trigram

This is a table of type trigram and their frequencies. Use it to search & browse the list to learn more about your study carrel.

trigram	frequency
when it is	919
a pound of	833
and let it	710
put it into	701
to make a	698
a pint of	638
then put in	616
and a little	592
a quarter of	557
it in a	538
and when it	534
and put it	529
two or three	522
them in a	483
with a little	478
till it be	476
let it stand	471
put them into	462
and put them	432
it into a	422
a quart of	399
three or four	390
put to it	382
half a pound	378
half an ounce	371
put in a	365
and serve it	356
and let them	342
quarter of a	340
then put it	322
then strain it	312
season it with	307
and put in	305
then take it	303
of each one	298
it to the	290
them into a	289
the yolks of	288
when they are	287
put in the	284
put them in	280
put in your	277
it with a	275
an ounce of	274
and lay it	272
half a pint	271
till they be	270
then take a	267
and set it	267
put it in	265
it in the	262
and as much	257
it into the	256
on the fire	255
quarter of an	254
of a pound	254
in the morning	253
of each a	253
put into it	250
in a little	249
a little salt	246
take it off	244
and boil it	244
pound of sugar	243
as you can	239
and put to	238
then take the	237
let them stand	233
yolks of eggs	231
a piece of	228
of each half	221
a handful of	220
it on the	216
it will be	214
and boil them	213
out of the	212
and when you	209
some of the	209
and it will	207
the juice of	207
it is cold	205
and keep it	204
all these together	203
then take them	202
let it boil	196
and beat them	195
serve it in	194
of an hour	193
how to make	192
them well together	191
one pound of	187
then put them	186
put in some	184
two ounces of	184
half an hour	183
take out the	181
over the fire	179
of the best	178
of the sun	178
of each two	177
and a half	173
from the fire	168
and so let	168
and when they	164
them in the	164
so let it	162
in a dish	162
take half a	161
raisins of the	160
a dish of	159
set it on	157
and bake it	155
take a quart	155
if you will	155
as much as	152
and put into	151
when you have	149
and lay them	148
of white wine	145
it a little	144
in a mortar	144
serve it up	144
a spoonful of	144
it from the	143
the bottom of	141
it with the	140
and set them	139
one ounce of	138
if it be	137
the quantity of	136
and then put	136
into a dish	135
pepper and salt	135
then put to	134
a good quantity	133
and stir it	133
lay them in	131
take a pound	129
it up in	128
good store of	128
you may put	127
then let it	127
take them off	127
them into the	126
and half a	125
and beat it	124
when it hath	124
four ounces of	124
take a pint	123
it is good	122
five or six	122
them with a	121
on the top	121
each half a	120
boil them in	120
morning and evening	120
as much of	119
to it a	119
four or five	118
if you please	118
and boyl it	117
it through a	117
water and salt	117
set it in	117
put to them	116
as much sugar	115
take of the	115
take them out	115
it is a	115
in a glass	115
good quantity of	114
so serve it	113
the whites of	113
to make it	112
them very well	112
of a pint	111
a little sugar	111
it up with	111
the juyce of	110
as will cover	110
three pints of	110
it very well	109
lay it to	109
then set it	109
and strain it	109
much sugar as	109
make it up	109
of an egg	109
let them boil	108
will make it	108
for your use	108
in the bottom	107
as you please	107
a leg of	106
of an ounce	106
each one handful	106
two quarts of	106
garnish your dish	106
and if you	106
in an oven	105
each half an	105
it into your	105
sweeten it with	104
and let the	104
off the fire	103
that it may	103
to make the	102
in the sun	102
in the middle	102
lay it in	101
the next day	101
your dish with	101
a pottle of	101
and make it	101
half a handful	101
two spoonfuls of	101
a little of	101
take it from	100
and season it	100
it with sugar	100
it till it	100
of fine sugar	99
a gallon of	99
three spoonfuls of	99
and dry them	99
as you do	98
all the year	98
as will make	97
to roast a	96
three quarters of	96
at a time	96
to make an	96
keep it in	95
it to a	95
that you may	95
it over the	94
it on a	94
season them with	94
cut them in	94
the white of	94
pound of butter	93
before you put	93
and so serve	93
set it over	93
take as much	93
and boyl them	93
an earthen pot	93
of the liquor	92
in the same	92
it stand till	91
all manner of	91
each one ounce	91
of fair water	91
with as much	91
the rest of	91
together in a	91
of sweet herbs	90
and cut them	89
put it to	89
in a stone	89
let it be	89
into it a	89
a soft fire	89
till they are	89
and strain them	88
take it up	88
it be cold	88
piece of butter	87
put a little	87
into an earthen	87
and half of	87
and put thereto	87
then put into	87
or two of	87
take a good	86
to the table	86
water as will	86
scrape on sugar	86
let it cool	86
set them on	86
and put the	85
and in the	85
it off the	85
leg of mutton	84
part of the	84
the morning fasting	84
in the oven	84
pound of fine	83
and a quarter	83
pound of the	83
bottom of the	83
take it out	82
put into the	82
take off the	82
and stir them	82
if you have	81
a quantity of	81
you can get	81
them on the	81
shoulder of mutton	81
the top of	80
strain it through	80
in the afternoon	80
pint of white	80
them with the	80
and scum it	80
to a candy	79
