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 38 || page 39
Digital Image Type: 
FSL collection
Hamnet Catalog Link:
(38) then set them by in the syrup 3 or 4 days; take them out of the syrup and lay them one by one on splented sives and when they are well drained lay them on fresh sives and set them in an oven that has been heated 12 hours before let them stand in 12 hours then wash them in hot water and dry them well with a clean cloath, and lay them upon clean sives, and set them in the oven as before then put them up and keep them dry, thus you may dry great plumbs, only stuff the best with the worst when they have been once in the oven. To Make a Caraway Cake Take 4 pound of flower rub into it a pound of butter a quarter of a pound of cittern and candied pills a quarter of a pound of Caraway comfits, a pound of loaf sugar beaten fine, a nuttmeg grated a little salt, take halfe a pint of cream warmed, the yolks of 8 eggs and 4 whites if you please, and a pint of good ale yeast mix all these well together and set it to rise before the fire halfe an hour so bake it and have a care [of] the oven be not too hot, a little more then halfe an hour bakes it To Make Scale Cakes Take half apound of Almonds blanched cut them over as thin as you can possible, halfe a pound of double refined sugar, beaten and sifted, mix halfe of it with the Almonds as you cutt them, take the rest of the sugar and mix it with Rosewater and as much sack, and two handfulls of Caraway seeds, when they are well stirred together, put them on your cut Almonds, lay them very light and thin upon wafers cut in what shapes you please, they must be kept stirring till they are all laid, then bake them a little in a very temperate oven Bisket Tellows Steep gumdragon in Orange flower water, take a pound of double refined sugar, beaten and sifted, put the sugar in a morter, and a spoonfull of this gum and halfe the white of an egg well beaten, beat these well together then grind a little Ambergreece small with a little sugar and put it to the other in the morter, beating it still very well, till it will drop, then drop them on papers in little loaves and bake them in a very temperate oven. page 39 (39) To make a frigasee of a Calfe head Parboyle your head, cut itt in little peices, and put to it some water and vinegar, some anchoves, white wine horseraddish, a little whole mace, a bunch of sweet hearbs and an onion, stew these together a pretty while then put in som butter, and keep it stiring for fear of oyling, beat 3 or 4 yolks of eggs well, with some white wine and some lemmon pill shread small put them to the meat and stir it over the fire, till it is thickened, then dish it up, you must boyle the brains and beat them up with the butter & vinegar and lay them in lumps upon your meat and some pickled oysters To make a Cabbage pudding Take halfe a leg of veal and a good quantity of beef suet shread them small together with some cabbage stalks that are boyled tender and pilled, when your meat is shread season it with peper, and salt and grated nuttmeg and 6 yolks of eggs then have large cabbage leaves boyled a little tender, and lay your meat upon the leaves and tie it up round pretty close in a napkin and when the water boyl put it in and let it boyle an hour and halfe To Stew a pigg Cut your pigg down the middle and then into little peices but keep the Head whole, wash it and put it into your stew pan with water and some salt let it boyle and scum it well, put in some whole white peper 2 nuttmegs in quarters, some cloves and mace, whole when the liquour is wasted to less then a pint put in a pint of white wine, and 2 or 3 spoonfull of capers so let it stew very softly till it is enough then put in 2 or 3 yolks of eggs, beat with some cold liquor and a good peice of butter shake it well together, and serve it in
Transcriptions made by Shakespeare’s World volunteers (, participants in EMROC classes and transcribathons (, participants in Folger paleography classes and transcribathons, and Folger docents.