trigram

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

trigram	frequency
when it is	356
then put in	355
put it into	331
and a little	323
a pound of	315
it into a	246
to make a	220
and let it	216
and put it	202
put them into	200
till it be	200
and when it	197
a pint of	190
good store of	179
put in your	176
with a little	173
it to the	172
a little salt	170
and put them	163
a quart of	159
it in a	154
then put it	147
put to it	147
the yolks of	146
them in a	144
serve it in	144
put in a	141
and lay it	139
then take a	137
it into the	135
let it stand	133
them into a	133
and put in	130
two or three	129
and it will	127
and bake it	125
of the best	118
if it be	112
and set it	112
put in the	111
when they are	110
and serve it	107
and let them	107
a dish of	106
then take it	106
according to the	106
and so serue	106
you shall take	103
a quarter of	102
then take the	101
it on the	100
put in some	98
it is a	98
on the fire	96
and when you	92
it in the	91
season it with	91
so serue it	91
all sorts of	91
quarter of a	90
some of the	90
it with a	90
all manner of	89
and as much	87
half a pound	86
and boil it	84
and boil them	84
in a little	83
if you will	83
as you can	83
yolks of eggs	83
serue it vp	82
take a quart	82
an ounce of	82
to make the	81
and so let	81
then put them	80
of each a	80
then put to	78
them into the	78
and such like	76
of a pound	76
out of the	74
put into it	74
them well together	73
set it on	73
to the table	73
and then put	72
in a dish	72
garnish your dish	71
and when they	70
the iuice of	70
and put to	70
it with the	69
put it in	68
and in the	68
and beate them	68
as much as	67
till they be	67
and put into	66
one pound of	65
so let it	65
pound of sugar	64
it from the	64
let them stand	64
and boyle them	64
for it is	63
put them in	63
as may be	63
take a pound	63
your dish with	62
morning and euening	62
into a dish	62
all these together	62
a handfull of	62
take out the	62
then take them	61
it is cold	61
is to be	61
water and salt	60
two ounces of	59
of white wine	59
lay it in	59
take of the	59
part of the	59
it on a	58
and beate it	58
from the fire	58
then lay it	57
and if you	57
it very well	57
them in the	57
in the morning	56
lay them in	56
of all sorts	55
in the same	54
and let the	54
it to a	53
that it may	53
of fine sugar	52
or any other	52
if you please	52
and lay them	52
now for the	51
it come to	51
serve them in	50
lay it to	50
as you did	50
the iuyce of	50
as much of	48
it may be	48
till it come	48
them with a	48
in a mortar	48
then set it	48
pound of fine	48
it till it	48
the dish with	47
into a cleane	47
it through a	47
or two of	47
three or foure	47
over the fire	47
to make an	46
of the dish	46
and cut them	46
it in with	46
as it is	46
mixe it with	46
take away the	45
butter and sugar	45
of the same	45
it will be	45
the whites of	44
is good for	44
them very well	44
the space of	44
then you shall	43
which is the	43
you can get	43
is the best	43
and it is	43
you shall then	43
on the top	42
till they are	42
then straine it	42
make the best	42
one ounce of	42
and boyle it	42
three or four	42
and make it	42
the top of	42
come to a	42
make it into	42
the making of	42
take half a	42
take a pint	41
the next day	41
a good quantity	41
take it off	41
take it from	41
half a pint	41
you may make	41
and boile them	41
boyle them in	41
and set them	41
and if it	41
and dry them	40
halfe a pound	40
let it lie	40
with your hand	40
each a like	40
into a pipkin	40
after it is	40
it well with	40
in the bottom	40
so serve it	40
four ounces of	40
for the most	40
if you would	40
half an ounce	39
early english books	39
and keep it	39
it is enough	39
the bottom of	39
in the middle	39
to a candy	39
and take out	39
together with a	39
ought to be	39
put it to	39
a candy height	39
of sweet herbs	39
and with a	39
cut them in	39
it a little	38
at a time	38
and make a	38
in white wine	38
it with sugar	38
will make it	38
they are enough	38
with some of	37
you shall put	37
and the yolks	37
white wine and	37
thus you may	37
with good store	37
and serve them	37
then lay in	37
a little sugar	37
together in a	37
take them out	37
quart of cream	37
and so bake	36
the white of	36
and the like	36
then let it	36
them in water	36
a piece of	36
let it be	36
and beat them	36
and mixe it	36
of sweet butter	36
it is not	36
to it a	36
serve it to	36
and then take	35
them to the	35
take off the	35
the most part	35
it is the	35
as you please	35
rosewater and sugar	35
and so put	35
and a halfe	35
a leg of	35
as well as	35
put to them	35
and a few	35
the yelkes of	35
there is no	34
till you see	34
much of the	34
you see it	34
