f. 9r

To make sugar cakes 76

Take a pound of flower well dried a pound of sugar
serced & a pound of butter, melted, mingle the butter and sugar
together, first & beat them, till they looke whight, then take six
egs & leave out three of the whights, beat them well and strain
them into the sugar and butter, & when they are well mixt, put
in your flower, a few carryway seeds & cut dryed sweets meats
if you please & let them be well beaton ising them over with rose
water & sugar bake them in tin pans—

Syllabub 77

Take a pint of sack & disolve halfe a pound of fine sugar in it
a quart of Cream pour it into the sack holding it very high
above the sacke & let 2 stir or beat the sack & cream together with
whisks & as fast as it riseth into a froth skim the froth into a
syllabub pot & so beate it till it be all turned into a froth then
let it stand 4 & 5 hours before you cut it & it will be so stife
that you may cut it with a knife—

Cheescakes 78

Take 4 quarts of new milk set it with 3 spoonfuls of runnet
when it is come whey it between two in a cheese cloth very
dry not touching it with hands take a quarter of a pound of
Almonds blanched beat them very fine in a stone morter with
some rose water then put the curd to them in the morter & beat
them together a quarter of an hour then put in 2 pound loaves whit Bread
grated half a pound of butter one grated nutmegg, and 5 yolks & 4
whights of eggs, rose water to your tast so beat Them till they are
well mingled if you woud have any plane take out some of
the Curd & put curence to the rest _ _ _ _

To make your Crust 79

Take a quarter of a peck of fine flower & put in a pound
of butter & 2 whole egs wet it with cold water as stife as
for a cake then mould it in small cakes roul them out &
cut them to the size of a trencher plat spread the curd, a
pinch them in 4 cornors, then bake them in a quiete oven
half an houer put fire in the oven when you set your
milk with your rennet then goe in hand with the Crust—

80 To make a coller of Eele

Take a large ele flaw it slit it down the belly take out the belly
take out the bone spread it open, cut of the head & tale strew it
with a little sweet marjoram shred fine take beaten peper mixt
with salt & beaten cloves & nutmegs grated strew these as you
did the marjoram & then role it up as you do coller of brawn
then bind it about with bread tape hard & close & boil it in
water & salt & a little wine vinegar with a blade of mace boil it
till it is very tender then take it out of liquor & put in some
anchovee.