SAMBOCADE [1]. XX.VIII. XI.
Take and make a Crust in a trape. & take a cruddes and wryng out þe wheyze. and drawe hem þurgh a straynour and put in þe straynour crustes. do þerto sugur the þridde part & somdel [2] whyte of Ayrenn. & shake þerin blomes of elren [3]. & bake it up with curose [4] & messe it forth.
[1] Sambucade. As made of the Sambucus, or Elder. [2] Somdel. Some. [3] Blom of Elren. Elder flowers. [4] curose.
ERBOLATES [1]. XX.VIII. XII.
Take parsel, myntes [2], sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.
[1] Erbolat, i.e. Herbolade, a confection of herbs. [2] myntes, mint.
NYSEBEK [1]. XX.VIII. XIII.
Take þere þridde part of sowre Dokkes and flour þerto. & bete it togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a disshe holke [2] in þe bothom, and let it out wiþ þy finger queynchche [3] in a chowfer [4] wiþ oile. & frye it wel. and whan it is ynowhz: take it out and cast þerto suger &c.
[1] Nysebek. Qu. [2] holke. Qu. hollow. [3] queynchche. an queyntlich', as No. 162. [4] Chowfer. chaffing dish, as No. 162.