Item 3.1 (Receipt, Culinary writing), fol.2r

To make quiddany of quinces to print with moulds

Take yellow quinces, pare and cut them in small pieces

...

when it is cold you may box them and keep them all the year

Item 3.2 (Receipt, Culinary writing), fol.2r

To make genetoes

Take half a pound of wheat flour, and a quarter of a pound of rice flour

...

when they be dry you may box and keep them all the year

Item 3.3 (Receipt, Culinary writing), fols 2r-2v

How to make metheglin

Take six manipuli of saxifrage, four manipuli of agrimony, two manipuli of your devil's bit

...

those herbs that will be gone before you take up your beef you must use them dried

Item 3.7 (Receipt, Culinary writing), fol.3v

To make paste of quinces the best way

Take quinces, and when the posnet of fair water boileth put them in

...

if you please you may put some musk or ambergris in it

Item 3.8 (Receipt, Culinary writing), fols 3v-4r

To make marmalade of quinces

observe to a pound of quinces, one pound of sugar, and a pint of liquor

...

slice your ginger thin and put it in stirring it well together after it cometh off the fire this is your rough marmalade

Item 3.14 (Receipt, Culinary writing), fol.5r

To make jumbles

Take baked flour one third of a pound and mingle it with sugar, one third of a pound, and the yolks of six newly-laid eggs, with six spoonfuls of clotted cream

...

when they be through dried, you may box them and keep them all the year

Item 3.15 (Receipt, Culinary writing), fol.5v

To make quiddany of pippins the colour of amber, or red if you please

Take two pounds of pippins, being pared and cut in pieces

...

boil it to his thickness as aforesaid and print it with your moulds

Item 3.16 (Receipt, Culinary writing), fol.5v

To dry the olive plum, with a little sugar that shall eat as sharp as a pranette

Take your plums and prick them in two or three places them set them upon the top of a wooden board

...

so dry them always warming your oven until you see they be like prunes, then you may keep them all the year

Item 3.17 (Receipt, Culinary writing), fol.5v

To make cakes of sweet marjoram

Take one ounce of sweet marjoram, dry and strip them then put to them searced sugar, four ounces

...

when it is dry it will look very green and eat very pleasant

Item 3.18 (Receipt, Culinary writing), fol.6r

To make orange chips, that will melt in your mouth, as crisp as a wafer

Take preserved oranges, or lemons, cut them in slices as thin as a paper

...

when they be dry they will be as crisp as a wafer, and melt in your mouth

Item 3.19 (Receipt, Culinary writing), fol.6r

To make rough red marmalade of quinces

Take quinces, two pounds. Pare and cut them in small pieces

...

until you see it come from the bottom of the posnet, then you may box and keep it all the year

Item 3.20 (Receipt, Culinary writing), fols 6r-6v

To make the countess's cakes

Take half a pound of marzipan paste, unbaked

...

pour it onto little plates and bake it in an oven, and so you may keep it all the year

Item 3.21 (Receipt, Culinary writing), fol.6v

To make paste of apricots, or white pear plums, the Italian fashion, a most orient and delicate paste

Take apricots, or any sort of plums, pare and stone them and cut them in quarters

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when it is dry, it will look as orient as amber and have a most delicate pleasant taste

Item 3.22 (Receipt, Culinary writing), fols 6v-7r

To make conserve of barberries

Take a peck of berries and bruise them well in a silver dish

...

boil it until you see it as thick as a conserve so between hot and cold put it up, and it will have a most orient colour

Item 3.23 (Receipt, Culinary writing), fol.7r

To preserve pippins green

Take small green pippins, and pick off the black end then prick holes through them

...

when they are cold pot them and lay a white paper upon them within the pot, so you may keep them all the year

Item 3.24 (Receipt, Culinary writing), fols 7r-7v

To dry damsons

Take your damsons out of your preserving pan and wash them in scalding water

...

in like manner you may candy oranges, lettuce stalks, green ginger, pomecitrons, or any other kind of fruit

Item 3.25 (Receipt, Culinary writing), fol.7v

To make French rolls

Take half a peck of fine flour, one quart of cream

...

when you lay it by the fire wrap it in a warm cloth

Item 3.30 (Receipt, Culinary writing), fol.8r

To make snow

Take the whites of five or six eggs, a handful of fine sugar, and as much rose water

...

set a fair rosemary branch in your loaf and cast your snow upon it with a spoon

Item 3.31 (Receipt, Culinary writing), fol.8r

To make a green pudding

Take two white loaves and grate them very small

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tie it in a cloth and boil it in a beef pot

Item 3.32 (Receipt, Culinary writing), fol.8v

To boil a capon in white broth

Boil your capon by itself in fair water, then take a ladleful or two of mutton broth

...

garnish your dish on the sides with a lemon shred and sugar

Item 3.33 (Receipt, Culinary writing), fol.8v

To pickle cucumbers to keep all the year

wipe your cucumbers very clean then lay in a lay of dill

...

then put in your vinegar this will keep them a year

Item 3.34 (Receipt, Culinary writing), fol.8v

To make excellent mustard

Take your mustard seed beat and searce it very fine

...

then pot it up when it is cold cover it close

Item 3.39 (Receipt, Culinary writing), fol.9r

A receipt for a sack posset

Take a quart of the purest cream you can get, four yolks of eggs, set it on the fire

...

you may if you please put in a little grated bread to your cream, but I think it will be better without

Item 3.40 (Medical writing, Receipt, Culinary writing), fol.9r

To make a syllabub you may take of the drink as much as you will in a fever

Take the juice of two lemons and the peel of one half a pint of verjuice

...

a quarter of a pound of loaf sugar and three pints of milk hot from the cow

[This is the full text of the receipt.]

Item 3.41 (Receipt, Culinary writing), fol.9v

To keep damask roses to still when you please

Take your roses and pick them strew some of them into an earthen pot

...

this will be sweeter water than that which is stilled in the summer

Item 3.42 (Medical writing, Receipt, Culinary writing), fol.9v

To make warden broth

Take one chop of mutton, pick it clean from the fat

...

this is good for those that have a consumption

Item 3.43 (Receipt, Culinary writing), fol.9v

To make a caudle

Take one pint of ale, set it on the fire

...

then sweeten it with one quarter of a pound loaf sugar

Item 5.153 (Medical writing, Receipt, Culinary writing), fol.35r

A cordial broth or cullis

Take four sheep's hearts, new out of their bodies, and wash them very clean

...

also you may put in a quantity of sack, or muscadine, when it is boiled

Item 1 (Receipt, Culinary writing), 1-57

[Cookery receipts]

Item 4 (Receipt, Culinary writing), fol. 2v

Recipe to make mead

To make mead

Take 12 quarts of water and set it on the fire to Boil in a Kettle

...

You may bottle it; not full lest it break the bottles.