Recipes from The closet of Sir Kenelm Digby Knight opened

Records 251 to 294 of 294, in reading order. Each links to a modern interpretation.

Excellent Cakep. 130 Bisketp. 130 Caraway-Cakep. 130 Another Very Good Cakep. 130 Excellent Small Cakesp. 130 My Lord of Denbigh's Almond March-panep. 131 Slipp Coat Cheesep. 132 Slipp-Coat Cheese (Master Phillips Method)p. 132 Slipp-Coat Cheese (Alternative Method)p. 133 To Make a Scalded Cheesep. 134 Savoury Toasted or Melted Cheesep. 134 To Feed Chickenp. 134 To Fatten Young Chickensp. 135 To Feed Chickenp. 136 Another Excellent Way to Fatten Chickenp. 136 An Excellent Way to Cram Chickenp. 136 To Make Puffsp. 137 Apples in Gellyp. 137 Syrup of Pippinsp. 138 Gelly of Pippins or John-Applesp. 138 Preserved Wardensp. 139 Flomery-Caudlep. 139 Pleasant Cordial Tabletsp. 139 Harts-Horn Gellyp. 140 Marmulate of Pippinsp. 141 Gelly of Quincesp. 142 Preserved Quince with Gellyp. 143 Fine White Gelly of Quincesp. 143 White Marmulate, The Queens Wayp. 144 My Lady of Bath's Wayp. 144 Paste of Quincesp. 144 Paste of Quinces with Very Little Sugarp. 145 Another Paste of Quincesp. 145 Smoothening Quiddany or Gelly of the Cores of Quincesp. 145 Marmulate of Cherriesp. 146 Marmulate of Cherries with Juice of Raspes and Currantsp. 146 Excellent Syrup of Applesp. 146 Past of Apricocksp. 147 Gelly of Red Currantsp. 147 Gelly of Currants, with the Fruit Whole in Itp. 148 Marmulate of Red Currantsp. 148 Sucket of Mallow Stalksp. 148 Conserve of Red Rosesp. 149 Conserve of Rosesp. 149