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Recipe 102-103

102 An Excellent Oyntment 
One p:d Butter before tis salted, one handfull of holly, one handful of [housleek?] one handful of Gather w:n they are dry in may or Septem, pick 'em Clean stamp and bruise em in ye butter, let em boyl half a Qu:r of an hour Then strain it into a Clean Dish & set it over a Chaffing Dish of Coals Take of ye Scum as it rises, w:n tis very Clean take of ye oyl yn rises & put it into a Gallypot, It takes squyuishiness of a womans breast or any Inflammation from any wound or Bruise
103 A Sagoe Pudding
A Qu:r of a p:d Sagoe washt in 3 or 4 warm waters Put it into a pint of new milk w:th a stick of Cinnamon keep it Stirring over ye Fire least it burns, let it boyl Till tis as Thick as a hasty pudding Take it off and stir in a Quar:r pound Butter, put in 4 Eggs leave out 2 of ye whites, Sweeten it to yr Taste Put in 2 oz of Plumpt Currants, put a Puff Paste in ye Dish

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102 An Excellent Oyntment One p:d Butter before tis salted, one handfull of holly, one handful of [housleek?] one handful of Gather w:n they are dry in may or Septem, pick 'em Clean stamp and bruise em in ye butter, let em boyl half a Qu:r of an hour Then strain it into a Clean Dish & set it over a Chaffing Dish of Coals Take of ye Scum as it rises, w:n tis very Clean take of ye oyl yn rises & put it into a Gallypot, It takes squyuishiness of a womans breast or any Inflammation from any wound or Bruise 103 A Sagoe Pudding A Qu:r of a p:d Sagoe washt in 3 or 4 warm waters Put it into a pint of new milk w:th a stick of Cinnamon keep it Stirring over ye Fire least it burns, let it boyl Till tis as Thick as a hasty pudding Take it off and stir in a Quar:r pound Butter, put in 4 Eggs leave out 2 of ye whites, Sweeten it to yr Taste Put in 2 oz of Plumpt Currants, put a Puff Paste in ye Dish