to rost a ,leg of ,mutton with         

,oisters4    ,take a large ,leg of      
,mutton and stuff it well with ,mutton  
,sewet1 with  ,pepper1 ,nutmeg ,salt and
 ,mace1 then rost it and stick it with  
,cloves1  when it is half rosted cut off
 some of the under side of the fleshy   
end1  in little thin ,bits1 then take a 
,pint of ,oisters and the ,liquor of    
them1  a little ,mace1 sweet ,butter and
 ,salt1 put all these with the ,bits of 
,mutton into a ,pipkin till half be     
consumed2 then ,dish your ,mutton and   
pour this ,sauce over it1 strew ,salt   
about the ,dish side and serve it in4   
#baf4 ,to make a ,steak-,pie4    ,cut a 
,neck of ,mutton in steaks1 then season 
it with ,pepper and ,salt1 lay  your    
,paste into your ,baking ,pan1 and lay  
,butter in the bottom1 then lay  in your
 steaks1 and a little large ,mace1 and  
cover it with ,butter1 so  close it1 and
 bake it2 and against it is baked1 have 
in readiness good  store of boiled      
,parslie minced fine1 and drained from  
the water1 some  white ,wine and some   

,vinegar1 sweet ,butter and ,sugar1 cut 
open your ,pie1  and put in this ,sauce1
 and shake it well1 and serve it to the 
,table2 it  is not so good cold as hot4 
#bag4 ,to rost a ,haunch or a ,shoulder 
of ,venison1 or a ,chine of ,mutton4    
,take either of these1 and lard it with 
,lard1 and stick it thick with          
,rosemary1 then roft it with a quick    
fire1 but do not lay it too near2  baste
 it with sweet butter3 then take half a 
,pint of ,claret wine1 a  little beaten 
,cinamon and ,ginger1 and as much sugar 
as will sweeten it1  five or six whole  
,cloves1 a little grated bread1 and when
 it is boiled  enough1 put in a little  
,sweet butter1 a little ,vinegar1 and a 
very  little ,salt1 when your meat is   
rosted1 serve it in with ,sauce1 and    
strew  salt about your ,dish4      #bah4
 ,to rost a ,capon with ,oysters and    
,chesnuts4    ,take some boiled         
,chesnuts1 and take off their shells1   
and take as many  parboil'd ,oysters1   
then spit your ,capon1 and put these    

into the belly of  it1 with some sweet  
,butter1 rost it and bast it with sweet 
,butter1 save  the ,gravie1 and some of 
the ,chesnuts1 and some of the ,oysters1
 then add  to them half a ,pint of      
,claret ,wine1 and a pice of sweet      
,butter and a  little ,pepper1 and a    
little ,salt1 stew these altogether till
 the ,capon  be ready1 then serve them  
in with it2 ,garnish your ,dish as you  
please4      #bai4 ,to rost ,shoulder or
 ,fillet of ,veal with farcing herbs4   
,wash your meat and parboil it a little1
 then take ,parsley1  ,winter-savory1   
and ,thyme1 of each a little minced     
small1 put to them the  yolks of three  
or four hard eggs minced1 ,nutmeg1      
,pepper and ,currans and  ,salt1 add    
also some ,suet minced small2 work all  
these with the yolk of a  raw ,egg1 and 
stuff your ,meat with it1 but save some1
 and set it under  the meat while it    
doth rost1 when your meat is almost     
rosted enough1 put  to these in the     
,dish1 a quarter of a pint of ,white    

,wine ,vinegar1 and  some ,sugar1 when  
your meat is ready1 serve it in with    
this ,sauce1 and  strew on ,salt4       
#bbj4 ,to make boiled ,sallads4    ,boil
 some ,carots very tender1 and scrape   
them to pieces like the ,pulp of  an    
,apple1 season them with ,cinamon and   
,ginger and ,sugar1 put in ,currans1  a 
little ,vinegar1 and a piece of sweet   
,butter1 stew these in a ,dish1 and     
when they begin to dry put in more      
,butter and a little ,salt1 so serve    
them to the ,table1 thus you may do     
,lettuce1 or ,spinage or ,beets4        
#bba4 ,to boil a ,shoulder of ,veal4    
,take a ,shoulder of ,veal and half boil
 it in ,water and ,salt1 then slice  off
 the most part of it1 and save the      
,gravie2 then take that sliced  meat1   
and put it in a ,pot with some of the   
,broth that boiled it1 a  little grated 
,bread1 ,oister ,liquor1 ,vinegar1      
,bacon scalded and sliced  thin1 a      
,pound of ,sausages out of their skins1 
and rolled in the yolks of  ,eggs1 large

 ,mace and ,nutmeg1 let these stew about
 one hour1 than put in  one ,pint of    
,oisters1 some sweet herbs1 and a little
 ,salt1 stew them  together1 then take  
the bone of ,veal and broil it and ,dish
 it1 then add  to your ,liquor a little 
,butter1 and some minced ,limon with the
 ,rind1 a  ,shelot or two sliced1 and   
pour it over1 then lay on it some fryed 
,oysters2 ,garnish your ,dish with      
,barberries and sliced ,limon1 and serve
  it in4      #bbb4 ,to boil a ,neck of 
,mutton4    ,boil it in water and salt1 
then make sauce for it with ,samphire   
and a  little of the ,broth1 ,verjuice1 
large ,mace1 ,pepper and ,onion1 the    
yolks  of hard ,eggs minced1 some sweet 
herbs and a little salt1 let these boil 
together half an hour or more3    ,then 
beat it up with ,butter and ,limon2 then
 dish your ,meat upon ,sippets1  and    
pour it on2 garnish your ,dish with the 
hard ,whites of ,eggs and  ,parsley     
minced together1 with sliced ,limon1 so 
serve it2 thus you may  dress a ,leg or 

a ,brest of ,mutton if you please4      
#bbc4 ,to stew a ,loin of ,mutton4      
,cut your meat in ,steaks1 and put it   
into so much water as will cover it1    
when it is scummed1 put to three or four
 ,onions sliced1 with some  ,turneps1   
whole ,cloves1 and sliced ,ginger1 when 
it is half stewed1 put  in sliced ,bacon
 and some sweet herbs minced small1 some
 ,vinegar and  ,salt1 when it is ready1 
put in some ,capers1 then dish your     
,meat upon  ,sippets and serve it in1   
and garnish your ,dish with ,barberries 
and  ,limon4      #bbd4 ,to boil a      
,haunch of ,venison4    ,boil it in     
water and salt1 with some ,coleflowers  
and some whole spice2  then take some of
 the ,broth1 a little ,mace1 and a ,cows
 ,udder boiled  tender and sliced thin1 
a little ,horse-radish root searced1 and
 a few  sweet herbs2 boil all these     
together1 and put in a little ,salt1    
when  your ,venison is ready1 dish it1  
and lay your ,cows ,udder and the       
,coleflowers over it1 then beat up your 

,sauce1 and pour over it2 then  garnish 
your ,dish with ,limon and ,parsley and 
,barberries1 and so serve  it2 this     
,sauce is also good with a powdered     
,goose boiled1 but first  larded4       
#bbe4 ,to make white ,broth with ,meat  
or without4    ,take a little ,mutton   
broth1 and as much of ,sack1 and boil it
 with whole  ,spice1 sweet herbs1 ,dates
 sliced1 ,currans and a little ,salt1   
when it is  enough1 or very near1 strain
 in some blanched ,almonds1 then thicken
 it  with the yolks of ,eggs beaten1 and
 sweeten it with ,sugar1 and so serve   
it in with thin slices of white ,bread3 
,garnish with stewed ,prunes1 and some  
plumped ,raisins4    ,this may be served
 in also with any meat proper for to be 
served with  white ,broth4      #bbf4   
,to make good stewed ,broth4    ,take a 
hinder ,leg of ,beef and a pair of      
,marrow ,bones1 boil them in a  great   
,pot with water and a little ,salt1 when
 it boiles1 and is skimmed1  put in some
 whole ,spice1 and some ,raisins and    

,currans1 then put in some  ,manchet    
sliced thin1 and soaked in some of the  
,broth1 when it is almost  enough1 put  
in some stewed ,prunes1 then ,dish your 
,meat1 and put into  your ,broth a      
little ,saffron or red ,saunders1 some  
white ,wine and ,sugar1  so pour it over
 your ,meat1 and serve it in2 ,garnish  
your ,dish with  ,prunes1 ,raisins and  
fine ,sugar4      #bbg4 ,to stew        
,artichokes4    ,take the bottoms of    
,artichokes tenderly boiled1 and cut    
them in  ,quarters1 stew them with white
 ,wine1 whole ,spice and ,marrow1 with a
  little ,salt3    ,when they are       
enough1 put in ,sack and ,sugar1 and    
green ,plumbs preserved1  so serve them2
 garnish the ,dish with ,preserves4     
#bbh4 ,to stew ,pippins4    ,take a     
pound of ,pippins1 pare them and core   
them1 and cut them in  quarters4        
,then take a pint of water and a pound  
of fine ,sugar1 and make a ,syrup1  and 
scum it1 then put in your ,pippins and  
boil them up quick1 and put in  a little

 ,orange or ,limon ,pill very thin2 when
 they are very clear1 and  their ,syrup 
almost wasted1 put in the juice of      
,orange and ,limon1 and  some ,butter2  
so serve them in upon ,sippets1 and     
strew fine ,sugar about  the ,dish      
sides4      #bbi4 ,to make a ,sallad    
with fresh ,salmon4    ,your ,salmon    
being boiled and souced1 mince some of  
it small with ,apples  and ,onyons1 put 
thereto ,oyl1 ,vinegar1 and ,pepper2 so 
serve it to the  ,table3 ,garnish your  
,dish with ,limon and ,capers4          
#bcj4 ,to rost a ,shoulder of ,mutton   
with ,oisters4    ,take a large         
,shoulder of ,mutton1 and take sweet    
herbs chopped small1 and  mixed with    
beaten ,eggs and a little ,salt1 take   
some great ,oisters1 and  being dried   
from their ,liquor1 dip them in these   
,eggs1 and fry them a  little1 then     
stuff your meat well with them1 then    
save some of them for  sauce1 and rost  
your ,mutton1 and baste it with ,claret 
,wine1 ,butter1 and  ,salt1 save the    

,gravie1 and put it with the ,oisters   
into a ,dish to stew  with some         
,anchovies1 and ,claret ,wine3 when your
 meat is enough1 rub the  ,dish with a  
,shelot1 and lay your meat in it1 and   
then put some ,capers  into your ,sauce1
 and pour over it1 so serve it in2      
,garnish your ,dish  with ,olives1      
,capers1 and ,samphire4      #bca4 ,to  
rost a ,calves ,head with ,oisters4     
,split your ,calves ,head as to boil1   
and let it lie in water a while1 then   
wash it well1 and cut out the ,tongue1  
then boil your ,head a little1 also  the
 ,tongue and ,brains1 then mince the    
,brains and ,tongue with a little       
,sage1 ,oisters and ,marrow put amongst 
it when it is minced1 three or four     
,eggs well beaten1 ,ginger1 ,pepper1    
,nutmeg1 ,grated ,bread and ,salt1 and a
  little ,sack1 make it pretty thick1   
then take the ,head and fill it with    
this1 and bind it close1 and spit it and
 rost it1 and save the ,gravie  which   
comes from it in a ,dish1 baste it well 

with ,butter1 put to this  ,gravie some 
,oisters1 and some sweet ,herbs minced  
fine1 a little white  ,wine1 and a      
sliced ,nutmeg2 when the ,head is       
rosted1 set the ,dish of  ,sauce upon   
hot ,coals with some ,butter and a      
little salt1 and the ,juice  of an      
,orange1 beat it up thick and ,dish your
 ,head1 and serve it in with  this      
,sauce2 garnish your ,dish with stewed  
,oisters and ,barberries4      #bcb4    
,sauce for ,woodcocks ,snites4    ,when 
you spit your ,fowl1 put in an ,onion in
 the ,belly1 when it is  rosted1 take   
the ,gravie of it1 and some ,claret     
,wine1 and an ,anchovie  with a little  
,pepper and ,salt1 so serve them4       
#bcc4 ,to make ,sauce for ,partridges4  
,take grated ,bread1 ,water and ,salt1  
and a whole ,onion boiled together1     
when it is well boiled1 take out the    
,onion1 and put in minced ,limon1 and  a
 piece of ,butter1 and serve them in    
with it4      #bcd4 ,to rost ,larks with
 ,bacon4    ,when your ,larks are pull'd

 and drawn1 wash them and spit them with
 a  thin slice of ,bacon and a ,sage    
,leaf between the ,legs of every one1   
make  your ,sauce with the ,juice of    
,oranges and a little ,claret ,wine1 and
 some  ,butter1 warm them together1 and 
serve them up with it4      #bce4 ,to   
make ,sauce for ,quails4    ,take some  
,vine ,leaves dried before the fire in a
 dish and mince them1  then put some    
,claret ,wine and a little ,pepper and  
,salt to it1 and a  piece of ,butter1   
and serve them with it4    ,this ,sauce 
is also for rosted ,pigeons4      #bcf4 
,to rost a whole ,pig without the ,skin1
 with a ,pudding in his  ,belly4        
,make ready the ,pig for the ,spit1 then
 spit it and lay it down to the  fire1  
and when you can take off the ,skin1    
take it from the fire and flay  it1 then
 put such a ,pudding as you love into   
the ,belly of it1 then sew  it up1 and  
stick it with ,thyme and ,limon ,pill1  
and lay it down again1 and  rost it and 
bast it with ,butter1 and set a ,dish   