a soft fire	34
set it into	34
take it out	34
fill it vp	34
the bottome of	34
and fry them	33
a pipkin with	33
it into your	33
sauce for a	33
as hot as	33
as it were	33
let them boil	33
as will cover	33
a pottle of	33
of it selfe	33
the fire and	33
it vpon the	33
store of butter	33
a spoonefull of	33
and stirre it	33
and seeth them	32
them till they	32
the juice of	32
set it in	32
after it hath	32
eggs well beaten	32
of the sun	32
the best and	32
then take of	32
apply it to	32
of each one	31
pepper and salt	31
boil them in	31
them with the	31
that they may	31
them all together	31
take a little	31
and stir it	31
of sweete butter	31
english books online	31
with a good	31
in a morter	31
all well together	31
and giue it	31
good quantity of	31
take a good	31
them a little	31
with a few	31
and bake them	31
it is very	31
a little pepper	31
and mixe them	31
leg of mutton	31
and boile it	31
and a good	30
very well together	30
a couple of	30
then with a	30
as you do	30
it be cold	30
it as you	30
in the sunne	30
quarter of an	30
they are very	30
boil it to	30
it and bake	30
and it wil	30
so bake it	30
then season it	30
for the stone	30
in water and	30
so let them	30
a like quantity	30
halfe an ounce	30
it is almost	29
as for the	29
and some of	29
a little of	29
an earthen pot	29
the next morning	29
them in with	29
which is called	29
their weight in	29
white of an	29
top of the	29
then couer it	29
or such like	29
the manner of	29
let the party	29
it vpon a	29
and so serve	29
in this manner	29
but if you	29
then lay them	29
then when it	29
of an egge	28
with your knife	28
to every pound	28
with as much	28
a little water	28
take halfe a	28
so put it	28
you see the	28
them from the	28
and half of	28
sides of the	28
as you think	28
and a pint	28
in fine sugar	28
then strain it	28
that which is	28
stand till it	28
and when the	28
the time of	28
sweeten it with	28
a peece of	27
pound of butter	27
then take two	27
every pound of	27
good for the	27
of fine flower	27
the pouder of	27
are to be	27
season them with	27
as soone as	27
it stand till	27
it be very	27
a little rosewater	27
and scum it	27
but if it	27
all ouer with	27
put into the	27
blanched and beaten	27
and good store	27
it in water	26
four or five	26
when it hath	26
with the same	26
when you haue	26
it is baked	26
the rest of	26
to the fire	26
as long as	26
as will make	26
paine in the	26
because it is	26
and as you	26
store of sugar	26
into a pot	26
for the space	26
and in this	26
then boil them	26
it vp with	26
is a very	26
into the oven	26
the quantity of	26
which is a	26
by reason of	26
when you have	26
a very little	26
then let the	26
as is possible	26
to roast a	26
a little more	26
at your pleasure	26
that it is	26
and for the	25
and beaten with	25
lay it vpon	25
you think fit	25
that you may	25
of the fire	25
let it boyle	25
the waight of	25
it vp in	25
of the body	25
a slow fire	25
raisins of the	25
a very good	25
and cut it	25
when you see	25
and that the	25
of new milke	25
not to be	25
then make it	25
then serve it	25
and wash it	25
till it bee	25
that can be	25
and fill it	25
and put thereto	25
of each two	25
there is a	25
bottom of the	25
the sides of	25
water as will	25
of running water	24
of the kilne	24
and put the	24
so much as	24
well in a	24
then lay your	24
it is good	24
and stir them	24
and dry it	24
till the next	24
and thus much	24
a shoulder of	24
and season it	24
into an earthen	24
and beat it	24
on the other	24
and drinke it	24
it all ouer	24
a dish with	24
into it a	24
together till it	24
is in the	24
butter in the	24
boil it in	24
to the same	24
of the broth	24
a good while	24
of the pouder	24
of the liquor	23
to boil a	23
is very good	23
in the sun	23
take one pound	23
it is most	23
come to the	23
but it is	23
so close it	23
seeth them in	23
a gallon of	23
it with pepper	23
hempe or flaxe	23
there is not	23
thin slices of	23
be sure to	23
one quarter of	23
a great deale	23
at the first	23
half an hour	23
then take some	23
before the fire	23
in the bottome	23
you intend to	23
and straine it	23
close it and	23
take their weight	23
stop it close	23
set them into	22
into the ouen	22
some whole spice	22
and a quarter	22
it will not	22
as small as	22
bake it in	22
it be thicke	22
and stop it	22
shall take the	22
in the yolks	22
after you haue	22
the end of	22
in a cloth	22
of an ounce	22
and keep them	22
to make it	22
for the purpose	22
lay in your	22
let it boil	22
you shall haue	22
almonds blanched and	22
by it selfe	22
lay it into	22
store of currants	22
then fill it	22
a peck of	22
to take away	22
in a pint	22
