COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127510
rootfile
127510
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 4 (folio 5 verso) || page 5 (folio 6 recto)
page_numbers
page 4 (folio 5 verso) || page 5 (folio 6 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:
4.
To make red marmelett
Take Quinces and pare them, quarter them,
and core them, then take a pound of them,
and a pound of sugar, and halfwe a pint of
water, and put all in a skillet, and when it
is hot, take a good many of the cores of the
Quinces and tye them up in a peece of lawne,
and put them in, then cover them, and lett
them boyle softly for 2 hours, then take out
the Cores, and wring them betweene 2 trenchers,
and then breake the Quinces, and cover them,
and lett them boyle a pace, and stirre them
till they bee enough, and soe put it into boxes.
To make white marmelet.
Take Quinces and par-boyle them very tender,
then pare them, and scrape the pap from
the Core, then take a pound of the pap and
dry it in a dish a little while, and take a
pound of sugar finely beaten, and wet your
sugar with 2 or 3. sponefulls of water boyle
your sugar againe, and then put in your
pap that is a drying and stirre it well to-
-gether, and sett it on the fire till it bee made
to boyle, then take it of, and put it into
glasses, and sett it in a stove till it bee
canded.
folio 6 recto
5.
6
To make rice-puddings.
Take a pound of Rice, boyle it in a pottle of
milke till it bee thicke as you may cutt it
with a knife, when it is cold, and take halfe
a pound of Almonds, and grind them very
small in a stone morter adding now and
then in the grinding a sponefull of milke
that hath bin boyled and cold againe
put in 3 pound of Beefe Seuett, 2 penny-
loves grated, one ounce of Mace, 3 Nut-
megg's, the yelkes of 15 Eggs, one pound
of sugar, a little rose-water, and fine salt,
Temper all these with Creame, being
boyl'd and cold againe, and lett it not bee
tempered too thin.
To make a Cake.
Take halfe a bushell of fflower, 8 pound of Cur=
=rence, and 5 pound of butter, and boyle it
by it selfe, and skim it, 3 pints of Creame and
boyle it, 3 quarters of a pound of sugar, one
Ounce of Mace, one Ounce of Nut-megg's,
halfe an Ounce of Cinamen, a little Ginger,
halfe a quarter of a pint of Rose-water, 10
Eggs, (halfe the whites) and halfe a pound of
Carroway-comfetts, one quart of yeast, and
lett it stand in the Oven an hour and an
halfe.
note.
made 3 hooles in the
flower, and put the
Eggs in one hole,
the melted butter
in the other, and
the yeast in the 3d,
and have a care that
you scald not the yest
with the Creame when
you mingle the Cake.
To make red marmelett
Take Quinces and pare them, quarter them,
and core them, then take a pound of them,
and a pound of sugar, and halfwe a pint of
water, and put all in a skillet, and when it
is hot, take a good many of the cores of the
Quinces and tye them up in a peece of lawne,
and put them in, then cover them, and lett
them boyle softly for 2 hours, then take out
the Cores, and wring them betweene 2 trenchers,
and then breake the Quinces, and cover them,
and lett them boyle a pace, and stirre them
till they bee enough, and soe put it into boxes.
To make white marmelet.
Take Quinces and par-boyle them very tender,
then pare them, and scrape the pap from
the Core, then take a pound of the pap and
dry it in a dish a little while, and take a
pound of sugar finely beaten, and wet your
sugar with 2 or 3. sponefulls of water boyle
your sugar againe, and then put in your
pap that is a drying and stirre it well to-
-gether, and sett it on the fire till it bee made
to boyle, then take it of, and put it into
glasses, and sett it in a stove till it bee
canded.
folio 6 recto
5.
6
To make rice-puddings.
Take a pound of Rice, boyle it in a pottle of
milke till it bee thicke as you may cutt it
with a knife, when it is cold, and take halfe
a pound of Almonds, and grind them very
small in a stone morter adding now and
then in the grinding a sponefull of milke
that hath bin boyled and cold againe
put in 3 pound of Beefe Seuett, 2 penny-
loves grated, one ounce of Mace, 3 Nut-
megg's, the yelkes of 15 Eggs, one pound
of sugar, a little rose-water, and fine salt,
Temper all these with Creame, being
boyl'd and cold againe, and lett it not bee
tempered too thin.
To make a Cake.
Take halfe a bushell of fflower, 8 pound of Cur=
=rence, and 5 pound of butter, and boyle it
by it selfe, and skim it, 3 pints of Creame and
boyle it, 3 quarters of a pound of sugar, one
Ounce of Mace, one Ounce of Nut-megg's,
halfe an Ounce of Cinamen, a little Ginger,
halfe a quarter of a pint of Rose-water, 10
Eggs, (halfe the whites) and halfe a pound of
Carroway-comfetts, one quart of yeast, and
lett it stand in the Oven an hour and an
halfe.
note.
made 3 hooles in the
flower, and put the
Eggs in one hole,
the melted butter
in the other, and
the yeast in the 3d,
and have a care that
you scald not the yest
with the Creame when
you mingle the Cake.
transcribed_information
4.
To make red marmelett
Take Quinces and pare them, quarter them,
and core them, then take a pound of them,
and a pound of sugar, and halfwe a pint of
water, and put all in a skillet, and when it
is hot, take a good many of the cores of the
Quinces and tye them up in a peece of lawne,
and put them in, then cover them, and lett
them boyle softly for 2 hours, then take out
the Cores, and wring them betweene 2 trenchers,
and then breake the Quinces, and cover them,
and lett them boyle a pace, and stirre them
till they bee enough, and soe put it into boxes.
To make white marmelet.
Take Quinces and par-boyle them very tender,
then pare them, and scrape the pap from
the Core, then take a pound of the pap and
dry it in a dish a little while, and take a
pound of sugar finely beaten, and wet your
sugar with 2 or 3. sponefulls of water boyle
your sugar againe, and then put in your
pap that is a drying and stirre it well to-
-gether, and sett it on the fire till it bee made
to boyle, then take it of, and put it into
glasses, and sett it in a stove till it bee
canded.
folio 6 recto
5.
6
To make rice-puddings.
Take a pound of Rice, boyle it in a pottle of
milke till it bee thicke as you may cutt it
with a knife, when it is cold, and take halfe
a pound of Almonds, and grind them very
small in a stone morter adding now and
then in the grinding a sponefull of milke
that hath bin boyled and cold againe
put in 3 pound of Beefe Seuett, 2 penny-
loves grated, one ounce of Mace, 3 Nut-
megg's, the yelkes of 15 Eggs, one pound
of sugar, a little rose-water, and fine salt,
Temper all these with Creame, being
boyl'd and cold againe, and lett it not bee
tempered too thin.
To make a Cake.
Take halfe a bushell of fflower, 8 pound of Cur=
=rence, and 5 pound of butter, and boyle it
by it selfe, and skim it, 3 pints of Creame and
boyle it, 3 quarters of a pound of sugar, one
Ounce of Mace, one Ounce of Nut-megg's,
halfe an Ounce of Cinamen, a little Ginger,
halfe a quarter of a pint of Rose-water, 10
Eggs, (halfe the whites) and halfe a pound of
Carroway-comfetts, one quart of yeast, and
lett it stand in the Oven an hour and an
halfe.
note.
made 3 hooles in the
flower, and put the
Eggs in one hole,
the melted butter
in the other, and
the yeast in the 3d,
and have a care that
you scald not the yest
with the Creame when
you mingle the Cake.
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.