under it to catch the  ,gravie1 into    
which put a little sliced ,nutmeg1 and a
 little ,vinegar1 and  a little ,limon  
and some ,butter2 heat them together3   
when your ,pig is  enough1 bread it1 but
 first froth it up with ,butter and a   
little ,salt1  then serve it in with    
this ,sauce to the ,table with the ,head
 on4      #bcg4 ,to fry ,artichokes4    
,take the bottoms of ,artichokes        
tenderly boiled1 and dip them in beaten 
,eggs and a little ,salt1 and fry them  
with a little ,mace shred among the     
,eggs2 then take ,verjuice1 ,butter and 
,sugar1 and the ,juice of an ,orange1   
,dish your ,artichokes1 and lay on      
,marrow fried in ,eggs to keep it whole1
  then lay your ,sauce1 or rather pour  
it on1 and serve them in4      #bch4 ,to
 make ,toasts of ,veal4    ,take a      
rosted ,kidney of ,veal1 cold and minced
 small1 put to it grated  bread1        
,nutmeg1 ,currans1 ,sugar and ,salt1    
with some ,almonds blanched and  beaten 
with ,rosewater1 mingle all these       

together with beaten ,eggs and a  little
 ,cream1 then cut thin slices of white  
,bread1 and lay this ,compound  between 
two of them1 and so fry them1 and strew 
,sugar on them1 and serve  them in4     
#bci4 ,to make good ,pancakes4    ,take 
twenty ,eggs with half the ,whites1 and 
beat them well and mix them  with fine  
flower and beaten ,spice1 a little      
,salt1 ,sack1 ,ale1 and a  little       
,yeste1 do not make your ,batter too    
thin1 then beat it well1 and  let it    
stand a little while to rise1 then fry  
them with sweet ,lard or  with ,butter1 
and serve them in with the ,juice of    
,orange and ,sugar4      #bdj4 ,to fry  
,veal4    ,cut part of a ,leg of ,veal  
into thin slices1 and hack them with the
 back  of a ,knife1 then season them    
with beaten ,spice and ,salt1 and lard  
them  well with ,hogs ,lard1 then chop  
some sweet herbs1 and beat some ,eggs   
and  mix together and dip them therein1 
and fry them in ,butter1 then stew  them
 with a little white ,wine and some     

,anchovies a little while1 then  put in 
some ,butter1 and shake them well1 and  
serve them in with sliced  ,limon over  
them4      #bda4 ,to make good ,paste4  
,take to a peck of fine flower three    
pound of butter1 and three ,eggs1 and  a
 little cold ,cream1 and work it well   
together1 but do not break your  ,butter
 too small1 and it will be very fine    
,crust1 either to bake meat  in1 or     
fruit1 or what else you please4    ,it  
is also a very fine ,dumplin1 if you    
make it into good big ,rolls1 and  boil 
them and butter them1 or roul some of it
 out thin1 and put a great  ,apple      
therein1 and boil and butter them1 with 
,rosewater1 ,butter and  ,sugar4        
#bdb4 ,to make good ,paste to raise4    
,take to a ,peck of ,flower two pounds  
of ,butter and a little tried ,suet1    
let them boil with a little ,water or   
,milk1 then put two ,eggs into your     
,flower1 and mix them well together1    
then make a hole in the middle of  your 
,flower1 and put in the top of your     

boiling ,liquor1 and so much of  the    
rest as will make it in to a stiff      
,paste1 then lay it into a warm  ,cloth 
to rise4      #bdc4 ,paste for cold     
,baked meats4    ,take to every ,peck of
 ,flower one pound of ,butter or a      
little more1 with  hot ,liquor as the   
other1 and put a little dissolved       
,isinglass in it1  because such things  
require strength2 you may not forget    
,salt in all  your ,pastes1 and work    
these ,pastes made with hot ,liquor much
 more than  the other4      #bdd4 ,to   
make a ,veal ,pie in ,summer4    ,take  
thin slices of a ,fillet of ,veal1 then 
having your ,pie ready and  ,butter in  
it1 lay in your ,veal seasoned with a   
little ,nutmeg and ,salt so  cover it   
with ,butter1 and close it and bake it1 
then against it be  drawn1 scald some   
,goosberries or ,grapes in ,sugar and   
water as to  preserve1 and when you open
 your ,pie1 put in pieces of ,marrow    
boiled in  white ,wine with a little    
blade of ,mace3    ,then put these      

,grapes or ,goosberries over all1 or    
else some hard ,lettuce  or ,spinage    
boiled and buttered4      #bde4 ,to make
 a ,pie of ,shrimps1 or of ,prawns4     
,pick them clean from their ,shells1 and
 have in readiness your ,pie with       
,butter in the bottom1 then lay in your 
,fish with some large ,mace and         
,nutmeg1 and then ,butter again1 and so 
bake it3    ,then cut it up and put in  
some ,white ,wine and an ,anchovy or    
two1 and  some ,butter1 and so serve    
them in hot2 thus you may do with       
,lobsters or  ,crabs1 or with ,crafish4 
#bdf4 ,to make a ,pie of ,larks1 or of  
,sparrows4    ,pluck your ,birds and    
draw them1 then fill the ,bellies of    
them with this  mixture following1      
grated bread1 sweet herbs minced small1 
,beef ,suet or  ,marrow minced1 ,almonds
 blanched and beated with ,rosewater1 a 
little  ,cream2 beaten ,spice1 and a    
little ,salt1 some ,eggs and some       
,currans1 mix  these together1 and do as
 ,i have said1 then having your ,pie    

ready raised  or laid in your           
baking-pan1 put in ,butter1 and then    
fill it with ,birds4      ,then put in  
,nutmeg1 ,pepper and ,salt1 and put in  
the yolks of hard ,eggs1  and some sweet
 herbs minced1 then lay in pieces of    
,marrow1 and cover it  with ,butter1 and
 so close it and bake it2 then cut it   
open and wring in  the ,juice of an     
,orange and some ,butter1 and serve it4 
#bdg4 ,to make a ,lettuce ,pie4    ,take
 your ,cabbage ,lettuce and cut them in 
halves1 wash them and boil  them in     
water and salt very green1 then drain   
them from the water1 so  having your    
,pie in readiness1 put in ,butter2 then 
put in your boiled  ,lettuce1 with some 
,marrow1 ,raisins of the ,sun stoned1   
,dates stoned and  sliced thin1 with    
some large ,mace1 and ,nutmeg sliced1   
then put in more  ,butter1 close it and 
bake it2 then cut it open1 and put in   
,verjuice1  ,butter and ,sugar1 and so  
serve it4      ,transcriber's note3 no  
number in original ,to stew a ,neck of  

,mutton4    ,put your ,neck of ,mutton  
cut in ,steaks into so much ,wine and   
,water as  will cover it1 with some     
whole ,spice1 let it stew till it be    
enough1  then put in two ,anchovies1 and
 a handful of ,capers1 with a piece of  
sweet ,butter shake it very well1 and   
serve it upon ,sippets4      #bdh4 ,to  
make a ,pie of a rosted ,kidney of      
,veal4    ,mince the ,kidney with the   
,fat1 and put to it some sweet herbs    
minced  very small1 a quarter of a pound
 of ,dates stoned1 and sliced thin and  
minced1 season it with beaten ,spice1   
,sugar and ,salt1 put in half a pound   
of ,currans1 and some grated bread1     
mingle all these together very well     
with ,verjuice and ,eggs1 and make them 
into ,balls1 so put some ,butter  into  
your ,pie1 and then these ,balls1 then  
more ,butter1 so close it and  bake it2 
,then cut it open1 and put in ,verjuice1
 ,butter and ,sugar made green with  the
 ,juice of some ,spinage1 add to it the 
yolks of ,eggs4      #bdi4 ,to make a   

,potato ,pie4    ,having your ,pie      
ready1 lay in ,butter1 and then your    
,potatoes boiled very  tender1 then some
 whole ,spice and ,marrow1 ,dates and   
the yolks of hard  ,eggs blanched       
,almonds1 and ,pistacho ,nuts1 the      
,candied ,pills of ,citron1  ,orange and
 ,limon1 put in more ,butter close it   
and bake it1 then cut it  open1 and put 
in ,wine1 ,sugar1 the yolks of ,eggs and
 ,butter4      #bej4 ,to make a ,pig    
,pie4    ,spit a whole ,pigg and rost it
 till it will flay1 then take it off the
  ,spit1 and take off the ,skin1 and    
lard it with ,hogs ,lard2 season it with
  ,pepper1 ,salt1 ,nutmeg and ,sage1    
then lay it into your ,pie upon some    
,butter1 then lay on some large ,mace1  
and some more ,butter1 and close it  and
 bake it3 ,it is either good hot or     
cold4      #bea4 ,to make a ,carp ,pie4 
,take a large ,carp and scale him1 gut  
and wash him clean1 and dry him  well1  
then lay ,butter into your ,pie1 and    
fill your ,carps belly with this        

,pudding2 grated bread1 sweet herbs1 and
 a little ,bacon minced small1 the      
yolks of hard ,eggs and an ,anchovie    
minced1 also a little ,marrow1 ,nutmeg1 
and then put in a little ,salt1 but a   
very little1 and make some of this  up  
in ,balls1 then ,lard the ,carp1 sew up 
his ,belly1 and lay him into  your ,pie1
 then lay in the ,balls of ,pudding1    
with some ,oysters1 ,shrimps  and       
,capers1 and the yolks of hard ,eggs and
 a little ,slices of ,bacon1  then put  
in large ,mace and ,butter1 so close it 
and bake it1 then cut off  the ,lid1 and
 stick it full of pretty ,conceits made 
in ,paste1 and serve  it in hot4        
#beb4 ,to make an ,almond ,tart4        
,take a ,quart of ,cream1 and when it   
boils1 put in half a pound of sweet     
,almonds blanched and beaten with       
,rosewater1 boil them together till it  
be thick1 always stirring it for fear it
 burn1 then when it is cold1 put  in a  
little raw ,cream1 the yolks of twelve  
,eggs1 and some beaten ,spice1  some    

,candied ,citron ,pill and ,eringo      
,roots sliced1 with as much fine  ,sugar
 as will sweeten it1 then fill your     
,tart and bake it1 and stick it  with   
,almonds blanched1 and some ,citron     
,pill1 and strew on some small  ,french 
,comfits of several colours1 and garnish
 your ,dish with ,almonds  blanched1 and
 preserved ,barberries4      #bec4 ,to  
make a dainty ,white-,pot4    ,take a   
,manchet cut like ,lozenges1 and scald  
it in some ,cream1 then put  to it      
beaten ,spice1 ,eggs1 ,sugar and a      
little ,salt1 then put in ,raisins1  and
 ,dates stoned1 and some ,marrow2 do not
 bake it too much for fear it  ,whey1   
then strew on some fine ,sugar and serve
 it in4      #bed4 ,to make a ,red ,deer
 ,pie4    ,bone your ,venison1 and if it
 be a ,side1 then skin it1 and beat it  
with  an ,iron ,pestle but not too      
small1 then lay it in ,claret wine1 and 
,vinegar1 in some close thing two days  
and nights if it be ,winter1 else  half 
so long1 then drain it and dry it very  

well1 and if lean1 lard it  with fat    
,bacon as big as your finger1 season it 
very high with all  manner of ,spices   
and ,salt1 make your ,pie with ,rye     
,flower1 round and very  high1 then lay 
store of ,butter in the bottom and ,bay 
,leaves1 then lay in  your ,venison with
 more ,bay leaves and ,butter2 so close 
it1 and make a  ,tunnel in the middle1  
and bake it as long as you do great     
,loaves1 when  it is baked1 fill it up  
with melted ,butter1 and so keep it two 
or three  months1 serve it in with the  
,lid off1 and ,bay ,leaves about the    
,dish2 eat  it with mustard and sugar4  
#bee4 ,to make a ,pie of a ,leg of      
,pork4    ,take a ,leg of ,pork well    
powdred and stuffed with all manner of  
good  ,herbs1 and ,pepper1 and boil it  
very tender1 then take off the ,skin1   
and  stick it with ,cloves and ,sage    
,leaves1 then put it into your ,pie with
  ,butter top and bottom1 close it and  
bake it1 and eat it cold with  ,mustard 
and ,sugar4      #bef4 ,to make a       

