[Transcript for page 162]

A Recait to make orenge or lemone caks
a very good way Lady Rivers recait
Take the orenges and pull of the rinds and let them lye in water two dayes shifting the water twice a day then boyle the kindes very tender in faire water then mince drene them very well from the water then mince it small with a knife then sques in to it the juce of the orenges and pick out all the meat you can free from strings and seeds and put in to it and way it and take the waith and a quarter in doubell refined suger and wet the suger in faire water and boyle it to suger a gaine then cole it a litell then st[?i?]re in the orenges and let it stand and scald upon the fire whilst the orenges looke cleere and sinke in the surope then put them in to glases or glass plats or thinn marmelet glases and so sto[?w?] them whilst they candy over the tope then turne them out upon cleane glass plats and shape them with a knife and so keepe them with turning till they be dry enough thus yuo [note: u written above and between y and o] may make lemon caks [?ondly?] put but halfe the j[note: line break]uce of the lemons in to the [?pells?] becaus they are much fuller of juce then orenges :::
To make pallet pyes LL
Take your [?befe?] [?pallets?] and boyle them very tender and then [?f?]law ofe the thick whit skins which are one them and then shred them very small with marow or befe sewe[?ft?] to make them fatt and then season them as you doe your shred pyes with cloves and mace and suger and rose water or sack and curance and raisons of the sunne stoned and cut very small and a few [?pipings?] shred small lemon pelle shred very small