[Transcript for page 100]

put them seething hot together boyle them a litell while together with sturing with sturing and put them in to glases like marmelet boxes and set them in a worme oven or stove in a drying heat let them stand so a forth night or three weeks and let them never be could but remove them frome one worme place to and other that they may never be could they will turne in a week and let them never be could they will turne in a week beware you set them not to hott if you doe they will be tufe and turn them every day tll they be dry and they will looke very cleare canded with out and moyst with in good for the hart burning
Jan To make [?quideney?] of the lickor you kept of your plumes
Take a quart of that lickor and boyle it with halfe a dosen faire pipings pure and cut in to small peces then straine all the thi[?ne?]st from it and put to every pint of that lickor halfe a pound of suger and layle it till it will stand upon the back of a spone like quaking jelley then wet your moulds and put it in to them and when it all most could turne it ofe upon a wet trencher so slide it in to your box the boxe being wet all so :::
To make paste riall of any spice frute
Take marmelet befor it be could and mould it up in searced suger until it come to perfect past then print it in moulds and then dry it short and sweat :::
To make any concerue of any frute or tender frut or beyes or plumes:::
First disolve your plums as you did to make your past and straine it thorow lickor and pulpe and to every pound of pint of that take 3 quartrs of a pound of suger and so boyle it untill it be sume what thick