quadgram

This is a table of type quadgram and their frequencies. Use it to search & browse the list to learn more about your study carrel.

quadgram	frequency
put it into a	174
and when it is	157
and put it into	129
and a little salt	107
then put it into	102
then put in your	98
and put them into	97
put them into a	95
and so serue it	89
take a quart of	82
half a pound of	80
a quarter of a	77
put it into the	72
put in a little	68
of a pound of	67
quarter of a pound	66
and serve it in	65
and let it stand	63
then put in a	62
garnish your dish with	59
take a pound of	58
when it is cold	58
and so let it	56
set it on the	54
then put to it	54
so serue it vp	52
it on the fire	52
the yolks of eggs	51
then put in the	48
a pound of sugar	48
then put them into	48
put them into the	47
and put to it	47
and when they are	46
till it come to	46
and put into it	45
take it from the	41
serve it in with	41
lay it to the	40
take a pint of	39
of each a like	39
to a candy height	38
a pound of fine	38
to make the best	38
and set it on	38
it from the fire	37
half a pint of	37
and lay it to	36
and the yolks of	36
and let them stand	36
with good store of	36
serve it to the	35
it to the table	35
of all sorts of	35
then put in some	34
then take it from	34
put to it a	34
and take out the	33
halfe a pound of	33
pound of fine sugar	33
for the most part	33
apply it to the	32
a quart of cream	32
a good quantity of	31
and lay it in	31
early english books online	31
it come to a	31
half an ounce of	31
when it is enough	30
and mixe it with	30
and put them in	30
and cut them in	30
the top of the	29
with some of the	29
boil it to a	29
it and bake it	28
and if it be	28
and then put it	28
good store of butter	28
stand till it be	27
and good store of	27
it till it be	27
let it stand till	27
till it be cold	27
set it into the	27
put it in a	27
and so bake it	26
for the space of	26
into a pipkin with	26
the white of an	26
it into a cleane	26
and a pint of	26
but if it be	26
then season it with	26
and so put it	26
and put in a	25
then take them out	25
in water and salt	25
and put it in	25
when it is almost	25
the bottom of the	25
and let it lie	25
lay it in a	24
it to a candy	24
it stand till it	24
then take it off	24
serve them in with	24
and serve them in	24
so let it stand	24
to every pound of	24
as will make it	24
the sides of the	24
when they are enough	23
and lay them in	23
each a like quantity	23
close it and bake	23
as you think fit	23
set it in the	23
till it be very	23
and so serve it	23
when it is baked	23
almonds blanched and beaten	22
it into a dish	22
in the yolks of	22
so serve it in	22
put them in a	22
sides of the dish	22
and serve it to	21
a pound of butter	21
put it into your	21
season it with pepper	21
put it to the	21
then when it is	21
and some of the	21
a pint of white	21
and boil it to	21
weight in fine sugar	21
you shall take the	21
the rest of the	21
take their weight in	20
and so let them	20
of two or three	20
a leg of mutton	20
then serve it in	20
and then put in	20
put into it a	20
in a pint of	20
and put in some	20
take half a pound	20
good store of sugar	20
a quarter of an	20
of a pint of	20
them into a dish	20
that is to say	20
of the dish with	20
and set it in	20
you shall take a	20
raisins of the sun	20
quarter of an ounce	20
then take a pound	20
and a quarter of	19
their weight in fine	19
bundle of sweet herbs	19
till the next day	19
yolks of hard eggs	19
butter in the bottom	19
then take their weight	19
quarter of a pint	19
on the top of	19
then take it out	19
and boyle them in	19
and seeth them in	19
then put it in	19
much water as will	19
take a pottle of	19
it with a little	19
then put them in	18
and a pound of	18
set it on a	18
by reason of the	18
a bundle of sweet	18
to make an excellent	18
good store of currants	18
a day and a	18
a pint of cream	18
day and a night	18
and two or three	18
when it is well	18
a shoulder of mutton	18
pound and half of	18
the yolks of two	18
make it into a	18
it good store of	18
