Koock-boeck oft Familieren kevken-boeck : leerende hoe datmen alderhande vleesch, vogelen, ...

or some wine, a small glass of each; add then some rose-water to it, and a quarter of the best sugar, and set it thus in a dish over a koffoir portable charcoal stove with fire; stir it always until it begins to become thick: and when you see noticeably that it sets, then it is enough; remove it then, and serve it at the table.

Spanish Porridge.

For a pot of milk, take eight egg yolks, lightly beaten, two ounces of rice flour, six ounces of the best sugar; and when it has boiled, and is served in dishes, one may sprinkle it with fine sugar.

Pottage of Salted Mushrooms.

Set the Campernoelien mushrooms (likely a variety of champignon) to soak for the time of eight hours, but change them often with clean water: the last water being lukewarm, taste with your finger whether they are desalted: being desalted, cut them into small pieces, put them in a pot with oil added to it, according to discretion, of the best that one can find; add to it a little onion, finely crushed or chopped; let it thus stew slowly, with some pepper, cinnamon, and saffron; and when it will be almost completely stewed, add a little almond milk to it, mixed with some verjuice, and a handful of dried herbs, with some currants, and let it then continue to stew; serve it then at the table, with some sugar and cinnamon over it.

Pottage of Peas and Beans.

Take fresh peas and beans, remove them from the pod, into a pot with some of the best oil, and some saffron added to it, and so much water that they are more than two fingers covered; and when they will be almost boiled, take half out and crush them in a mortar with some green herbs, and stir it then with some of that same broth, and boil it then again all together, and serve it thus warm at the table.

Pottage of Hard Eggs.

Take eggs boiled hard, four or six, according to discretion; cut them into small pieces, add many currants to it, and some wine, water, and butter; stew it all together.

Pottage of Snails.

You shall first lay the snails to soak in lukewarm water, and rub and wash them well, so that there is no sand or filth about them, and then put them in another small pot or small kettle with fresh lukewarm water, so that they remain two fingers under the water; thus let them boil slowly, keeping the small pot tightly stopped, until one sees that they have all come out of their houses original: "huyskens" (shells): take them then with a skimming ladle vispaen fish-skimmer/skimming ladle out of the water and chop them, but reasonably large; add then to them some oil, pepper, salt, cinnamon, and saffron, some dried herbs, verjuice, and juices of crushed or bruised garlic, and let them continue to boil in the same water, for still a full quarter hour, and then serve them with their broth at the table, and it is wonderfully refreshing.