[Transcript for page 139]

when it is baked and cut cros and cross an [edge damage] eat it :::
To made a devensher devonsheep whit pott
Take fine manchat and cut it in thinn slices and scald them with good milck and then butar a dish and lay in your sops of whit bread and cut them in sipets in your dish being well butred and then take sume creame or new milck and put in 4 or 5 eges and one whit let the milck boyle and then let it stand till it be could allmost and then put in the eges and Rosewater and suger and nutmege and mace if you pleas let the dish be full of manchat sops and then poure in Raisons of the sunn and curance and then poure in your milke and eges one the sops and then stick litell peces of new sweet butar about in it and then bake it and strow one suger and serve it:::
A plaine sewett pudings fryed
Take sume very fine flowre and as much seweet shreed very fine and mingle them well together and sume salt and an ege or 2 and sume very good milck and so wet the pudings like bater and fry them and make them in litell ons or in great ons as your like best::: if you put penariall in your baked sewet pudings or in your boyled pudings the will eat lik sheps pudings