XVII. FOR TO MAKE APPULMOS [1].
Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe and on flesch dayes kast therto god fat breyt [2] of Bef and god wyte grees and sugar and safroun and almande mylk on fysch dayes oyle de olyve and gode powdres [3] and serve it forthe.
[1] See No. 35. [2] Breth, i. e. broth. See No. 58. [3] Spices ground small. See No. 27, 28. 35. 58. II. No. 4. 17. or perhaps of Galingale. II. 20. 24.
XVIII. FOR TO MAKE A FROYS [1].
Nym Veel and seth it wel and hak it smal and grynd bred peper and safroun and do thereto and frye yt and presse it wel upon a bord and dresse yt forthe.
[1] a Fraise
XIX. FOR TO MAKE FRUTURS [1].
Nym flowre and eyryn and grynd peper and safroun and mak therto a batour and par aplyn and kyt hem to brode penys [2] and kest hem theryn and fry hem in the batour wyth fresch grees and serve it forthe.
[1] Fritters. [2] Pieces as broad as pennies, or perhaps pecys.