it into the ouen	18
till you see it	18
sweeten it with sugar	18
till it be thicke	17
blanched and beaten with	17
if you will make	17
and beaten with rosewater	17
and let it boyle	17
with mustard and sugar	17
till it be thick	17
then let it stand	17
as much sugar as	17
put in the yolks	17
a blade of mace	17
as occasion shall serue	17
so put it into	17
take good store of	17
it to the sore	17
take one pound of	17
in the month of	16
it to the fire	16
water as will cover	16
till they be tender	16
the dish with sugar	16
with a little salt	16
and season it with	16
and let them boil	16
in the first place	16
in good store of	16
then you shall take	16
of the pouder of	16
with a little water	16
take it out and	16
in the same manner	16
the diseases of the	16
and if you will	16
and beate it well	16
it in the sunne	16
is good for the	16
and a little sugar	16
with the yolks of	16
mixe it with the	15
and so serue them	15
a little of the	15
to the diseases of	15
lay them in water	15
the yolks of hard	15
it all ouer with	15
and put to them	15
a candy height with	15
a pound of sweet	15
then fill it vp	15
then take a little	15
put in good store	15
it into a pipkin	15
then take of the	15
of the sun stoned	15
and thus much for	15
as much of the	15
you shall take of	15
from the fire and	15
put them to the	15
when it is boiled	15
and sweeten it with	15
of raisins of the	15
to the table with	15
and put in your	15
and beate them well	15
a pint of water	15
then set it on	15
them in a dish	15
as you did before	15
and put it to	15
let the party drinke	15
the stone in the	15
to make oyle of	15
with a quart of	14
into an earthen pot	14
a pint of the	14
a quart of white	14
it in a dish	14
thus you may do	14
pint of white wine	14
with pepper and salt	14
and so set it	14
of an ounce of	14
for paine in the	14
put to it some	14
represented either as utf	14
and boil it with	14
and boil them in	14
white of an egg	14
together till it be	14
it into an earthen	14
and as much of	14
lay them in a	14
a good lumpe of	14
the bottome of the	14
it in water and	14
and let it boile	14
take them out and	14
characters represented either as	14
then lay it in	14
for as much as	14
a pretty quantity of	14
set it over a	14
season it with salt	14
straine it through a	14
and it will cure	14
of each one ounce	14
as will cover them	14
it ouer the fire	14
white of an egge	14
season them with pepper	13
for a peny you	13
take the yolks of	13
of each of them	13
it is almost cold	13
with beaten spice and	13
store of sweete butter	13
it into the oven	13
from the bottom of	13
so serue it forth	13
over a slow fire	13
take two or three	13
ordering of great feasts	13
you shall put in	13
some of the broth	13
and boil them till	13
beat them very well	13
put to it the	13
and a handfull of	13
when you serve it	13
with the back of	13
and stirre it well	13
and garnish your dish	13
with a soft fire	13
over a chafingdish of	13
and it will be	13
you serve it in	13
then take out the	13
them into a pipkin	13
and lay it on	13
till it be as	13
into a cleane dish	13
take it off and	13
as will cover it	13
and when you see	13
then take half a	13
and a bundle of	13
them to the table	13
here and there a	13
the office of the	12
ounce and a halfe	12
and set them into	12
garnish the dish with	12
all sorts of wines	12
them together in a	12
and boyle it in	12
with water and salt	12
candy height with a	12
them with a little	12
and put thereto a	12
take halfe a pound	12
there is not any	12
so set it into	12
principall fairs in england	12
then let the party	12
them till they are	12
fill it vp with	12
good store of suger	12
on the other side	12
them in white wine	12
in an ordinary still	12
of sweet almonds blanched	12
into the bottome of	12
and let the party	12
the eight of the	12
fast as you can	12
it up in a	12
a chafingdish of coals	12
till they be very	12
and to every pound	12
and after it is	12
then take a pint	12
put in some butter	12
a little grated bread	12
let it stand a	12