,lamprey ,pie4    ,take your ,lamprey   
and gut him1 and take away the black    
string in the  back1 wash him very well1
 and dry him1 and season him with       
,nutmeg1  ,pepper and ,salt1 then lay   
him into your ,pie in pieces with       
,butter in the  bottom1 and some        
,shelots and ,bay ,leaves and more      
,butter1 so close it and  bake it1 and  
fill it up with melted ,butter1 and keep
 it cold1 and serve  it in with some    
,mustard and ,sugar4      #beg4 ,to make
 a ,salmon ,pie4    ,take a ,joll of    
,salmon raw1 and scale it and lay it    
into your ,pie upon  ,butter and ,bay   
leaves1 then season it with whole spice 
and a little  ,salt1 then lay on some   
,shrimps and ,oysters with some         
,anchovies1 then  more ,spice and       
,butter1 so close the lid and bake it1  
but first put in  some ,white ,wine1    
serve it hot1 then if it wants1 put in  
more ,wine and  ,butter4      #beh4 ,to 
make a ,pudding of ,french ,barley4     
,take ,french ,barley tenderly boiled1  

then take to one ,pint of ,barley half  
a ,manchet grated1 and four ,ounces of  
sweet ,almonds blanched and beeten  with
 ,rosewater1 half a ,pint of ,cream1 and
 eight ,eggs with half the  ,whites1    
season it with ,nutmeg1 ,mace1 ,sugar   
and ,salt1 then put in some  ,fruit1    
both ,raisins and ,currans1 and some    
,marrow1 mingle these well  together1   
and fill ,hogs ,guts with it4      #bei4
 ,to make a hasty ,pudding in a ,bag or 
,cloth4    ,boil a ,quart of thick      
,cream with six spoonfuls of fine       
,flower1 then  season it with ,nutmeg   
and ,salt1 then wet a ,cloth1 and flower
 it and  butter it1 then boil it1 and   
butter it1 and serve it in4      #bfj4  
,to make a ,shaking ,pudding4    ,take a
 ,quart of ,cream and boil it1 then put 
in some ,almonds blanched and  beaten1  
when it is boiled and almost cold1 put  
in eight ,eggs1 and half  the ,whites1  
with a little grated ,bread1 ,spice and 
,sugar1 and a very  little ,salt2       
,then wet ,flower and ,butter1 and put  

it in a ,cloth and boil it1 but not  too
 much1 serve it in with ,rosewater1     
,butter and ,sugar1 and strew it  with  
small ,french ,comfits4      #bfa4 ,to  
make a ,haggus ,pudding4    ,take a     
,calves ,chaldron well scowred1 boiled1 
and the ,kernels taken out1  mince it   
small1 then take four or five ,eggs1 and
 half the ,whites1 some  thick ,cream1  
grated bread1 ,rosewater and ,sugar1 and
 a little ,salt1  ,currans and ,spice1  
and some sweet herbs chopped small1 then
 put in some  ,marrow or ,suet finely   
shred1 so fill the ,guts1 and boil them4
      #bfb4 ,to make an ,oatmeal        
,pudding4    ,take the biggest ,oatmeal 
and steep it in warm ,cream one night1  
then put  in some sweet herbs minced    
small1 the yolks of ,eggs1 ,sugar1      
,spice1  ,rosewater and a little ,salt1 
with some ,marrow1 then ,butter a       
,cloth1 and  boil it well1 and serve it 
in with ,rosewater1 ,butter and ,sugar4 
#bfc4 ,to make ,puddings of ,wine4      
,slice two ,manchets into a ,pint of    

,white ,wine1 and let your ,wine be     
first  mulled with ,spice1 and with     
,limon ,pill1 then put to it ten ,eggs  
well  beaten with ,rosewater1 some      
,sugar and a little ,salt1 with some    
,marrow  and ,dates1 so bake it a very  
little1 strew ,sugar on it1 and serve   
it2  instead of ,manchet you may use    
,naples ,bisket1 which is better4       
#bfd4 ,to make ,puddings with ,hogs     
,lights4    ,parboil them very well1 and
 mince them small with ,suet of a ,hog1 
then  mix it with bread grated1 and some
 ,cream and ,eggs1 ,nutmeg1 ,rosewater1 
,sugar and a little ,salt1 with some    
,currans1 mingle them well together1    
and fill the ,guts and boil them4       
#bfe4 ,to make ,stone ,cream4    ,boil a
 quart of ,cream with whole spice then  
pour it out into a ,dish1 but  let it be
 one quarter consumed in the boiling1   
then stir it till it be  almost cold1   
then put some ,runnet into it as for a  
,cheese1 and stir it  well together1 and
 colour it with a little ,saffron1 serve

 it in with  ,sack and ,sugar4          
#bff4 ,to make a ,posset ,pie with      
,apples4    ,take the ,pulp of rosted   
,apples and beat it well with ,sugar and
 ,rosewater  to make it very sweet1 then
 mix it with sweet ,cream1 and the yolks
 of  raw ,eggs1 some ,spice and ,sack1  
then having your ,paste ready in your   
,bake-pan1 put in this stuff and bake it
 a little1 then stick it with  ,candied 
,pills1 and so serve it in cold4        
#bfg4 ,to dry ,pippins about ,christmas 
or before4    ,when your ,houshold      
,bread is drawn1 then set in a ,dish    
full of ,pippins1  and about six hours  
after take them out and lay them in     
several ,dishes  one by one1 and flat   
them with your hands a little1 so do    
twice a day1  and still set them into a 
warm ,oven every time till they are dry 
enough2  then lay them into ,boxes with 
,papers between every ,lay4      #bfh4  
,to make ,snow ,cream4    ,take a ,quart
 of ,cream1 and #d ,ounces of blanched  
,almonds1 beaten and  strained1 with    

half a ,pint of ,white ,wine1 a piece of
 ,orange ,pill and a  ,nutmeg sliced1   
and three ,sprigs of ,rosemary1 mix     
these things together1  and let them    
stand three hours1 then strain it1 and  
put the thick part  into a deep ,dish1  
and sweeten it with ,sugar1 then beat   
some ,cream with  the ,whites of ,eggs  
till it be a thick ,froth1 and cast the 
,froth over it  to a good thickness4    
#bfi4 ,to boil ,whitings or ,flounders4 
,boil some ,white ,wine1 ,water1 and    
,salt1 with some sweet ,herbs and whole 
,spice2 when it boils put in a little   
,vinegar1 for that will make ,fish      
crisp1 then let it boil apace and put in
 your ,fish1 and boil them till  they   
swim1 then take them out and drain them1
 and make ,sauce for them  with some of 
the ,liquor and an ,anchovie or two1    
some ,butter and some  ,capers1 heat    
them over the ,fire1 and beat it up     
thick and pour it over  them2 garnish   
your ,dish with ,capers and ,parsley1   
,oranges and ,limons and  let it be very

 hot when you serve it in4      #bgj4   
,to make a ,pie of a ,gammon of ,bacon4 
,take a ,westphalia ,gammon1 and boil it
 tender with hay in the ,kettle1  then  
take off the ,skin and stick it with    
,cloves and strew it with  ,pepper1 then
 make your ,pie ready1 and put it       
therein with ,butter at the  bottom1    
then cover your ,bacon with ,oysters1   
parboiled in ,wine and their  own       
,liquor1 and put in ,balls made of      
,sausage meat1 then put in the  ,liquor 
of the parboiled ,oysters1 some whole   
,spice and ,bay ,leaves1 with  some     
,butter1 so close it1 and bake it and   
eat it cold1 you may put into  it the   
yolks of hard ,eggs if you please1 serve
 it with ,mustard ,sugar and  ,bay      
,leaves4      #bga4 ,to bake a ,bulloks 
,cheek to be eaten hot4    ,take your   
,cheek and stuff it very well with      
,parsley and sweet herbs  chopped1 then 
put it into a ,pot with some ,claret    
wine and a little  strong ,beer1 and    
some whole ,spice1 and so season it well

 with ,salt to  your taste1 and cover   
your ,pot and bake it1 then take it out1
 and pull  out the ,bones1 and serve it 
upon tosted bread with some of the      
,liquor4      #bgb4 ,to bake a ,bullocks
 ,cheek to eat cold1 as ,venison4       
,take a ,bullocks ,cheek1 or rather two 
fair fat ,cheeks1 and lay them in  water
 one night1 then take out every bone1   
and stuff it very well with  all manner 
of ,spice and ,salt1 then put it into a 
,pot1 one ,cheek clapped  close together
 upon the other1 then lay it over with  
,bay ,leaves1 and put  in a ,quart of   
,claret ,wine1 so cover the ,pot and    
bake it with ,houshold  ,bread1 when you
 draw it1 pour all the ,liquor out1 and 
take only the fat  of it and some melted
 ,butter1 and pour in again1 serve it   
cold with  ,mustard and ,sugar1 and     
dress it with ,bay ,leaves1 it will eat 
like  ,venison4      #bgc4 ,to make a   
,bacon ,froize4    ,take eight ,eggs    
well beaten1 and a little ,cream1 and a 
little ,flower1  and beat them well     

together to be like other ,batter1 then 
fry very thin  slices of ,bacon1 and    
pour some of this over1 then fry it1 and
 turn the  other side1 and pour more    
upon that1 so fry it and serve it to the
  ,table4      #bgd4 ,to make fryed     
,nuts4    ,take ,eggs1 ,flower1 ,spice  
and ,cream1 and make it into a ,paste1  
then make  it into round ,balls and fry 
them1 they must be as big as ,walnuts1  
be  sure to shake them well in the ,pan 
and fry them brown1 then roul some  out 
thin1 and cut them into several shapes1 
and fry them1 so mix them  together1 and
 serve them in with ,spice beaten and   
,sugar4      #bge4 ,to make a ,sussex   
,pancake4    ,take only some very good  
,pie ,paste made with hot ,liquor1 and  
roul it  thin1 and fry it with ,butter1 
and serve it in with beaten spice and   
sugar as hot as you can4      #bgf4 ,to 
make a ,venison ,pasty4    ,take a ,peck
 of fine ,flower1 and three ,pounds of  
fresh ,butter1 break your  ,butter into 
your ,flower1 and put in one ,egg1 and  

make it into a ,past  with so much cold 
cream as you think fit1 but do not mould
 it too much1  then roul it pretty thin 
and broad1 almost square1 then lay some 
,butter  on the bottom1 then season your
 ,venison on the fleshy side with       
,pepper  grosly beaten1 and ,salt mixed1
 then lay your ,venison upon your butter
  with the seasoned side downward1 and  
then cut the ,venison over with your    
,knife quite cross the ,pasty to let the
 ,gravie come out the better in  baking1
 then rub some seasoning in those ,cuts1
 and do not lay any else  because it    
will make it look ill-favoured and      
black1 then put some paste  rouled thin 
about the ,meat to keep it in compass1  
and lay ,butter on the  top1 then close 
it up and bake it very well1 but you    
must trim it up  with several ,fancies  
made in the same ,paste1 and make also a
 ,tunnel or  ,vent1 and just when you   
are going to set it into the ,oven1 put 
in half a  ,pint of ,clarret ,wine1 that
 will season your ,venison finely1 and  

make it  shall not look or taste        
greasie1 thus you may bake ,mutton if   
you please4      #bgg4 ,to make a brave 
,tart of several ,sweet ,meats4    ,take
 some ,puff-paste1 and roule it very    
thin1 and lay it in the bottom  of your 
baking-pan1 then lay in a ,lay of       
preserved ,rasberries1 then some  more  
,paste very thin to cover them1 then    
some ,currans preserved1 and  then a    
,sheet of ,paste to cover them1 then    
,cherries1 and another ,sheet to  cover 
them1 then any white ,sweet-,meat1 as   
,pippins1 white ,plumbs or  ,grapes1 so 
lid it with ,puff-paste1 cut in some    
pretty ,fancy to shew the  ,fruit1 then 
bake it1 and stick it full of ,candied  
,pills1 and serve it in  cold4          
#bgh4 ,to make ,ice and ,snow4    ,take 
new ,milk and some ,cream and mix it    
together1 and put it into a  ,dish1 and 
set it together with ,runnet as for a   
,cheese1 and stir it  together1 when it 
is come1 pour over it some ,sack and    
,sugar1 then take a  ,pint of ,cream and

 a little ,rosewater1 and the ,whites of
 three ,eggs1 and  whip it to a froth   
with a ,birchen ,rod1 then as the ,froth
 arises1 cast it  upon your ,cream which
 hath the ,runnet in it1 till it lies   
deep1 then lay  on ,bunches of preserved
 ,barberries here and there carelesly1  
and cast  more ,snow upon them1 which   
will look exceeding well2 then garnish  
your  ,dish being broad brim'd with all 
kind of ,jellies in pretty-fancies1 and 
several ,colours4      #bgi4 ,to make a 
,mutton ,pie4    ,cut a ,loin or ,neck  
of ,mutton in steaks1 and season it with
 ,pepper and  ,salt1 and ,nutmeg1 then  
lay it in your ,pie upon ,butter2 then  
fill up your  ,pie with ,apples sliced  
thin1 and a few great ,onions sliced    
thin1 then  put in more ,butter1 and    
close it and bake it1 and serve it in   
hot4      #bhj4 ,to poach ,eggs the best
 way4    ,boil ,vinegar and ,water      
together with a few ,cloves and ,mace1  
when it  boiles break in your ,eggs1 and
 turn them about gently with a ,tin     

slice  till the ,white be hard1 then    
take them up1 and pare away what is not 
handsom1 and lay them on ,sippets1 and  
strew them over with plumped  ,currans1 
then take ,verjuice1 ,butter and ,sugar 
heat together1 and pour  over1 and serve
 them in hot4      #bha4 ,a good ,sallad
 in ,winter4    ,take a good hard       
,cabbage1 and with a sharp ,knife shave 
it so thin as you  may not discern what 
it is1 then serve it with ,oil and      
,vinegar4      #bhb4 ,another ,sallad in
 ,winter4    ,take ,corn ,sallad clean  
picked and also well washed1 and clear  
from the  water1 put it into a ,dish in 
some handsom form with some ,horse      
,radish  scraped1 and some ,oil and     
,vinegar4        #bhc4 ,to make ,sorrel 
,sopps for ,green ,geese or ,chickens1  
or for a ,sick  ,body to eat alone4     
,take a good quantity of ,french ,sorrel
 clean picked1 and stamp it in a        
,mortar1 then strain it into a ,dish1   
and set it over a ,chafing dish of      
,coals1 and put a little ,vinegar to it1