to make paste	79
as much water	79
two pound of	79
and cut it	79
a half of	79
the space of	79
up in a	78
as hot as	78
then pour it	78
a little more	78
quart of cream	78
they will be	78
into a pipkin	78
them a little	77
whites of eggs	77
of each three	77
it is almost	77
it well together	76
to take away	76
stand till it	76
the sun stoned	75
it upon the	75
out all the	75
and when the	75
beat them very	75
and pour it	75
in an earthen	75
let it boyl	74
it well with	74
cloves and mace	74
for the same	74
it upon a	74
in fair water	74
you must put	73
it may be	73
then boil it	73
make it into	73
and serve them	73
of two or	73
the weight of	73
a little while	73
and make a	73
by it self	72
then season it	72
cut it in	72
boil it in	72
them till they	72
a good handful	72
a handfull of	71
take them up	71
and cover it	71
keep it for	71
much as will	70
them all together	70
and take out	70
as long as	70
gallons of water	70
it up close	70
it is enough	70
if you would	70
quantity of a	70
you may make	70
them in an	70
them in water	70
a peck of	69
stop it up	69
to boil a	69
times a day	69
twenty four hours	69
then boil them	69
half a dram	69
the dish with	69
it in an	69
of the water	69
in the dish	69
a candy height	69
you will have	69
and keep them	68
rest of the	68
much of the	68
of raisins of	68
in a quart	68
to every pound	68
a pound and	68
they be cold	68
then lay them	67
very well with	67
as you think	67
a shoulder of	67
and fry them	67
all sorts of	67
then strain them	67
with pepper and	67
every pound of	67
boil it to	67
two handfuls of	67
take away the	67
a like quantity	67
all these in	67
to make white	67
is good for	66
so let them	66
the yolk of	66
then take two	66
it must be	66
set them in	66
lay it on	65
one handful of	65
the back of	65
to stew a	65
or three spoonfuls	64
the next morning	64
then make it	64
take a little	64
and to every	64
a very little	64
boyl them in	64
each a like	64
and stop it	64
put them up	63
and drink it	63
it up into	63
in a pipkin	63
it into an	63
with some of	63
then set them	62
cover it with	62
then take some	62
a very good	62
all the while	62
a little white	61
of the same	61
each two ounces	61
much water as	61
in half a	61
till you have	61
then put the	61
of the dish	60
let them be	60
into the oven	60
pint of cream	60
in water and	60
a quick fire	60
take the yolks	60
each two drams	60
white of an	60
dish of coals	60
boyl it in	60
it come to	60
them on a	59
each a handful	59
of new milk	59
they are enough	59
good for the	59
as fast as	59
a little rose	59
a couple of	59
in a pot	59
pound and a	59
come to a	59
four spoonfuls of	59
little of the	59
to bake a	59
when they be	58
three ounces of	58
early english books	58
of sweet butter	58
then put your	58
you put it	58
of it in	58
which will be	58
them very small	58
quarters of a	58
lay them on	57
according to the	57
till it come	57
it in with	57
one pint of	57
beat them well	57
stir them well	57
stand all night	57
very well together	57
and put a	57
put as much	57
and take it	57
and a few	57
a gentle fire	57
a medicine for	57
to your taste	57
before the fire	57
serve them in	56
pound and half	56
a little rosewater	56
butter and sugar	56
one spoonful of	56
yolks of two	56
with the back	56
is very good	56
three gallons of	56
you put in	56
together with a	56
stop it close	56
will cover them	55
remedy for the	55
the marrow of	55
as soon as	55
of the broth	55
medicine for the	55
it with pepper	55
and sweeten it	55
then take out	55
it is very	55
it for your	55
of fresh butter	55
it be thick	55
you would have	55
it is boyled	55
upon the fire	55
put thereto a	54
them into your	54
put it up	54
and take the	54
of each four	54
pint of water	54
mix it with	54
in the water	54
you must have	54
boil all these	54
store of butter	54
take one pound	54
pour it into	54
in a cloth	54
dry them in	53
in thin slices	53
and a pint	53
and so keep	53
and they will	53
may put in	53
so much as	53
and then take	53
and bake them	53
spirit of wine	53
a little butter	53
which must be	53
fast as you	53
or four times	53
good handful of	53
it up and	52
in a pint	52
but not too	52
of the juice	52
put all these	52
in the liquor	52
it be very	52
it is baked	52
that they may	52
which you may	52
them from the	52
till you see	52
a pipkin with	52
to it some	52
and if it	52
it with nutmeg	51
a most excellent	51
you take it	51
water and sugar	51
into a pot	51
for one that	51
eggs well beaten	51
a little water	51
a dish with	51
let it run	50
a little sack	50
it very clean	50
one quarter of	50
it is boiled	50
stir it well	50
when you take	50
it with salt	50
and the yolks	50
boil it with	50
of each of	50
is to be	50
to souce a	50
six or seven	50
these in a	50
them to the	50
it is well	50
and a good	49
a little vinegar	49
then serve it	49
the best way	49
the fire till	49
pint of the	49
let it boyle	49
garnish it with	49
and dry it	49
a little pepper	49
and with a	49
quarts of water	48
cover it close	48
tun it up	48
let the patient	48
as well as	48
beat them in	48
cut it into	48
it with butter	48
a little mace	48
back of a	48
bake it in	48
then let them	48
the middle of	48
and wash them	48
put in two	48
make a pudding	48
until it be	48
of each an	47
make a tart	47
them into an	47
