[Transcript for page 198]

To Make and orenge puding E'S and exelent good way: s
Take the rine of one orenge or too cut very thick
boyle them till they be tender and the biterness be 
out then dry out the water in a cloth: beat and beat
them in a stone morter: with the yelks of eight
eges a quarter of a pound of could butar and
a quarter of a pound of lose suger beat all thes
more than an houre: till it be like a puding stufe
then bake it in a quick oven with a leafe of puff
past one the botome of the dish and an other one
the tope both thinne rouled if you make it with
the pells of raw orenges: cut them very small
after they be tender boyled before they be beaten
if is much the betar they must be very fine beate
befor you put in the eges and other things: and
I beleve that have made it that it must have 
in all to houres beating for if it wan tthat
it will not be soe good: for theire must be none
of the pell seene if well made ondly fast of it
To make red marmelet of quince with pipings
Take sume good pipings and core them and stomp them
in peces and straine out all the [?licker?] and then doe
your quine as you doe for red marmelet and ttake 
a pint of juce of piping and a pound of dubell ref
ined suger and put in the juce and suger in