| 1 C of Eages[292] & 8 Gallions of Ale | 0 | 5 | 4 |
| 2 lb. of butter | 0 | 1 | 2 |
| 8 lb. of sugar | 0 | 4 | 0 |
| 1 ounce of nuttmages | 0 | 0 | 5 |
| 0 | 10 | 11 | |
| December, 1676. ffor 4 Duckes | 0 | 4 | 8 |
| January, 1677. ffor 1 quart of oyle | 0 | 2 | 0 |
| January, 1677. ffor 2 quarts of venigar | 0 | 1 | 0 |
| March, 1677. A quarttern of Smelts | 0 | 2 | 0 |
| 18 whitting | 0 | 1 | 6 |
| a Jegett of mutton | 0 | 4 | 6 |
| 6 capons | 0 | 13 | 0 |
| 9 chickins | 0 | 12 | 0 |
| 9 Rabets | 0 | 6 | 0 |
| 7 Lobstars | 0 | 9 | 4 |
| a side of Lamb | 0 | 5 | 6 |
| ffor Lorell flouers & fenell | 0 | 0 | 6 |
| ffor flouer spice & Anchoves | 0 | 1 | 6 |
| May, 1677. ffor 2 Calfes heads | 0 | 6 | 0 |
| ffor 4 hundreds of sparagar | 0 | 3 | 4 |
| ffor 3 wasfalia hames | 1 | 0 | 0 |
Cucumbers under the designation of “cockinbers” and sometimes “cowcombers,” together with sorell, barbery, “samfer,” “lorell flouers,” capers, anchovies, oranges and lemons, “gallindene,” “carberys,” horse reddish, parsley, “red cabbeg,” etc., frequently occur at this period as being used for garnishes and in the preparation of the dinners.
| March, 1678. ffor a Hole fresh Cod | 0 | 14 | 0 |
| ffor 12 teale and 3 docks[293] | 0 | 15 | 9 |
| ffor 4 quartes of oysters | 0 | 8 | 0 |
| ffor 3 dishis of pipins & Caraways | 0 | 4 | 0 |
| May, 1678. ffor 7 Grene geese | 0 | 19 | 0 |
| July, 1678. ffor 4 Battelia pyes | 2 | 8 | 0 |
| September, 1678. ffor a Maria puding | 0 | 4 | 0 |
| October, 1678. a dish of florindines | 0 | 6 | 0 |
The staple dishes about this period were—
Westphalia hams.
Sirloins of beef.
Necks of veal and mutton.
Boiled legs of pork.
“Midlin” bacon.
Tongues and udders.
Dishes of Pigeons.
Dishes of Turkeys.
Sturgeon.
Ling.
Dishes of tarts.
Apple pie.
Custards.
Mince pies.
Grand salads.
Sparagrasse.
Sprouts.
Colliflowers.
Venison pasties.
Ribs of beef.
Rabbits.
Capons and sausages.
Pullets and oysters.
Geese.
“Lumber” pies.
“Tansies.”
Cod.
Eel pies.
“Maid dishes.”
Dishes of fruit.
Almond florandines.
Oranges and lemons.
French benes.
Spinidge.
Turnops.
Hartychockes.
The pudding now so well known at Barbers’ Hall as “Barbers’ pudding,” was originally “Maria pudding,” then “mara,” later on spelt “maro,” and finally “marrow pudding,” by which latter designation it is often now called.
| September, 1684. ffor 8 oringes | 0 | 1 | 8 |
Poultry seems to have been cheap, as for the election dinner in this year—