six spoonfuls of	47
a tart of	47
will cover it	47
a pint and	47
and pare them	47
neck of mutton	47
and apply it	47
it hath done	47
them out of	46
the bigness of	46
with a spoon	46
take a handful	46
english books online	46
yolk of an	46
and two or	46
the fire again	46
twice a day	46
water for the	46
it over a	46
the powder of	46
three times a	46
top of the	46
the fire to	46
all into a	46
you go to	46
three pound of	46
it as you	46
to keep it	46
so keep it	45
hath done working	45
quart of white	45
and give it	45
and mix them	45
take some of	45
one ounce and	45
them up in	45
a bundle of	45
an hour and	45
how to stew	45
run through a	45
as thick as	45
for the space	45
and boyle it	45
beat all these	45
one by one	45
in as much	45
their weight in	45
for a consumption	45
and stamp them	44
it be tender	44
it will not	44
then make a	44
and make them	44
double refined sugar	44
and you may	44
beat them together	44
them as you	44
of oyl of	44
you use it	44
after it is	44
it run through	44
it to your	44
white wine and	44
you may take	44
the roots of	44
one quart of	44
a little whole	44
put in half	44
four gallons of	44
to a quart	44
then take half	44
sugar as will	44
a pinte of	44
mingle it with	43
another for the	43
let them boyl	43
boil them together	43
if you like	43
with fine sugar	43
you think it	43
it will keep	43
you may do	43
it in water	43
put in as	43
serve it to	43
a good draught	43
with a feather	43
it very close	43
of fine flower	43
in a stove	43
they are cold	43
a sufficient quantity	43
is good against	43
and mingle them	42
much as you	42
in it a	42
of the lungs	42
these together in	42
half be consumed	42
in white wine	42
then boyl it	42
beat them with	42
take a quarter	42
is good to	42
in a morter	42
boil them till	42
four pound of	42
quantity of the	42
and lay the	42
be very tender	42
it in your	42
sufficient quantity of	42
cut off the	42
well with a	42
each an ounce	42
pour it on	42
will be very	42
then lay it	42
a good while	42
rosewater and sugar	41
to boyle a	41
two gallons of	41
they be very	41
spoonfuls of the	41
mix them together	41
in a good	41
an hour before	41
with water and	41
let them stew	41
together till it	41
of the oven	41
it boil a	41
them all the	41
when you are	41
and cover them	41
in a warm	40
through a strainer	40
as you would	40
let it stew	40
drink of it	40
put them all	40
the fire and	40
and take a	40
go to bed	40
with good store	40
which you must	40
when you go	40
pound of currans	40
fry them in	40
they be tender	40
bundle of sweet	40
or any other	40
boil it a	40
be sure to	40
is almost cold	40
the same manner	40
and slice it	39
not too much	39
but if you	39
you may use	39
strain it into	39
and so put	39
a little nutmeg	39
of the sugar	39
three quarts of	39
let it lie	39
into a glass	39
make them into	39
beat it with	39
then lay your	39
take a pottle	39
them stand till	39
then take as	39
is the best	39
and a pound	39
pound of raisins	39
bear an egg	39
and mingle it	39
bake them in	39
as may be	39
of running water	39
let it work	39
the iuice of	39
of white sugar	39
be ready to	39
make syrup of	39
and lay a	39
with a quick	39
till the next	39
them through a	39
take to every	39
then beat it	39
you must take	39
in fine powder	39
till half be	38
it is half	38
make paste of	38
some of it	38
take of this	38
one pound and	38
to them a	38
blades of mace	38
if you put	38
each four ounces	38
as big as	38
then take three	38
as they weigh	38
when you use	38
then bake it	38
to make syrup	38
and use it	38
let all these	37
in a bag	37
then cut it	37
and a piece	37
these together with	37
it stand all	37
seven or eight	37
take two quarts	37
to a pound	37
or four spoonfuls	37
for it will	37
a little grated	37
each of them	37
boyl it with	37
in the back	37
up with a	37
mingle them well	37
with a few	37
pound of almonds	37
put to the	37
or three times	37
and mix it	37
set it upon	37
it stand in	37
ounce of nutmegs	37
at any time	37
out of it	37
a stone mortar	36
it out into	36
with your hands	36
boil a little	36
a linnen cloth	36
till you think	36
take a gallon	36
four and twenty	36
then cover it	36
the dose is	36
it all the	36
half a peck	36
ounce and a	36
till all the	36
till it will	36
they be enough	36
breast of veal	36
by the fire	36
the tops of	36
then take of	36
in two or	36
then lay in	36
mingle all these	36
and when your	36
a little beaten	36
put them to	36
you must not	36
and keep the	36
you think fit	36
it up hot	36
a neck of	36
take three pints	35
or three days	35
the breadth of	35
in a large	35
in a vessel	35
them well in	35
stand in the	35
bottle it up	35
then strain the	35
or four days	35
then sweeten it	35
of this water	35
into a bason	35
all well together	35
fry them with	35
them together with	35
then distil it	35
it with some	35
stick it with	35
after it hath	35
and drink thereof	35
into the dish	35
with a soft	35
is ready to	35
then take your	35
with the juice	35
or three eggs	35
it with your	35
distil it in	35
up into a	35
put in more	35
half a spoonful	35
it be as	35
quarters of an	35
of claret wine	35
with a good	35
mix them with	35
and wash it	35
thin slices of	35
an hour or	35
it be not	35
will not be	34
till it is	34
take the whites	34
all night in	34
the leaves of	34