shoulder of mutton	22
great store of	22
then put into	22
the water of	22
and wash them	22
of the head	22
text creation partnership	22
of an egg	22
and apply it	22
it out and	22
here and there	22
you must take	22
in a good	22
when they have	22
that is to	22
with water and	21
comes from the	21
and when your	21
then when you	21
rest of the	21
some white wine	21
weight in fine	21
it in an	21
a good handfull	21
based on the	21
to make good	21
twice or thrice	21
it up with	21
oyle of roses	21
and with the	21
in the first	21
of two or	21
how to make	21
beaten with rosewater	21
any of the	21
they may be	21
it be thick	21
and pare them	21
very well with	21
take a large	21
with beaten spice	21
some butter and	21
of a pint	21
and chop them	21
which you may	21
beaten spice and	21
and all the	21
boil them together	21
it up in	21
take a pottle	21
pint of white	21
whether it be	21
cloves and mace	21
some large mace	21
or otherwise take	21
mixe them with	21
three gallons of	21
then with your	21
as occasion shall	21
then take out	21
it well together	21
and cover it	21
a little whole	21
the oyle of	21
it is well	21
let it lye	21
dish and coales	20
one of them	20
you shall first	20
a little vinegar	20
then lay on	20
and bruise them	20
in the midst	20
two gallons of	20
with your hands	20
it with butter	20
will make a	20
in the world	20
a handful of	20
foure or fiue	20
them on the	20
dish with sippets	20
and they will	20
them on a	20
lay it on	20
then boyle it	20
and lay the	20
is to say	20
keep it in	20
not too much	20
it a good	20
to it some	20
as you see	20
you may also	20
that may be	20
and that will	20
two quarts of	20
a blade of	20
set it over	20
and spread it	20
you shall know	20
and a pound	20
and annoynt the	20
by any meanes	20
vpon the same	20
of hard eggs	20
in a cleane	20
shall take a	20
then take their	20
a day and	20
by no meanes	20
them well in	20
much water as	20
for want of	20
a little while	20
of all the	20
to be a	20
diseases of the	20
and vse it	20
the nature of	20
put them to	19
the roots of	19
and sweeten it	19
mustard and sugar	19
garnish the dish	19
for it will	19
them well with	19
and if the	19
the weight of	19
make it up	19
according to your	19
then beate it	19
it be a	19
of each of	19
in several waters	19
boile them in	19
it vp into	19
put thereto a	19
with pepper and	19
and do not	19
the same manner	19
pint of cream	19
as much sugar	19
as you shall	19
beate it well	19
with faire water	19
the party drinke	19
and slice them	19
the first place	19
you may do	19
yolks of two	19
the depth of	19
much sugar as	19
of the flower	19
a bundle of	19
and the other	19
then set them	19
as you would	19
of sweet almonds	19
and with it	19
it up and	19
yolks of hard	19
bundle of sweet	19
and print it	19
to the sore	19
with sugar and	19
much as you	19
to bake a	19
the sun stoned	19
cut off the	19
a cleane dish	19
and straine them	18
them as you	18
let it boile	18
it good store	18
pound of sweet	18
of each an	18
up in a	18
boil them till	18
of the sunne	18
nature of the	18
then make a	18
put a little	18
well together with	18
where it may	18
till you haue	18
blade of mace	18
day and a	18
out all the	18
then let them	18
will not be	18
but not too	18
a draught of	18
of the water	18
hole in the	18
if you have	18
a little white	18
and a night	18
make an excellent	18
and cut the	18
our english hous	18
a little rose	18
and half a	18
and serue it	18
they will be	18
it over with	18
and two or	18
with mustard and	18
put in more	18
of all kinds	18
boyle it in	18
there be some	18
and put therein	18
two handfuls of	18
take good store	18
pound and half	18
a lay of	18
thicken it with	18
then cut it	18
them in an	18
reason of the	18
of the earth	18
you will make	18
beat them very	18
some sweet herbs	18
then take halfe	18
pint of water	18
stick it with	18
three pints of	18
and put your	18
boil it with	18
and thus you	18
and draw it	18
ouer the fire	18
pound of the	18
in the winter	18
with a very	18
a little butter	17
side of the	17
of cream and	17
for a peny	17
put all these	17
with whole spice	17
after they haue	17
out of it	17
a good draught	17
then put your	17
and to every	17
five or six	17
and then lay	17
and be sure	17
so set it	17
it will come	17
a pretty quantity	17
in the water	17
as was before	17
make oyle of	17
from the water	17
and you shall	17
the month of	17
cloues and mace	17
all the rest	17
is almost cold	17
it ouer the	17
with fine sugar	17
occasion shall serue	17
for that will	17
annoynt the sore	17
and put a	17
cut it into	17
and so make	17
then distill it	17
it is boiled	17
and as many	17
set them on	17
