COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127532
rootfile
127532
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., page 48 last original page number.
special_instructions
Item 2 of 3: Main text, rebound separately by conservator., page 48 last original page number.
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 48 (folio 27 verso) || page 49 (folio 28 recto)
page_numbers
page 48 (folio 27 verso) || page 49 (folio 28 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:
48.
To preserve Raspas.
Take a quart of Raspas, and put
them into a Skillet, and boyle them
a little, untill the iuice will come
from them, then straine them
through a peece of Canvas, then
take a pound and a quarter of lofe
sugar well beaten, and put to the
sugar halfe a pint of the Iuice of
the Raspas, and sett it on a quick
fire, and boyle it and skim it, then
boyle that liquor till it come to a
thick sirrope, then take it of from
the fire, skim it cleane, and put
in a pound of great Raspas, and
lett them stand in the liquor a
little while till they are warme,
then set them on the fire, and
boyle them a little while gently,
then boyle them on a quick fire,
and soe boyle them till they bee
enough, which will be quickly, but if
you boyle them long they will be hard.
folio 28 recto
49
28
Preserves, &
- Conserves. }
The Index
Conserve of Roses - - pa. 2.
To preserve Gooseberies - - 2.
To preserve Cherries - - 3.
To dry Cherries - - 7.
To preserve Barberies - - 7.
To preserve Apricocks - - 13.
another way - - 12.
To preserve Apricocks - - 15.
To preserve Damsons - -14.
To preserve Quinces Red - - 15.
To preserve Quinces white - - 16.
To preserve Walnuts - - 17.
To make Conserve of Barberies - - 22.
To preserve Damask Roses - - 47.
To preserve Raspas - - 48.
To preserve Raspas.
Take a quart of Raspas, and put
them into a Skillet, and boyle them
a little, untill the iuice will come
from them, then straine them
through a peece of Canvas, then
take a pound and a quarter of lofe
sugar well beaten, and put to the
sugar halfe a pint of the Iuice of
the Raspas, and sett it on a quick
fire, and boyle it and skim it, then
boyle that liquor till it come to a
thick sirrope, then take it of from
the fire, skim it cleane, and put
in a pound of great Raspas, and
lett them stand in the liquor a
little while till they are warme,
then set them on the fire, and
boyle them a little while gently,
then boyle them on a quick fire,
and soe boyle them till they bee
enough, which will be quickly, but if
you boyle them long they will be hard.
folio 28 recto
49
28
Preserves, &
- Conserves. }
The Index
Conserve of Roses - - pa. 2.
To preserve Gooseberies - - 2.
To preserve Cherries - - 3.
To dry Cherries - - 7.
To preserve Barberies - - 7.
To preserve Apricocks - - 13.
another way - - 12.
To preserve Apricocks - - 15.
To preserve Damsons - -14.
To preserve Quinces Red - - 15.
To preserve Quinces white - - 16.
To preserve Walnuts - - 17.
To make Conserve of Barberies - - 22.
To preserve Damask Roses - - 47.
To preserve Raspas - - 48.
transcribed_information
48.
To preserve Raspas.
Take a quart of Raspas, and put
them into a Skillet, and boyle them
a little, untill the iuice will come
from them, then straine them
through a peece of Canvas, then
take a pound and a quarter of lofe
sugar well beaten, and put to the
sugar halfe a pint of the Iuice of
the Raspas, and sett it on a quick
fire, and boyle it and skim it, then
boyle that liquor till it come to a
thick sirrope, then take it of from
the fire, skim it cleane, and put
in a pound of great Raspas, and
lett them stand in the liquor a
little while till they are warme,
then set them on the fire, and
boyle them a little while gently,
then boyle them on a quick fire,
and soe boyle them till they bee
enough, which will be quickly, but if
you boyle them long they will be hard.
folio 28 recto
49
28
Preserves, &
- Conserves. }
The Index
Conserve of Roses - - pa. 2.
To preserve Gooseberies - - 2.
To preserve Cherries - - 3.
To dry Cherries - - 7.
To preserve Barberies - - 7.
To preserve Apricocks - - 13.
another way - - 12.
To preserve Apricocks - - 15.
To preserve Damsons - -14.
To preserve Quinces Red - - 15.
To preserve Quinces white - - 16.
To preserve Walnuts - - 17.
To make Conserve of Barberies - - 22.
To preserve Damask Roses - - 47.
To preserve Raspas - - 48.
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.