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Image 094, thirde book, folio 48b, receipts 1 to 4

The thirde booke,
Prety conceates* of cookery, as baked meates, gellies,
conserves, suger plates*, & others.
1. To make gellye for one that is sicke.
Take a red cocke, & a gallon of fayre water, & set it on the fire, & let
it boyle unto a quarte, even untill you see that it bee very thicke, & the
cocke sod* all to pieces, then strayne it, & take id of coriander seede, & a
little cinamon stickes bruised, & whole ginger, bruise them a little, then
take halfe a quarter of an ownce of large mace, & allmoste a pint of white
wine, & 1 lb of white sugar, with a good quantity of rosewater, then take
a little Isinglasse*, & breake it in pieces, & laye it in warme water a little
while, & then put it amonge the rest of youre stuffe, with the white
of 6 egges beaten tyll they bee in a white frothe: take all these after
your broth is boyled, strayned & colde, & put them thereinto, & set them on
the fire agayne, & let it lacke no stirring till it boyle up, then put it all
together in a gelly* bagge, with a litle white salte, & a brannch of rose=
marye, & so let it runne into what you will.
2. To make manus Christi*.
Take a pint of rosewater, & put thereunto 2 lb, & di of suger bruised, &
stirre it till it be molten* to a sirrop, then set it on a softe fire, & stirre it not
until it seeth, then skimme it as long as any fome will arise, & stirre it very
ofte: then take sugar fine beaten unto a powder, & searce* on a boarde, and
take a spoonefull of the syrrop when it is somewhat colde, & powre it on ye
suger, that lyeth upon the board, & if it be hard when it is colde, take it of
the fire, & let it stay in the panne till it be colde, then put thereunto a quart-
ter of 1 ? of golde*, & as much pearle* as you thinke sufficiente, & so make
it up.
3. To make bysket.
Take fine flower that is baked in an oven, after the breade is out, and put
thereunto aquavite*, sweete butter, suger, anniseeds, cynamon, & ginger, & if
you will, take the whites of eggs, & beate them =?= together with rose wa=
ter, then skymme of the gleere*, & temper* your stuffe & flower aforesayd wth
that licor, & moulde it as you woulde doe breade, till it be as stiffe as any
past, then flower a morter well, & beate it therein for the space of 3 howrs,
& then make it in rowles* like biskets, & so put them in seething water till
they be through hot, then put them in a vessell of cold water, & out with
them strayghte, & lay them on a thing till they drye, then flower a paper
& thereon put them into an oven, till they be through baked & hard, yet
not schorched.
4. To make comficts*of all manner colours
First you must have a panne with two eares*, to make ye same comficts in,
then take coriander seeds, or any other seeds, or else ginger, cynamon, or
orange pills* minced, or sliced in small pieces, & put them into ye sayd panne
all together, or with any ? other spices as you please, or severally* as you
will, then take sugar, & clarify it cleane, & seeth it till it will breake
betweene your

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Transcribed by RMS and ALB