you shall vnderstand	17
and so set	17
it with water	17
and on the	17
and bruise it	17
put in good	17
at the most	17
thus much for	17
then take your	17
and so keep	17
twice a day	17
of the house	17
they be tender	17
then mould it	17
the belly of	17
till it will	17
then having your	17
in all points	17
or for want	17
parts of the	17
to be in	17
as much water	17
beate them well	17
it is to	17
in a family	17
some of them	17
boyle them together	17
as you may	17
it be as	16
from the bottom	16
it to your	16
til it be	16
the middle of	16
and worke it	16
in the month	16
it will cure	16
it with some	16
make a syrup	16
two spoonfuls of	16
the slices of	16
the heate of	16
orange or limon	16
a little cream	16
into the same	16
with the yolks	16
to the diseases	16
each of them	16
halfe a pint	16
or white wine	16
together till they	16
of the most	16
some beaten spice	16
make a very	16
in a warm	16
and as it	16
will make the	16
into the wine	16
pint of the	16
it as before	16
fry them in	16
for that is	16
of each halfe	16
one of the	16
into a bason	16
i would not	16
then couer the	16
to speake then	16
it into an	16
with some whole	16
and that you	16
the stone in	16
dish with sugar	16
in good store	16
morning and evening	16
straine it through	16
the fire in	16
beat them well	16
it ouer againe	16
will cover them	16
and cover them	16
of the family	16
be very tender	16
the powder of	16
the diseases of	16
and that which	16
beate it to	16
is made of	16
store of suger	16
in the summer	16
so serue them	16
they be very	16
them together in	16
them together with	16
and no more	16
i know not	16
and drinke thereof	15
the second course	15
the fire till	15
it is hot	15
the back of	15
but if the	15
into a glasse	15
then take half	15
and with your	15
and stick it	15
stirre it well	15
time of the	15
in a pipkin	15
and then let	15
whites of eggs	15
and all other	15
then take three	15
when it comes	15
of white bread	15
that will make	15
it with salt	15
by all meanes	15
to the kilne	15
with a feather	15
which you shall	15
the malt is	15
of this kingdome	15
you did before	15
take some of	15
you put in	15
from the bones	15
with claret wine	15
them in white	15
and lay a	15
and take the	15
the table with	15
a legge of	15
with a soft	15
those which are	15
and after it	15
keying and markup	15
though it be	15
with sweet butter	15
take the best	15
the other side	15
this is the	15
and if any	15
a little sack	15
yolkes of egges	15
little of the	15
to make oyle	15
spread it vpon	15
of raisins of	15
in some butter	15
sallet oyle and	15
serue it forth	15
then boil it	15
take as much	15
if you are	15
quart of white	15
them into your	15
for paine in	15
a little flower	15
candy height with	15
the art of	15
the yolkes of	15
into the dish	15
in as much	15
them together and	15
water and sugar	15
a cleane vessell	15
the proportion of	15
it hath been	15
stone in the	15
of claret wine	15
day in the	15
and as the	15
shall take of	15
you must put	15
drinke of it	15
the best way	15
let it stew	15
for as much	15
and the white	15
it over a	15
fiue or sixe	15
have a care	15
keep it stirring	15
then bake it	15
in a stove	15
in faire water	15
when you serve	15
to stew a	15
one quart of	15
one pound and	15
sugar and salt	14
is not so	14
it must be	14
a little grated	14
put it vp	14
this water is	14
them together till	14
in a glasse	14
a good handful	14
and of the	14
and stirre them	14
either of these	14
sweet herbs and	14
if you see	14
a little saffron	14
marked as illegible	14
and let your	14
in the top	14
either as utf	14
them very small	14
then pour it	14
then draw it	14
water till they	14
and so do	14
if you can	14
they come to	14
as you thinke	14
of the meate	14
with some butter	14
then put some	14
is a great	14
it up close	14
into a paste	14
for a consumption	14
of fair water	14
you are to	14
the brewing of	14
each one ounce	14
and strain them	14
quart of the	14
two pence in	14
is the most	14
them out and	14
belonging to the	14
a quantity of	14
you think it	14
your self to	14
the office of	14
as is before	14
then lay the	14
be of a	14
with white wine	14
characters represented either	14
good handfull of	14
making of malt	14
white sugar candy	14
as fast as	14
as much white	14
mix them with	14
if you find	14
sugar and a	14
will take away	14
good lumpe of	14
of a good	14
it with your	14
with a quart	14
it will make	14
you may take	14
and roast it	14
mix it with	14
the ouen againe	14
and mix them	14
these together in	14
them over with	14
pretty quantity of	14
beate it in	14
to it the	14
dry them in	14
of fresh butter	14
of it in	14
end of the	14
and thus doe	14
