COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
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FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127541
rootfile
127541
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 66 (folio 36 verso) || page 67 (folio 37 recto)
page_numbers
page 66 (folio 36 verso) || page 67 (folio 37 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:
66
To make Pippin ielly
Take 10 of the greenest pippins and pare them, and
quarter them, and put them into water, then put them
into a skillet of water so much as will well cover them
and boyle them, till they be soft, then poure them
into a siue or cloath to dreyne them take a pint of
that water to a pound of sugar, put halfe the sugar in
and boyle them a while, then take the iuice of two
lemons, and streine them into a vessel, and put the rest of
the sugar to it, then take [the very outside of] an oringe,
pill the very out side from it, and slitt it in halfes, and
scrape out all the meat, and boyle the pill in six waters to
gitt out all the bitternes, then put that, and the iuice of
the lemons, and sugar in together, and boyle it till it come
to a ielly, or till it hanges to the spoone, as fast as it can
boyle
I thinke the peices of oringe should not be put in untill a
litle before the water be enough.
folio 37 recto
67
37
A Diet Drinke
For 3 gallons of Ale Take
of
Lycorice - 2 ounces
Secane - 1 ounce & halfe
Anyseeds - 1 ounce & halfe
Polypode - 1 ounce
Epithymum - 3 quarters of an ounce
Nutmeggs - halfe an ounce
Graines - 1 drame & halfe
Long pepper - 1 drame & halfe
Take of
Scurvigrasse - 3 handfulls
Brooklime 2
Water Creasses - 1
Garden Cresses - 1
Winter Cresses - 1
Burrage - 1
Scabious - 1
Boyle the hearbes in the worte & bruise the other
in a morter & hang them into the Ale in a bagg
& when it is 4 dayes old drinke twice a day let
not the bagg be put in till the Ale haue done
working
To make Pippin ielly
Take 10 of the greenest pippins and pare them, and
quarter them, and put them into water, then put them
into a skillet of water so much as will well cover them
and boyle them, till they be soft, then poure them
into a siue or cloath to dreyne them take a pint of
that water to a pound of sugar, put halfe the sugar in
and boyle them a while, then take the iuice of two
lemons, and streine them into a vessel, and put the rest of
the sugar to it, then take [the very outside of] an oringe,
pill the very out side from it, and slitt it in halfes, and
scrape out all the meat, and boyle the pill in six waters to
gitt out all the bitternes, then put that, and the iuice of
the lemons, and sugar in together, and boyle it till it come
to a ielly, or till it hanges to the spoone, as fast as it can
boyle
I thinke the peices of oringe should not be put in untill a
litle before the water be enough.
folio 37 recto
67
37
A Diet Drinke
For 3 gallons of Ale Take
of
Lycorice - 2 ounces
Secane - 1 ounce & halfe
Anyseeds - 1 ounce & halfe
Polypode - 1 ounce
Epithymum - 3 quarters of an ounce
Nutmeggs - halfe an ounce
Graines - 1 drame & halfe
Long pepper - 1 drame & halfe
Take of
Scurvigrasse - 3 handfulls
Brooklime 2
Water Creasses - 1
Garden Cresses - 1
Winter Cresses - 1
Burrage - 1
Scabious - 1
Boyle the hearbes in the worte & bruise the other
in a morter & hang them into the Ale in a bagg
& when it is 4 dayes old drinke twice a day let
not the bagg be put in till the Ale haue done
working
transcribed_information
66
To make Pippin ielly
Take 10 of the greenest pippins and pare them, and
quarter them, and put them into water, then put them
into a skillet of water so much as will well cover them
and boyle them, till they be soft, then poure them
into a siue or cloath to dreyne them take a pint of
that water to a pound of sugar, put halfe the sugar in
and boyle them a while, then take the iuice of two
lemons, and streine them into a vessel, and put the rest of
the sugar to it, then take [the very outside of] an oringe,
pill the very out side from it, and slitt it in halfes, and
scrape out all the meat, and boyle the pill in six waters to
gitt out all the bitternes, then put that, and the iuice of
the lemons, and sugar in together, and boyle it till it come
to a ielly, or till it hanges to the spoone, as fast as it can
boyle
I thinke the peices of oringe should not be put in untill a
litle before the water be enough.
folio 37 recto
67
37
A Diet Drinke
For 3 gallons of Ale Take
of
Lycorice - 2 ounces
Secane - 1 ounce & halfe
Anyseeds - 1 ounce & halfe
Polypode - 1 ounce
Epithymum - 3 quarters of an ounce
Nutmeggs - halfe an ounce
Graines - 1 drame & halfe
Long pepper - 1 drame & halfe
Take of
Scurvigrasse - 3 handfulls
Brooklime 2
Water Creasses - 1
Garden Cresses - 1
Winter Cresses - 1
Burrage - 1
Scabious - 1
Boyle the hearbes in the worte & bruise the other
in a morter & hang them into the Ale in a bagg
& when it is 4 dayes old drinke twice a day let
not the bagg be put in till the Ale haue done
working
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.