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To make pies of grene apples
Take your apples and pere them cleane and core them as ye wil a quince
then make your cofyn after this manner/take a little faire wter and
halfe a dishe of butter and a little safron and set all this upon a
chafyngdish till ti be hote then temper your floure with this said
licour and the white of two eggs and also make your coffyn and ceson
your apples with sinamon/ginger and sugar through.  Then put them into
your coffyn and laie balfe (?) a dishe of butter above them/ and close
your coffyn and so bake them.
To make a shorte paest for tart
Take fine floure and a cuttely of faire water and a dishe of swete
butter and a little saffron and the yolkes of two egges and make it thin
and tender as ye maie.
The second part of the good huswives iewell 1597
To make fine paste
Take faire flower and wheate & the yolkes of egges with sweet butter,
melted, mixing all these together with your hands, til it be bought dowe
(?) paste, & then make your coffins whether it be for pyes or tartes,
then you may put saffron and suger if you wil have it a sweet paste,
having respect to the true seasoning some use  to put to their paste
beefe or mutton broth and some creame

Helewyse de Birkestad
? indicate where I could not clearly make out the word and I transcribed
it as in the text.