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27
An Onion Soop
Take half a peck of Onions, a knuckle of Veal, or an Old fowl, an ounce of Jamaica pepper, boyl this in two Gallons of water, get a quarter of a peck of Onions (small), peel them put them into water & boyl them for ten or twelve minutes. put into your tosser half a pound of butter, let it melt gently, then put in your whole onions & let them stew half an hour, strain off your first liquor & put some of it to your Onions, & let it boyl, when your Onions is ready (they must not break) take them up with a skimmer & put them by 'till your soop is ready. boyl in your soop. the inside of a french rowl, when your soop is almost ready beat three yolks of eggs into a tosser with a Nutmeg grated, put the crusts of your frenc rowl (when fry'd in butter) into the Dish with your Onions & pour your soop over it
Cook Evans
A Tansey
Take a quart of cream, & put to it fourteen Eggs, leave out seven whites, beat them very well, with as much Spinage juice as will make it of a good green, you must put some Tansey juice with the Spinage juice, for if it were to colour with Tansey alone it would be too strong, put it to ye Cream & Eggs, & stir it well together. grate a couple of Naple Biskets, with a little sugar & Nutmeg, put it over a gentle fire, stirring it 'till thick, pour it into a pewter dish, & put it over a stove, & with a spoon, take off the whey that rises, when 'tis hard enough, turn it out upon a Pye Plate, serve it to Table garnish'd with Seville Orange & Lemon. you may stick it with sweet meats. 
Mrs Roberts.

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27 An Onion Soop Take half a peck of Onions, a knuckle of Veal, or an Old fowl, an ounce of Jamaica pepper, boyl this in two Gallons of water, get a quarter of a peck of Onions (small), peel them put them into water & boyl them for ten or twelve minutes. put into your tosser half a pound of butter, let it melt gently, then put in your whole onions & let them stew half an hour, strain off your first liquor & put some of it to your Onions, & let it boyl, when your Onions is ready (they must not break) take them up with a skimmer & put them by 'till your soop is ready. boyl in your soop. the inside of a french rowl, when your soop is almost ready beat three yolks of eggs into a tosser with a Nutmeg grated, put the crusts of your frenc rowl (when fry'd in butter) into the Dish with your Onions & pour your soop over it Cook Evans A Tansey Take a quart of cream, & put to it fourteen Eggs, leave out seven whites, beat them very well, with as much Spinage juice as will make it of a good green, you must put some Tansey juice with the Spinage juice, for if it were to colour with Tansey alone it would be too strong, put it to ye Cream & Eggs, & stir it well together. grate a couple of Naple Biskets, with a little sugar & Nutmeg, put it over a gentle fire, stirring it 'till thick, pour it into a pewter dish, & put it over a stove, & with a spoon, take off the whey that rises, when 'tis hard enough, turn it out upon a Pye Plate, serve it to Table garnish'd with Seville Orange & Lemon. you may stick it with sweet meats. Mrs Roberts.