fill it up	34
of sweet almonds	34
with your hand	34
minced very small	34
with a piece	34
half a dozen	34
of them in	34
out of them	34
boyl all these	34
them in with	34
pint of sack	34
bottom of a	34
to the bottom	34
and slice them	34
and half an	34
wash them clean	34
in three pints	34
then roul it	34
when you see	34
through a fine	34
each one dram	34
are to be	34
with sugar and	34
so bake it	34
to every gallon	34
it out of	34
mix them well	34
clock in the	34
them up and	34
you see it	34
and boil the	34
but you must	34
of the head	34
into the liquor	33
scum it very	33
and hang it	33
into thin slices	33
you may keep	33
some large mace	33
to the fire	33
it as much	33
add to it	33
with the rest	33
them well with	33
now and then	33
baste it with	33
take a spoonful	33
to it one	33
ten or twelve	33
will make the	33
sugar finely beaten	33
dish with the	33
through a cloth	33
on both sides	33
apply it to	33
ounces of sugar	33
and stick it	33
early works to	33
and the like	33
into your pie	33
set it a	33
in little pieces	33
spoonfuls of rose	33
end of the	33
then you may	33
then put a	33
half a quarter	33
it over with	33
out into a	33
with the yolks	33
thus you may	33
a grain of	33
at the top	33
and at night	32
soon as it	32
then lay on	32
to it as	32
for the stone	32
as small as	32
text creation partnership	32
well in a	32
pound of sweet	32
it is ready	32
in the pan	32
and dish it	32
a little before	32
to a pint	32
in due time	32
and the other	32
quart of the	32
very good for	32
set them over	32
and white wine	32
it stand a	32
and mince it	32
the head and	32
while it is	32
a stick of	32
with two or	32
of hard eggs	32
into it the	32
a little flower	32
ounces of the	32
of the wall	32
set them into	32
them over with	32
you may also	32
have a care	32
sugar as they	32
one gallon of	32
you like it	32
and some of	32
or four eggs	32
it will make	32
it into bottles	32
as it is	32
must put in	32
and that it	32
any of these	32
will be the	31
whites of two	31
into a paste	31
they are very	31
in the face	31
make an excellent	31
a little cream	31
a good piece	31
the art of	31
them upon a	31
with sweet butter	31
mingle them together	31
the bottome of	31
to a syrup	31
beat it up	31
you must be	31
twice or thrice	31
up and down	31
is an excellent	31
put into a	31
of six eggs	31
boil in it	31
of two eggs	31
and bruise them	31
it half a	31
draw it into	31
good against the	31
you serve it	31
against the plague	31
keep it stirring	31
and then let	31
grain of musk	31
with a knife	31
and as many	31
stand till they	31
then beat them	31
pint of ale	31
of the body	31
quart of honey	31
in a piece	31
gallon of water	31
good piece of	31
a kettle of	31
with a stick	30
make paste for	30
so much of	30
it is not	30
away all the	30
to the sore	30
take four ounces	30
stone and gravel	30
and a handful	30
and one pound	30
take the juice	30
them together till	30
beat them to	30
in several waters	30
to keep them	30
so close it	30
a lay of	30
and so bake	30
and it is	30
up to a	30
four in the	30
of all sorts	30
let it lye	30
fire till it	30
would have it	30
based on the	30
then close it	30
ought to be	30
yolkes of eggs	30
of red rose	30
make a syrup	30
in a skillet	30
then beat the	30
of large mace	30
then take off	30
pint and a	30
these well together	29
of water to	29
the yolkes of	29
for an ague	29
you put them	29
sugar on it	29
of the powder	29
lay it into	29
sugar on them	29
with your knife	29
or three hours	29
each three drams	29
and two ounces	29
and beaten with	29
some of your	29
take a quantity	29
them over the	29
it half an	29
and that will	29
when you think	29
it hath stood	29
into a deep	29
at the bottom	29
is a very	29
off all the	29
of the back	29
they be dry	29
of red roses	29
all these into	29
strong of the	29
as can be	29
you intend to	29
garnish the dish	29
of this powder	29
in a kettle	29
in fine sugar	29
scum it clean	29
ounce of cinnamon	29
of sugar to	29
and clarifie it	29
in the yolks	29
a breast of	29
white wine vinegar	29
bigness of a	29
till all be	29
a draught of	29
beat it in	29
the flowers of	28
and fill it	28
in a gallon	28
blanched and beaten	28
grains of musk	28
they are well	28
each a dram	28
make a very	28
take two ounces	28
of a leg	28
let it not	28
in the mouth	28
it morning and	28
weight in sugar	28
or a little	28
and so much	28
lay them upon	28
and anoint the	28
in the head	28
make a caudle	28
with a cloth	28
roast a shoulder	28
you see the	28
take a large	28
in warm water	28
when they have	28
strain them through	28
the time of	28
sir kenelm digby	28
and take them	28
after they are	28
to it the	28
to boyl a	28
so that it	28
of the liver	28
a little sweet	28
until they be	28
of spirit of	28
it up to	28
and an half	28
the patient drink	28
the stone and	28
you may drink	28
beat it well	28
little grated bread	28
strain out the	28
yolks of hard	28
leg of veal	28
close with a	28
marrow of two	28
and boyle them	28
fill it with	28
let them lye	28
with the white	28
and lay on	28
and put some	28
on the other	28
six ounces of	28
them together in	28
and so boil	27
you may add	27
take as many	27
of eggs and	27
as often as	27
and as you	27
and pour the	27
strain it and	27
that it will	27
of a knife	27
yolks of three	27
lay it upon	27
