(seq. 30)

26

Sack Possett

From farr Barbadoes on the Western main
Fetch Sugar half a pound fetch Sack from Spain
A Pint, then fetch from India's fertile Coast
Nutmegg the Glory of the British Toast

Dryden

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Plumb Pottage

Take a leg of Beef or Veal, boil it well & strain it, take some grated Bread or
Rusk & Soak in some of y:^e[the] broth then put it into y:^e[the] rest of the Broth having first
taken of the fat y:ⁿ[then] put in the raisons & currants pound y:^e[the] Cinnamon & Cloves well
together & put in y:^e[the] mace whole, put in some salt & some prunes Sugar & red wine
& peices of Marrow & lastly grate in some Nutmegg boil all together, for some time
& it will be fit for Eating

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Patatoe Pye

Boil y:^e[the] Patatoes well Slice y:^m[them], pound some mace & Cinnamon fine, mix the
Spice w:^th[with] 1/4 ^lb of White Sugar, Strew it well over y:^e[the] Patatoes, y:ⁿ[then] take
a pound of fresh Butter Cut it in Slices, put a layer of Butter at y:^e[the] Bottom
than a layer of Patatoes, y:ⁿ[then] put over a layer of sweet meats & a layer of
marrow & y:ⁿ[then] a layer of Sweetmeats & marrow & a layer of Butter on the Top

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Caudle for Ditto

take 1/2 a pint of French white wine & 1/2 a pint of sweet wine, y:^e[the] Yolks of 3 Eggs
Sweeten it w:^th[with] white sugar, Boil a little of y:^e[the] Peale of a Lemmon & after they
are boild, Squeese in a little of y:^e[the] Juice of a China Orange & of a Lemon
this is to be pourd into y:^e[the] Pye