 then when it is thick by wasting1      
wring in the ,juice of a ,limon and     
sweeten it with ,sugar1 and put in a    
little grated bread and ,nutmeg1 then   
warm another ,dish with thin slices  of 
white bread1 and put some butter to your
 ,sorrel ,liquor1 and pour over  them1  
serve them in with ,slices of ,limon and
 fine ,sugar4      #bhd4 ,to make ,green
 ,sauce for a powdred ,leg of ,pork1 or 
for a ,spring4    ,take a great quantity
 of ,french ,sorrel1 and pick out the   
,strings and  wash it well1 and drain it
 clean from the water1 then stamp it in 
a  ,mortar till it be extream fine1 then
 put in grated bread and beat it  again1
 then a few ,currans and the yolks of   
hard ,eggs1 and when it is  beaten to a 
kind of ,pap1 put in a little ,vinegar  
and ,sugar into it2 so  serve it in upon
 a ,plate with your ,meat4      #bhe4   
,to make ,vin de ,molosso1 or ,treacle  
,wine4    ,take fair ,water and make it 
so strong with ,molossoes1 otherwise    
called  ,treacle1 as that it will bear  

an ,egg1 then boil it with a ,bag of all
  kinds of ,spices1 and a ,branch or two
 of ,rosemary1 boil it and scum it1  and
 put in some sweet herbs or flowers1    
according to the time of the  year1 boil
 it till a good part be consumed1 and   
that it be very clear1  then set it to  
cool in several things1 and when it is  
almost cold1 work  it with yest1 as you 
do ,beer1 the next day put it into the  
,vessel1 and  so soon as it hath done   
working stop it up close1 and when it   
hath stood  a fortnight1 bottle it1 this
 is a very wholesom ,drink against any  
,infection1 or for any that are troubled
 with the ,ptisick4      #bhf4 ,for a   
,consumption1 an excellent ,medicine4   
,take ,shell ,snails1 and cast ,salt    
upon them1 and when you think they are  
cleansed well from their slime1 wash    
them1 and crack their ,shells and  take 
them off1 then wash them in the         
distilled ,water of ,hysop1 then put    
them into a ,bag made of ,canvas1 with  
some white ,sugar ,candy beaten1 and    

hang up the ,bag1 and let it drop as    
long as it will1 which if you bruise    
the ,snails before you hang them up1 it 
is the better2 this ,liquor taken       
morning and evening a ,spoonful at a    
time is very rare4      #bhg4 ,a        
,suitable ,dish for ,lent4    ,take a   
large ,dish with broad ,brims1 and in   
the middle put blanched  ,almonds round 
about them1 ,raisins of the ,sun1 and   
round them ,figs1 and  beyond them all  
coloured ,jellies1 and on the ,brims    
,fig-,cheese4      #bhh4 ,to make a     
,rock in ,sweet-,meats4    ,first take a
 flat broad voiding ,basket1 then have  
in readiness a good  thick ,plum ,cake1 
then cut your ,cake fit to the bottom of
 the ,basket1 and  cut a hole in the    
middle of it1 that the foot of your     
,glass may go in1  which must be a      
,fountain-,glass1 let it be as high a   
one as you can get2  put the foot of it 
in the hole of the ,cake edgling that it
 may stand the  faster1 then tie the    
,cake fast with a ,tape to the ,basket1 

first cross  one way and then another1  
then tie the foot of the ,glass in that 
manner  too1 that it may stand steady1  
then cut some odd holes in your ,cake   
carelesly1 then take some ,gum ,dragon  
steeped in ,rosewater1 and mix it  with 
some fine ,sugar1 not too thick1 and    
with that you must fasten all  your     
,rock together1 in these holes which you
 cut in your ,cake you must  fasten some
 sort of ,biskets1 as ,naples ,biskets1 
and other common ,bisket  made long1 and
 some ragged1 and some coloured1 that   
they may look like  great ill-favoured1 
,stones1 and some handsome1 some long1  
some short1  some bigger1 and some      
lesser1 as you know ,nature doth afford1
 and some  of one colour and some of    
another1 let some stand upright and some
  aslannt1 and some quite along1 and    
fasten them all with your ,gum1 then    
put in some better ,sweet-meats1 as     
,mackeroons and ,marchpanes1 carelesly  
made as to the shape1 and not put on the
 ,rock in a set form1 also some  rough  

,almond ,cakes made with the long slices
 of ,almonds 7as ,i have  directed      
before27 so build it up in this manner1 
and fasten it with the  ,gum and ,sugar1
 till it be very high1 then in some     
places you must put  whole ,quinces     
,candied1 both red and white1 whole     
,orange ,pills and ,limon  ,pills       
,candied2 dried ,apricocks1 ,pears and  
,pippins ,candied1 whole  ,peaches      
,candied1 then set up here and there    
great lumps of brown and  white         
,sugar-candy upon the stick1 which much 
resembles some clusters of  fine ,stones
 growing on a ,rock2 for ,sand which    
lies sometimes among the  little        
,stones1 strew some brown ,sugar2 for   
,moss1 take herbs of a ,rock  ,candy2   
then you must make the likeness of      
,snakes and ,snails and ,worms1  and of 
any venomous ,creature you can think of2
 make them in ,sugar ,plate  and colour 
them to their likeness1 and put them in 
the holes that they  may seem to lurk1  
and some ,snails creeping one way and   

some other2 then  take all manner of    
,comfits1 both rough and smooth1 both   
great and small1  and colour many of    
them1 some of one colour and some of    
another1 let  some be white and some    
speckled1 then when you have coloured   
them1 and  that they are dry1 mix them  
together and throw them into the        
,clefts1 but  not too many in one place1
 for that will hide the shape of your   
work1  then throw in some ,chips of all 
sorts of ,fruit ,candied1 as ,orange1   
,limon1 ,citron1 ,quince1 ,pear1 and    
,apples1 for of all these you may make  
,chips2 then all manner of dryed        
,plumbs1 and ,cherries1 ,cornelions     
dryed1  ,rasps and ,currans2 and in some
 places throw a few ,prunelles1         
,pistacho  ,nuts1 blanched ,almonds1    
,pine ,kernels1 or any such like1 and a 
pound of  the great round perfumed      
,comfits2 then take the lid off the top 
of the  ,glass and fill it with         
preserved ,grapes1 and fill another with
 some  ,harts-horn ,jelly1 place these  

two far from one another1 and if you set
  some kind of ,fowl1 made in           
,marchpanes1 as a ,peacock1 or such     
like1 and  some right ,feathers gummed  
on with ,gum ,arabick1 let this ,fowl   
stand as  though it did go to drink at  
the ,glass of ,harts-horn ,jelly1 and   
then  they will know who see it1 that   
those two liquid ,glasses serve for     
resemblance of several ,waters in the   
,rock4    ,then make good store of      
,oyster shells and ,cockle shells of    
,sugar ,plate1  let some be pure white  
as though the ,sea water had washed     
them1 some  brown on the outside1 and   
some green1 some as it were dirty1 and  
others  worn away in some ,places1 some 
of them broke1 and some whole1 so set   
them here and there about the ,rock1    
some edgling1 and some flat1 some  the  
hollow side upward1 and some the other1 
then stick the ,moss1 some  upon the    
shells1 and some upon the stones1 and   
also little branches of  ,candied       
,fruits1 as ,barberries1 ,plums1 and the

 like1 then when all is  done1 sprinkle 
it over with ,rosewater1 with a ,grain  
or two of ,musk or  ,ambergreece in it2 
your ,glass must be made with a         
reasonable proportion  of bigness to    
hold the ,wine1 and from that1 in the   
middle of it1 there  must be a          
,conveyance to fall into a ,glass below 
it1 which must have  ,spouts for the    
,wine to play upward or downward1 then  
from thence in  another ,glass below1   
with ,spouts also1 and from thence it   
hath a  ,conveyance into a ,glass below 
that1 somewhat in form like a ,sillibub 
,pot1 where the ,wine may be drunk out  
at the ,spout2 you may put some  ,eringo
 ,roots1 and being coloured1 they will  
shew very well among the  other         
,sweet-,meats1 tie your ,basket about   
with several sorts of small  ,ribbons3  
,do not take this for a simple ,fancy1  
for ,i assure you1 it is  the very same 
that ,i taught to a young ,gentlewoman  
to give for a ,present  to a ,person of 
,quality4          ,,to ,,the ,,reader4 

,courteous ,reader1    ,i ,think it not 
amiss1 since ,i have given you1 as ,i   
think1 a very full  ,direction for all  
kinds of ,food both for ,nourishment and
 ,pleasure1 that  ,i do shew also how to
 eat them in good order2 for there is a 
,time and  ,season for all things3      
,besides1 there is not anything well    
done which  hath not a ,rule1 ,i shall  
therefore give you several ,bills of    
,service for  ,meals according to the   
,season of the ,year1 so that you may   
with ease  form up a ,dinner in your    
,mind quickly2 afterwards ,i shall speak
 of  ordering of ,banquets2 but these   
things first1 because ,banquets are most
  proper after ,meals4    ,all you who  
are knowing already and ,vers'd in such 
things1 ,i beseech you  to take it only 
as a ,memorandum2 and to those who are  
yet unlearned1 ,i  presume they will    
reap some ,benefit by these ,directions2
 which is truly  wished and desired by  
,hanna ,woolley alias ,chaloner4        
99       99       99       99       99  

,a ,bill of ,service for extraordinary  
,feasts in the ,summer4      #a4 ,a     
,grand ,sallad4    #b4 ,a boiled ,capon 
or ,chickens4    #c4 ,a boiled ,pike or 
,bream4    #d4 ,a ,florentine in ,puff  
,paste4    #e4 ,a ,haunch of ,venison   
rosted4    #f4 ,a ,lomber ,pie4    #g4  
,a ,dish of ,green ,geese4    #h4 ,a    
,fat ,pig with a ,pudding in the belly4 
#i4 ,a ,venison ,pasty4    #aj4 ,a      
,chicken ,pie4    #aa4 ,a ,dish of young
 ,turkeys4    #ab4 ,a ,potato ,pie4     
#ac4 ,a couple of ,caponets4    #ad4 ,a 
,set ,custard4      ,the ,second ,course
    #a4 ,a ,dish of ,chickens rosted4   
#b4 ,souced ,conger or ,trouts4    #c4  
,an ,artichoke ,pie4    #d4 ,a ,cold    
,baked ,meat4    #e4 ,a ,souced ,pig4   
#f4 ,a ,dish of ,partridges4    #g4 ,an 
,oringado ,pie4    #h4 ,a ,dish of      
,quails4    #i4 ,another cold ,baked    
,meat4    #aj4 ,fresh ,salmon4    #aa4  
,a ,dish of ,tarts4    #ab4 ,a ,joll of 
,sturgeon4      ,the ,third ,course4    
#a4 ,dish of fried ,perches4    #b4 ,a  

,dish of ,green ,pease4    #c4 ,a ,dish 
of ,artichokes4    #d4 ,a ,dish of      
,lobsters4    #e4 ,a ,dish of ,prawns or
 ,shrimps4    #f4 ,a ,dish of           
,anchovies4    #g4 ,a ,dish of pickled  
,oysters4    #h4 ,two or three dried    
,tongues4           99       99       99
       99       99    ,another ,bill of 
,fare for ,winter ,season4      #a4 ,a  
,collar of ,brawn4    #b4 ,a ,capon and 
,white ,broth4    #c4 ,a boiled ,gurnet4
    #d4 ,a ,dish of boiled ,ducks or    
,rabbits4    #e4 ,a rosted ,tongue and  
,udder4    #f4 ,a made ,dish in         
,puff-,paste4    #g4 ,a ,shoulder of    
,mutton with ,oysters4    #h4 ,a ,chine 
of ,beef4    #i4 ,a ,dish of ,scotch    
,collops of ,veal4    #aj4 ,two ,geese  
in a ,dish4    #aa4 ,an ,olive ,pie4    
#ab4 ,a ,pig4    #ac4 ,a ,loin of ,veal4
    #ad4 ,a ,lark ,pie4    #ae4 ,a      
,venison ,pasty4    #af4 ,a ,dish of    
,capons1 two in a ,dish or three4       
#ag4 ,a ,dish of ,set ,custards4        
,the ,second ,course4    #a4 ,young     

,lamb cut in ,joints1 three ,joints in a
 ,dish ,larded4    #b4 ,a couple of ,fat
 ,rabbets4    #c4 ,a ,kickshaw fried or 
baked4    #d4 ,a ,dish of rofted        
,mallards4    #e4 ,a ,leash of          
,partridges4    #f4 ,a ,pigeon ,pie4    
#g4 ,four ,woodcocks in a ,dish4    #h4 
,a ,dish of ,teal1 four or six4    #i4  
,a cold baked ,meat4    #aj4 ,a good    
,dish of ,plover4    #aa4 ,twelve       
,snites in a ,dish4    #ab4 ,two ,dozen 
of ,larks in a ,dish4    #ac4 ,another  
cold baked ,meat4      ,the ,third      
,course4    #a4 ,an ,oister ,pie hot4   
#b4 ,a ,dish of fried ,puffs4    #c4    
,three or four dried ,neats ,tongues4   
#d4 ,a ,joll of ,sturgeon4    #e4 ,laid 
,tarts in ,puff-paste4    #f4 ,pickled  
,oisters4    #g4 ,a ,dish of ,anchovies 
and ,caveare4    #h4 ,a ,warden ,pie or 
,quince ,pie4      ,note1 ,that when    
your last ,course is ended1 you must    
serve in your  ,meat-,jellies1 your     
,cheeses of several sorts1 and your     
,sweet-meats4           99       99     