well with a	14
from the same	14
they be enough	14
and white wine	14
take them up	14
and then make	14
well from the	14
two pounds of	14
take a leg	14
of new milk	14
in the oven	14
the female sex	14
a good lumpe	14
an ordinary still	14
and couer it	14
a very fine	14
i have been	14
and make them	14
at any time	14
in an earthen	14
one handful of	14
it over the	14
represented either as	14
of the malt	14
be in a	14
so serve them	14
you serve it	14
much as will	14
in the head	14
water for the	14
till you find	14
legge of mutton	14
so that the	14
cut it in	14
the best of	14
take the yolks	14
a little nutmeg	14
bottome of the	14
then put all	14
serue them vp	14
a like quantitie	13
them by till	13
beat all these	13
through a cleane	13
it is an	13
it with sweet	13
will cover it	13
of them a	13
and eat it	13
you may put	13
the knowledg of	13
and poure over	13
and a handfull	13
which is not	13
of mutton and	13
a peny you	13
pound of currans	13
make them into	13
to a paste	13
take to every	13
them to a	13
the bignesse of	13
of the finest	13
you do not	13
take two or	13
and some butter	13
a chine of	13
whole mace and	13
eat it with	13
it is in	13
them into an	13
together with the	13
and garnish your	13
having your pie	13
in a glass	13
in thin slices	13
and in a	13
take the iuice	13
with a spoon	13
for fear of	13
in the ouen	13
the party to	13
dates stoned and	13
in the body	13
of any other	13
gallons of new	13
their own liquor	13
neck of mutton	13
is at the	13
for if it	13
over a chafingdish	13
them in faire	13
of three or	13
the flowers of	13
to rost a	13
yelkes of egges	13
it will giue	13
this is a	13
in fair water	13
and there a	13
the day at	13
and a bundle	13
spoonefull of the	13
and pour it	13
make paste of	13
the yolk of	13
to make fine	13
manner you may	13
so soone as	13
claret wine and	13
wine and butter	13
then with the	13
a cleane cloth	13
they must be	13
ordering of great	13
of the liuer	13
a spoonful of	13
of the moone	13
all kind of	13
you find it	13
take a gallon	13
and then straine	13
then if you	13
with sweete butter	13
to it as	13
best and most	13
said to be	13
it off and	13
so do till	13
adde a little	13
and take them	13
at the table	13
dry it in	13
gallons of the	13
the names of	13
in half a	13
which must be	13
a pound and	13
over a slow	13
lay in the	13
lay them on	13
a hole in	13
beaten and searced	13
which is made	13
there are a	13
giue it the	13
them all well	13
with the back	13
them with pepper	13
if you haue	13
a good quantitie	13
make sauce for	13
a little mace	13
with a blade	13
or the like	13
come from the	13
which will be	13
store of sweete	13
of great feasts	13
in an oven	13
till they bee	13
is good to	13
you see they	13
it about the	13
let them be	13
and the latter	13
sweet almonds blanched	13
the blood of	13
if they be	13
for the falling	13
it will take	13
garnish it with	13
let them boyle	13
to vse it	13
the flesh from	13
it is now	13
of eggs and	13
with a dish	13
a chafingdish of	13
of an orange	13
as hard as	13
fill it with	13
sugar as you	13
and mince it	13
shall put in	13
for the yellow	13
with a spoone	13
and make the	13
a pot with	13
cream and boil	12
you would haue	12
halfe a dozen	12
take them vp	12
observed in the	12
into the bottome	12
and stampe them	12
it be in	12
before you put	12
not too hot	12
clean from the	12
office of the	12
height with a	12
set them in	12
of a limon	12
some of your	12
fast as you	12
in the euening	12
will come from	12
till all the	12
chafingdish of coals	12
and breake them	12
of the principall	12
till you think	12
it stand a	12
a halfe of	12
let them lie	12
them out of	12
a mortar with	12
them through a	12
the principall fairs	12
and so the	12
for the making	12
and cut off	12
and eate it	12
do not let	12
take it up	12
stand all night	12
and the most	12
some vse to	12
till all be	12
then apply it	12
out of a	12
beate them very	12
in a pot	12
make a pudding	12
it in cold	12
and the next	12
chine of beefe	12
good handful of	12
set it ouer	12
it as much	12
then serue it	12
it out of	12
one pint of	12
in the making	12
into the coffin	12
it and serve	12
for they are	12
in a very	12
pint of ale	12
soone as it	12
as before shewed	12
is not any	12
a little creame	12
little grated bread	12
you would have	12
but do not	12
and a quart	12
a world of	12
peny you may	12
and at the	12
mixe them together	12
quart of claret	12
and the same	12
of the fairest	12
sack and sugar	12
to a perfect	12
the eight of	12
two drams of	12
must not be	12
a day or	12
lost his colour	12
a dish or	12
it vnto the	12
names of the	12
with melted butter	12
back of a	12
