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

Digital Image File Name: 
136372
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 36 || page 37
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=229406
Transcription: 
(36) the pot close till the next day, then put in your hand and sqeese the raisins well, cover the pot close againe till the next day, then straine it and bottle it up, but fill hot the bottles quite full, tye down the corks; & at 8 or 10 days it will be fit to drinke. To Make Cracknells Take 2 pound of fine flower put to it half a pound of of sugar and 3 quarters of apound of fresh butter 4 yolks of eggs and a few caraway seeds, mix them together with cold milk and a little sack, make it into a paste, and roll it as thin as can be then cut them round and turn them up thick like cheescakes then doe them on the top with the white of an egg and strew small comfits and a few caraway seeds of them put them on paper and bake them in a temperate oven. Apricock Chips Pare them thin and slice them round then take double refined sugr finely beaten and lay one row of sugar and one of fruit till all be gon in, then cover it all over with sugar and let it stand till all be disolved, then drain them from the syrup, & lay them single on glass, & and set them in the sun till they be dry then put them up To Dry Apricocks Take the fairest Apriccks pared, and stoned scald them very tender, take 3 quarters of a pound of loafe sugar to a pound of fruit and a pint of water make the water and sugar scalding hot but suffer it not to boyle then take your fruit out of the water, and put it into the scalding syrup and set them in a stove to keep warm constantly and twice a day make them [constantly warm] scalding hot over the coles but let them not boyle, when you perceive the syrup to have a skin like a candy on the top, take them out and lay them on glasses to dry and keep them with turning (in the sun) till they be dry thus you may dry peaches or pear=plumbs or any other fruit that hath stones in it page 37 (37) Pottage Put bones, peices of bloody necks and any odd bitts of meat with some Anchoves to water and a glass or 2 of white wine or sider and a little beaten spice, then cover the pot, and paste it down, and let it stew severall hours, then strain it and put to it cabbage and turnip cut in little bits, and a little whole spice, and some gravy let it stew an hour or two, then put in Marigold leaves, Beet leaves strawberry leaves & parsley, all chopt a little, some bits of sweet breads and little balls, let it stew an hour Longer, so serve it up White broth Take a cock and break all his bones, and set him a stewing (with the bloudy end of a neck of veal) and some spice in water let it stew till all the good=ness is out of the meat, then strain it and let it to cool, take off the fat and leave the settlings at the bottom take only the pure ielley in the middle & set it on the fire & have ready plumped in water, some Raisins, courance, and a few pruins which put to the broth with a little Maice, cut small, and so much cream as will make it look of a whitish gravy, lett it boyle a little thicken it with yolks of eggs well beaten with some sack and sugar To Make Sweet meat Cream Take any sweet meats that are smooth and stiff and break it well with a spoon in a clean bowl put to it the white of an egg, and beat it an hour and a halfe extreamly, till it be very light and look white then heap it up in your glasses in little puffs, & eat it with cream ffyed Pasties Take a rosted kidney of veal sread it small and season it with grated bread, Nuttmeg, courance, sugar, som Almons beaten small, and an egg or 2 beaten with a little cream, and some salt, mix it well and put it into pasties of puff paste, and fry them in butter, if you be in hast and cannot make paste, make them as thin with cream that you may drop them into your pan like fritters and fry them. To Dry Chirrys Take the fairest chiries, stone them and to every pound take a quarter of a pound of sugar, put to as much water to them as will cover them, and lett them boyle a little while then let them cool, then boyle them as before do this 3 or 4 times
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.