99       99       99    ,a ,bill of     
,fare for lesser ,feasts4      #a4 ,an  
,almond ,pudding boiled or baked4    #b4
 ,a ,dish of boiled ,pigeons with       
,bacon4    #c4 ,a ,leg of ,mutton1      
boiled with good ,sauce1 or a leg of    
,pork4    #d4 ,a ,dish of rosted ,olives
 of ,veal4    #e4 ,a ,dish of ,collops  
and ,eggs4    #f4;,a piece of rosted    
,beef4    #g4 ,a ,dish of ,scotch       
,collops4    #h4 ,a ,loin of ,veal4     
#i4 ,a fat ,pig rosted4    #aj4 ,two    
,turkies in a ,dish4    #aa4 ,a ,venison
 ,pasty4    #ab4 ,a ,dish of ,pheasants 
or ,partridges4    #ac4 ,a ,dish of     
,custards in little ,china ,pots4       
,the ,second ,course4    #a4 ,three or  
four ,joints of ,lamb rosted asunder1   
though never so small4    #b4 ,a ,couple
 of ,rabbits4    #c4 ,a ,dish of        
,mallard1 ,teal or ,widgeon4    #d4 ,a  
,leash of ,partridges or ,woodcocks4    
#e4 ,a ,pigeon ,pie4    #f4 ,a ,dish of 
,plovers or ,snites4    #g4 ,a ,dish of 
fat ,chickens rosted4    #h4 ,a ,warden 

or ,quince ,pie4    #i4 ,a ,sowced ,pig4
    #aj4 ,a ,dish of ,tarts of several  
sorts4    #aa4 ,a ,dish of ,lobsters1 or
 ,sturgeon4    #ab4 ,a ,dish of pickled 
,oysters4           99       99       99
       99       99    ,a ,bill of ,fare 
for ,fish ,days and ,fasting ,days in   
,ember week1 or in  ,lent4      #a4 ,a  
,dish of ,butter newly ,churned4    #b4 
,a ,dish of ,rice ,milk or ,furmity4    
#c4 ,a ,dish of ,buttered ,eggs4    #d4 
,a ,dish of stewed ,oysters4    #e4 ,a  
,dish of ,gurnets boiled4    #f4 ,a     
boiled ,sallad4    #g4 ,a boiled ,pike  
or two ,carps stewed4    #h4 ,a ,dish of
 ,buttered ,loaves4    #i4 ,a ,pasty of 
,ling4    #aj4 ,a ,dish of ,buttered    
,salt ,fish4    #aa4 ,a ,dish of        
,smelts4    #ab4 ,a ,dish of ,white     
,herrings broiled4    #ac4 ,a ,potato   
,pie or ,skirret ,pie4    #ad4 ,a ,dish 
of ,flounders fryed4    #ae4 ,an ,eel   
,pie or ,carp ,pie4    #af4 ,a ,dish of 
fryed ,whitings4    #ag4 ,a ,dish of    
,salt ,salmon4    #ah4 ,a ,dish of      

,custards4    #ai4 ,a ,joll of          
,sturgeon4    #bj4 ,a ,dish of ,pancakes
 or ,fritters4      ,the ,second        
,course4    #a4 ,a ,dish of ,eels       
spichcockt4    #b4 ,a ,fricasie of      
,eels4    #c4 ,a ,dish of fryed ,puffs4 
#d4 ,a ,dish of ,potatoes stewed4    #e4
 ,a ,dish of fryed ,oysters4    #f4 ,a  
,dish of blanched ,manchet4    #g4 ,an  
,oyster ,pie with ,parsneps4    #h4 ,a  
,pippin ,pie ,buttered4    #i4 ,a ,dish 
of ,buttered ,shrimps4    #aj4 ,two     
,lobsters rosted4    #aa4 ,a ,dish of   
,tarts of ,herbs4    #ab4 ,a ,dish of   
souced ,fish4    #ac4 ,a ,dish of       
pickled ,oysters4    #ad4 ,a ,dish of   
,anchovies and ,caveare4           99   
99       99       99       99    ,a     
,bill of ,fare without feasting2 only   
such a number of ,dishes as are  used in
 ,great and ,noble ,houses for their own
 ,family1 and for familiar  ,friends    
with them4      ,the ,first ,course in  
,summer ,season4    #a4 ,a ,fine        
,pudding boiled or baked4    #b4 ,a     

,dish of boiled ,chickens4    #c4 ,two  
,carps stewed or a boiled ,pike4    #d4 
,a ,florentine in ,puff-,paste4    #e4  
,a ,calves head1 the one half hashed1   
and the other broiled4    #f4 ,a ,haunch
 of ,venison rosted4    #g4 ,a ,venison 
,pasty4    #h4 ,a ,couple of fat        
,capons1 or a ,pig1 or both4      ,the  
,second ,course4    #a4 ,a ,dish of     
,partridges4    #b4 ,an ,artichoke ,pie4
    #c4 ,a ,dish of ,quails4    #d4 ,a  
cold ,pigeon ,pie4    #e4 ,a ,souced    
,pig4    #f4 ,a ,joll of fresh ,salmon4 
#g4 ,a ,dish of ,tarts of several sorts4
    #h4 ,a ,westphalia ,gammon and dried
 ,tongues about it4           99        
99       99       99       99    ,a     
,bill of ,fare in ,winter in ,great     
,houses4      #a4 ,a ,collar of ,brawn4 
#b4 ,a ,capon and ,white ,broth1 or two 
boiled ,rabbits4    #c4 ,two rosted     
,neats ,tongues and an ,udder between   
them4    #d4 ,a ,chine of ,beef rosted4 
#e4 ,a made ,dish in ,puffpaste4    #f4 
,a ,shoulder of ,mutton stuffed with    

,oysters4    #g4 ,a fine ,sallad of     
divers sorts of ,herbs and ,pickles4    
#h4 ,an ,eel ,pie or some other ,pie4   
#i4 ,three young ,turkies in a ,dish4   
#aj4 ,a ,dish of souced ,fish1 what is  
most in season4      ,the ,second       
,course in ,winter in great ,houses4    
#a4 ,a ,quarter of ,lamb rosted1 the    
,joints ,larded with several things1 and
  rosted asunder4    #b4 ,a ,couple of  
,rabbits4    #c4 ,a ,kickshaw fried4    
#d4 ,a ,dish of ,mallard or ,teals4     
#e4 ,a ,cold ,venison ,pasty1 or other  
cold ,baked meat4    #f4 ,a ,dish of    
,snites4    #g4 ,a ,quince or ,warden   
,pie4    #h4 ,a ,dish of ,tarts4    #i4 
,a ,joll of ,sturgeon4    #aj4 ,a ,dish 
of pickled ,oysters4           99       
99       99       99       99    ,a     
,bill of ,fare for ,fish ,days in ,great
 ,houses and at familiar ,times4        
#a4 ,a ,dish of ,milk1 as ,furmity1 or  
the like4    #b4 ,a ,dish of stewed     
,oysters or buttered ,eggs4    #c4 ,a   
boiled ,gurnet1 or such like4    #d4 ,a 

,dish of ,barrel ,cod buttered4    #e4  
,a ,dish of ,buttered ,loaves or fryed  
,toasts4    #f4 ,a ,pasty made of a     
,joll of ,ling4    #g4 ,a ,potato ,pie1 
or ,skirret ,pie4    #h4 ,a ,dish of    
,plaice or ,flounders4    #i4 ,a ,piece 
of salt ,salmon4    #aj4 ,a ,carp ,pie  
cold1 or ,lamprey ,pie4      ,the       
,second ,course to the ,same4    #a4 ,a 
,dish of ,eels spitchcockt4    #b4 ,a   
,chine of ,salmon broiled4    #c4 ,a    
,dish of ,oysters fryed4    #d4 ,an     
,apple pie buttered4    #e4 ,a ,dish of 
fryed ,smelts4    #f4 ,a ,dish of       
buttered ,shrimps4    #g4 ,a ,dish of   
,skirrets fryed4    #h4 ,two lobsters in
 a ,dish4    #i4 ,a ,dish of pickled    
,oysters4    #aj4 ,a ,dish of           
,anchovies4      ,when all these are    
taken away1 then serve in your ,cheeses 
of all sorts1  and also your ,creams and
 ,jellies1 and ,sweet-meats after them1 
if they be  required4      ,thus ,i have
 done with the ,bills of ,fare in ,great
 ,houses1 although it be  impossible to 

name half which are in season for one   
,meal2 but this will  serve you for the 
number of ,dishes1 and any ,person who  
is ingenious1  may leave out some1 and  
put in other at pleasure4          99   
99       99       99       99    ,a     
,bill of ,fare for ,gentlemens ,houses  
of ,lesser ,quality1 by which you  may  
also know how to order any ,family      
beneath another1 which is very          
requisite4      ,the ,first ,course in  
,summer season4    #a4 ,a ,boiled ,pike 
or ,carp stewed4    #b4 ,a very fine    
,pudding boiled4    #c4 ,a ,chine of    
,veal1 and another of ,mutton4    #d4 ,a
 ,calves head ,pie4    #e4 ,a ,leg of   
,mutton rosted whole4    #f4 ,a couple  
of ,capons1 or a ,pig1 or a piece of    
rost ,beef1 or boiled  ,beef4    #g4 ,a 
,sallad1 the best in season4      ,the  
,second ,course to the same4    #a4 ,a  
,dish of fat ,chickens rosted4    #b4 ,a
 cold ,venison ,pasty4    #c4 ,a ,dish  
of fryed ,pasties4    #d4 ,a ,joll of   
fresh ,salmon4    #e4 ,a couple of      

,lobsters4    #f4 ,a ,dish of ,tarts4   
#g4 ,a ,gammon of ,bacon or dried       
,tongues4      ,after these are taken   
away1 then serve in your ,cheese and    
,fruit4    ,note1 ,that this ,bill of   
,fare is for ,familiar times4           
99       99       99       99       99  
,a ,bill of ,fare for ,gentlemens       
,houses at ,familiar ,times ,winter     
,season4      ,the ,first ,course4      
#a4 ,a ,collar of ,brawn4    #b4 ,a     
rosted ,tongue and ,udder4    #c4 ,a    
,leg of ,pork boiled4    #d4 ,a piece of
 rost ,beef4    #e4 ,a ,venison ,pasty  
or other ,pie4    #f4 ,a ,marrow        
,pudding4    #g4 ,a ,goose1 or ,turkie1 
or ,pig4    #h4 ,a ,sallad of ,what's in
 season4      ,the ,second ,course to   
the same4    #a4 ,two ,joints of ,lamb  
rosted4    #b4 ,a ,couple of ,rabbits4  
#c4 ,a ,dish of wild ,fowl or ,larks4   
#d4 ,a ,goose or ,turkie ,pie cold4     
#e4 ,a fryed ,dish4    #f4 ,sliced      
,venison cold4    #g4 ,a ,dish of ,tarts
 or ,custards4    #h4 ,a ,gammon of     

,bacon1 or dried ,tongues1 or both in   
one ,dish4      ,when these are taken   
away1 serve in your ,cheese and ,fruit  
as before ,i  have told you4            
99       99       99       99       99  
,a ,bill of ,fare for ,gentlemens       
,houses upon ,fish ,days1 and at        
,familiar  ,times4      #a4 ,a ,dish of 
,buttered ,eggs4    #b4 ,an ,almond     
,pudding ,buttered4    #c4 ,a ,dish of  
,barrel ,cod ,buttered4    #d4 ,a       
,sallad of what's in season4    #e4 ,a  
,dish of ,fresh ,fish boiled4    #f4 ,a 
,dish of ,eels ,spitchcockt4    #g4 ,an 
,oyster ,pie or ,herring ,pie4    #h4 ,a
 ,fricasie of ,eels and ,oysters4    #i4
 ,a ,carp ,pie cold1 or ,lamprey ,pie4  
4 ,the ,second ,course to the same4     
#a4 ,an ,apple ,pie buttered1 or some   
,pancakes or ,fritters4    #b4 ,a ,dish 
of fryed ,smelts4    #c4 ,a ,dish of    
broiled ,fish4    #d4 ,a ,dish of       
buttered ,crabs4    #e4 ,a ,dish of     
,lobsters and ,prawns4    #f4 ,a ,joll  
of ,sturgeon or ,fresh ,salmon4    #g4  

