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

Digital Image File Name: 
136493
Source Call Number: 
V.a.401
Source Title: 
Receipt book of Jane Staveley [manuscript].
Image Details: 
Part II. When reading Part II, Part I is inverted and reversed.
Source Creator: 
Staveley, Jane, 17th century.
Source Created or Published: 
1693-1694
Physical Description: 
page 2 || page 3
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=229406
Transcription: 
2. every tin cup full of the potatoes put a tea cup full of fine flour, & when then are will mixed together shake up the bottle of hop liquor & add to them a tea cup full of it. Mix the whole well, & it will be about the consistancie of hartz pudding. Put it into a large iug, which must be covered & placed near a fire for 24 hours. If night the yeast will rise very light & high. Thus prepared it may be used immediately, but is better for being kept a day in the Cellar closely covered, & will continue good a week. To make fine or coarse Bread or Rolls with this Yeast . One tea cup full makes 3 lbs of fine flour into very light bread. To 10 lbs of coarse flour use about 3 cups full of yeast. To make Rolls mix the flour with milk instead of water, & to 6 lbs of flour put 2 1/2 cups of yeast, as the milk being heavier requires more yeast. In each of these cases a little experience will ??? ??? much yeast is necessary. The Dough rises best if it be made the last thing at night & placed before the fire on account of the even up of the warmth. In no case will it rise in less than 6 hours. This yeast is simple in the preparation 3. & superior in quality & wholesomeness: for the bread made with it is always light, is improved in whiteness, & keeps moist. It is free from all bitterness, & is more increased in quantity than bread made with common yeast. Hare Soup . Mrs Marshall Take an old Hare. Skin, draw & wipe it clean. If by accident the bag is burst you must wash it well: Then split the Head, & cut the bloody part of the neck in pieces. Put them into a frying pan with 12 onions sliced, 4 Carrots sliced, 2 Turnipps sliced, & 2 slices of Bacon. Fry them all very brown, & put them into your soup pan with 9 quarts of soft water, adding a bunch of Parsley, a bunch of Celery tops, a bunch of sweet herbs, & the Hare's liver. Simmer these quick 4 or 5 hours; then strain the gravy through a sieve. Thus far do the night before you want the soup. The day following put all your Hair cut in ?i?e sized pieces into the Pan, with 2 Carrots sliced, 6 small onions, a teaspoonfull of Pepper, the same of Allspice, & the same of salt, all beaten
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.