COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127525
rootfile
127525
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 34 (folio 20 verso) || page 35 (folio 21 recto)
page_numbers
page 34 (folio 20 verso) || page 35 (folio 21 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:
34
beate 4 or 5 Eggs throughly, and straine
them in a porrenger, with 2. or 3. spone-
-fulls of cold Renish wine, or veriuice,
then put a quarterne of sugar to the Eggs,
and still stirre it, till the sugar be melted,
then take the other broath from of the
fire seathing, and pour out some of it
into a pottinger, and coole it, then
pour it all into a pipkin of broth (one
stirring it) and soe lett it boyle one warme
with your Marrow, Then lay the Capon
in a Dish, and poure the broth into
it; when the Capon is almost boyled,
take it, and lay it in a plaster, with
the breast upward, and scatter some
Salt thereon, untill your broth be
ready, then boyle it a little more, and
that will make it looke white.
folio 21 recto
35.
21
The Cocke water for a Consumption
Take a runing Cocke pull him alive, then
kill him, and when he is almost Cold,
knock him in the backe, and take out the
Intralls, and wipe them cleane, and then
put him in such a still, as you still rose-
water with, with a pottle of sack, a pottle
of new milke of a red Cow, a pound of Cur-
rance, a pound of raisons of the sun stoned,
a quarter of a pound of Dates, stoned, and
Cutt small, a handfull of pimpernell,
2 handfulls of Rose-mary blossoms, a
handfull of wild time, 2 handfulls of
Peneriall, 2 handfulls of Bugles
blossomes, 2 handfulls of Bourgage
blossomes, an handfull of fennell rootes,
and an handfull of parsly rootes scraped,
the pitch taken out an handfull of En-
dive leaves, an handfull of Succory leaves,
a handfull of maiden haire, a handfull
of figgs, 3 ounces of anniseeds brused, 7.
ounces of liquoras scraped, and brused,
still all these together with a soft fire,
puttint into the glass which The water
dropeth into halfe a pound of sugar,
Candy beaten small; a booke of leafe-gold
cut small among the sugar, 4 graines of
beate 4 or 5 Eggs throughly, and straine
them in a porrenger, with 2. or 3. spone-
-fulls of cold Renish wine, or veriuice,
then put a quarterne of sugar to the Eggs,
and still stirre it, till the sugar be melted,
then take the other broath from of the
fire seathing, and pour out some of it
into a pottinger, and coole it, then
pour it all into a pipkin of broth (one
stirring it) and soe lett it boyle one warme
with your Marrow, Then lay the Capon
in a Dish, and poure the broth into
it; when the Capon is almost boyled,
take it, and lay it in a plaster, with
the breast upward, and scatter some
Salt thereon, untill your broth be
ready, then boyle it a little more, and
that will make it looke white.
folio 21 recto
35.
21
The Cocke water for a Consumption
Take a runing Cocke pull him alive, then
kill him, and when he is almost Cold,
knock him in the backe, and take out the
Intralls, and wipe them cleane, and then
put him in such a still, as you still rose-
water with, with a pottle of sack, a pottle
of new milke of a red Cow, a pound of Cur-
rance, a pound of raisons of the sun stoned,
a quarter of a pound of Dates, stoned, and
Cutt small, a handfull of pimpernell,
2 handfulls of Rose-mary blossoms, a
handfull of wild time, 2 handfulls of
Peneriall, 2 handfulls of Bugles
blossomes, 2 handfulls of Bourgage
blossomes, an handfull of fennell rootes,
and an handfull of parsly rootes scraped,
the pitch taken out an handfull of En-
dive leaves, an handfull of Succory leaves,
a handfull of maiden haire, a handfull
of figgs, 3 ounces of anniseeds brused, 7.
ounces of liquoras scraped, and brused,
still all these together with a soft fire,
puttint into the glass which The water
dropeth into halfe a pound of sugar,
Candy beaten small; a booke of leafe-gold
cut small among the sugar, 4 graines of
transcribed_information
34
beate 4 or 5 Eggs throughly, and straine
them in a porrenger, with 2. or 3. spone-
-fulls of cold Renish wine, or veriuice,
then put a quarterne of sugar to the Eggs,
and still stirre it, till the sugar be melted,
then take the other broath from of the
fire seathing, and pour out some of it
into a pottinger, and coole it, then
pour it all into a pipkin of broth (one
stirring it) and soe lett it boyle one warme
with your Marrow, Then lay the Capon
in a Dish, and poure the broth into
it; when the Capon is almost boyled,
take it, and lay it in a plaster, with
the breast upward, and scatter some
Salt thereon, untill your broth be
ready, then boyle it a little more, and
that will make it looke white.
folio 21 recto
35.
21
The Cocke water for a Consumption
Take a runing Cocke pull him alive, then
kill him, and when he is almost Cold,
knock him in the backe, and take out the
Intralls, and wipe them cleane, and then
put him in such a still, as you still rose-
water with, with a pottle of sack, a pottle
of new milke of a red Cow, a pound of Cur-
rance, a pound of raisons of the sun stoned,
a quarter of a pound of Dates, stoned, and
Cutt small, a handfull of pimpernell,
2 handfulls of Rose-mary blossoms, a
handfull of wild time, 2 handfulls of
Peneriall, 2 handfulls of Bugles
blossomes, 2 handfulls of Bourgage
blossomes, an handfull of fennell rootes,
and an handfull of parsly rootes scraped,
the pitch taken out an handfull of En-
dive leaves, an handfull of Succory leaves,
a handfull of maiden haire, a handfull
of figgs, 3 ounces of anniseeds brused, 7.
ounces of liquoras scraped, and brused,
still all these together with a soft fire,
puttint into the glass which The water
dropeth into halfe a pound of sugar,
Candy beaten small; a booke of leafe-gold
cut small among the sugar, 4 graines of
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.