Title; The thirde booke is of cookery; Prety conceates of cookery, and baked meates, gellies, conserves, suger plates, and others,
Image 94; folio 48 b; 1 To make gellye for one that is sicke; 2 To make manus Christi; 3 To make bysket; 4 To make confits of all manner colord.
Image 95, folio 49 a; 5 To colour comfirts or suger plates; 6 To make syurop of rosa solis; 7 To make sugar plate white or red; 8 A note to make paste alo; 9 To make aqua composite.
Image 96; folio 49b; 10 To make sweete water; 11 To make a cawdell of oatemeale; 12 To make ipocrase; 13 To make a marchpayne.
Image 97, folio 50a; 14, To make rosa solis water; 15, Doctor Stephen his water; 16 Aqua mirabilis, et praetiosa.
Image 98; folio 50 b; 17, To make aquarvita; 18 To conserve damsons; 19 To conserve quinces; 20 To conserve cherries, and all manner plomes.
Image 99, folio 51a; 21 To keepe cherries all the yeare; 22 To keepe cherries and damsons all the yeare. 23 A receipte to make conserves of quinces after the manner of Spayne, given by Mr FitzWilliam; 24 To preserve quinces.
Image 100, folio 51b; 25 To make very fine powder of violets; 26 To make damaske water; 27 To make cherries in confection.
Image 101, Folio 52 a; 28 To preserve quinces in their brothe; 29 To preserve damsons; 30 To make ginger breade; 31 To make syrrop of cherries or damsons
Image 102, Folio 52 b; 32 To make marmalade of quinces; 33 To make jelly for them ye are sicke; 34 The pottage for the manner of Bardols In Olddington To be made at ye kings coronation
Image 103; Folio 53 a; 35 To dresse neates tongues; 36 To make pescods; 37 To make becmels; 38 To make a pie of chickens; 39 To makes toastes; 40 To make a cherrye tarte; 41 To stew sparrows; 42 To seethe a carpe
Image 104; Folio 53 b; 43 To make puddings with pigs liver; 44 To stew larkes; 45 To seethe chickens in lettice; 46 To make small baked meates; 47 To make tarts of Portingall; 48 To make creame of allmondes
Image 105; Folio 54 a; 49 To make cleare gellye; 50 To make an hagges of allmayne; 51 To make shorte cakes; 52 To make Portingall tartes
Image 106; Folio 54 b; 53 To make ryse pottage 54 To seethe salt sturgeon ; 55 The order to sowre sturgeon; 56 To make a tarte of spinage; 57 To bake neates tongues; 58 To bake a cowes udder
Image 107; Folio 55 a; 59 To preserve oranges in syrrop; 60 To make a tarte of oranges; 61 To make fine knots, rowles, cracknolls, & rings, to eate against the colde; 62 Blaye manger for them that be sicke; 63 To Bake calves feete after ye French fashion; 64 To make French pottage; 65 To make a banqueting dishe
Image 108; Folio 55 b; 66 To make sweete burning perfumes; 67 To boyle mutton; 68 To make Lombardye tarts; 69 To make bysket breade; 70 To make bysket bread an other waye; 71 To still a pigge; 72 To make batter breade
Image 109; Folio 56 a; 73 To make greene ginger; 74 To make manus Christi; 75 To make fine quodiniacke, & to preserve quinces all at once; 76 To make good marmalade
Image 110 Folio 56 b; 77 To make conserve of quinces; 78 To make conserve of cherries; 79 To make sugar roset; 80 To make treacle; 81 To make aqua composite
Image 111; Folio 57a; 82 For the water imperiall; 83 To make syrrop of roses; 84 To make blamager; 85 To make sweete powder; 86 A perfume to burne; 87 To make sweete powder.
Image 112; Folio 57b; 88 To make fine washinge balls; 89 To make an oyle to perfume gloves ye will never out; 90 To make damaske powder sweete; 91 For washinge balls; 92 To perfume gloves; 93 A good damaske water
Image 113; Folio 58a; 94 To make damaske water; 95 To make damaske water; 96 To make gloves blacke, browne or red
Image 114; Folio 58b; 97 How to perfume gloves both in ye Romain wash, & other ways ؞ for a Romain washe; 98 How to perfume both those white gloves, & all other coloured gloves. First to perfume with cloves; 99 To perfume with muske, civet, or ambergris;
Image 115; Folio 59a; Here followeth the table of the third booke; alphabetical list of recipes, A-F
Image 116; Folio 59b; alphabetical list of recipes continued, G-Z