,a ,dish of ,tarts or ,custards4    #h4 
,a ,dish of ,anchovies or ,pickled      
,herring4      ,when these are taken    
away1 serve in your ,cheese and ,fruit  
as before ,i  have told you4            
99       99       99       99       99  
,now because ,i would have every one    
,compleat who have a ,desire to serve   
in ,noble or ,great ,houses1 ,i shall   
here shew them what their ,office       
requires2 ,and1    ,first1 ,for the     
,kitchin1 because without that we shall 
look lean1 and  grow faint quickly4     
,the ,cook1 whether ,man or ,woman1     
ought to be very well skilled in all    
manner of things both ,fish and ,flesh1 
also good at ,pastry business1          
seasoning of all things1 and knowing all
 kinds of ,sauces1 and pickling  all    
manner of ,pickles1 in making all manner
 of ,meat ,jellies2 also very  frugal of
 their ,lords or of their ,masters1     
,ladies or ,mistresses ,purse1  very    
saving1 cleanly and careful1 obliging to
 all persons1 kind to  those under them1

 and willing to inform them1 quiet in   
their ,office1 not  swearing nor        
cursing1 nor wrangling1 but silently and
 ingeniously to do  their ,business1 and
 neat and quick about it2 they ought    
also to have a  very good ,fancy3 such  
an one1 whether ,man or ,woman1 deserves
 the title  of a fit ,cook4           99
       99       99       99       99    
,for a ,maid under such a ,cook4        
,she ought to be of a quick and nimble  
,apprehension1 neat and cleanly in  her 
own habit1 and then we need not doubt of
 it in her ,office2 not to  dress her   
self1 specially her head1 in the        
,kitchin1 for that is  abominable       
sluttish1 but in her ,chamber before she
 comes down1 and that  to be at a fit   
hour1 that the fire may be made1 and all
 things prepared  for the ,cook1 against
 he or she comes in2 she must not have a
 sharp  ,tongue1 but humble1 pleasing1  
and willing to learn2 for ill words may 
provoke ,blows from a ,cook1 their heads
 being always filled with the           

contrivance of their business1 which may
 cause them to be peevish and  froward1 
if provoked to it2 this ,maid ought also
 to have a good ,memory1  and not to    
forget from one day to another what     
should be done1 nor to  leave any manner
 of thing foul at night1 neither in the 
,kitchin1 nor  ,larders1 to keep her    
,iron things and others clean scowred1  
and the  ,floors clean as well as places
 above them1 not to sit up junketing and
  gigling with ,fellows1 when she should
 be in bed1 such an one is a  ,consumer 
of her ,masters ,goods1 and no better   
than a ,thief2 and besides1  such       
,behaviour favoureth much of ,levity4   
,but such an one that will take  the    
,counsel ,i have seriously given1 will  
not only make her ,superiours  happy in 
a good ,servant1 but she will make her  
self happy also2 for by  her ,industry  
she may come one day to be ,mistress    
over others4           99       99      
99       99       99    ,now to the     
,butler4      ,he ought to be ,gentile  

and ,neat in his ,habit1 and in his     
,behaviour1  courteous to all people1   
yet very saving of his ,masters ,goods1 
and to  order himself in his ,office as 
a faithful ,steward1 charge and do all  
things for the honour of his ,master or 
,lady1 not suffering their ,wine or     
,strong ,drink to be devoured by ill    
,companions1 nor the small to be drawn  
out in waste1 nor ,pieces of good ,bread
 to lie to mould and spoil1 he  must    
keep his ,vessels close stopped1 and his
 ,bottles sweet1 his ,cellars  clean    
washed1 and his ,buttery clean1 and his 
,bread-,bins wholsom and  sweet1 his    
,knives whetted1 his ,glasses clean     
washed that there be no  dimness upon   
them1 when they come to be used1 all his
 ,plate clean and  bright1 his ,table1  
,basket and ,linnen very neat1 he must  
be sure to have  all things of ,sauce   
ready which is for him to bring forth1  
that it may  not be to be fetched when  
it is called for1 as ,oil1 ,vinegar1    
,sugar1  ,salt1 ,mustard1 ,oranges and  

,limons1 and also some ,pepper2 he must 
also be  very neat and handy in laying  
the ,clothes for the ,chief ,table1 and 
also  the ,side-boards1 in laying his   
,napkins in several ,fashions1 and      
pleiting  them1 to set his ,glasses1    
,plate1 and ,trencher-,plates in order  
upon the  ,side-boards1 his             
,water-,glasses1 ,oranges or ,limons2   
that he be careful to  set the ,salts on
 the ,table1 and to lay a ,knife1 ,spoon
 and ,fork at every  ,plate1 that his   
,bread be chipped before he brings it   
in2 that he set  drink to warm in due   
time if the season require2 that he     
observe a fit  time to set ,chairs or   
,stools1 that he have his ,cistern ready
 to set his  ,drink in2 that none be    
spilt about the ,room1 to wash the      
,glasses when  any one hath drunk1 and  
to wait diligently on them at the       
,table1 not  filling the ,glasses too   
full2 such an one may call himself a    
,butler4           99       99       99 
99       99    ,to the ,carver4      ,if

 any ,gentleman who attends the ,table1 
be employed or commanded to cut  up any 
,fowl or ,pig1 or any thing else        
whatsoever1 it is requisite that  he    
have a clean ,napkin upon his ,arm1 and 
a ,knife and ,fork for his use1  that he
 take that dish he should carve from the
 ,table till he hath made  it ready for 
his ,superiours to eat1 and neatly and  
handsomly to carve  it1 not touching of 
it so near as he can with his ,fingers1 
but if he  chance unawares to do so1 not
 to lick his ,fingers1 but wipe them    
upon a  ,cloth1 or his ,napkin1 which he
 hath for that purpose2 for otherwise it
  is unhandsom and unmannerly2 the      
neatest ,carvers never touch any ,meat  
but with the ,knife and ,fork2 he must  
be very nimble lest the ,meat cool  too 
much1 and when he hath done1 return it  
to the ,table again1 putting  away his  
,carving ,napkin1 and take a clean one  
to wait withal2 he must be  very        
,gentile and ,gallant in his ,habit1    
lest he be deemed unfit to attend  such 

,persons4           99       99       99
       99       99    ,to all other     
,men-,servants or ,maid-,servants who   
commonly attend such  ,tables4          
,they must all be neat and cleanly in   
their ,habit1 and keep their ,heads     
clean kembed1 always ready at the least 
,call and very attentive to hear  any   
one at the ,table1 to set ,chairs or    
,stools1 and not to give any a  foul    
,napkin1 but see that every one whom    
their ,lord or ,master is pleased  to   
admit to their ,table1 have every thing 
which is fit for them1 and  that they   
change their ,plates when need shall be2
 also that they observe  the eyes of a  
,stranger what they want1 and not force 
them still to want  because they are    
silent1 because it is not very modest   
for an ,inferiour  to speak aloud before
 their ,betters2 and it is more unfit   
they should  want1 since they have leave
 to eat and drink3 they must wait       
diligently1  and at a distance from the 
,table1 not daring to lean on the       

,chaires for  soiling them1 or shewing  
,rudeness2 for to lean on a ,chair when 
they  wait1 is a particular favour shewn
 to any superiour ,servant1 as the      
,chief ,gentleman1 or the ,waiting      
,woman when she rises from the ,table2  
they must not hold the ,plates before   
their mouths to be defiled with  their  
,breath1 nor touch them on the right    
side2 when the ,lord1 ,master1  ,lady or
 ,mistress shew that favour to drink to 
any ,inferiour1 and do  command them to 
fill for them to pledge them1 it is not 
modesty for them  to deny ,strangers    
that favour1 as commonly they do1 but to
 fulfill their  ,commands1 or else they 
dishonour the ,favour4    ,when any     
,dish is taken off the ,table1 they must
 not set it down for ,dogs  to eat1 nor 
eat it themselves by the way1 but haste 
into the ,kitchin  with it to the ,cook1
 that he may see what is to be set away1
 and what to  be kept hot for ,servants2
 when all is taken away1 and ,thanks    
given1 they  must help the ,butler out  

with those things which belong to him1  
that he  may not lose his ,dinner4      
,they must be careful also to lay the   
,cloth for themselves1 and see that     
nothing be wanting at the ,table1 and to
 call the rest of the ,servants to      
,meals1 whose ,office was not to wait at
 the ,table1 then to sit down in a      
handsom manner1 and to be courteous to  
every ,stranger1 especially the         
,servants of those ,persons whom their  
,lord or ,master hath a kindness for4   
,if any poor ,body comes to ask an      
,alms1 do not shut the ,door against    
them  rudely1 but be modest and civil to
 them1 and see if you can procure       
somewhat for them1 and think with your  
selves1 that though you are now  full   
fed1 and well cloathed1 and free from   
care1 yet you know not what  may be your
 condition another day3 ,so much to     
,inferiour ,servants4           99      
99       99       99       99    ,to the
 ,gentlewomen who have the ,charge of   
the ,sweet-,meats1 and such  like       

,repasts4      ,gentlewomen1    ,perhaps
 you do already know what belongs to    
serving in fine ,cream  ,cheeses1       
,jellies1 ,leaches or ,sweet-meats1 or  
to set forth ,banquets as  well as ,i   
do2 but 7pardon me7 ,i speak not to any 
knowing ,person1 but to  the ,ignorant1 
because they may not remain so2 besides 
really there are  new ,modes come up now
 adays for eating and drinking1 as well 
as for  ,clothes1 and the most knowing  
of you all may perhaps find somewhat    
here  which you have not already seen2  
and for the ,ignorant1 ,i am sure they  
may ground themselves very well from    
hence in many accomplishments1 and      
truly ,i have taken this pains to impart
 these things for the general  good of  
my ,country1 as well as my own1 and have
 done it with the more  willingness1    
since ,i find so many ,gentlewomen      
forced to serve1 whose  ,parents and    
,friends have been impoverished by the  
late ,calamities1  viz4 the late ,wars1 
,plague1 and ,fire1 and to see what mean

 ,places  they are forced to be in1     
because they want ,accomplishments for  
better4    ,i am blamed by many for     
divulging these ,secrets1 and again     
commended by  others for my ,love and   
,charity in so doing2 but however ,i am 
better  satisfied with imparting them1  
than to let them die with me2 and if ,i 
do  not live to have the ,comfort of    
your ,thanks1 yet ,i hope it will cause 
you to speak well of me when ,i am dead3
 ,the ,books which before this ,i  have 
caused to be put in ,print1 found so    
good an acceptance1 as that ,i  shall   
still go on in imparting what ,i yet    
have so fast as ,i can4    ,now to begin
 with the ,ordering those things named  
to you3    ,if it be but a private      
,dinner or ,supper in a ,noble ,house1  
where they  have none to honour above   
themselves1 ,i presume it may be thus3  
,in ,summer time1 when the ,meat is all 
taken away1 you may present your        
several sorts of ,cream ,cheeses2 ,one  
,meal one ,dish of ,cream of one sort1  

the next of another2 one or two ,scollop
 ,dishes with several sorts of  ,fruit1 
which if it be small fruit1 as ,rasps or
 ,strawberries1 they must  be first     
washed in ,wine in a ,dish or ,bason1   
and taken up between two  ,spoons1 that 
you touch them not4    ,with them you   
may serve three or four small ,dishes   
also with  ,sweet-meats1 such as are    
most in season1 with ,vine ,leaves and  
,flowers  between the ,dishes and the   
,plates1 two wet ,sweet-meats1 and two  
dry1 two  of one colour1 and two of     
another1 or all of several colours4     
,also a ,dish of ,jellies of several    
colours in one ,dish1 if such be        
required4    ,if any be left1 you may   
melt them again1 and put them into      
lesser  ,glasses1 and they will be for  
another time3    ,if any dry ones be    
left1 they are soon put into the ,boxes 
again4    ,if any persons come in the   
afternoon1 if no greater1 or so great as
 the  ,person who entertains them1 then 
you may present one or two ,dishes of   

,cream only1 and a whipt ,sillibub1 or  
other1 with about four ,dishes of       
,sweet-meats served in1 in like manner  
as at ,dinner1 with ,dishes of  ,fruit1 
and some kind of ,wine of your own      
making2 at ,evenings1 especially  on    
,fasting ,days at ,night1 it is fit to  
present some pretty kind of  ,creams1   
contrary from those at ,dinner1 or      
instead of them some ,possets1  or other
 fine ,spoon ,meats1 which may be       
pleasant to the taste1 with  some wet   
and dry ,sweet-meats1 and some of your  
fine ,drinks1 what may be  most         
pleasing4    ,at a ,feast1 you may      
present these things following4    ,so  
soon as the ,meat is quite taken away1  
have in readiness your ,cream  ,cheeses 
of several sorts and of several of      
,colours upon a ,salver1 then  some     
fresh ,cheese with ,wine and ,sugar1    
another ,dish of ,clouted ,cream1  and a
 ,noch with ,cabbage ,cream of several  
,colours like a ,cabbage2 then  all     
sorts of ,fruits in season1 set forth as

 followeth3    ,first1 ,you must have a 
large ,salver made of light kind of     
,wood1 that it  may not be too heavy for
 the ,servitor to carry1 it must be     
painted over1  and large enough to hold 
six ,plates round about and one larger  
one in  the middle1 there must be places
 made in it to set the ,plates in1 that 
they may be very fast and sure from     
sliding1 and that in the middle the     
seat must be much higher than all the   
rest1 because that is most  graceful2   
your ,plates must not be so broad as the
 ,trencher ,plates at  ,meat1 and should
 be either of ,silver or ,china4    ,set
 your ,plates fast1 then fill every one 
with several sorts of ,fruits1  and the 
biggest sort in the middle1 you must lay
 them in very good  order1 and pile them
 up till one more will not lie2 then    
stick them with  little green ,sprigs   
and fine ,flowers1 such as you fancy    
best2 then serve  in another such       
,salver1 with ,plates piled up with all 
manner of  ,sweet-meats1 the wet        

