COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127511
rootfile
127511
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 6 (folio 6 verso) || page 7 (folio 7 recto)
page_numbers
page 6 (folio 6 verso) || page 7 (folio 7 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:
6.
To make Snow-Creame.
Take a quart of Creame, and put in a little
large mace, and then sett it on the fire,
and lett it boyle, and then take it of, and
poure it into a bason, and take the mace
and lett it stand till it bee almost cold,
and then poure it into a platter, and
put in a sponefull of good Runnett, and
then stirr it together, soe lett it stand till
it be cold.
To make a Posset without milke.
Take 12 or 14. Eggs, beate them very well with
halfe a pound of sugar, saving from it soe much
sugar as to straw on it when it is made, and
with halfe a white-lofe grated stirre it well
together, then take a pint of aile, and halfe
a pint of Sack, a few cloves and mace, and
halfe a nut-megge, breake it in 2.or 3. peeces,
and put in the spice into the Sack and aile
together in a Skillet on the fire, and as soone
as it seetheth, put in the Eggs (the Skillet
being still on the fire) and keeping it very
well stirr'd till you perceive that it is as
thicke as you will have it, the presently
power it out into your bason, and if you
thinke it too cleare, sett the bason on the
page 7
7.
7
Calles a little while, but stirre it about,
then straw on the rest of the sugar with
beaten Cinamon.
How to dry Cherries.
Take your Cherries and stone them, and to 5lb of
Cherries take one pound of sugar, and halfe a
pint of water, you may take pouder sugar,
but if it bee cource you must clarify it, then
put in your Cherries, and boyle them a quarter
of an hour apace, then take them of the
fire, and lett them stand till they bee cold,
then take them out, and lay them upon
plates with their holes downe wards, and
flatt them with your finger, then sett them
into a warme Oven, or in the Sun, and dry
them, but an Oven is the best; when they
are a little dry you must shift them on
cleane plates, and when they are enough,
you must tye them up close in paper, and
soe they will keepe all the yeare.
To preserve Barberies.
Take a pound and an halfe of sugar, and melt
it with halfe a pint of water, and skim it
very cleane, then take a pound of barberies
ready stoned and put them into the liquor,
and soe sett them till they bee throughly warme,
To make Snow-Creame.
Take a quart of Creame, and put in a little
large mace, and then sett it on the fire,
and lett it boyle, and then take it of, and
poure it into a bason, and take the mace
and lett it stand till it bee almost cold,
and then poure it into a platter, and
put in a sponefull of good Runnett, and
then stirr it together, soe lett it stand till
it be cold.
To make a Posset without milke.
Take 12 or 14. Eggs, beate them very well with
halfe a pound of sugar, saving from it soe much
sugar as to straw on it when it is made, and
with halfe a white-lofe grated stirre it well
together, then take a pint of aile, and halfe
a pint of Sack, a few cloves and mace, and
halfe a nut-megge, breake it in 2.or 3. peeces,
and put in the spice into the Sack and aile
together in a Skillet on the fire, and as soone
as it seetheth, put in the Eggs (the Skillet
being still on the fire) and keeping it very
well stirr'd till you perceive that it is as
thicke as you will have it, the presently
power it out into your bason, and if you
thinke it too cleare, sett the bason on the
page 7
7.
7
Calles a little while, but stirre it about,
then straw on the rest of the sugar with
beaten Cinamon.
How to dry Cherries.
Take your Cherries and stone them, and to 5lb of
Cherries take one pound of sugar, and halfe a
pint of water, you may take pouder sugar,
but if it bee cource you must clarify it, then
put in your Cherries, and boyle them a quarter
of an hour apace, then take them of the
fire, and lett them stand till they bee cold,
then take them out, and lay them upon
plates with their holes downe wards, and
flatt them with your finger, then sett them
into a warme Oven, or in the Sun, and dry
them, but an Oven is the best; when they
are a little dry you must shift them on
cleane plates, and when they are enough,
you must tye them up close in paper, and
soe they will keepe all the yeare.
To preserve Barberies.
Take a pound and an halfe of sugar, and melt
it with halfe a pint of water, and skim it
very cleane, then take a pound of barberies
ready stoned and put them into the liquor,
and soe sett them till they bee throughly warme,
transcribed_information
6.
To make Snow-Creame.
Take a quart of Creame, and put in a little
large mace, and then sett it on the fire,
and lett it boyle, and then take it of, and
poure it into a bason, and take the mace
and lett it stand till it bee almost cold,
and then poure it into a platter, and
put in a sponefull of good Runnett, and
then stirr it together, soe lett it stand till
it be cold.
To make a Posset without milke.
Take 12 or 14. Eggs, beate them very well with
halfe a pound of sugar, saving from it soe much
sugar as to straw on it when it is made, and
with halfe a white-lofe grated stirre it well
together, then take a pint of aile, and halfe
a pint of Sack, a few cloves and mace, and
halfe a nut-megge, breake it in 2.or 3. peeces,
and put in the spice into the Sack and aile
together in a Skillet on the fire, and as soone
as it seetheth, put in the Eggs (the Skillet
being still on the fire) and keeping it very
well stirr'd till you perceive that it is as
thicke as you will have it, the presently
power it out into your bason, and if you
thinke it too cleare, sett the bason on the
page 7
7.
7
Calles a little while, but stirre it about,
then straw on the rest of the sugar with
beaten Cinamon.
How to dry Cherries.
Take your Cherries and stone them, and to 5lb of
Cherries take one pound of sugar, and halfe a
pint of water, you may take pouder sugar,
but if it bee cource you must clarify it, then
put in your Cherries, and boyle them a quarter
of an hour apace, then take them of the
fire, and lett them stand till they bee cold,
then take them out, and lay them upon
plates with their holes downe wards, and
flatt them with your finger, then sett them
into a warme Oven, or in the Sun, and dry
them, but an Oven is the best; when they
are a little dry you must shift them on
cleane plates, and when they are enough,
you must tye them up close in paper, and
soe they will keepe all the yeare.
To preserve Barberies.
Take a pound and an halfe of sugar, and melt
it with halfe a pint of water, and skim it
very cleane, then take a pound of barberies
ready stoned and put them into the liquor,
and soe sett them till they bee throughly warme,
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.