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Harleian MS. 279 (ab 1430) - .Cxv. Quynade. - Almond Milk Cream Cheese with Quince Puree

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Harleian MS. 279 (ab 1430) - .lxxxxiij. Walkys*. [Whelks. ] in bruette.

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Harleian MS. 279 (ab 1430) - .lxxxxij. Oystrys in bruette.

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Harleian MS. 279 (ab 1430) - .xl. Oystrys in grauy bastard

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Harleian MS. 279 (ab 1430) - ixl. Oystres en grauey

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A Fryed Meate (Pancakes) in Haste for the Second Course (The Whole Body of Cookery Dissected, 1682)

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Chawatteys (Harlieian MS 279, c. 1430)

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Funges (The Forme of Cury, c. 1390)

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To Stew Shrimps being taken out of their shells (The Accomplisht Cook, c. 1660)

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Gammon of Bacon (A Book of Cookrye, 1591)

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Savoury Tostyde (The Closet of the Eminently Learned Sir Kenelme Digbie, Kt, Opened (1669)

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Compost (The Forme of Cury, c. 1390)

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Egges yn Brewte - Poached eggs with Cheese- Gentyll Manly Cokere, MS Pepys 1047, C. 1490

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Rose Conserve - The Queen-like Closet (1675)

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Harleian MS. 279 (ab 1430) -.Cxlij. Vyande Ryalle. - A Royal Dish (incomplete recipe)

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To Make Quidinia of Quinces (Delights for Ladies, Sir Hugh Platt, 1600)

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To Dry Peaches - The Queen-like Closet (1675)

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