be fit to	27
strain it out	27
a clock in	27
six quarts of	27
you do not	27
them all into	27
as you may	27
of syrup of	27
then dry them	27
approved remedy for	27
take two or	27
them stand a	27
all in a	27
to keep the	27
the distilled water	27
that it be	27
quantity of water	27
at the first	27
the sugar be	27
boil them with	27
for it is	27
take their weight	27
sugar to a	27
with a quart	27
so that the	27
to the top	27
it is hot	27
pint of good	27
with salt and	27
you will find	27
it a good	27
strain them with	27
and close it	27
a very fine	27
the countess of	27
of the juyce	27
after you have	27
in a clean	27
them with pepper	27
for the eyes	27
keep it close	27
hot to the	27
and work it	27
an ordinary still	27
with half a	27
in the bottome	27
and of the	27
let them lie	27
spread it on	27
middle of the	27
how to boyle	27
in a deep	27
and the white	27
them to a	27
close it and	27
some butter and	27
it stand two	27
it and bake	27
clarifie it with	27
of the said	27
if you can	26
and one ounce	26
of white bread	26
it three or	26
then you must	26
then take up	26
the other side	26
every gallon of	26
then let the	26
a spoonful or	26
stop it very	26
up to the	26
in an ordinary	26
thicken it with	26
then it is	26
in the stomach	26
of the oak	26
sweet herbs minced	26
wine and water	26
it be well	26
and be sure	26
it all over	26
that no air	26
it hath boiled	26
then put thereto	26
of mutton with	26
into the wine	26
as thin as	26
how to preserve	26
when the water	26
the oyl of	26
when you serve	26
into a vessel	26
as will melt	26
in a pan	26
of each six	26
in the boiling	26
clean from the	26
be sure you	26
take a leg	26
with white wine	26
a knuckle of	26
hole in the	26
six gallons of	26
knuckle of veal	26
all over the	26
spoonfuls of rosewater	26
of the first	26
ounce and half	26
steep them in	26
receipt to make	26
as will lie	26
on a soft	26
drink of this	26
some of them	26
with the whites	26
the place grieved	26
and bruise the	26
a few cloves	26
or four hours	26
as much white	26
set it into	26
little of it	26
and so do	26
keep them from	26
it with cloves	26
to every pint	26
half of the	26
put it on	25
going to bed	25
with a gentle	25
heat of the	25
into the pot	25
with three or	25
some whole spice	25
them very clean	25
and a very	25
take the white	25
spoonfuls at a	25
one that is	25
eat it with	25
will keep a	25
take up your	25
butter in the	25
them upon the	25
a blade of	25
a pudding in	25
some sweet herbs	25
and then a	25
it with white	25
boil it till	25
of blanched almonds	25
drink a good	25
gallon of honey	25
sweet herbs and	25
these into a	25
it be almost	25
pound of fresh	25
will bear an	25
cut them into	25
then cut them	25
oranges and lemons	25
of three or	25
put all into	25
all together in	25
off the skin	25
and fry it	25
then stop it	25
and blanch them	25
diseases of the	25
the root of	25
be in the	25
so you may	25
then fry them	25
and seeth them	25
of a good	25
over a gentle	25
beaten to powder	25
and take as	25
and eat it	25
not too hot	25
it is an	25
sugar and serve	25
but a little	25
the end of	25
pour it upon	25
and in a	25
it be a	25
to the quantity	25
close it up	25
take one ounce	25
and garnish your	25
put them together	25
a glass of	25
stone in the	25
the liquor from	25
well with the	25
it will help	25
then tun it	25
one dram of	24
strain them into	24
about half a	24
a little thyme	24
beaten with rosewater	24
will have a	24
and so make	24
a sliced lemon	24
ounces of white	24
over a soft	24
it very thin	24
it out and	24
infuse them in	24
it a quarter	24
a hole in	24
but let it	24
with so much	24
cover them with	24
a little piece	24
a day or	24
remedy against the	24
and weigh them	24
the heat of	24
the water be	24
and the marrow	24
haunch of venison	24
to be a	24
and mince them	24
not to be	24
the vertue of	24
with claret wine	24
of the meat	24
are ready to	24
to be used	24
and stamp it	24
in a limbeck	24
to the place	24
hang it in	24
roul it out	24
of cream and	24
boil them a	24
some white wine	24
faggot of sweet	24
must have a	24
stir them together	24
at your pleasure	24
and all the	24
and roast it	24
and so lay	24
spoonful or two	24
when you will	24
work it up	24
mince it small	24
sugar as you	24
them in two	24
to make almond	24
in a quarter	24
little and little	24
from the cow	24
from the bottom	24
medicine for a	24
then take their	24
to comfort the	24
dry it in	24
of an orange	24
and shake it	24
it very small	24
make them up	24
out the bones	24
sauce for a	24
with the liquor	24
take out all	24
boyl them together	24
blade of mace	24
quantity of sugar	24
it with water	24
a deep dish	24
side of the	24
them up with	24
in a linnen	23
a faggot of	23
for the head	23
an hour after	23
distill it in	23
a little gum	23
long as you	23
in the belly	23
by little and	23
will be ready	23
else it will	23
it two or	23
to half a	23
and beat the	23
let it settle	23
each two handfuls	23
to strengthen the	23
in the eye	23
two pounds of	23
take the weight	23
or white wine	23
it may not	23
it in thin	23
sugar to your	23
to make metheglin	23
four yolks of	23
scum it well	23
then take one	23
it is excellent	23
for the sauce	23
that will make	23
it cureth the	23
peck of flower	23
very well in	23
little white wine	23