of the principall fairs	12
the names of the	12
a little white wine	12
the back of a	12
in the bottom of	12
the principall fairs in	12
take the iuice of	12
couer it all ouer	12
by till the next	12
as much water as	12
as you did your	12
take a leg of	12
a little whole mace	12
a good handfull of	12
a peny you may	12
then lay in your	12
a hole in the	12
in a mortar with	12
cream and boil it	12
and let it be	12
boil them till they	12
names of the principall	12
it and serve it	12
in the middle of	12
into the ouen againe	12
then straine it and	12
and a quart of	12
the fire in a	12
height with a little	12
boyle them in a	12
quart of cream and	11
the making of malt	11
lay it vpon a	11
with a blade of	11
then make it into	11
as much as will	11
them very well together	11
one pound and half	11
and let it boil	11
to make a very	11
and lay it into	11
on the fire in	11
what shape you please	11
and dry them in	11
of each an ounce	11
put them into your	11
and when you haue	11
season it with sugar	11
it with pepper and	11
for the stone in	11
take a gallon of	11
and dry it in	11
them by till the	11
take four ounces of	11
and put in the	11
and let it lye	11
set them by till	11
it over the fire	11
it very well with	11
let them stand till	11
the flesh from the	11
the nature of the	11
into a cleane vessell	11
and in the morning	11
put in a good	11
it out of the	11
as hot as you	11
and as much sugar	11
and in this manner	11
a quart of claret	11
come from the bottom	11
and a little whole	11
it into a pot	11
thereof morning and euening	11
faggot of sweet herbs	11
a good handful of	11
halfe a pint of	11
till they are very	11
and a halfe of	11
the best and most	11
observed in the month	11
and when it hath	11
your dish with limon	11
serve it in cold	11
take two ounces of	11
and season them with	11
and put them to	11
take some of the	11
them till they be	11
much sugar as you	11
drinke a good draught	11
and stick it with	11
all these together in	11
take an ounce of	11
put in half a	10
mixe them with the	10
it into a paste	10
a pound of almonds	10
then take halfe a	10
one quarter of an	10
two or three egges	10
as you did the	10
with the iuice of	10
the yolks of three	10
if you intend to	10
of the iuice of	10
bottom of the posnet	10
in several waters till	10
it in a cleane	10
to make paste of	10
and make it into	10
a pint of ale	10
so as it may	10
or for want thereof	10
a pint of sack	10
then take off the	10
pound of almonds blanched	10
take them out of	10
a bill of fare	10
to take away the	10
so much as you	10
and the iuice of	10
then put into it	10
and lay it vpon	10
of each a good	10
lay it on a	10
halfe an ounce of	10
it in a mortar	10
coffin with good store	10
and fry them in	10
with a little creame	10
pound of raisins of	10
then take a quart	10
it is a present	10
stirre them well together	10
a good draught thereof	10
at the end of	10
will come from the	10
so close it and	10
so serue them vp	10
the yolks of eight	10
then put in more	10
for all manner of	10
into a dish with	10
serue it vp with	10
put it into glasses	10
it with whole spice	10
for that will make	10
ought to be in	10
of the best ale	10
boil it in water	10
some of the liquor	10
in the time of	10
which ought to be	10
according to the bignesse	10
them in a mortar	10
and fill it with	10
then apply it to	10
dates stoned and sliced	10
and take away the	10
them all well together	10
with all manner of	10
till it will come	10
take two gallons of	10
stir it till it	10
them into a pot	10
a pound of rice	10
take them from the	10
drinke thereof morning and	10
and it will giue	10
sugar and a little	10
and thus you may	10
then serue it vp	10
a quart of the	10
the yolks of six	10
in an earthen pot	10
having your pie ready	10
it will come from	10
for the making of	10
and mixe them with	10
in the making of	10
it and lay it	10
make all sorts of	10
boil all these together	10
let it stand all	10
good store of sweete	10
lay it into a	10
a faggot of sweet	10
if you see it	10
it as occasion shall	10
