COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127509
rootfile
127509
Digital Image File Name
false
Source Call Number:
V.a.425
call_number
V.a.425
Source Call Number
false
Source Title:
Receipt book of Sarah Longe [manuscript].
cd_title
Receipt book of Sarah Longe [manuscript].
Source Title
false
Image Details:
Item 2 of 3: Main text, rebound separately by conservator.
special_instructions
Item 2 of 3: Main text, rebound separately by conservator.
Image Details
false
Source Creator:
Longe, Sarah, fl. 1610.
author
Longe, Sarah, fl. 1610.
Source Creator
false
Source Created or Published:
ca. 1610
imprint
ca. 1610
Source Created or Published
false
Physical Description:
page 2 (folio 4 verso) || page 3 (folio 5 recto)
page_numbers
page 2 (folio 4 verso) || page 3 (folio 5 recto)
Physical Description
false
Digital Image Type:
FSL collection
image_type
FSL collection
Digital Image Type
false
Hamnet Catalog Link:
hammet_catalog_link
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=230591
Hamnet Catalog Link
false
Transcription:
1
2
To make Conserve of Roses.
Take rose-buds, dip of the white at the bottome,
then weigh them, and take to a pound of roses
3 pound of lofe sugar, beate the sugar very
fine, beate the roses in a stone morter, straw
in the sugar in the beating of them, beate them
one hour or longer, till they are very finely
beaten, then put it up in your Gally pot.
To make a White-pot.
Take a quart of Creame, a lofe of bread,
and slice it then (the crust being taken from
it) one Nutmegge, and stirre it, a pound of Cur=
rence, and sett it on the fire a quarter of an
hour, and boyle it thicke, (keeping it stirr'd)
and take 7 Eggs, and beate them, and take
3 whites from them, and take a quarter
of a pound of sugar, put the Eggs, and suger
into the rest, and boyle it, then put it in a
dish, and bake it in an Oven for the space of
an hour; you may put the marrow of 2 bones
into it when you put it into the Oven, and
for want of that, you may put in a little
slice of butter.
To preserve Gooseberies.
Stone your Goose-beries, and lay them in faire
water an hour, and shift the water once or
folio 5 recto
3.
5
twice, and prick them round with a great
pin, then take a pound and an halfe of sugar,
and a wine-pint of water; melt your sugar,
and boyle your sirrope, and skim it well, then
put in your Gooseberies, and lett them stand,
and boyle an hour or two, then take them
of, and sett them by, 2. or 3. days in a glasse,
(but does not cover them till they be cold,)
Then boyle them upon a quick fire, till
the sirrope gelly, but not to high, for feare
they turne red.
To preserve Cherries.
Cut of the stalks, and then weigh them,
stons and all; To a pound of Cherries put
3 quarters of a pound of sugar; put your
sugar into a pan, and poure 5 sponefulls
of water into it, then sett it on the fire, and
boyle it, and skim it, and then put in your
Cherries; boyle them on a quicke fire
(taking them of now and then, stirring
them about the pan) and when the sirrope
will gelly they are enough; you must stone
the Cherries after they bee weighed;
when your Cherries bee boyld, poure them
out into a silver dish, and lett them
stand till they bee cold, then poure them
into a glass; you may put to a pound of or-
=dinarie Cherries about 3 quarters of a pound of
sugar
2
To make Conserve of Roses.
Take rose-buds, dip of the white at the bottome,
then weigh them, and take to a pound of roses
3 pound of lofe sugar, beate the sugar very
fine, beate the roses in a stone morter, straw
in the sugar in the beating of them, beate them
one hour or longer, till they are very finely
beaten, then put it up in your Gally pot.
To make a White-pot.