little piece of	23
so boil it	23
stir it about	23
for a woman	23
of it self	23
then draw it	23
with the same	23
and strew it	23
them in fair	23
of good white	23
set it to	23
with the water	23
boil it up	23
keep them in	23
between two dishes	23
then boyl them	23
give it a	23
if they be	23
dish it up	23
wet it with	23
with some butter	23
this water is	23
a pretty quantity	23
it begin to	23
every pint of	23
hard eggs minced	23
them to powder	23
ready to drink	23
when you put	23
rump of beef	23
so make it	23
with a quarter	23
up with the	23
then pour the	23
of the stomach	23
into small pieces	23
a pot of	23
stir it till	23
almonds blanched and	23
them in pieces	23
a fine powder	23
and then lay	23
remedy for a	23
you need not	23
them stand all	23
if there be	23
and cut off	23
little whole mace	23
into the cream	23
four quarts of	23
a mortar with	23
well together with	23
boil it gently	23
which may be	23
they must be	23
take three or	23
of sweet cream	23
and then strain	23
it helpeth the	23
to cure the	23
strain the liquor	23
on sugar and	23
into an oven	23
a slow fire	23
for that will	23
you have a	23
of the finest	23
fillet of veal	23
let them boyle	23
let it remain	23
keep them all	23
and at four	23
and give the	23
for fear of	22
them over a	22
a sheet of	22
of the mother	22
you have taken	22
will sweeten it	22
you mean to	22
them with your	22
you are to	22
with grated bread	22
of mutton or	22
it close with	22
gammon of bacon	22
but if it	22
will have it	22
in a great	22
steep it in	22
put it over	22
will be fit	22
fill up the	22
an ounce and	22
put some of	22
and do not	22
little before you	22
so put it	22
still it in	22
it in little	22
in cold water	22
dish up your	22
pour it out	22
six or eight	22
is a most	22
them all in	22
as you shall	22
how to roast	22
of mutton and	22
and wash the	22
with mustard and	22
be of a	22
and you will	22
with all the	22
to make cakes	22
a little saffron	22
serve it with	22
conserve of roses	22
you think will	22
so that you	22
all kind of	22
about half an	22
hour before you	22
and one of	22
two drams of	22
them with butter	22
into a little	22
and add to	22
of a nutmeg	22
quart of water	22
a little sliced	22
take the juyce	22
a dram of	22
way to make	22
for a cold	22
the french way	22
mustard and sugar	22
water till they	22
then wash them	22
drink it in	22
of the neck	22
before you take	22
and seeth it	22
and this will	22
when all is	22
before it be	22
so keep them	22
at four in	22
with a spoonful	22
put to every	22
in the midst	22
into fine powder	22
upon a chafing	22
colour it with	22
together till they	22
till you find	22
it is the	22
for the plague	22
is a great	22
and with the	22
take so much	22
one of them	22
of the reins	22
them out and	22
with a pint	22
a small quantity	22
make sauce for	22
a good spoonful	22
of the whites	22
oyl of roses	22
of ginger sliced	22
in a few	22
put these into	22
if you are	22
weight in fine	22
mince them small	22
in balneo mariae	22
a sprig of	22
pint of claret	22
think it is	22
to make good	22
keying and markup	22
set them upon	22
and twenty hours	22
according to art	22
boil them very	22
press out the	21
to make excellent	21
that it is	21
and that you	21
then put some	21
the same liquor	21
as will sweeten	21
save the gravy	21
the small pox	21
powr upon them	21
of aqua vitae	21
these very well	21
be very clear	21
spread it upon	21
and infuse them	21
it boil till	21
gallons of the	21
then distill it	21
the pulp of	21
boil it very	21
it up thick	21
then lay the	21
and turn them	21
them in white	21
pain in the	21
and core them	21
and a nutmeg	21
any of the	21
till the water	21
and put all	21
long as it	21
it for use	21
a long time	21
bill of fare	21
for sore eyes	21
put in one	21
the height of	21
hour and half	21
all the rest	21
in the summer	21
you may have	21
serve them up	21
you think they	21
the consistence of	21
little pepper and	21
lay them into	21
of the heart	21
onion or two	21
and steep them	21
a spoonfull of	21
of all the	21
to drink in	21
sugar upon it	21
make your paste	21
fire in a	21
give it the	21
will be in	21
to make them	21
in a morning	21
in the barrel	21
in the winter	21
scrape sugar on	21
that you have	21
and some butter	21
dip them in	21
and season them	21
put in three	21
it and serve	21
of oranges and	21
the fire in	21
with fair water	21
and press it	21
a bag of	21
take of it	21
gallons of new	21
cut out the	21
when it boils	21
till the sugar	21
them in their	21
from the stalks	21
all over with	21
blades of large	21
as you like	21
into a cullender	21
a little longer	21
breadth of a	21
little salt and	21
in white broth	21
take three pound	21
and put as	21
and sliced lemon	21
and pour upon	21
to it two	21
this is a	21
of it with	21
together with the	21
with butter and	21
in a pottle	21
in small pieces	21
it is to	21
with beaten spice	21
then fry it	21
beaten spice and	21
new laid eggs	21
and cut the	21
an earthen pan	21
to be taken	21
that can be	21
in a day	21
way of making	21
running of the	21
in three or	21
day or two	21
beat it to	21
give it to	20
and put your	20
take four gallons	20
a chafingdish of	20
or the like	20
a rump of	20
in some of	20
for the dropsie	20
every morning fasting	20
into a large	20
into a skillet	20
