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 20 || page 21
Digital Image Type: 
FSL collection
Hamnet Catalog Link:
(20) one Nuttmeg grated mix all these and beat them together with your hand near a fire for half an hour, put them into bisket pans they must be buttered when the oven is hot put in a peice of paper and if that doe not scorch you may put in the cakes the oven must not be stoped wach them whilst they bake, then turn them out with a knife upon a tinn plate then 2 hours after set them in againe to dry To Make Lemmon Cream Take 4 good lemmons pare them very thin and shread the pill very small put it in a silver vessell and squeese the iuce to it so let it stand 3 hours then take the whites of 7 eggs and the yolks of 3 beaten well together then put them to the lemmon with a pint of fair water and a quarter of a pint of rose water stir them well together then strain it and sweeten it with double refined sugar then set it on a charcole fire let it scald but not boyle till it be as thick as creame it must be stirred continually while it is one the fire when it is cold serve it up To Make Portugall Cakes To one pound of butter take a pound and halfe of sugar worke them together an hour with your spoon then take 2 pound of flower one pound of courans 4 eggs but one of the whites: 4 good spoonfulls of sack, half a pound of allmonds well beat with some rose water put in a little powder of nutmeg and maice mix all these well together then make them up in little balls page 21 21 strew flower upon the papers and place the balls att a little distance least they run one into another bake them in a (21) temperate oven and ice them with rosewater and sugar/ To Make Egg Pyes Take a pound and a halfe of eggs when they are hard boyled and shread small, 3 pound of beef sewet, 3 pound of courance, a pound of sugar, 2 nuttmeggs grated, shread the sewet small, and mix all these together, with 6 spoonfulls of sack, and 6 or 7 pipins shread, and some salt, and 3 ounces of Candied Orange, Lemmon and Cittorn To dry Apricocks Take Apricocks pare them and stone them, then put them into as much Clarified sugar as will cover them, set them on a soft fire, keep them with turning but let them not boyle, when they begin to be tender take them off the fire and let them stand in the syrup all night the next day warm them againe in the same surup and keep them with tur^ning for halfe a hour, then take them off the fire, and take them [of] out of the syrup and lay them to drain upon a dish side, a quarter of an hour a good way off the fire, turn them and lay them upon fresh plates, and let them drain a quarter of an hour as before, take as much sugar when it is clarified as will cover your Apricocks and boyle it allmost to a candy height, put your Apricocks into the hot syrup and let them boyle very softly and keep them with constant turning, and when you have warmed
Transcriptions made by Shakespeare’s World volunteers (, participants in EMROC classes and transcribathons (, participants in Folger paleography classes and transcribathons, and Folger docents.