Your best and principal bread is Manchet, which you shall bake in this manner: First your meal being ground upon the black stones, if be possible, which makes the whitest flower, and boulted through the finest boulting cloth, you shall put it into a clean Kimnel, and opening the flower hollow in the midst, put into it of the best ale-barm, the quantity of three pints to a bushell of meale and some salt to season it with; then put in your liquor reasonable warme, and kneade it very well together, with both your hands, and through the brake, or for want thereof, fould it in a cloth, and with your feete treade it a good space together, then letting it lie an houre or thereabouts to swel, take it foorth and mould it into Manchets, round, and flat, scorcht them about the wast to give it leave to rise, and prick it with your knife in the top, and so put into the oven, and bake with gentle heat.

This is done by mixing a few dropps of the extracted oyle of sage, cinamon, nutmegs, mace, etc. in the making vp of your butter: for oyle and butter will incorporate and agree verie kindely and naturally together.

Cut chickens, which must be flead of their skin, into thin slices, and beat them; or the like with Veal. Put about half a pint of water or flesh-broth to them in a frying-pan, and some Thyme, and Sweet-marjoram, and an Onion or two quartered, and boil them till they be tender, having seasoned them with Salt, and about twenty Corns of whole white Pepper, and four or five Cloves. When they are enough, take half a pint of White wine, four yolks of Eggs, a quarter of a pound of butter (or more), a good spoonful of Thyme, Sweet-Marjoram, and Parsley (more parsley then of the others) all minced small: a Porrenger full of gravy. When all these are well incorporated together over the fire, and well beaten, pour it into the pan to the rest, and turn it continually up and down over the fire, till all be well incorporated. Then throw away the Onion and first sprigs of Herbs, squeeze Orange to it, and serve it up hot.

Boyle or roast your Potatoes very tender, and blanch them; cut them into thin slices, put them into a dish or stewing pan, put to them three or foure Pippins sliced thin, a good quantity of beaten Ginger and Cynamon, Verjuice, Sugar and Butter; stew these together an hour very softly; dish them being stewed enough, putting to them Butter and Verjuice beat together, and stick it full of green Sucket or Orrengado, or some such liquid sweet-meat; sippit it and scrape Sugar on it, and serve it up hot to the table.

Your compound Sallets, are all manner of wholesome Herbes… as Lettice and many others mixed together, and then served up to the Table with Vinegar, Sallet-Oyl, and Sugar.

Boyle your rice, and put in the yolkes of two or three Egges into the Rice, and when it is boyled put in into a dish and season it with sugar, synamon and ginger, and butter, and the juice of two or three Oranges, and set it on the fire againe.

Take a gallon of wine, three ounces of cinamon, two ounces of slic't ginger, a quarter of an ounce of cloves, an ounce of mace, twenty corns of pepper, an ounce of nutmegs, three pound of sugar, and two quarts of cream.

Take a fillet which is the tenderest part of the beef, and lieth in the inner part of the surloyn, cut it as big as you can, broach it on a broach not too big, and be careful not to broach it through the best part of the meat; roast it leisurely, and baste it with sweet butter, set a dish to save the gravy while it roasts, then prepare sauce for it of a good store of parsley, with a few sweet herbs chopped small, the yolkes of three or four eggs, sometimes gross pepper minced amongst them with the peel of an orange, and a little onion; boil these together, and put in a little butter, vinegar, gravy, a spoonful of strong broth, and put it to the beef.

Take greene sugar Pease when the pods bee but young, and pull out the string of the backe of the podde, and picke the huske of the stalkes ends, and as many as you can take up in your hand at three several times, put them into the pipkin, with halfe a pound of sweete Butter, a quarter of a pint of faire water, a little grosse Pepper, Salt, and Oyle of Mace, and let them stue very softly until they bee very tender, then put in the yolkes of two or three rawe egges strained with six spoonefuls of Sacke, and as much Vinegar, put it into your Peascods and brew them with a ladle, then dish them up.

Fry a good store of slic't onions, then have a pipkin of boiling liquor over the fire, when the liquor boils put in the fryed onions, butter and all, with pepper and salt: being well stewed together, serve in on sops of French bread.

Boyle your Egges and your Creame together, and then put them into a bowle, and then boyle your Spinnedge, and when they are boyled, take them out of the water and straine them into your stuffe before your straine your Creame, boyle your stuffe and then straine them al againe, and season them with suger and salt.

Take of your Violet flowers which are good and new, and wel coloured… Take the flowers with the stalkes, and wash them over a little Rose water, wherein Gum-arabecke is dissolved, then take fine searced sugar, and dust over them, and set them a drying on the bottom of a sive in an oven, and they will glister as if it were Sugar-candy.