the pap of	20
it hath boyled	20
it be enough	20
temper it with	20
you may boil	20
or in the	20
will make them	20
one part of	20
it if you	20
of four eggs	20
a plaister for	20
be as thick	20
a few sweet	20
and annoint the	20
a day and	20
a good deal	20
take the fairest	20
a little verjuice	20
untill it be	20
an approved medicine	20
and lard it	20
stamp and strain	20
it up as	20
pound of dates	20
sugar and salt	20
best way to	20
boyle it with	20
a clean cloth	20
so do till	20
spoonfuls of water	20
ounce of mace	20
they come to	20
as in the	20
in the syrup	20
long as any	20
and three or	20
that hath a	20
so serve them	20
it boyl a	20
as you see	20
it on your	20
red rose leaves	20
two pound and	20
a large mace	20
you find it	20
good spoonful of	20
as it will	20
in a close	20
beaten and searced	20
boyl it to	20
one of the	20
boiled to a	20
a pot or	20
stir it together	20
characters represented either	20
stamp them in	20
the skin of	20
you make it	20
pound of white	20
in a spoonful	20
pellitory of the	20
large mace and	20
it is roasted	20
and take thereof	20
then when it	20
drink for the	20
either of these	20
of half a	20
marked as illegible	20
hour and a	20
put into your	20
to make sugar	20
you would do	20
two grains of	20
of double refined	20
make it work	20
all the juice	20
then make your	20
white sugar candy	20
of the breast	20
three or foure	20
the breast and	20
take the quantity	20
into the pan	20
in a sufficient	20
hot as you	20
to a fine	20
so soon as	20
out the water	20
and good store	20
and sweet butter	20
in a glasse	20
piece of sweet	20
to make jelly	20
shred the herbs	20
then dish it	20
some grated bread	20
water in a	20
as much rose	20
off the fat	20
and drink a	20
so put them	20
will make a	20
and sweet herbs	20
it stand and	20
to the rest	20
new laid egg	20
of butter and	20
distil them in	20
each of these	20
a bill of	20
out the liquor	20
let them not	20
represented either as	20
in their own	20
pound of beef	20
on a chafing	20
ounce of cloves	20
them in your	20
shake it well	20
of the herbs	20
either as utf	20
more of the	19
you have done	19
then stir it	19
with whole spice	19
with syrup of	19
for the gout	19
or you may	19
in the first	19
the fire with	19
good draught of	19
make a hole	19
and a quart	19
for want of	19
mix all these	19
it to powder	19
a new laid	19
for an hour	19
and powr upon	19
of a limon	19
and press out	19
with hard eggs	19
small as you	19
before they be	19
a gammon of	19
some beaten spice	19
is also good	19
spoonful of the	19
take an ounce	19
handful of parsley	19
then strain out	19
then lay a	19
to make cheese	19
of the flowers	19
and that the	19
drink it warm	19
water for a	19
a fine linnen	19
with cold water	19
how to boil	19
all the time	19
take two gallons	19
good handfuls of	19
and take off	19
piece of the	19
it be dry	19
into it two	19
this will make	19
a warm oven	19
of this liquor	19
and steep it	19
round the dish	19
then it will	19
they be soft	19
boyle them in	19
then with a	19
and then you	19
one of honey	19
good for a	19
the belly of	19
vinegar and sugar	19
syrup of roses	19
four times a	19
wet the sugar	19
water by it	19
as the other	19
must be very	19
make jelly of	19
a dish and	19
in the pot	19
and fill the	19
of a groat	19
take a piece	19
so long as	19
sack and sugar	19
the patient to	19
herbs in it	19
each three ounces	19
borage and bugloss	19
down the back	19
they may be	19
it with fine	19
on each side	19
it is also	19
it with sweet	19
or in a	19
strain it from	19
weight of sugar	19
then take to	19
and hang them	19
into a kettle	19
sugar in the	19
a little fine	19
if you find	19
pint of fair	19
it into thin	19
and save the	19
it every morning	19
stirring it till	19
dragon steeped in	19
be very thick	19
must not be	19
and a spoonful	19
one or two	19
but do not	19
all the fat	19
it stand three	19
orange or limon	19
for a quarter	19
into a clean	19
eight or ten	19
walm or two	19
boyle it in	19
spoonfuls of it	19
the other half	19
pound of double	19
a great deal	19
keep it from	19
their own liquor	19
races of ginger	19
and skim it	19
up very close	18
shortness of breath	18
make it in	18
that all the	18
a dozen of	18
you take them	18
one that hath	18
every morning and	18
and pick them	18
stick of cinnamon	18
it will bear	18
much as to	18
the point of	18
excellent water for	18
and let your	18
them with nutmeg	18
the meat and	18
and after it	18
each a good	18
water as you	18
you please you	18
of eggs well	18
them very tender	18
of a new	18
and the rest	18
to the height	18
it at the	18
cinnamon and sugar	18
of the pot	18
draught of it	18
and so set	18
it till you	18
ach in the	18
them with salt	18
another way for	18
it comforteth the	18
to the patient	18
there is no	18
be put in	18
pint and half	18
by reason of	18
and four ounces	18
small quantity of	18
for making of	18
make cakes of	18
two of the	18
then scrape on	18
for half an	18
put in butter	18
five quarts of	18
with the juyce	18
in the stomack	18
an excellent way	18
pints of water	18
they are boyled	18
the liquor of	18
of twelve eggs	18
fit to eat	18
stand and cool	18
the sugar and	18
of cloves and	18
and take away	18
to it half	18
and put therein	18
and spread it	18
a clove of	18
a little runnet	18
