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Whight Marmelet of Quins

Take 4 ripe Quinses when new pulled of the tree & take some
of them & cut them in Quarter & take out the seeds & Cors then
stamp them smal in a stone morter & then strane them & let
them stand in a pot to settle then take the fierest Quinses & [piers/ pars]
& core them & trough them in water & to every pound of Quinses
take a pint of Clear Juse & a pound of double refined sugar &
boil them up as fast as you Can & when you think it
anough glas it

To make Oring Cakes

Take a pound of well coulored oringes Cut them in halfs & take
the meat [Clear/Clean] out then boil the Rines till the are tender
& the bitterness out then dry them well in a Cloth & beat them
in a Morter very fine then Mingle it with the Juce & meat
of the Oring as you took out & add the Juce of one or too lemm
=ons to it & befure you take out all the seeds & skins of the oringes
then take a pound of Double refined Sugar & boil it to sugar again
and mix your pulp into it as you do for other Clear Cakes &
let it seald on the fire till it lucks Clear befure to keep it
stiring all the while & not-boil then put it into glasses or
when it is almost Cold it will drop into Cakes & put them
into your [store/stove] to drye

To Preserve Rasberys

Take your fairest Rasberrys before they are too ripe & to a pound
of Rasberys you must have a pound and Quarter of sugar weat
your sugar with a pint of water & boil it to a surrup and
scim it Clear then set it to be Cold before your Rasberry is
put in then put them into the surrup & shake them all in them
set them on a quick fire a lot them boil as fast as they Can
till they are enough blowing the fire all the while not taking
them off till they are enough as you may see by ye falling
of them you must scim [they/them] clear as they boil

How to make Pease Pottage

To a quart of pease have as much water as will boil them
very soft wth an onion stuck wth Cloves some whole pepper
a bunch of sweet herbs, then strain it trough a Cullonder
& to 3 quarts of the Liquor take near a pound of butter & some
milk & let them boil altogether some time till you