it is a very	10
a very little salt	10
set it ouer the	10
will take away the	10
these together in a	10
and then serue it	10
and the iuyce of	10
to speake then of	10
put it into an	10
as you do the	10
then take them vp	10
if you will haue	10
and set it over	10
as was before shewed	10
and boil them together	10
then lay it to	10
and slice them thin	10
take two quarts of	10
in the iuice of	10
take the oyle of	10
yolks of eggs and	10
and giue it the	10
and put therein a	10
as fast as you	10
in a little salt	10
come to a perfect	10
what is to be	10
them in several waters	10
notes for div a	10
good store of salt	10
of eggs well beaten	10
to a pound of	9
it to the place	9
a good quantitie of	9
and cut it into	9
water till they be	9
one pound of fine	9
and half a pound	9
and fry them with	9
when it is come	9
and all sorts of	9
it as you did	9
small as is possible	9
so let them stand	9
the yelkes of foure	9
a neck of mutton	9
no air get in	9
quart of white wine	9
with a little rosewater	9
then lay them in	9
all these together with	9
them well in a	9
to make sauce for	9
with the yelkes of	9
it will cure it	9
take a gallond of	9
and take off the	9
you must have a	9
which is made of	9
and mixe them together	9
and beate them very	9
and the white of	9
in the morning fasting	9
pellitory of the wall	9
put them into an	9
or thrice a day	9
of the best and	9
in a dish with	9
beat them in a	9
set them into the	9
the space of three	9
one quarter of a	9
each of them a	9
and bake it in	9
dish with limon and	9
to make all sorts	9
into a pot with	9
in a gallon of	9
together with a little	9
beate it to pouder	9
it in a morter	9
but not too much	9
in a morter with	9
when you see the	9
the belly of the	9
yolks of six eggs	9
take of the best	9
each a like quantitie	9
to the bignesse of	9
the iuice of a	9
it and scum it	9
with the juice of	9
a day or two	9
in a quart of	9
take the yelkes of	9
put in the iuice	9
take out the bones	9
it comes from the	9
yolke of an egge	9
it stand all night	9
lay it on the	9
boil it and scum	9
as long as you	9
you shall giue him	9
with some whole spice	9
pound of sweet butter	9
it is to be	9
a legge of mutton	9
the season of the	9
bake it in a	9
the midst of the	9
into the oven again	9
beat it in a	9
with two or three	9
this manner you may	9
take three pints of	9
after it hath been	9
for it is a	9
it as small as	9
as long as it	9
it on a chaffing	9
of all manner of	9
their weight in sugar	9
it with beaten spice	9
stir them well together	9
of the iuyce of	9
then stop it close	9
well in a mortar	9
adorne the sides of	9
stone in the bladder	9
and so keep them	9
then having your pie	9
of cream and boil	9
of sallet oyle and	9
when you go to	9
and make a syrup	9
that no air get	9
take three gallons of	9
that it may not	9
it will take away	9
twice or thrice a	9
take half a pint	9
season it with beaten	9
them out of the	9
iuice of a limon	9
and bake it with	9
dry them in a	9
then put to them	9
piece of sweet butter	9
as small as is	9
all very well together	9
good lumpe of butter	9
of three or foure	9
in the midst of	9
a pound of dates	9
as much as you	9
the yolk of an	9
and it is a	9
so much of the	9
on the one side	9
it into a bason	8
sugar as you think	8
as cleane as you	8
the institutions providing financial	8
till they come to	8
then cut it up	8
and here and there	8
text is available for	8
take a quarter of	8
early in the morning	8
put them into glasses	8
and cut off the	8
work described above is	8
let it stand in	8
and there let it	8
take off the skin	8
english books online text	8
a dish of tarts	8
as soone as you	8
put in your fish	8
thickest and sweetest creame	8
to make conserue of	8
with as much water	8
it in an ouen	8
according to the terms	8
and in this sort	8
and boyle them well	8
the middle of the	8
sugar to a candy	8
it is good for	8
put to it one	8
text can be copied	8
it in white wine	8
the work described above	8
and when they have	8
eat it with mustard	8
in all manner of	8
you goe to bed	8
