COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127520
rootfile
127520
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 24 (folio 15 verso) || page 25 (folio 16 recto)
page_numbers
page 24 (folio 15 verso) || page 25 (folio 16 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:
24
For a stinking, or poyson of
Snakes, or adders .
Take Bittony, Egrimony, and rusty bakon,
and beate them fine together, and lay it
to the wound, and it will keepe it from
Rankling, it is also good for the biting
of a madd dogg to keepe it from rank-
=ling, or to draw out a Thorne.
To make ffritters.
Take 3 pints of Milke, a quart of aile,
and make a Posset of these, stirre it all
=together, and lett it stand till it be pretty
Cold, then put in 16 Eggs, (taking
out halfe the whites) and put in flower,
and make it as thicke as you would have
it for the ffritters, then put in good store
of Apples sliced thin, keepe the butter
warme, for if it be cold the fritters
will be heavy; fry them on a quick fire,
with store of beefe suett.
folio 16 recto
25.
16
To boyle a Pike .
Take your Pike and open him, and wash him
cleane, and salt him on the In-side, then
boyle it in water and salt, lett the water
boyle a pace before you put him in, put
in a good bundle of sweet herbs, with some
rose-mary, lett it boyle altogether, till it
be boyled enough, take 3 sponefulls of
white-wine, one sponefull or 2 of Viniger,
2 sponefulls of sugar, 3 or 4. yelkes of Eggs,
beate it altogether in a dish, then take
halfe a pound of sweet butter, a nutmegge
grated, and a little beaten ginger, and
worke it in your Butter very well, (your
butter being cold) then put it into the
Eggs, and wine, sett it on the fire, &
stirre it till it be very Thick in a
dish, then take your Pike up, and
dish it, and poure this broth on it.
For a stinking, or poyson of
Snakes, or adders .
Take Bittony, Egrimony, and rusty bakon,
and beate them fine together, and lay it
to the wound, and it will keepe it from
Rankling, it is also good for the biting
of a madd dogg to keepe it from rank-
=ling, or to draw out a Thorne.
To make ffritters.
Take 3 pints of Milke, a quart of aile,
and make a Posset of these, stirre it all
=together, and lett it stand till it be pretty
Cold, then put in 16 Eggs, (taking
out halfe the whites) and put in flower,
and make it as thicke as you would have
it for the ffritters, then put in good store
of Apples sliced thin, keepe the butter
warme, for if it be cold the fritters
will be heavy; fry them on a quick fire,
with store of beefe suett.
folio 16 recto
25.
16
To boyle a Pike .
Take your Pike and open him, and wash him
cleane, and salt him on the In-side, then
boyle it in water and salt, lett the water
boyle a pace before you put him in, put
in a good bundle of sweet herbs, with some
rose-mary, lett it boyle altogether, till it
be boyled enough, take 3 sponefulls of
white-wine, one sponefull or 2 of Viniger,
2 sponefulls of sugar, 3 or 4. yelkes of Eggs,
beate it altogether in a dish, then take
halfe a pound of sweet butter, a nutmegge
grated, and a little beaten ginger, and
worke it in your Butter very well, (your
butter being cold) then put it into the
Eggs, and wine, sett it on the fire, &
stirre it till it be very Thick in a
dish, then take your Pike up, and
dish it, and poure this broth on it.
transcribed_information
24
For a stinking, or poyson of
Snakes, or adders .
Take Bittony, Egrimony, and rusty bakon,
and beate them fine together, and lay it
to the wound, and it will keepe it from
Rankling, it is also good for the biting
of a madd dogg to keepe it from rank-
=ling, or to draw out a Thorne.
To make ffritters.
Take 3 pints of Milke, a quart of aile,
and make a Posset of these, stirre it all
=together, and lett it stand till it be pretty
Cold, then put in 16 Eggs, (taking
out halfe the whites) and put in flower,
and make it as thicke as you would have
it for the ffritters, then put in good store
of Apples sliced thin, keepe the butter
warme, for if it be cold the fritters
will be heavy; fry them on a quick fire,
with store of beefe suett.
folio 16 recto
25.
16
To boyle a Pike .
Take your Pike and open him, and wash him
cleane, and salt him on the In-side, then
boyle it in water and salt, lett the water
boyle a pace before you put him in, put
in a good bundle of sweet herbs, with some
rose-mary, lett it boyle altogether, till it
be boyled enough, take 3 sponefulls of
white-wine, one sponefull or 2 of Viniger,
2 sponefulls of sugar, 3 or 4. yelkes of Eggs,
beate it altogether in a dish, then take
halfe a pound of sweet butter, a nutmegge
grated, and a little beaten ginger, and
worke it in your Butter very well, (your
butter being cold) then put it into the
Eggs, and wine, sett it on the fire, &
stirre it till it be very Thick in a
dish, then take your Pike up, and
dish it, and poure this broth on it.
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.