when you think	12
bill of fare	12
beate all these	12
and some sugar	12
will not onely	12
is a good	12
cover it close	12
eight of the	12
a bill of	12
you mean to	12
pound of raisins	12
vp with the	12
with all the	12
as you haue	12
of the iuice	12
serue it in	12
they are dry	12
and keepe the	12
a little space	12
it very small	12
them with your	12
in the iuice	12
a gallond of	12
then take as	12
and then with	12
on a chaffing	12
ounce and a	12
then spit it	12
fairs in england	12
flesh from the	12
and stirre all	12
three pound of	12
the moneth of	12
giue it a	12
keep them in	12
in the house	12
that it will	12
by till the	12
little white wine	12
all these into	12
for that purpose	12
it be whole	12
vp the pot	12
so as it	12
and fry it	12
out the bones	12
the first water	12
and season them	12
them and put	12
the vse of	12
in your hand	12
them in several	12
you must not	12
bake them in	12
you must be	12
but in the	12
you shal take	12
cinamon and ginger	12
in an ordinary	12
vp to the	12
drinke thereof morning	12
let it coole	12
principall fairs in	12
so much of	12
to the quantity	12
put into your	12
fire in a	12
and that is	12
of their own	12
you did your	12
is good against	12
when it boils	12
pence the gallon	12
or else take	12
you shall find	12
couer it all	12
straine it and	12
little whole mace	12
and presse it	12
spice and sugar	12
you will haue	12
as the other	12
sorts of wines	12
set them by	12
of the yeere	12
in this sort	12
sugar and cinamon	12
i would have	12
stir them well	12
that is the	12
in their own	12
then stop it	12
must have a	12
and then to	12
dish with limon	12
mince it small	12
and if your	12
the vertues of	11
and strew it	11
to the rest	11
on each side	11
good draught thereof	11
of each the	11
you must have	11
of almonds blanched	11
commeth from the	11
and of these	11
stoned and sliced	11
it with beaten	11
to it one	11
if a man	11
pound of rice	11
it in wine	11
in a great	11
are the best	11
a kind of	11
and shake them	11
then when the	11
is an excellent	11
by it self	11
on both sides	11
three ounces of	11
fit to be	11
that no air	11
all these in	11
in the mouth	11
in the dish	11
halfe a quarter	11
from the cow	11
the midst of	11
spit it and	11
in the eye	11
slice them thin	11
and poure it	11
foure gallons of	11
of them in	11
as it may	11
them up in	11
shape you please	11
and then a	11
take four ounces	11
be sure you	11
boyle it well	11
well in the	11
you put it	11
draw it out	11
of the heart	11
in the belly	11
it is come	11
a ioll of	11
your pie ready	11
it in your	11
for your use	11
then cover it	11
in a few	11
and take away	11
it stand all	11
make a plaister	11
drinke a good	11
or if you	11
put in three	11
what shape you	11
all the flesh	11
off the skin	11
pound of almonds	11
hot as you	11
then lay some	11
occasion to vse	11
take them from	11
midst of the	11
one handfull of	11
as touching the	11
the yelke of	11
wash them clean	11
of the first	11
to be observed	11
you ought to	11
with a gentle	11
then put thereto	11
to put in	11
it be enough	11
faire running water	11
in a word	11
boil it and	11
a third part	11
then you must	11
you shall giue	11
you go to	11
boile them together	11
and then when	11
lay them into	11
you shall not	11
of blanched almonds	11
that the water	11
and adorne the	11
that in all	11
to cure the	11
thereof morning and	11
it in all	11
you shall doe	11
fry them with	11
to make paste	11
each an ounce	11
is a present	11
as oft as	11
then dry them	11
with the rest	11
a stinking breath	11
put them up	11
and grind them	11
with the best	11
the broth with	11
to receiue the	11
to boile a	11
before it be	11
and lay your	11
thrice a day	11
take two ounces	11
hard eggs and	11
and to be	11
it may not	11
early works to	11
so much the	11
then spread it	11
yolks and whites	11
and not to	11
take a gallond	11
hempe and flaxe	11
which comes from	11
them stand till	11
made of the	11
no more but	11
fill up the	11
put in as	11
bake it with	11
you shall lay	11
them up and	11
of the hearbe	11
spoonfuls of rosewater	11
put in half	11
of sugar and	11
a little wine	11
of six eggs	11
of white sugar	11
colour it with	11
that will not	11
mace and a	11
it out into	11
bake it as	11
of one colour	11
put therein a	11
for the dropsie	11
long as it	11
till you have	11
and some whole	11
wet it with	11
the one side	11
faggot of sweet	11
lumpe of butter	11
it to be	11
gammon of bacon	11
of halfe a	11
of faire water	11
a warm oven	11
to have a	11
a little beaten	11
let them stew	11
which ought to	11
in the time	11
then take one	11
sweet herbs minced	11
of the greatest	11
our english house	11
and there let	11
