[l. 79.] Fruits. These officers make provysyons in seasons of the yere accordynge for fruytes to be had of the Kinges gardynes withoute prises; as cherryes, peares, apples, nuttes greete and smalle, for somer season; and lenten, wardens, quinces and other; and also of presentes gevyn to the Kinge; they be pourveyours of blaundrelles, pepyns, and of all other fruytes. H. Ord. p. 82.
[l. 80.] Mr Dawson Turner’s argument that the “ad album pulverem” of the Leicester Roll, A.D. 1265, was white sugar pounded (Pref. to Household Expenses, ed. 1841, p. li., proves only that the xiiij lib. Zucari there mentioned, were not bought for making White powder only.
[ll. 81-93.] Crayme. ‘Rawe crayme undecocted, eaten with strawberyes, or hurttes, is a rurall mannes banket. I haue knowen such bankettes hath put men in ieobardy of theyr lyues.’ A. Borde, Regyment, fol. I. ij.
[l. 82], [l. 93]. Junket. The auncient manner of grateful suitors, who, hauing prevailed, were woont to present the Judges, or the Reporters, of their causes, with Comfets or other Jonkets. Cotgrave, w. espice.
[l. 85.] Cheese. Whan stone pottes be broken, what is better to glew them againe or make them fast, nothing like the Symunt made of Cheese; know therfore it will quickly build a stone in a drie body, which is ful of choler adust. And here in Englande be diuers kindes of Cheeses, as Suff. Essex, Banburie .&c. according to their places & feeding of their cattel, time of ye yere, layre of their Kine, clenlinesse of their Dayres, quantitie of their Butter; for the more Butter, the worse Cheese. Bullein, fol. lxxxv.
[l. 89.] Butter. A. Borde, Introduction, makes the Flemynge say,
Buttermouth Flemyng, men doth me call.
Butter is good meate, it doth relent the gall.
[l. 94.] Posset is hot Milk poured on Ale or Sack, having Sugar, grated Bisket, Eggs, with other ingredients boiled in it, which goes all to a Curd. R. Holme.
[l. 94.] Poset ale is made with hote mylke and colde ale; it is a temperate drynke. A. Borde, Reg. G. iij.