Detail View: LUNA: Folger Manuscript Transcriptions Collection: Receipt book of Sarah Longe [manuscript].
|
Digital Image File Name:
|
127539
|
|
Source Call Number:
|
V.a.425
|
|
Source Title:
|
Receipt book of Sarah Longe [manuscript].
|
|
Image Details:
|
Item 2 of 3: Main text, rebound separately by conservator.
|
|
Source Creator:
|
Longe, Sarah, fl. 1610.
|
|
Source Created or Published:
|
ca. 1610
|
|
Physical Description:
|
page 62 (folio 34 verso) || page 63 (folio 35 recto)
|
|
Digital Image Type:
|
FSL collection
|
|
Hamnet Catalog Link:
|
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=230591
|
|
Transcription:
|
62
To make China Ale.
Take 2 bushels of mault, and make a firkin of ale out
of it, then take 3 quartars of a pound of stoned Reisons
and halfe an ounce of China, root sliced and halfe an
ounce of Coriander ^seede, a blade or two of mace, 4 cloues
boyle all these 2 houres, and when it is almost cold
worke it up with yest, & lett it stand 4 or 5 days in
the vessell, then botle it, putting into every botle a good
lumpe of loafe sugar, Let it ^be well cork't.
To make marmalade of Pippins
Take of the best Green pippens one pound, as much of the
best loafe sugar beaten, then as you pare the pippins put them
into water, then take them out, and chop them, till they
be very small and slice them from the core, then shred in
lemon pill to the quantity of halfe an one, it must first
be boyled tender, then put in your pill, and, 3 quarters of
the sugar, with 3 or 4 sponefulls of water, into a skillett, then
let it boyle quick, and as it boyles strew in the remainder of
the sugar, at severall tymes, and a sponefull of faire water
in the midle of the boyling then a litle before you take it
of the fire, squeze in the iuice of 2 lemons, and a muske
comfitt, when it cometh from the bottom of the skillet it is enough
folio 35 recto
63
35
To Preserue gooseberrys
To 3 quartars of a pound of gooseberrys, take 19 ounces of
sugar, slitt them & stonne them, and cut of theire heads
leaving but short stalkes uppon them, put them into cold
water as you stonne them, then beat the sugar very fine
strew some of the sugar in the bottom of the skillet, and then
lay in the gooseberrys one by one, with their slitt sides
downeward, and then strew in more sugar uppon them
and put in halfe a dozen sponefulls of water, when the
sugar be dissolved, then sett them uppon the fire being
a very quick one, and lett it boyle up to the top of the skillet
then take it of the fire, and strew in more of the sugar
that was left out, then cover it up close with a plate, and lett
it stand a small tyme, till the boyling sugar be fallen
downe, then sett it uppon the fire againe, as you did
before and boyle it up againe, this doe severall tymes
taking them of and setting them on againe till they be
enough, and lett them be covered [till] ^when they be of the fire
make experiment of but one quartar of gooseberrys and sugar
proportionable at one tyme
|
|
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.
|