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²⁰

To make a tansey Ant B[....]

To a pint of creame, take 12 eggs. Keepe out [.a.][...]
whits, a pint of the ince of spinidg with a littell tan [sey]
[.] spoonfulls of White bread crums or bisket crumb [s]
Season it with nutmeg shugar & a littell salt as you pleas[...]

²¹

To Make a marrow Pooding [.ist. P: way]

Lay sipets of white bread in the bottom of the dish with dots
[of] marrow, & put som custard stuf in it, & bake it as you doe custords
when you have it up stick oring peal in it, and scrape shuger
over it if you would have frute in it; wash them & pick them
very clean & let them be plumped & put in the custord as
you put it in the dish.

²²

To Make a carrot Pooding [jistr P: way]

Take 2 great carrots or 3 littell ons; treat them then take
& penny white Lofe great it & have half a pound of fine Shuger
pounded take halfe a pound of butter melted 10 eggs but 4
whits & one nutmeg grated 2 eggs Shels of of flower & a pint
or littell more of milk, mix all these together; then put past
round the dish & bake it; when it is com out of the oven
[some ]Shuger & butter over it.

²³

To make an oring pooding

Take the rins of 4 oringes & pareboyle them as you would for
[....ips] then shred them as small as posable & ad 10 ounces of duble
fine Shuger; then put them in a stone morter & beat them very
well together then put to it 3 quarters of a pound of butter, then
beat them very well agane, then take the yolks of 12 eggs & beat
them by themselves, then put them into the morter & beat them
all together & when you have don make the best past you can
[...pt pase past] & roale it very thin & lay a sheet in the bottom
of the dish & another over it bake it with small thinge on
[....] will bake it