COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127528
rootfile
127528
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 40 (folio 23 verso) || page 41 (folio 24 recto)
page_numbers
page 40 (folio 23 verso) || page 41 (folio 24 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:
40
very well, and put in it the same glass
againe, take halfe a pound of figgs,
halfe a pound of raisons of the sunn,
well stonedm and sliced, 3 ounces of
Anniseeds beate small, tye up all
these in a bagg, lett it stand upon
these ingredients, if you haue a
Convenient place to sun it for 10
days, it will much improve it.
note Be sure the poppy lie not in the
Aqua-vita above 24. houres.
In 2. or 3. sponefulls of this water
dissolve well the quantity of an
hasel nutt of london Treakle giue
it the patient an hour before
the fitt fasting, then exercise
a fast 4. or 5. hours after.
A white ffrigasy.
Take the fleash of 6 Chickens, &
cut the leggs and wings into peeces,
and the other cutt in as broad thin
peeces as you cann, then take strong
broth, and a bundle of sweet herbs
and large mace, and boyle all -
folio 24 recto
42.
24
together till they be tender, then put
your Chickens into the pan, then
take 9 yelkes of Eggs, and beate
them with a little white-wine,
or a little Vinigar, a little sugar
and the Iuice of a lemon, but fry
your Chickens, when they are
ready then put in your Eggs, and
toss them well together, fry them,
not too long after your Eggs be in,
for they will Curdle, soe serve them
with Cippits, straw minced parcly
over the Dish.
To make a limon Sallett.
Take limons, and cut them in the midst,
and take out the meate, and put them
into a Bason of cold water, then lett
them stand all night in cold water,
and the next morning cut them out
into little long strings, and wind them
up every halfe limon by it selfe, and
tye them with a thread, that they
doe not breake, then take them &
boyle them till they be a little ten=
der, then take a pint of Vinigar
very well, and put in it the same glass
againe, take halfe a pound of figgs,
halfe a pound of raisons of the sunn,
well stonedm and sliced, 3 ounces of
Anniseeds beate small, tye up all
these in a bagg, lett it stand upon
these ingredients, if you haue a
Convenient place to sun it for 10
days, it will much improve it.
note Be sure the poppy lie not in the
Aqua-vita above 24. houres.
In 2. or 3. sponefulls of this water
dissolve well the quantity of an
hasel nutt of london Treakle giue
it the patient an hour before
the fitt fasting, then exercise
a fast 4. or 5. hours after.
A white ffrigasy.
Take the fleash of 6 Chickens, &
cut the leggs and wings into peeces,
and the other cutt in as broad thin
peeces as you cann, then take strong
broth, and a bundle of sweet herbs
and large mace, and boyle all -
folio 24 recto
42.
24
together till they be tender, then put
your Chickens into the pan, then
take 9 yelkes of Eggs, and beate
them with a little white-wine,
or a little Vinigar, a little sugar
and the Iuice of a lemon, but fry
your Chickens, when they are
ready then put in your Eggs, and
toss them well together, fry them,
not too long after your Eggs be in,
for they will Curdle, soe serve them
with Cippits, straw minced parcly
over the Dish.
To make a limon Sallett.
Take limons, and cut them in the midst,
and take out the meate, and put them
into a Bason of cold water, then lett
them stand all night in cold water,
and the next morning cut them out
into little long strings, and wind them
up every halfe limon by it selfe, and
tye them with a thread, that they
doe not breake, then take them &
boyle them till they be a little ten=
der, then take a pint of Vinigar
transcribed_information
40
very well, and put in it the same glass
againe, take halfe a pound of figgs,
halfe a pound of raisons of the sunn,
well stonedm and sliced, 3 ounces of
Anniseeds beate small, tye up all
these in a bagg, lett it stand upon
these ingredients, if you haue a
Convenient place to sun it for 10
days, it will much improve it.
note Be sure the poppy lie not in the
Aqua-vita above 24. houres.
In 2. or 3. sponefulls of this water
dissolve well the quantity of an
hasel nutt of london Treakle giue
it the patient an hour before
the fitt fasting, then exercise
a fast 4. or 5. hours after.
A white ffrigasy.
Take the fleash of 6 Chickens, &
cut the leggs and wings into peeces,
and the other cutt in as broad thin
peeces as you cann, then take strong
broth, and a bundle of sweet herbs
and large mace, and boyle all -
folio 24 recto
42.
24
together till they be tender, then put
your Chickens into the pan, then
take 9 yelkes of Eggs, and beate
them with a little white-wine,
or a little Vinigar, a little sugar
and the Iuice of a lemon, but fry
your Chickens, when they are
ready then put in your Eggs, and
toss them well together, fry them,
not too long after your Eggs be in,
for they will Curdle, soe serve them
with Cippits, straw minced parcly
over the Dish.
To make a limon Sallett.
Take limons, and cut them in the midst,
and take out the meate, and put them
into a Bason of cold water, then lett
them stand all night in cold water,
and the next morning cut them out
into little long strings, and wind them
up every halfe limon by it selfe, and
tye them with a thread, that they
doe not breake, then take them &
boyle them till they be a little ten=
der, then take a pint of Vinigar
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.