a calves head	18
and garnish it	18
out the juice	18
a little cold	18
ounce of pepper	18
sugar to it	18
a water for	18
the stone in	18
juice of orange	18
and then it	18
not so much	18
mingle them with	18
liquor from the	18
for the falling	18
hours in a	18
and if the	18
in stead of	18
a receipt for	18
it in three	18
to preserve grapes	18
good deal of	18
and you shall	18
it be in	18
then having your	18
milk from the	18
a little in	18
into the water	18
lay in your	18
please you may	18
so drink it	18
take the roots	18
a little rosemary	18
is in the	18
the oven again	18
it all together	18
of it into	18
in all the	18
half a scruple	18
the first water	18
a little musk	18
of veal and	18
vertue of the	18
and some sweet	18
vinegar and salt	18
the vertues of	18
bear an egge	18
then take an	18
to your liking	18
and heat it	18
it is best	18
and set the	18
in a very	18
two good handfuls	18
a little limon	18
piece of fresh	18
top of it	18
boil it again	18
in the juice	18
to one pound	18
them very thin	18
and stone them	18
together in the	18
you like best	18
make conserve of	18
if you make	18
and cut in	17
work it with	17
with sweet herbs	17
the latter end	17
to take it	17
to make black	17
of almonds blanched	17
which is the	17
for that is	17
and dip them	17
it will come	17
ounce of the	17
biting of a	17
and wet it	17
to them as	17
then bottle it	17
beaten very fine	17
four grains of	17
be not too	17
then season them	17
and one spoonful	17
put thereto two	17
liquor of the	17
yolks and whites	17
pour on your	17
rest of your	17
boyl it till	17
and pour on	17
fair water and	17
they are dry	17
in like manner	17
and tie it	17
take two pound	17
take three gallons	17
and wash your	17
ounce of ginger	17
gravy of mutton	17
hour or more	17
of a spoon	17
then keep it	17
and chop them	17
and some sugar	17
the same way	17
in two quarts	17
your self to	17
and grated nutmeg	17
of sweet hearbs	17
into the pie	17
it is warm	17
broth for a	17
up with butter	17
how to fry	17
water till it	17
and lay your	17
then set the	17
and stew it	17
the sugar to	17
of the skillet	17
put a pound	17
of fare for	17
as little as	17
much as a	17
some yolks of	17
to cover them	17
or six hours	17
in this manner	17
four a clock	17
to make conserve	17
will melt it	17
it is so	17
or five hours	17
water to them	17
a little wine	17
a venison pasty	17
the liquor be	17
and shake them	17
quart of new	17
in the spring	17
in a cool	17
juice of two	17
take the leaves	17
once a day	17
with a very	17
of very good	17
fits of the	17
yolks of six	17
boil till it	17
roul it up	17
spoonfuls of honey	17
take a peck	17
and cover the	17
pint of red	17
make a posset	17
about the dish	17
ready to boil	17
a penny loaf	17
hour or two	17
a capon or	17
it is dry	17
to give it	17
then still it	17
the pith of	17
very finely beaten	17
half of sugar	17
so lay it	17
a branch of	17
against the stone	17
boyl them till	17
it full of	17
a linnen bag	17
the like quantity	17
of sugar finely	17
in the vessel	17
is boiled enough	17
paste for a	17
to the same	17
dish with a	17
and poure it	17
time of the	17
of strong ale	17
them stand in	17
then take so	17
and quarter them	17
and grated bread	17
as many as	17
spoonful of it	17
it stand to	17
nutmeg and salt	17
in physick and	17
in your mouth	17
the water from	17
it off and	17
well together and	17
one dram and	17
and for the	17
like quantity of	17
the soles of	17
quart of claret	17
will be a	17
or three dayes	17
then dish your	17
into it half	17
cough of the	17
or if you	17
with the gravy	17
it in fair	17
as he can	17
and take of	17
a sliced nutmeg	17
the best and	17
in the mean	17
together over the	17
as it was	17
the bread is	16
do till you	16
together with some	16
in the joynts	16
to preserve white	16
then take six	16
pretty quantity of	16
will melt the	16
and roul it	16
after the bread	16
as any scum	16
of the strongest	16
a row of	16
them off and	16
sugar to the	16
fine in a	16
you put the	16
handful of sweet	16
quarts of white	16
it for the	16
obstructions of the	16
butter and a	16
then mould it	16
them with sugar	16
a made dish	16
will lie upon	16
from the water	16
a present remedy	16
make the best	16
boil it and	16
half the whites	16
a good half	16
with the other	16
put in an	16
the herbs and	16
juice of a	16
then dry it	16
it till the	16
a quartern of	16
a stone morter	16
take roots of	16
the place where	16
you stop it	16
into a stone	16
let not your	16
a sack posset	16
as you doe	16
some claret wine	16
boyle all these	16
but be sure	16
into the pye	16
in the body	16
beat them into	16
with yolks of	16
of grated bread	16
of eggs beaten	16
and turn it	16
bleeding of a	16
them in three	16
it into glasses	16
with the sugar	16
the flesh of	16
into your tart	16
make a good	16
and rub them	16
a warm place	16
it is melted	16
the water and	16
a good handfull	16
some sweet butter	16
beat the yolks	16
the beginning of	16
yolks of eight	16
of two bones	16
many as you	16
to preserve pippins	16
a capon with	16
syrup of clove	16
as will lye	16
three blades of	16
of a mad	16
a glass still	16
in good store	16
up in the	16
about a quarter	16
whites of three	16
let them infuse	16
may drink it	16
and pour your	16
the honey be	16
a short time	16
it is in	16