COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127512
rootfile
127512
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:
Note to Photographer: folio 8 recto on file: RF 006797., Item 2 of 3: Main text, rebound separately by conservator.
special_instructions
Note to Photographer: folio 8 recto on file: RF 006797., 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 8 (folio 7 verso) || page 9 (folio 8 recto)
page_numbers
page 8 (folio 7 verso) || page 9 (folio 8 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:
8
Then sett them on the fire, then boyle them
apace, that the liquor may rise, skiming them
very purely, and looke to them very well, for
the colour will soone bee gone, and they will
bee quickely boyled.
To make cleare Cakes of Gooseberies.
Take your Gooseberies, and pick them, and put
them into a Gally pot, and stop it close, and then
set it in a Skillet of water (but lett the water
boyle before you put in your pot) and when it
hath stood about a quarter of an hour, or more,
you may try if any of the cleare will poure
from them, through a strainer, but you must
doe it very carefully, not brusing the Gooseberies
at all for feare it will bee thicke, and you
must keepe your iuice warme till you use it,
then take dubble refine sugar, finely beaten,
and wett it, and boyle it, then put in your ieuce
and sett it on the fire, when it is ready to boyle
(but it must not boyle) then put it into sacers,
and soe dry it as you doe white marmelet;
you must take a pound and an halfe ^of sugar
to a pound of ieuce, and if it bee a hot sun
shine day you may set it in the sun, and
when you thinke they bee dry enough, you
may cut them off what fashion you please.
9
8
folio 8 recto
To make Cherries Marmelet
Take 5 pound of Cherries, you must weigh them
with their stones in them, after stone
them, then take one pound of sugar such as
you make marmelet with, and put your
Cherries and your sugar both together into
the pan, or skillet which you will make it
in, but beate your sugar very well: and soe
lett it boyle as you doe other marmelett, and
when you thinke it is boyled enough, put it
into your Boxes or glasses as fast as you can.
To make sugar Cakes.
Take a pound of butter, and wash it in rose-water,
and halfe a pound of sugar, and halfe a douzen
sponefulls of thicke Creame, and the yelkes
of 4 Eggs, and a little mace finely beaten,
and as much fine flower as it will wett, and
worke it well together, then roll them out
very thin, and cut them with a glasse, and
pricke them very thicke with a great pin,
and lay them on plates, and soe bake them
gently.
To make another Bisket.
Take halfe a pound of sugar, as much flower,
11 Eggs, leave out all the whites but two,
+rose-water. with 2. or .3. sponefulls of water, beate it 2
hours, and then put in a few anniseeds, and
a few Carroway seeds, bake it an hour, then
Then sett them on the fire, then boyle them
apace, that the liquor may rise, skiming them
very purely, and looke to them very well, for
the colour will soone bee gone, and they will
bee quickely boyled.
To make cleare Cakes of Gooseberies.
Take your Gooseberies, and pick them, and put
them into a Gally pot, and stop it close, and then
set it in a Skillet of water (but lett the water
boyle before you put in your pot) and when it
hath stood about a quarter of an hour, or more,
you may try if any of the cleare will poure
from them, through a strainer, but you must
doe it very carefully, not brusing the Gooseberies
at all for feare it will bee thicke, and you
must keepe your iuice warme till you use it,
then take dubble refine sugar, finely beaten,
and wett it, and boyle it, then put in your ieuce
and sett it on the fire, when it is ready to boyle
(but it must not boyle) then put it into sacers,
and soe dry it as you doe white marmelet;
you must take a pound and an halfe ^of sugar
to a pound of ieuce, and if it bee a hot sun
shine day you may set it in the sun, and
when you thinke they bee dry enough, you
may cut them off what fashion you please.
9
8
folio 8 recto
To make Cherries Marmelet
Take 5 pound of Cherries, you must weigh them
with their stones in them, after stone
them, then take one pound of sugar such as
you make marmelet with, and put your
Cherries and your sugar both together into
the pan, or skillet which you will make it
in, but beate your sugar very well: and soe
lett it boyle as you doe other marmelett, and
when you thinke it is boyled enough, put it
into your Boxes or glasses as fast as you can.
To make sugar Cakes.
Take a pound of butter, and wash it in rose-water,
and halfe a pound of sugar, and halfe a douzen
sponefulls of thicke Creame, and the yelkes
of 4 Eggs, and a little mace finely beaten,
and as much fine flower as it will wett, and
worke it well together, then roll them out
very thin, and cut them with a glasse, and
pricke them very thicke with a great pin,
and lay them on plates, and soe bake them
gently.
To make another Bisket.
Take halfe a pound of sugar, as much flower,
11 Eggs, leave out all the whites but two,
+rose-water. with 2. or .3. sponefulls of water, beate it 2
hours, and then put in a few anniseeds, and
a few Carroway seeds, bake it an hour, then
transcribed_information
8
Then sett them on the fire, then boyle them
apace, that the liquor may rise, skiming them
very purely, and looke to them very well, for
the colour will soone bee gone, and they will
bee quickely boyled.
To make cleare Cakes of Gooseberies.
Take your Gooseberies, and pick them, and put
them into a Gally pot, and stop it close, and then
set it in a Skillet of water (but lett the water
boyle before you put in your pot) and when it
hath stood about a quarter of an hour, or more,
you may try if any of the cleare will poure
from them, through a strainer, but you must
doe it very carefully, not brusing the Gooseberies
at all for feare it will bee thicke, and you
must keepe your iuice warme till you use it,
then take dubble refine sugar, finely beaten,
and wett it, and boyle it, then put in your ieuce
and sett it on the fire, when it is ready to boyle
(but it must not boyle) then put it into sacers,
and soe dry it as you doe white marmelet;
you must take a pound and an halfe ^of sugar
to a pound of ieuce, and if it bee a hot sun
shine day you may set it in the sun, and
when you thinke they bee dry enough, you
may cut them off what fashion you please.
9
8
folio 8 recto
To make Cherries Marmelet
Take 5 pound of Cherries, you must weigh them
with their stones in them, after stone
them, then take one pound of sugar such as
you make marmelet with, and put your
Cherries and your sugar both together into
the pan, or skillet which you will make it
in, but beate your sugar very well: and soe
lett it boyle as you doe other marmelett, and
when you thinke it is boyled enough, put it
into your Boxes or glasses as fast as you can.
To make sugar Cakes.
Take a pound of butter, and wash it in rose-water,
and halfe a pound of sugar, and halfe a douzen
sponefulls of thicke Creame, and the yelkes
of 4 Eggs, and a little mace finely beaten,
and as much fine flower as it will wett, and
worke it well together, then roll them out
very thin, and cut them with a glasse, and
pricke them very thicke with a great pin,
and lay them on plates, and soe bake them
gently.
To make another Bisket.
Take halfe a pound of sugar, as much flower,
11 Eggs, leave out all the whites but two,
+rose-water. with 2. or .3. sponefulls of water, beate it 2
hours, and then put in a few anniseeds, and
a few Carroway seeds, bake it an hour, then
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.