thicken it with the	8
this keyboarded and encoded	8
in the bottome of	8
owned by the institutions	8
it come to the	8
and straine them into	8
and markup reviewed and	8
and stirre all well	8
three quarters of a	8
to the proportion of	8
assigned for keying and	8
the ouen againe for	8
the quantity of a	8
and when they be	8
terms of creative commons	8
this phase i text	8
in this sort you	8
hot as you can	8
the terms of creative	8
yolk of an egg	8
to it a little	8
and encoded edition of	8
stirre all well together	8
institutions providing financial support	8
each the waight of	8
so serve it to	8
encoded edition of the	8
iv tiff page images	8
and therewith wash the	8
having your paste ready	8
depth of the halfe	8
edition of the work	8
let them boil together	8
the depth of the	8
pound of sweet almonds	8
two or three dayes	8
it one pound of	8
and as soone as	8
cut them in pieces	8
a great deale more	8
an excellent way to	8
of the work described	8
when they are cold	8
this sort you may	8
and boyle them together	8
distill it with a	8
is available for reuse	8
i text is available	8
it vp in a	8
make a very good	8
it into a coffin	8
set them on a	8
books online text creation	8
a good deale of	8
when you goe to	8
even for commercial purposes	8
the heart of the	8
well together with a	8
made for the purpose	8
then take as much	8
a couple of egges	8
encoded text transcribed from	8
put in your wooll	8
boyle all these together	8
online text creation partnership	8
the collicke and stone	8
and so do till	8
a dish of buttered	8
hot as the party	8
a cleane dish with	8
of each halfe a	8
for it is the	8
so much water as	8
support to the early	8
when they are dry	8
boil them in several	8
in at the vent	8
peck of fine flower	8
the early english books	8
and this is the	8
then spit it and	8
that can be made	8
till you see they	8
a little pepper and	8
as soone as it	8
and keep it stirring	8
when you use it	8
then set them by	8
beaten spice and sugar	8
them over the fire	8
an ounce and a	8
cleane dish with sippets	8
quart of the best	8
set them into a	8
when it is hot	8
and let them boyle	8
so serve them in	8
and it will make	8
and boil it a	8
beate it in a	8
for keying and markup	8
and then put them	8
for the yellow iaundisse	8
of hempe or flaxe	8
take a peck of	8
keyboarded and encoded edition	8
it into the farmes	8
and vse it as	8
the yelkes of egges	8
three or foure times	8
text and markup reviewed	8
and it wil cure	8
and fill it vp	8
take out all the	8
take the iuyce of	8
take a handfull of	8
of each the waight	8
tcp assigned for keying	8
and a little pepper	8
keep it in a	8
it is well boiled	8
then garnish your dish	8
coded from proquest page	8
it is good against	8
of white wine and	8
as hot as the	8
and a little of	8
it two or three	8
then take a good	8
quart of claret wine	8
cut them in halves	8
put it to them	8
till halfe be consumed	8
the falling of the	8
beate it very well	8
to the terms of	8
lay them in the	8
the latter end of	8
them in cold water	8
then boil them in	8
then put it vp	8
the text can be	8
yolks of eight eggs	8
and set it ouer	8
water on the fire	8
and adorne the sides	8
then take them up	8
keepe it in a	8
it with water and	8
orange or limon pill	8
and eat it with	8
make a hole in	8
and serue it vp	8
then with a spoone	8
half a peck of	8
and stop it close	8
take of the fairest	8
butter and a little	8
put it vp in	8
giue him to drinke	8
and the whites of	8
when it is sufficiently	8
images scanned from microfilm	8
the bottome of a	8
the bottom of a	8
in what shape you	8
phase i text is	8
for the vse of	8
quarters of a pound	8
so serue it foorth	8
and let it stew	8
of white sugar candy	8
spoonfuls at a time	8
keyed and coded from	8
may by no meanes	8
gum dragon steeped in	8
to the early english	8
it into the dish	8
a peck of fine	8
let it stand so	8
then let them stand	8
all without asking permission	8
in the whites of	8
described above is co	8
them in a stove	8
then take them from	8
and put into the	8