it over them	11
stir it well	11
take an ounce	11
at the vent	11
to be the	11
spice and salt	11
they be soft	11
in cold water	11
mix them together	11
it as occasion	11
for if the	11
straine it into	11
water on the	11
vse it as	11
for there is	11
in more butter	11
so keep them	11
put in two	11
a dish and	11
and then distill	11
close it up	11
cover it with	11
to a pound	10
to the bignesse	10
be able to	10
and trim the	10
away dead flesh	10
whether they be	10
boil them very	10
this must be	10
of the flowers	10
it with whole	10
heat them together	10
if there be	10
you did the	10
euer and anon	10
or three egges	10
the fire to	10
of three eggs	10
it morning and	10
when the liquor	10
carry it to	10
and beate all	10
wine and a	10
it to pouder	10
take it away	10
wine till it	10
and then serue	10
and many other	10
a kettle of	10
having your paste	10
a stiffe paste	10
slices of orenges	10
and take off	10
it in white	10
your paste ready	10
the oven again	10
salt and nutmeg	10
then when they	10
of eggs well	10
to be done	10
an houre or	10
take three or	10
and open it	10
dish with barberries	10
it and lay	10
it when it	10
as i have	10
things belonging to	10
but you must	10
an excellent way	10
boil them with	10
for the head	10
straine them into	10
for all manner	10
so make it	10
bring it to	10
a number of	10
what is to	10
take two quarts	10
and then as	10
and the rest	10
to make all	10
carrieth the colour	10
vp into the	10
stirre them well	10
lard it with	10
for feare of	10
take it foorth	10
of the wall	10
into a coffin	10
for the rupture	10
one spoonful of	10
of the belly	10
fire till it	10
with all manner	10
and so many	10
with slices of	10
then powre the	10
a faggot of	10
of the yeare	10
then fry them	10
in at the	10
it according to	10
halfe be consumed	10
a gentle fire	10
for a little	10
be for the	10
close that no	10
three quarters of	10
the thickest and	10
for the vse	10
let not your	10
it is of	10
the best time	10
you do the	10
for div a	10
and the third	10
large mace and	10
take the yelkes	10
you have a	10
so that you	10
on a soft	10
in respect of	10
and a nutmeg	10
in the like	10
pint of sack	10
they are cold	10
knowledge of the	10
for the wind	10
put into a	10
and rost it	10
and close it	10
then put the	10
it and let	10
which you must	10
vp into a	10
beate them to	10
the knowledge of	10
and serue them	10
you will find	10
was before shewed	10
according to mens	10
making of the	10
to be very	10
a pecke of	10
season of the	10
make all sorts	10
keepe it in	10
you shall with	10
yolks of six	10
a few fine	10
then dish it	10
and take of	10
must be very	10
to the right	10
of hempe or	10
very little salt	10
at the end	10
when you serue	10
all the yeere	10
and another of	10
to make white	10
of the sugar	10
cut it up	10
and then fill	10
notes for div	10
then poure it	10
half a peck	10
baste it with	10
all the year	10
and the iuyce	10
of our english	10
will cure it	10
to the bottome	10
take two gallons	10
white wine vinegar	10
then adde to	10
the liquor is	10
ounces of the	10
into the cream	10
the smoke is	10
thereto a little	10
in this month	10
you shall in	10
soone as you	10
and then set	10
stir it till	10
a linnen cloth	10
and sweetest creame	10
several waters till	10
into your pie	10
of mutton with	10
to be used	10
the best ale	10
and then your	10
of the iuyce	10
of the backe	10
weight in sugar	10
will be very	10
then hang them	10
is called the	10
if he be	10
dish of coals	10
of large mace	10
store of salt	10
gum dragon steeped	10
to be vsed	10
it into glasses	10
vinegar and butter	10
fit for the	10
but a little	10
make a good	10
boil it a	10
yolks of eight	10
of the posnet	10
goe to the	10
the juyce of	10
with the iuice	10
with the water	10
boil them a	10
and slice it	10
halfe a spoonefull	10
and strain it	10
of eight eggs	10
take the oyle	10
and drie them	10
speake then of	10
and halfe a	10
and so close	10
as cleane as	10
beate it very	10
if you intend	10
and the iuice	10
with a slice	10
by the fire	10
from the stalks	10
then take off	10
dragon steeped in	10
with grated bread	10
these well together	10
now if you	10
sugar to a	10
into a deep	10
be in the	10
in the market	10
i am not	10
let it seeth	10
a bunch of	10
giue him to	10
them up with	10
boil all these	10
to give you	10
you take it	10
pound of dates	10
and stone them	10
coffin with good	10
first of the	10
in the spring	10
let all these	10
as thin as	10
would not have	10
yolks of three	10
take a handfull	10
the heart of	10
each a good	10
her skill in	10
boyle them well	10
as thicke as	10
it hath stood	10
it will ielly	10
if it bee	10