,sweet-meats round about and the dry in 
the middle1  your wet ,sweet-meats must 
be in little glasses that you may set   
the more  on1 and between every two     
glasses another above the first of all1 
and  one on the top of them all2 you    
must put of all sorts of dryed          
,sweet-meats in the middle ,plate1 first
 your biggest and then your  lesser1    
till you can lay no more2 then stick    
them all with ,flowers and  serve them3 
,and in the ,bason of ,water you send in
 to wash the ,hands or  ,fingers of     
,noble ,persons1 you must put in some   
,orange ,flower ,water1  which is very  
rare and very pleasant4    ,in ,winter  
you must alter1 as to the season1 but   
serve all in this  manner2 and then     
dryed ,fruits will also be very         
acceptable2 as dryed  ,pears and        
,pippins1 ,candied ,oranges and ,limons1
 ,citrons and ,eringoes1  ,blanched     
,almonds1 ,prunelles1 ,figs1 ,raisins1  
,pistachoes and ,blanched  ,walnuts4    
,,finis4          ,the ,,contents of the

 ,first ,part4      ,a4    ,artichoke   
,cream4                                 
#aeb    ,almond ,pudding4               
#adg    ,almond ,pudding4               
#add    ,artichokes kept4               
#ada    ,almond ,jelly white4           
#adj    ,almond ,paste4                 
#abf    ,almond ,butter4                
#abj    ,apricocks dried4               
#aaf    ,apricocks in ,lumps4           
#aae    ,apricocks dried clear4         
#aji    ,almond ,bread4                 
#ajd    ,almond ,milk4                  
,ib4    ,angelica ,candied4             
#ih    ,apricocks preserved4            
#id    ,almond ,bakes4                  
#hh    ,almonds candied4                
#he    ,almond ,butter white4           
#fg    ,artificial ,walnuts4            
#eg    ,almond ,ginger-,bread4          
#ei    ,ale to drink speedily4          
#db    ,ale very rare4                  
#da    ,aqua ,mirabilis4                
#a      ,b4    ,bisket ,pudding4        
#adf    ,black ,pudding4                

#adc    ,bisket very fine4              
#acj    ,banbury ,cake4                 
#aai    ,barberries candied4            
#aac    ,bean ,bread4                   
#aja    ,barberries preserved without   
fire4                      #hd          
,bullace preserved4                     
#gd    ,black ,juice of ,licoras4       
#fi    ,barberries preserved4           
#fb    ,bisket ,cake4                   
#bf    ,balm ,water ,green4             
#ba    ,bisket ,orange1 ,limon or       
,citron4                        #acj    
,c4    ,clouted ,cream4                 
#aed    ,cream of divers things4        
#aea    ,curd ,pudding4                 
#adf    ,clove ,sugar4                  
#adb    ,cinamon ,sugar4                
ib4    ,cake without ,sugar4            
#adj    ,cullis or ,jelly4              
#aci    ,comfits of all ,sorts4         
#acg    ,caudle for a sick body4        
#acf    ,candy as hard as a ,rock4      
#abi    ,caroway ,cake4                 
#aab    ,cherries in ,jelly4            

#ajh    ,cordial for sleep4             
#ajf1 #ajg    ,consumption4             
#ajf    ,cordial ,syrup4                
,ib4    ,cornish ,cake4                 
,ib4    ,cakes very fine4               
#aje    ,cider clear4                   
#ajc    ,clear ,perry4                  
,ib4    ,caroway ,cake4                 
#ajb    ,cake4                          
#ii    ,cornelions preserved4           
#ie    ,currans in ,jelly4              
#id    ,custard for a ,consumption4     
,ib4    ,chips of ,fruit4               
#hi    ,chips of ,orange or ,limon4     
#hh    ,candied ,carrots4               
#he    ,conserve of ,barberries4        
#hd    ,cordial most excellent4         
#fi    ,cakes to keep long4             
#hb    ,cakes with ,almonds4            
#dh1 #hb    ,court ,perfumes4           
#gi    ,china ,broth4                   
#gh    ,cristal ,jelly4                 
,ib4    ,conserve of ,violets4          
#ge    ,cakes very good4                
#fa    ,cakes of ,violets4              

#fj    ,collops like ,bacon in ,sweet   
meats4                      #ei         
,cough of the ,lungs4                   
,ib4    ,cordial ,infusion4             
#eh    ,cakes very short4               
#eg    ,conserve of ,red ,roses4        
#ec    ,cucumbers pickled4              
#ea    ,cake with ,almonds4             
#dg    ,cake with ,almonds4             
#dh    ,cordial4                        
#de    ,cake without ,fruit4            
#dd    ,consumption4                    
#da    ,chine ,cough4                   
,ib4    ,cream4                         
,ib4    ,cabbage-,cream4                
#ci    ,cakes of ,quinces4              
#cc    ,consumption ,ale4               
,ib4    ,consumption4                   
,ib4    ,cream very fine4               
#ca    ,cucumbers pickled4              
#cj    ,candied ,flowers4               
#bi    ,clouted ,cream4                 
#bh    ,cough of the ,lungs4            
#be    ,cordial4                        
#ad    ,cordial4                        

#ac    ,cock-water most excellent4      
#aa    ,cordial ,cherry ,water4         
#i    ,cordial ,orange water4           
#e      ,d4    ,damask ,powder for      
,cloths4                                
#aee    ,dumplings4                     
#adh    ,dumplings4                     
,ib4    ,dumplings4                     
,ib4    ,distilled ,roses4              
#adc    ,diet ,bread4                   
#ajc    ,damsons preserved4             
#if    ,damsons preserved white4        
#fj    ,damson ,wine4                   
#ej    ,devonshire ,white-pot4          
#bh    ,doctor ,butlers ,water4         
#h    ,doctor ,chambers ,water4         
#c      ,e4    ,elder ,water4           
#bj      ,f4    ,french ,bisket4        
#abf    ,flowers ,candied4              
#aca    ,figs dried4                    
#aba    ,flowers the best way to ,candy4
                          #dj    ,froth 
,posset4                                
#aah    ,flowers kept long4             
#hc    ,french ,bread4                  

#df      ,g4    ,green ,pudding4        
#adi    ,green ,ginger wet4             
#acc    ,grapes dried4                  
#acb    ,grapes kept fresh4             
#aca    ,ginger-,bread4                 
#abg    ,green ,walnuts preserved4      
#acj    ,gooseberries preserved4        
#fe    ,gooseberry ,fool4               
#fc    ,grapes preserved4               
#ei    ,gooseberry ,wine4               
#ej    ,gooseberries green4             
#de    ,griping of the ,guts4           
#dc      ,h4    ,hipocras4              
#aaa    ,heart ,water4                  
#ae      ,i4    ,irish ,aquavit4        
#adb    ,italian ,bisket4               
#aaa    ,jumbolds4                      
#ahd    ,jelly of ,pippins4             
#ig    ,jelly of ,quinces4              
#ia    ,jelly of ,harts-,horn4          
#hg    ,juice of ,licoras white4        
#hj    ,jelly very good4                
#fh    ,iringo ,root candied4           
#fd    ,jelly of ,currans4              
#fc      ,l4    ,lemonalo4              

#ace    ,limon ,sallad4                 
#acc    ,leach white4                   
#ajd    ,leach yellow4                  
#aje    ,leach of ,ginger4              
,ib4    ,leach of ,cinamon4             
,ib4    ,leach of ,dates4               
,ib4    ,limons preserved4              
#hi    ,leach4                          
#fe    ,lozenges perfumed4              
#fd    ,limon ,cream4                   
#dh    ,transcriber's note3 there are no
 page numbers in the original  for some 
of the following entries4    ,limon     
,cakes4    ,limon ,water4      ,m4      
,mustard4    ,mustard4    ,marmalade of 
,limons4    ,marmalade of ,oranges4     
,musk ,sugar4    ,marmalade of ,quinces4
    ,mushroms pickled4    ,marmalade of 
,cherries4                              
#aaf    ,marmalade of ,oranges4         
,marmalade of ,cornelions4    ,marmalade
 white4    ,medlars preserved4          
,marmalade of ,pippins4    ,marmalade of
 ,wardens4    ,marmalade of ,damsons4   
,marchpane4    ,marmalade of ,apricocks4

    ,morphew or ,freckles4    ,marmalade
 of ,oranges4    ,made ,dish4           
,marmalade of ,cherries and ,currans4   
,marmalade of ,apricocks4    ,melancholy
 ,water4      ,n4    ,naples ,bisket4   
,o4    ,oatmeal ,pudding4               
#adf    ,oranges in ,jelly preserv'd4   
#gg    ,orange ,pudding4                
#df    ,oranges and ,limons to preserve4
                         #ef      ,p4   
,pickled ,oysters4                      
#aec    ,pickled ,french ,beans4        
,ib4    ,pickled ,barberries4           
#aeb    ,poudered ,beef kept long4      
#aed    ,pudding to rost4               
#aea    ,pudding of ,calves feet4       
,ib4    ,pudding of ,rasberries4        
#aej    ,pudding of ,hogs ,liver4       
,ib4    ,pudding of ,cake4              
#adf    ,pudding of ,rice4              
#ade    ,paste of ,pomewaters4          
#ace    ,punch4                         
#acd    ,prunes stewed without ,fire4   
,ib4    ,pickled ,oranges or ,limmons4  
#aca    ,potato ,bisket4                

,ib4    ,parsnep ,bisket4               
#aca    ,paste short without ,butter4   
#abi    ,puffpaste4                     
#abh    ,puffpaste4                     
,ib4    ,pistacho ,cakes4               
#aae    ,powder for the ,hair4          
#aad    ,pears or ,pippins dried4       
#aaj    ,pippins dry and clear4         
#aji    ,perfume to burn4               
#ajh    ,perfumed ,gloves4              
,ib4    ,perfume to burn4               
#ajg    ,pomatum4                       
#ajj    ,pippins in ,jelly4             
#ic    ,posset4                         
,ib4    ,posset with ,sack4             
#ic    ,posset4                         
,ib4    ,plumbs dried4                  
#ia    ,preserved ,pears dried4         
#ha    ,pretty ,sweet-meat4             
#hg    ,paste for the ,hands4           
#hc    ,plumbs dried naturally4         
#ha    ,pears dried4                    
#gf    ,pippins dried4                  
#gc    ,pippins green preserved4        
#ga    ,peaches preserved4              

,ib4    ,phtisick ,drink4               
#fg    ,paste of ,pippins4              
#fb    ,paste royal4                    
#fa    ,paste of ,pippins4              
#ed    ,paste of ,plumbs4               
,ib4    ,plain ,bisket ,cake4           
#ec    ,posset without ,milk4           
#dd    ,pennado4                        
#dc    ,purslane pickled4               
#dj    ,portugal ,eggs4                 
#bi    ,perfumed ,roses4                
#bg    ,palsie water by ,dr4 ,mathias4  
#bc    ,plague ,water4                  
#af    ,precious ,water4                
#g    ,plague ,water4                   
#b      ,q4    ,quaking ,pudding4       
#adg    ,quince pickled4                
#ada      ,r4    ,roses kept long4      
#adj    ,rose ,leaves dried4            
#abd    ,red ,quinces whole4            
#abb    ,rasberry ,sugar4               
#aae    ,rasberry ,wine4                
#gf    ,red ,roses preserved4           
#eh    ,rasberries preserved4           
#cf    ,rosa ,solis4                    

#ad    ,rosemary ,water4                
#g      ,s4    ,scotch ,brewis4         
#adc    ,syrup of ,rasberries1 or other 
,fruits1 as ,grapes1 c4   #ace    ,syrup
 of ,citrons4                           
#acd    ,sugar ,plate4                  
#abd    ,syrup of ,roses or other       
,flowers4                       #abc    
,sack ,posset4                          
#abj    ,sillibub4                      
#aad    ,spanish ,candy4                
#aaj    ,syrup of ,gilliflowers4        
#ii    ,seed stuff of ,rasberries4      
#ih    ,syrup for a ,cough4             
#hf    ,syrup of ,violets4              
#hf    ,syrup for a ,cold4              
#gi    ,syrup of ,turneps4              
#fh    ,signs of ,small ,pox taken away4
                          #ff    ,sugar 
,plate4                                 
#ef    ,snow ,cream4                    
#ee    ,shrewsberry ,cakes4             
#di    ,sillibub4                       
#dg    ,sack ,posset4                   
#dc    ,sheeps ,guts stretched4         

#dj    ,samphire boiled4                
#ch    ,stepony or ,raisin ,wine4       
,ib4    ,sillibub whipt4                
#cg    ,syrup of ,ale4                  
,ib4    ,syrup of ,turneps4             
#cb    ,sugar ,cakes4                   
#ca    ,signs of ,small ,pox taken away4
                          #bh    ,surfet
 ,water the best4                       
#ah1 #bb    ,sweet ,water4              
#ah    ,snail ,water4                   
#ag    ,spirit of ,oranges and ,limons4 
#e    ,spirit of ,mints4                
#d    ,soveraign ,water4                
#c      ,t4    ,to cast all kinds of    
,shapes and to colour them4         #ge 
,tuff taffity ,cream4                   
#aab    ,thick ,cream4                  
#dj    ,trifle4                         
#ci    ,tincture of ,caroways4          
#bg    ,treacle ,water4                 
#h  #af      ,w4    ,walnuts kept long4 
#ada    ,white ,plates to eat4          
#aag    ,white ,quinces preserved4      
#eb    ,water ,gruel4                   