Take all sorts of herbs that are good and wholesome, as balm, mint, rosemary, fennil, angelica, wilde time, hysop, burnet, agrimony, and such other field herbs, half a handful of each, boil and strain them and let the liquor stand till the next day, being settled take two gallons and a half of honey, let it boil an hour, and in the boiling scum it very clean, set it a cooling as you do beer, and when it is cold take very good barm and put it into the bottom of the tub, by a little and a little as to beer, keeping back the thick settling that lyeth in the bottom of the vessel that it is cooled in; when it is all put together cover it with a cloth and let it work very near three days, then when you mean to put it back up, skim off all the barm clean, and put it up into a vessel, but you must not stop the vessel very close in three or four days, but let it have some vent to work; when it is close stopped you must look often to it, and have a peg on the top to give it vent when you hear it make a noise as it will do, or else it will break the vessel.

Sometimes make a bag and put in good store of slic't ginger, some cloves and cinamon boild or not.

You must cut your Orenges in halfe and pare them a little round about, and let them lye in water foure or five dayes, and you must chaunge the water once or twice a day, and when you preserve them, you must have a quarte of faire water to put in your Sugar, and a little Rosewater, and set it on the fire, and scum it verye clene, and put in a little Sinamon, and put in your Orenges, and let them boyle a little while, and then take them out againe, and doe so five or sixe times, and when they be enough, put in your Orenges, and let your Sirrop stande till it bee colde, and then put your Sirrop into your Orenges.

Take halfe a pound of marchpaine past, a quarter of a pound of white Ginger beaten and cerst, halfe a pound of the powder of refined sugar, beate this to a very fine past with dragagant steept in rose-water, then roule it in round cakes and print it with your moulds: dry them in an oven when the breade is drawne footh, upon white papers, & when they be very dry, box them, and keepe them all the yeare.

Take two pound of almonds, blanched and beaten in a stone mortar, till they begin to come to a fine paste, then take a pound of sifted sugar, put it in the mortar with the almonds, and make it into a perfect paste, putting to it now and then in the beating of it a spoonful of rose-water to keep it from oyling; when you have beaten it to a puff-paste, drive it out as big as a charger, and set an edge about it as you do a quodling tart, and the bottom of wafers under it, thus bake it in an oven or baking-pan; when your see it white, and hard, and dry, take it out, and ice it with rosewater and sugar, being made as thick as butter for fritters, so spread it on with a wing feather, and put it into the oven again; when you see it rise high, then take it out and garnish it with some pretty conceits made of the same stuff, stick long comfets upright in it, and so serve it forth.

Take a good morning milk cheese, or better, or some eight pound weight, stamp it in a mortar, and beat a pound of butter amongst it, and a pound of sugar, then mix with it beaten mace, two pound of currans well picked and washed, a penny manchet grated, or a pound of almonds blanched and beaten fine with rose-water, and some salt, then boil some cream, and thicken it with six or eight yolks of eggs, mixed with the other things, work them well together, and fill the cheesecakes, make the curd not too soft, and make the paste of cold butter and water according to these forms.

Take a quart of very fine flower, eight ounces of fine sugar beaten and sersed, twelve ounces of sweete butter, a Nutmegge grated, two or three spoonefuls of damaske rose-water, worke all these together with your hands as hard as you can for the space of halfe an houre, then roule it in little round Cakes, about the thicknesse of three shillings one upon another, then take a silver Cup or glasse some foure or three inches over, and cut the cakes in them, then strowe some flower upon white papers & lay them upon them, and bake them in an Oven as hot as for Manchet, set up your lid till you may tell a hundreth, then you shall see them white, if any of them rise up clap them downe with some cleane thing, and if your Oven be not too hot set up your lid again, and in a quarter of an houre they will be baked enough, but in any case take heede your Oven be not too hot, for they must not looke browne but white, and so draw them foorth & lay them one upon another till they be could, and you may keep them halfe a yeare, the new baked are best.

To make a very good Banbury Cake, take four pounds of Currants and wash and pick them very clean, and dry them in a cloth; then take three Eggs, and put away one yolk, and beat them, and strain them with Barm, putting thereto Cloves, Mace, Cinamon and Nutmegges, then take a pint of Cream, and as much mornings milk, and set it on the fire till the cold be taken away; then take Flower, and put in good store of cold butter and sugar; then put in your eggs, barm, and meal, and work them all together an hour or more, then save a part of the paste, and the rest break in pieces, and work in your Currants; which done, mould your Cake of whatever quantity you please, and then with that paste which hath not any Currants, cover it thin, both underneath, and aloft. And so bake it according to bigness.