them into the oven	8
in faire running water	8
and great store of	8
and coded from proquest	8
in the moneth of	8
providing financial support to	8
markup reviewed and edited	8
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back of a spoon	6
it with sugar and	6
for a little space	6
a good season of	6
and of these the	6
into a kettle of	6
a pint of creame	6
and so serve them	6
a peck of flower	6
a dish over a	6
and when you serue	6
of a couple of	6
when you think it	6
give me leave to	6
and take of the	6
let it stew till	6
each halfe an ounce	6
it and let the	6
take one ounce of	6
you do the other	6
a gallond of running	6
let it stand and	6
the moneth of may	6
and beate them to	6
it very well and	6
as you see cause	6
trim the sides of	6
pippins have been boiled	6
all the flesh from	6
with both your hands	6
put in a few	6
then to speake of	6
so let it lie	6
when you take it	6
take of the pouder	6
euery one of them	6
and some whole spice	6
together till they come	6
pound of fine flower	6
speake then first of	6
and then make it	6
other part of the	6
the end of the	6
all other things belonging	6
mace and a little	6
when it is ready	6
it vp into a	6
the best sauce for	6
spice and a little	6
and boil them very	6
boil them up quick	6
of any kind of	6
an ounce of mace	6
it will make the	6
outward vertues which ought	6
containing the inward and	6
preseruing of all sorts	6
of each of these	6
serve it in hot	6
in all points as	6
kettle of boiling water	6
the proportion of a	6
and are to be	6
you shal take a	6
a little gum dragon	6
to speake then first	6
vses in a family	6
breake them into a	6
you would haue it	6
with some butter and	6
in white wine a	6
some butter in the	6
and thus you shall	6
ounces of sweet almonds	6
then sweeten it with	6
you shall couer the	6
a handfull or two	6
and then take them	6
some vse to put	6
lay a layer of	6
it as hot as	6
as you shall haue	6
with a cleane cloth	6
of the same nature	6
set it over the	6
and chop them as	6
vertues which ought to	6
the party to drinke	6
and as many prunes	6
till you find it	6
and being ready to	6
and stirre it exceedingly	6
can receiue no more	6
put into it good	6
each time an ounce	6
fine in a mortar	6
two good handfuls of	6
beat all these together	6
and all other things	6
a dish with sippets	6
then put it to	6
and if you see	6
vnto the eight of	6
and let it coole	6
it morning and euening	6
in a vessell of	6
from the eight of	6
of each two ounces	6
and mix them with	6
first then to speake	6
this is a very	6
and when it boils	6
they are serued vp	6
a pound of licoras	6
in a compleate woman	6
wash it over with	6
beat them well together	6
slices of orenges and	6
vp to the table	6
with a little more	6
a foote and a	6
two or three spoonfuls	6
to a perfect paste	6
in the top of	6
some rosewater and sugar	6
with a quarter of	6
this is very good	6
in the heart of	6
a pipkin with some	6
then when you haue	6
and steep it in	6
a little sweet butter	6
part of the body	6
make a fricasie of	6
then boyle it ouer	6
to let in the	6
which commeth from the	6
to it good store	6
an ounce of cinamon	6
then set it into	6
boil it in a	6
in two or three	6
eate away dead flesh	6
gallans of new milke	6
shred it as small	6
till it be almost	6
and then take it	6
with a pint of	6
this carrieth the colour	6
with the white of	6
of each half a	6
and the generall good	6
several waters till they	5
and it will not	5
put in a quarter	5
and last morning and	5
is when it is	5
that hath lost his	5
as was before said	5
quarts of white wine	5
and make it so	5
boyle them to a	5
then put in as	5
distil it in an	5
to the grieued place	5
to euery pound of	5
water and salt till	5
the yolks of four	5
in a warm place	5
and when you have	5
and boile it in	5
to make syrup of	5
then take it foorth	5
a handfull of the	5
i have given you	5
the broth of a	5
and so vse it	5
you will find it	5
then mixe them with	5
of all other the	5
the same manner as	5
it will not onely	5
all these together till	5
pint of the best	5
