Detail View: LUNA: Folger Manuscript Transcriptions Collection: Receipt book of Jane Staveley [manuscript].

Digital Image File Name: 
136357
Source Call Number: 
V.a.401
Source Title: 
Receipt book of Jane Staveley [manuscript].
Image Details: 
Part I. When reading Part I, Part II is inverted and reversed.
Source Creator: 
Staveley, Jane, 17th century.
Source Created or Published: 
1693-1694
Physical Description: 
page 6 || page 7
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=229406
Transcription: 
(6) To make Shrowsbury Cakes Take half a pound of loaf suger one pound of fine Wheat Flower half a pound of Butter work the Butter & suger well to gether with the yolks of two egges then put the flower in & too spoonfulls of sack of Rose Water & work it too a past & role it out thin & cut them in what shapes you please bake them in a temperate oven up on Tins a quarter of an houre bakes them To Make Bunes Take :3: pound of flower & a pound of Butter, rub in to it too egges with your Butter very small, & a pint of strong Ale yeast with as much Cream as will make it in to a stif past when it is mix'd let lye by the fire half an houre to rise then take a pound of carraway comfits & mix in the past, make it in to Buns, & bake them in an oven as hot, as for white Bread To make Rice Custards Take a quart of Cream too a quarter of a pound of Rice beaten very fine & sifted, then boil it over a cleare fire with a blade of mace & a little nutmeg till it is of a convenient thickness, sweeten it with fine suger, & put it in your pots or little cream glassis To make little Carraway Cakes Take a pound of the Bakers penny Bread when it is risen by the fire fit for the oven, & role in to it :3: quarters of a pound of sweet Butter at seaverall times & beat as for puff past, when you have role'd all in, doe it out thin with your roleing pin, & strew up on it :3: ounce of carraway =comfits, then turn it up & role it out again & strew in :3: ounce more, then make it in to pritty big cakes & bake them in a pritty quick oven page 7 (7) To make Custards boyl a quart of cream with spice, stir it till all most cold sweeten it to your tast & put in some Rose Water or oringe flower Water, when it is allmost cold, put in a Spoonfull of runnet stir it well together, then put it in your pots & doe not stir it till cold To make French Bread Take two egges to two quarts of fine wheat flower a little salt, & reather better then half a pint of strong Ale yeast, put the egges & yeast of one side the flower & as much new milk made warm as will make it in to a very limber past, pull it in peices a bought a quarter of an houre, then tye it in a cloth but give it a little room, & let it lye half an houre to rise, then make it up in little round loafs, & let your oven be very quick hotter then for penny bread & let stand better then an houre close stoped To make past for Sweet meat Puffs Take too a pound of flower half a pound of butter one egge well beat brake a little of the butter in the flower with as much milk & a little Ale as will make it in to a past then role in the rest of your butter at :8 : or :9: times fill them with sweet meats & bake them in a tin pan To make Gingerbread Take a pound of Treakle melt in it a quarter of a pound of butter over a cleare fire, then take as much fine flower as will make it in to a limber past, put in as much sifted ginger & carraway seeds as you please, role it out with your hands in to little roles, bake them in a pritty quick oven up on tins, butter the tinns or paper very well, or flower them, half an houre will Bake them
Credit: 
Transcriptions made by Shakespeare’s World volunteers (shakespearesworld.org), participants in EMROC classes and transcribathons (emroc.hypotheses.org), participants in Folger paleography classes and transcribathons, and Folger docents.