[Transcript for page 107]

half and ounce 30 cloves 6 maces one nutmeg 2 raos of ginger halfe a spunfull of Read Sanders make all this in to pouder boyle all in theree pints of claret wineuntill a guartur of a pint be wasted then straine it and put in it 2 ounces of the surope of brown sugr candy clove gillifowrs so worme them to gether and drinke of it morning and evening luke worme a quart or of a pint all at a time untill it be ended:::
Jan To Make Blamminge
Take the brane of 1 capons mineed very small and take a pound of rice dry it and beat it very cleane and searce it thorow a fine searce and take a potell of creme and sume refined suger Rose waters Amber greece and graine then take sume of the creame and straine it with the brane of the capons put the rest of the creame with theris and suger sture them well that they clod not then set in one the fire whilst it is boyled and sture it it will aske 2 hours in boyling this is to be spent out of hand but if it be to be kept or for a sick body then you must make it of strong broth of veale or of muten:::
Jan To Make porting all eges
Take sume 4 ounces of suger refine it with rose water and then take sume 24 eges the yolks beat very well with amber greece and sume rose water then make a funell [Note: Stain] of cap paper and your suger being one the fire let [Note: Stain] your hand shake thes eges in and let one take them up with a skimer and lay them in a deepe dish with a lemond the sound fuse foundacion and garnish it up with d