Reynolds 

Historical 

Library

//ffor to make whyt sope.

//Tak .1. busschel of clene bene asches mad of bene straw

and put þer to half a busschel of quyk lym and

put þese in a vessell of tre as it were a kowle and

loke þat þe vessell  have an hole in þe botme for

to put þer in a staff and so make þerof lye with hoot

water and euer mor kast in hote water til it haue

na mor sauer of assches as þu may taste be þy tonge

þan loke how many galouns þu hast of lye and

tak so many pounde of clene schepis talgh. thanne

sethe þy lye til be half wastid a wey and kast

þerin .1. vncia or a lytil more of alum. and þanne

kast in þy talgh & medle him wel with þy lye

til it be thikke anow and þanne kast it owt into

formes. But in þe kastynge out into þy formes put

vndir neþe and above smal bene flour but not to moch

Also if þu se þat it be not þikke anow. kast in þer to bene

flour þat be whyte and clene and þat schal make it þikke

anow. and so kast it in to formes. And drey it vp in

a wyndy hows and it schall be good .

//Also whytsope may be maad in þis maner with owte

any feer. Tak .1. libram of blak sope. and .1. libram of whyt wode

assches smal poudred & medle hem wel to gedre with

þyn handis. & kast it in to formes as is aforesayd.