Take a quart of Creame, a lofe of bread,
and slice it then (the crust being taken from
it) one Nutmegge, and stirre it, a pound of Cur=
rence, and sett it on the fire a quarter of an
hour, and boyle it thicke, (keeping it stirr'd)
and take 7 Eggs, and beate them, and take
3 whites from them, and take a quarter
of a pound of sugar, put the Eggs, and suger
into the rest, and boyle it, then put it in a
dish, and bake it in an Oven for the space of
an hour; you may put the marrow of 2 bones
into it when you put it into the Oven, and
for want of that, you may put in a little
slice of butter.
To preserve Gooseberies.
Stone your Goose-beries, and lay them in faire
water an hour, and shift the water once or
folio 5 recto
3.
5
twice, and prick them round with a great
pin, then take a pound and an halfe of sugar,
and a wine-pint of water; melt your sugar,
and boyle your sirrope, and skim it well, then
put in your Gooseberies, and lett them stand,
and boyle an hour or two, then take them
of, and sett them by, 2. or 3. days in a glasse,
(but does not cover them till they be cold,)
Then boyle them upon a quick fire, till
the sirrope gelly, but not to high, for feare
they turne red.
To preserve Cherries.
Cut of the stalks, and then weigh them,
stons and all; To a pound of Cherries put
3 quarters of a pound of sugar; put your
sugar into a pan, and poure 5 sponefulls
of water into it, then sett it on the fire, and
boyle it, and skim it, and then put in your
Cherries; boyle them on a quicke fire
(taking them of now and then, stirring
them about the pan) and when the sirrope
will gelly they are enough; you must stone
the Cherries after they bee weighed;
when your Cherries bee boyld, poure them
out into a silver dish, and lett them
stand till they bee cold, then poure them
into a glass; you may put to a pound of or-
=dinarie Cherries about 3 quarters of a pound of
sugar
transcribed_information
1
2
To make Conserve of Roses.
Take rose-buds, dip of the white at the bottome,
then weigh them, and take to a pound of roses
3 pound of lofe sugar, beate the sugar very
fine, beate the roses in a stone morter, straw
in the sugar in the beating of them, beate them
one hour or longer, till they are very finely
beaten, then put it up in your Gally pot.
To make a White-pot.
Take a quart of Creame, a lofe of bread,
and slice it then (the crust being taken from
it) one Nutmegge, and stirre it, a pound of Cur=
rence, and sett it on the fire a quarter of an
hour, and boyle it thicke, (keeping it stirr'd)
and take 7 Eggs, and beate them, and take
3 whites from them, and take a quarter
of a pound of sugar, put the Eggs, and suger
into the rest, and boyle it, then put it in a
dish, and bake it in an Oven for the space of
an hour; you may put the marrow of 2 bones
into it when you put it into the Oven, and
for want of that, you may put in a little
slice of butter.
To preserve Gooseberies.
Stone your Goose-beries, and lay them in faire
water an hour, and shift the water once or
folio 5 recto
3.
5
twice, and prick them round with a great
pin, then take a pound and an halfe of sugar,
and a wine-pint of water; melt your sugar,
and boyle your sirrope, and skim it well, then
put in your Gooseberies, and lett them stand,
and boyle an hour or two, then take them
of, and sett them by, 2. or 3. days in a glasse,
(but does not cover them till they be cold,)
Then boyle them upon a quick fire, till
the sirrope gelly, but not to high, for feare
they turne red.
To preserve Cherries.
Cut of the stalks, and then weigh them,
stons and all; To a pound of Cherries put
3 quarters of a pound of sugar; put your
sugar into a pan, and poure 5 sponefulls
of water into it, then sett it on the fire, and
boyle it, and skim it, and then put in your
Cherries; boyle them on a quicke fire
(taking them of now and then, stirring
them about the pan) and when the sirrope
will gelly they are enough; you must stone
the Cherries after they bee weighed;
when your Cherries bee boyld, poure them
out into a silver dish, and lett them
stand till they bee cold, then poure them
into a glass; you may put to a pound of or-
=dinarie Cherries about 3 quarters of a pound of
sugar
Transcription
false
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.