sugar beaten and searced	5
as hot as can	5
it is cold put	5
pound of roch allom	5
the turning the malt	5
till you think they	5
and then annoynt the	5
it half a pound	5
aire of the fire	5
heate of the fire	5
with rosewater and sugar	5
boil them in a	5
of the fairest and	5
you would have them	5
put in a pound	5
pot with faire water	5
spoonefull at a time	5
then lay on the	5
powre it into the	5
eggs and a little	5
that will make the	5
raisons of the sun	5
you see it will	5
a branch of rosemary	5
thin as you can	5
a kettle of boiling	5
a frying pan with	5
the manner of a	5
some part of the	5
and make them into	5
much as you think	5
raisins of the sunne	5
to begin then with	5
fiue or sixe gallons	5
the best and sweetest	5
hole in the midst	5
it is a most	5
you serue them to	5
whole mace and a	5
till the sugar be	5
a part of the	5
a dish of fried	5
and so boil it	5
little pepper and salt	5
for the wind collicke	5
therewith morning and euening	5
mixe all these together	5
to the quantitie of	5
make a soft fire	5
then cover it with	5
them in water till	5
mince it very small	5
your eyes morning and	5
so let them boyle	5
flesh from the bone	5
a dish of pickled	5
when it is boyled	5
then lay them on	5
water and let it	5
take a quantity of	5
the point of your	5
with a good quantity	5
and cut out the	5
take a little of	5
the fire till the	5
to the time of	5
and couer them with	5
some butter and some	5
claret wine and butter	5
must be sure to	5
in white wine and	5
when it hath done	5
and keep it for	5
well in a dish	5
will work it into	5
hot as may be	5
and a little sweet	5
put all into the	5
a little of your	5
it vp in the	5
in the broth of	5
and then distill it	5
pint of claret wine	5
manner you may also	5
take a legge of	5
and then a lay	5
with a wide mouth	5
together till it will	5
all these must be	5
a pound of suger	5
of it in the	5
in a piece of	5
two or three houres	5
a gallon of white	5
according to the purpose	5
leg of mutton and	5
the teare it selfe	5
great part of the	5
and a piece of	5
take the yelks of	5
take as much of	5
as you can get	5
put it in the	5
if you draw a	5
an ounce of the	5
with two ounces of	5
then put vnto them	5
and poure over it	5
as hot as may	5
that there be no	5
or two of rosemary	5
and fry it in	5
but it is a	5
of each a little	5
now for the brewing	5
take it up and	5
and boile them till	5
it into the coffin	5
close that no air	5
be as thick as	5
pare them and cut	5
run it over with	5
have a special care	5
let it boyle a	5
or three spoonfuls of	5
a fine linnen cloth	5
and when you think	5
to which is added	5
ounces of fine sugar	5
reines of the backe	5
for the falling of	5
and boil them with	5
keep it for your	5
it after it is	5
it up and put	5
through a cleane cloth	5
boil it a while	5
so apply it to	5
you think it is	5
you think they are	5
put a pound of	5
with a little flower	5
spoonefull or two of	5
iuice of an orange	5
on a soft fire	5
sold at his shop	5
four ounces of dates	5
it is meet that	5
and let it cool	5
let it lie till	5
and then set it	5
pudding in his belly	5
put into it the	5
lay them on a	5
in a pound of	5
a branch or two	5
let them boyle a	5
paine in the spleene	5
and boyle them till	5
mixe them well together	5
the best time to	5
it very well together	5
halfe a quarter of	5
boile it ouer againe	5
two or three spoonefull	5
to make a sallad	5
and boil it very	5
comes from the cow	5
boile them in a	5
it will stay the	5
aditions to the diseases	5
with a great deale	5
wine and a little	5
powre it vpon the	5
it cureth the cold	5
then poure it into	5
hard as may be	5
master of a family	5
that it may stand	5
is to be noted	5
a great deal of	5
sweet herbs minced small	5
made of ground oates	5
thread according to the	5
beate it with a	5
an excellent water for	5
then lay them out	5
a water to heale	5
three times a day	5
them into an earthen	5
there be some that	5
that it is a	5
quart of cream with	5
this is the most	5
the sugar be melted	5
boile it till it	5
