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

Digital Image File Name: 
Source Call Number: 
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: 
Physical Description: 
page 6 || page 7
Digital Image Type: 
FSL collection
Hamnet Catalog Link:
(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
Transcriptions made by Shakespeare’s World volunteers (, participants in EMROC classes and transcribathons (, participants in Folger paleography classes and transcribathons, and Folger docents.