pare them and	10
for want thereof	10
put in butter	9
take the fairest	9
on the fier	9
boil it till	9
and also the	9
them very fine	9
euery morning and	9
into the pye	9
goe to bed	9
with the juice	9
it as small	9
as it was	9
and sliced thin	9
in the stomacke	9
a little longer	9
over with the	9
and steepe it	9
yolk of an	9
it into what	9
dish with some	9
a little before	9
beate them all	9
you use it	9
when all is	9
as little as	9
as big as	9
and lay on	9
falling of the	9
a frying pan	9
water in a	9
very small with	9
put in one	9
white wine a	9
in the liquor	9
pellitory of the	9
i will not	9
space of three	9
yet it is	9
of sallet oyle	9
to preserue quinces	9
no air get	9
and all sorts	9
to be of	9
that no ayre	9
then annoynt the	9
yolke of an	9
may not be	9
in your mouth	9
a deep dish	9
then straine them	9
to make sauce	9
lay good store	9
it within the	9
and beate the	9
manner as you	9
you may set	9
it with cloues	9
must be a	9
of the former	9
then it will	9
a paire of	9
adorne the sides	9
butter and the	9
then distill them	9
they are of	9
and shred it	9
in a gallon	9
serve it up	9
and beaten to	9
into a warm	9
and salt and	9
the heat of	9
this is very	9
in like manner	9
them with butter	9
in all things	9
it and scum	9
long as you	9
the health of	9
and therewith wash	9
in the liuer	9
there was a	9
to the place	9
it be of	9
as hath been	9
you think they	9
then set on	9
and this is	9
hot or cold	9
put in all	9
a fine linnen	9
a little sweet	9
and to the	9
with half a	9
this manner you	9
it vp as	9
several sorts of	9
take the whites	9
them over the	9
hath stood a	9
you may have	9
and those which	9
to the early	9
butter into your	9
in water till	9
distil them in	9
and stew them	9
and to make	9
them small and	9
the sore therewith	9
good quantitie of	9
at the least	9
limon and barberries	9
set it to	9
it for your	9
half the whites	9
in the bladder	9
beat them together	9
haunch of venison	9
and therefore of	9
and couer the	9
is almost enough	9
these into a	9
to make french	9
the excellency of	9
for sore eyes	9
the fire with	9
of the creame	9
the quantitie of	9
to make fritters	9
mince them small	9
as thinne as	9
of strong ale	9
the season of	9
in great houses	9
then take to	9
well mixt together	9
with rosewater and	9
beat it in	9
manner of a	9
shall giue him	9
all kinds of	9
take the white	9
with limon and	9
on the one	9
belly of the	9
and shred them	9
with the hand	9
they are in	9
a plaister of	9
againe a little	9
of four eggs	9
together over the	9
in a quart	9
that is not	9
let them lye	9
do till you	9
very well and	9
beaten very well	9
two pound of	9
into a stone	9
to fine pouder	9
it cannot be	9
ounce of cloves	9
where they may	9
to do it	9
cover them with	9
and take a	9
for the tooth	9
in with beaten	9
then take all	9
in due time	9
when you perceive	9
stand in the	9
pound of double	9
i hold it	9
when you go	9
much white wine	9
these together with	9
piece of sweet	9
vnto the same	9
well with the	9
it is no	9
to do so	9
with two or	9
a little gum	9
it be not	9
mingle all these	9
whole spice and	9
them all the	9
sort you may	9
you need not	9
a calves head	9
that you are	9
an ounce and	9
of the kitchin	9
white wine or	9
and take it	9
and baste it	9
wine and sugar	9
for it with	9
into the pot	9
a remedy for	9
in the manner	9
to the other	9
now and then	9
a neck of	9
which is of	9
it be hard	9
if you be	9
a person of	9
and stampe it	9
to the nature	9
of all manner	9
broth of a	9
take sage and	9
so keep it	9
the temples of	9
into a glass	9
with butter and	9
an egge and	9
after they are	9
when you take	9
a very cleane	9
is ready to	9
then put a	9
the first day	9
it one pound	9
to a pint	9
of fare for	9
take them off	9
as not to	9
as you doe	9
a little quantity	9
some of it	9
take the flowers	9
with three or	9
it comes from	9
in a pan	9
it ouer with	9
boyle it ouer	9
it after it	9
of all other	9
three pounds of	9
quarters of a	9
in the pan	9
of each half	9
beate them together	9
distill it with	9
day or two	9
off the fire	9
made for the	9
and save the	9
it exceeding well	9
bottom of a	9
physick and chyrurgery	9
with a knife	9
or thrice a	9
it at your	9
the sugar be	9
yelkes of foure	9
a stiff paste	9
two sorts of	9
sugar in the	9
with sweet herbs	9
it to them	9
the morning fasting	9
of oyle of	9
which is in	9
it with mustard	9
the fire again	9
such as are	9
must be the	9
then beat it	9
the life and	9
take three pints	9
air get in	9
then to be	9
take the iuyce	9
close vp the	9
and bay leaves	9
in your fish	9
you shall make	9
in with the	9
lay them upon	9
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