keep them in a	5
store of sweet butter	5
for this griefe take	5
you think it be	5
a warm cloth to	5
the middle of it	5
and they will look	5
and let it seeth	5
them one by one	5
one pound of currans	5
then bake it in	5
and let them lie	5
may be said to	5
them into a frying	5
and half of fine	5
the outward part of	5
a quart of thick	5
little white wine and	5
boyle them till they	5
of them a like	5
then lay it vpon	5
then spread it vpon	5
then put all into	5
it with rosewater and	5
for the health of	5
your slices of bread	5
put it into boiling	5
then straine it through	5
and then distill them	5
then to know the	5
them into an oven	5
good store of sweet	5
season of the yeere	5
to the top of	5
white wine and water	5
is very good for	5
till they be enough	5
in a good lumpe	5
three eggs well beaten	5
them in their own	5
it be in a	5
pye with good store	5
then put in sugar	5
juice of an orange	5
the top of them	5
sallet oyle and put	5
make a pie of	5
of mutton cut into	5
with a little white	5
each a good handfull	5
dish as you please	5
for they are very	5
a quart of water	5
all these well together	5
the liquor of the	5
the liquor from them	5
it in with the	5
one pound of butter	5
haue lost his colour	5
you an account of	5
it about the sore	5
on the fire with	5
to make a calves	5
the whites of egges	5
as hard as may	5
and boyle them very	5
down to the fire	5
and a little butter	5
making of all sorts	5
which are made of	5
as will work it	5
you shall take it	5
i shall give you	5
it in an ordinary	5
them into the cream	5
to boil a capon	5
do not let them	5
last morning and euening	5
and giue it to	5
cover it with butter	5
till the meate be	5
with sugar and cinamon	5
it in an oven	5
then set them on	5
your hempe or flaxe	5
it well with butter	5
then take them off	5
lay them into a	5
let it stand one	5
them all very well	5
it till it come	5
into the belly of	5
of the scarcity and	5
ready laid in your	5
them well with a	5
but if you would	5
and put them all	5
and the yelke of	5
the death of the	5
then take three or	5
as you pare them	5
drain them from the	5
that no ayre come	5
then lay in the	5
then pour it out	5
as small as you	5
then hang them vp	5
or else it will	5
boil them in water	5
long as it will	5
as is before said	5
and sugar mixt together	5
as if it were	5
the whites of egs	5
ayre of the fire	5
to make cakes of	5
to the season of	5
vse it as occasion	5
as also in that	5
it with your hand	5
so put it in	5
the whites of two	5
hath stood a while	5
three or foure spoonefull	5
hole in the top	5
may very well be	5
with a little cream	5
ounces of white sugar	5
it is impossible to	5
and strew it with	5
milke and beate it	5
stuffe and conceited dishes	5
many prunes as will	5
and let the sicke	5
to make marmalade of	5
bake them in an	5
to them half a	5
it be as thicke	5
eight of the callends	5
draw your thread according	5
then take it and	5
come to a salue	5
then distill them in	5
gallond of running water	5
long as you please	5
in some butter and	5
it with some of	5
to it half a	5
it till it will	5
take halfe a pint	5
three pounds of sugar	5
when it is roasted	5
and put them up	5
raysins of the sunne	5
serve it on sippets	5
as much as in	5
put it on a	5
and then you must	5
and so roast it	5
in the way of	5
then cut it open	5
the iuice of an	5
yolks of twelve eggs	5
and boil it till	5
and that the water	5
and mixe them well	5
and then beate it	5
to be sold at	5
make it into what	5
over the fire till	5
the sweetest and thickest	5
then take a handfull	5
branch or two of	5
of which there are	5
and cut them into	5
tart and bake it	5
the reines of the	5
first and last morning	5
of mutton with oisters	5
them into a warm	5
with three or foure	5
naturally of it selfe	5
paste ready laid in	5
to a froth with	5
pound and a halfe	5
the side of the	5
your dish as you	5
water till it be	5
and set them in	5
if you will have	5
dry them in the	5
it lie till it	5
and when you serve	5
and drop it into	5
it stand in the	5
let it boile a	5