COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127514
rootfile
127514
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 12 (folio 9 verso) || page 13 (folio 10 recto)
page_numbers
page 12 (folio 9 verso) || page 13 (folio 10 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:
12.
beries stoned, and put them into the
liquor, and then lett ^'um lye till they be through
warme, then sett them on the fire, and
lett them boyle a little while gently, taking
them of againe a while, then againe
boyle them a pace that the liquor may
rise, scuming them very cleane, and
looke to them very well, for they will be
quickly be boyled, and the Colour will soone
be gone.
To preserve Apricockes, and dry them.
ffirst gather your Apricocks before they are
ripe, then a day after they be gathered
stone them, and paire them very thin,
and to a pound of apricocks put a pound of
sugar, and lett your Apricocks lye in the
sugar covered for 2 hours untill the sugar
be moist as it will melt without water,
Then put your sugar, and apricocks upon
a soft fire, that they boyle not in halfe
an hour, then let them boyle very softly
for halfe an hour, or more, turning them
often that they breake not, when you
thinke they be enough put them into a
deepe glasse, and the sirrope into a
silver dish, and lett the Sirrope
folio 10 recto
13.
10
seeth a little, then poure into your apricocks
the same, and soe let it stand uncovered
untill the next day, then cover them,
and when they haue laine a weeke in
the Sirrope, take them out, and lay them
on a faire glass, and put them into a stove,
or some cleane place, where they may have
some aire of the fire, and every day
turne them uppon cleane glasses untill
they be through dry.
A more approved way to preserve
Apricocks.
Take ripe Apricocks, and sun them and
paire them, Then take a pound of lofe
sugar finely beaten, and put it into a pan,
and melt it with halfe a pint of water,
and boyle it up that it be throughly melted
to skum, then take your pound of apri-
cockes that are paired, then put them into
the liquor, and there let them stand a
quarter of an hour, till they be throughly
warme, then sett them on the fire for the
space of halfe an hour, taking them of
one 2. or 3. times in the space of halfe
an hour, then take them of from the
fire, boyling them gently, covering them
beries stoned, and put them into the
liquor, and then lett ^'um lye till they be through
warme, then sett them on the fire, and
lett them boyle a little while gently, taking
them of againe a while, then againe
boyle them a pace that the liquor may
rise, scuming them very cleane, and
looke to them very well, for they will be
quickly be boyled, and the Colour will soone
be gone.
To preserve Apricockes, and dry them.
ffirst gather your Apricocks before they are
ripe, then a day after they be gathered
stone them, and paire them very thin,
and to a pound of apricocks put a pound of
sugar, and lett your Apricocks lye in the
sugar covered for 2 hours untill the sugar
be moist as it will melt without water,
Then put your sugar, and apricocks upon
a soft fire, that they boyle not in halfe
an hour, then let them boyle very softly
for halfe an hour, or more, turning them
often that they breake not, when you
thinke they be enough put them into a
deepe glasse, and the sirrope into a
silver dish, and lett the Sirrope
folio 10 recto
13.
10
seeth a little, then poure into your apricocks
the same, and soe let it stand uncovered
untill the next day, then cover them,
and when they haue laine a weeke in
the Sirrope, take them out, and lay them
on a faire glass, and put them into a stove,
or some cleane place, where they may have
some aire of the fire, and every day
turne them uppon cleane glasses untill
they be through dry.
A more approved way to preserve
Apricocks.
Take ripe Apricocks, and sun them and
paire them, Then take a pound of lofe
sugar finely beaten, and put it into a pan,
and melt it with halfe a pint of water,
and boyle it up that it be throughly melted
to skum, then take your pound of apri-
cockes that are paired, then put them into
the liquor, and there let them stand a
quarter of an hour, till they be throughly
warme, then sett them on the fire for the
space of halfe an hour, taking them of
one 2. or 3. times in the space of halfe
an hour, then take them of from the
fire, boyling them gently, covering them
transcribed_information
12.
beries stoned, and put them into the
liquor, and then lett ^'um lye till they be through
warme, then sett them on the fire, and
lett them boyle a little while gently, taking
them of againe a while, then againe
boyle them a pace that the liquor may
rise, scuming them very cleane, and
looke to them very well, for they will be
quickly be boyled, and the Colour will soone
be gone.
To preserve Apricockes, and dry them.
ffirst gather your Apricocks before they are
ripe, then a day after they be gathered
stone them, and paire them very thin,
and to a pound of apricocks put a pound of
sugar, and lett your Apricocks lye in the
sugar covered for 2 hours untill the sugar
be moist as it will melt without water,
Then put your sugar, and apricocks upon
a soft fire, that they boyle not in halfe
an hour, then let them boyle very softly
for halfe an hour, or more, turning them
often that they breake not, when you
thinke they be enough put them into a
deepe glasse, and the sirrope into a
silver dish, and lett the Sirrope
folio 10 recto
13.
10
seeth a little, then poure into your apricocks
the same, and soe let it stand uncovered
untill the next day, then cover them,
and when they haue laine a weeke in
the Sirrope, take them out, and lay them
on a faire glass, and put them into a stove,
or some cleane place, where they may have
some aire of the fire, and every day
turne them uppon cleane glasses untill
they be through dry.
A more approved way to preserve
Apricocks.
Take ripe Apricocks, and sun them and
paire them, Then take a pound of lofe
sugar finely beaten, and put it into a pan,
and melt it with halfe a pint of water,
and boyle it up that it be throughly melted
to skum, then take your pound of apri-
cockes that are paired, then put them into
the liquor, and there let them stand a
quarter of an hour, till they be throughly
warme, then sett them on the fire for the
space of halfe an hour, taking them of
one 2. or 3. times in the space of halfe
an hour, then take them of from the
fire, boyling them gently, covering them
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.