#dh    ,wafer4                          
#ce    ,water against ,infection4       
#ai    ,wormwood water4                 
#ac    ,walnut water4                   
#ab    ,water for the ,stone4           
#aj    ,water for ,fainting4            
#f      ,the ,end of the ,contents of   
the ,first ,part4          ,the         
,,contents of the ,second ,part4        
,a4    ,artichoke ,suckers dressed4     
#ahb    ,artichoke ,cream4              
#ahd    ,artichoke ,pie4                
#aif    ,artichoke ,pudding4            
#bbc    ,artichokes kept long4          
#bbi    ,artichokes stewed4             
#bgg    ,artichokes fryed4              
#bhb    ,artichoke ,pudding4            
#bbc    ,almond ,pudding4               
#afa    ,apple ,tansie4                 
#afg    ,an ,amulet4                    
#afh    ,almond ,pudding4               
#agg    ,angelot ,cheese4               
#bjb    ,apple ,puffs4                  
#bec    ,almond ,tart4                  
#bij      ,b4    ,brown ,metheglin4     

#aei    ,beef ,collered4                
#afj    ,barly ,cream4                  
#afb    ,barly ,broth without ,meat4    
#ahh    ,barly ,broth with ,meat4       
#ahh    ,balls to take out ,stains4     
#bbh    ,broth of a ,lambs ,head4       
#bbe    ,beef-,pie very good4           
#bdd    ,blanched ,manchet4             
#bdg    ,bullocks cheek baked to eat    
hot4                       #bii         
,bullocks cheek baked to eat cold4      
ib4    ,bacon ,froize4                  
#cjj      ,c4    ,cheesecakes4          
#afc    ,cheesecakes4                   
#afd    ,chicken ,pie4                  
#afh    ,collar of ,brawn4              
#afi    ,capon boiled4                  
#aga    ,cracknels4                     
#agb    ,codling cream4                 
#agd    ,cheese very stood4             
#age    ,cucumbers boiled4              
#ahb    ,collops of ,bacon and ,eggs4   
#ahg    ,cabbage ,pottage4              
#aib    ,capon with white ,broth4       
#aie    ,calves foot ,pie4              

ib4    ,carp ,pie4                      
#aih    ,calves head ,pie4              
#bja    ,calves chaldron ,pie with      
,puddings in it4               #bjg     
,coleflower pickled4                    
#baj    ,cheese ,loaves4                
#bac    ,custards very fine4            
#baf    ,cods head boiled4              
#bbb    ,chicken ,pie4                  
#bbf    ,capon boiled4                  
#bcf    ,chickens boiled with           
,goosberries4                      #bda 
,chickens baked with ,grapes4           
#bdc    ,capon baked4                   
#bde    ,cambridge ,pudding4            
#bdi    ,chiveridge ,pudding4           
#bej    ,calves ,tongue hashed4         
#bee    ,capon boiled4                  
,ib4    ,capon boiled with ,rice4       
#bef    ,capon boiled with ,pippins4    
,ib4    ,chickens boiled with ,lettuce4 
#beg    ,chickens smoored4              
#bfc    ,calves feet hashed4            
#bfd    ,chickens in white ,broth4      
#bfe    ,capon rosted with ,oysters4    

#bga    ,calves head with ,oysters4     
#bgi    ,carp ,pie4                     
#bhi    ,consumption ,remedy4           
#cjf      ,d4    ,dried ,tongues4       
#bjb    ,delicate ,pies4                
#bae    ,ducks boiled4                  
#bei      ,e4    ,elder ,vinegar4       
#aei    ,eels and ,pike ,together4      
#agi    ,eels rosted with ,bacon4       
#ahj    ,eels and ,oister ,pie4         
#ahc    ,egg ,pie4                      
#bag    ,eel ,pie4                      
#bai    ,eel souced and collered4       
,ib4    ,eels stewed4                   
#bbj    ,eels in broth4                 
#bfg      ,f4    ,fresh ,cheese4        
#afd    ,furmity4                       
#ahg    ,furmity with ,meat ,broth4     
#ahi    ,furmity with ,almonds4         
,ib4    ,french ,pottage4               
#ajb    ,fricasies of several sorts4    
#aii    ,fricasie of ,sheeps feet4      
#bje    ,fried ,toasts4                 
#bji    ,fritters4                      
#bdf    ,fricasie of ,oisters4          

#bah    ,fricasie of ,eels4             
,ib4    ,fresh ,salmon boiled4          
#bba    ,french ,broth4                 
#bbe    ,fine washing ,balls for the    
,hands4                      #bbd       
,french ,servels4                       
#bcj    ,florentine baked4              
#bdb    ,friday ,pie without fish or    
flesh4                      ,ib4        
,fritters4                              
#bdf    ,farced ,pudding4               
#bdg    ,fricasie of ,eggs4             
#bdh    ,french ,puffs4                 
#bec    ,flounders boiled4              
#bih      ,g4    ,green ,tansie4        
#afg    ,gravie ,broth4                 
#aia    ,goose dried4                   
#aic    ,goose ,giblets with ,sausages4 
#aii    ,garden ,beans dried4           
#bcd    ,gurnet boiled4                 
#bch    ,goose baked4                   
#bdf    ,goose ,giblets boiled with     
,roots and ,herbs4             #bfa     
,goose ,giblets boiled4                 
#bfj    ,grand ,sallad4                 

#bfh    ,gammon of ,bacon ,pie4         
#bih    ,green ,sauce for ,pork4        
#cje      ,h4    ,hasty ,pudding4       
#aii    ,hasty ,pudding4                
,ib4    ,hasty ,pudding4                
,ib4    ,hare ,pie4                     
#bjc    ,hashed ,meats4                 
#bag    ,herring ,pie4                  
#bbj    ,herb ,pie4                     
#bbf    ,haunch of ,venison rosted4     
#bgc    ,haunch of ,venison boiled4     
#bge    ,haggus ,pudding4               
#bid    ,hasty ,pudding4                
,ib4      ,i4    ,italian ,pudding4     
#bed    ,ice and ,snow4                 
#cjc      ,k4    ,kickshaws to bake or  
fry4                              #bed  
,l4    ,lobsters buttered4              
#age    ,liver ,fritters4               
#agg    ,loaves to ,butter4             
#bjf    ,limon ,cakes4                  
#bab    ,loaves of ,curds4              
#bac    ,lobsters rosted4               
#bbg    ,lamb ,pie4                     
#bcc    ,leg of ,mutton rosted4         

#bff    ,leg of ,mutton boiled4         
#bch    ,leg of ,mutton with ,oysters4  
#bgj    ,loin of ,mutton stewed4        
#bgd    ,lark pie4                      
#bhf    ,lettuce pie4                   
#bhg    ,lampry pie4                    
#bib    ,lenten ,dish4                  
#cjg      ,m4 ,transcriber's note3      
heading omitted in original4            
,metheglin4                             
#afj    ,misers for ,childrens          
,collation4                        #bjh 
,minced ,pies4                          
#bab    ,made ,dish of ,rabbet ,livers4 
#bda    ,mutton smoored4                
#bfa    ,mutton smoored4                
#bfb    ,mutton ,pie4                   
#cjc      ,n4    ,neats ,tongue ,pie4   
#aid    ,neats ,tongue rosted4          
#bci    ,neats ,tongue hashed4          
#bfd    ,neck of ,mutton boiled4        
#bgd    ,neck of ,mutton stewed4        
#bhg    ,nuts fried4                    
#cjj      ,o4    ,oatmeal ,pudding4     
#afe    ,olio of several ,meats4        

#agb    ,oysters and ,eels in a ,pie4   
#aig    ,oysters and ,parsneps in a     
,pie4                         #aha      
,oyster ,pie4                           
#aig    ,oranges and ,limons in ,jelly4 
#bab    ,oisters fried4                 
#bad    ,oisters broiled4               
ib4    ,oysters rosted4                 
ib4    ,olives of ,veal4                
#bbb    ,oatmeal ,pudding4              
#bie    ,oat-,cakes4                    
#bcb    ,olive ,pie4                    
#bbc      ,p4    ,puddings in ,balls4   
#afe    ,pigeons boiled4                
#aff    ,pasty of ,veal4                
#agj    ,pigeon ,pie4                   
ib4    ,pork rosted without the ,skin4  
#agc    ,pig rosted like ,lamb4         
#agd    ,potted ,fowl4                  
#agi    ,parsnep ,pie with ,oysters4    
#aha    ,pig ,pie4                      
#aig    ,pudding of ,manchet4           
#bja    ,pompion ,pie4                  
#bjh    ,pompion fryed4                 
ib4    ,pike rosted and larded4         

#bba    ,pomander very fine4            
#bbd    ,pompion ,pie4                  
#bbg    ,pickled ,sprats4               
#bbc    ,pasty of ,ling4                
#bbi    ,pallat ,pie4                   
#bca    ,pippin ,pie4                   
#bce    ,pasties to fry4                
#bcf    ,pigeons boiled with ,rice4     
#bci    ,pigeons boiled with            
,gooseberries4                      ib4 
,pippin ,tart4                          
#bdd    ,pancakes crisp4                
#bdg    ,pudding of ,goose ,bloud4      
#bdi    ,pudding of ,liver4             
#bej    ,pigeons boiled with ,capers and
 ,samphire4               #bfj          
,partridges boiled4                     
#bff    ,pike boiled with ,oysters4     
#bfh    ,pig rosted with a ,pudding in  
his ,belly4                #bfi         
,pippins stewed4                        
#bgg    ,pig rosted without the skin    
with a ,pudding in    his ,belly4       
#bha    ,pancakes very good4            
#bhc    ,paste very good4               

#bid    ,paste to raise4                
,ib4    ,paste for baked ,meat to eat   
cold4    ,pie of ,veal4    ,pie of      
,shrimps or ,prawns4    ,pie of rosted  
,kidney4    ,potato ,pie4    ,pig ,pie4 
,pork ,pie4    ,pudding of ,french      
,barlie4    ,pomander very fine4        
,pudding of wine4    ,pudding of ,hogs  
,lights4    ,posset ,pie4    ,pippins   
dried4    ,poached ,eggs4    ,pippin    
,paste4    ,pippins stewed4      ,q4    
,quodling ,cream4    ,quinces to look   
white4    ,quince ,pie very good4       
,r4    ,rump of ,beef boiled4    ,rolls 
for ,noble ,tables4    ,rolls very      
short4    ,rasberry ,tarts4    ,rabbets 
with ,sausages4    ,rice ,cream4        
,rabbet boiled4    ,rice ,pudding4      
,rabbet boiled with ,grapes4            
#beh    ,rabbet boiled with ,claret4    
ib4    ,red ,deer ,pie4                 
#bia    ,rock of ,sweet ,meats4         
#cji      ,s4    ,souced ,veal4         
#afi    ,sauce for ,mutton4             
#bgc    ,summer ,dish4                  

#age    ,souced ,pig4                   
#agh    ,several ,sallads4              
#ahc    ,several ,sallads4              
ib4    ,soles dressed very fine4        
#ahf    ,spinage ,tart4                 
#ahd    ,stewed ,fish4                  
ib4    ,spanish ,pap4                   
#aij    ,sallad of cold ,meat4          
#aic    ,sheeps ,tongues with ,oysters4 
ib4    ,scotch ,collops4                
#bjj    ,shoulder of ,venison1 or       
,shoulder of ,mutton    rosted in       
,blood4                                 
#bjd    ,stewed ,pig4                   
ib4    ,steak ,pie with ,puddings4      
#bje    ,salmon dressed by ,infusion4   
#bjf    ,stewed ,carps in blood4        
#bji    ,stump pie4                     
#baf    ,sauce for ,fowl4               
#bcb    ,sorrel ,sallad4                
#bcd    ,sallad cold4                   
ib4    ,sauce for ,veal4                
#bce    ,sauce for a ,leg of ,mutton4   
,souced ,fish4    ,swan baked4    ,small
 ,birds baked4    ,stewed ,pudding4     

,sussex ,pudding4    ,sausages boiled4  
,shell-fish fryed4    ,steak ,pie4      
,shoulder of ,venison rosted4           
,sallads boiled4    ,shoulder of ,veal  
boiled4    ,stewed ,broth good4         
,sallad of ,salmon4    ,shoulder of     
,mutton with ,oysters4    ,stewed       
,artichokes4    ,sauce for ,fowl4       
,sauce for ,partridges4    ,sauce for   
,quails4    ,salmon ,pie4    ,shaking   
,pudding4    ,stone ,cream4    ,snow    
,cream4    ,sussex ,pancake4    ,snow   
and ,ice4    ,sallad in ,winter4        
,sallad in ,winter4    ,sorrel ,sops4   
,t4    ,to boil a ,teal or ,wigeon4     
#bdj    ,turkey baked4                  
#bde    ,trouts stewed4                 
#bfg    ,toasts of ,veal fried4         
#bhb    ,tarts of several ,sweet-meats4 
#cjb    ,treacle ,wine4                 
#cjf      ,v4    ,venison baked to keep4
                                 #agh   
,umble ,pies4                           
#bdc    ,veal smoored4                  
#bfb    ,veal rosted with farcing herbs4

                        #bgc    ,veal   
fried4                                  
#bhc    ,venison ,pasty4                
#cja    ,vin de ,molosso4               
#cjf      ,w4    ,white ,broth with     
,meat4                                  
#bbe    ,white ,broth without ,meat4    
ib4    ,white ,pot4                     
#bia    ,whitings boiled4               
#bih          ,postscript4      ,now    
good ,readers1 here are three hundred   
and ten choice ,receipts added  for a   
,second ,part of the ,queen-like        
,closet1 and you may1 ,i am sure1  make 
many more of them if you observe how    
many ,i have taught in one2 if  ,i had  
not taken that course1 only for brevity 
sake1  that it might not  be tedious and
 impertinent to you1 ,i might have      
enlarged this ,volume  very much4       
,,finis4