COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127544
rootfile
127544
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 72 (folio 39 verso) || page 73 (folio 40 recto)
page_numbers
page 72 (folio 39 verso) || page 73 (folio 40 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:
72
To Collar Beefe
Take a sirloyn or Plate of beefe, & bonne it takin out the
skins & strings, & lay it in a flatt pann then take a pint
of salt dissolving it in as much water as will cover the
beefe, adding to it two spoonfulls of salt peter, Let it lye
in that 3 or 4 days, turning it twice a day, then dry it well
in a cloth, & roul it as close as you can, & it into a pott
covering the bottome of the pott with bay leaues, then put
in the beefe & lay so many bay leaues as will cover the
top of the beefe, & put in a pound of buttar, then cover it
close with course paste, & bake it with howshold bread, &
when you draw it off the cover, & lay on a plate & a
weight, letting it stand so till the next day, then pour off
the gravy making an hole in the buttar.
To make a carret pudding
Take 3 pints of milke & 3 penny loafes 7 egges yolkes
& whites heat the milke scalding hott, & when your
bread is sliced put them together, let them stand till
you scrape two carrets very thinn, then mix them together
stirring them well together, butter the pann, & [when] sett it in
to the oven, & when it comes out melt buttar & sugar &
serue it up.
folio 40 recto
73
40
To make Almond balls.
Take a pound of almonds & blanch them, & beat them
with orange flower water very fine, then take the almonds &
drye them over Coales, then take two pounds of double
refined sugar, & boyle it almost to sugar againe, then
put the sugar to the almonds & drop them on plates sett them
in a stoue & when they are drye on the [one] out side take them of
the plates, & putt two together bottome & bottome, a little
drying more will serue.
To make Vsqueback
Take of the best Aquavita 6 quartes and infuse in it
for 9 dayes, Liquorish one halfe pound, Raysons of the sunn
stoned one halfe pound halfe a pound of figgs sliced
a quarter of a pound ^of dates sliced and the stones broken
two ounces of serpentine root, one quarter of an ounce
of Cloves, mace and Ginger two drams of each, one
ounce of Annyseeds.
You must make it in a great glass and lett it steep
in the hottest sunny place you haue in the house
stirring it 2 or 3 tymes in a day.
Afterwards to be strain'd and put into bottles and
before you vse it poure it from the bottome.
May or Iune is the best tyme to make it
V
To Collar Beefe
Take a sirloyn or Plate of beefe, & bonne it takin out the
skins & strings, & lay it in a flatt pann then take a pint
of salt dissolving it in as much water as will cover the
beefe, adding to it two spoonfulls of salt peter, Let it lye
in that 3 or 4 days, turning it twice a day, then dry it well
in a cloth, & roul it as close as you can, & it into a pott
covering the bottome of the pott with bay leaues, then put
in the beefe & lay so many bay leaues as will cover the
top of the beefe, & put in a pound of buttar, then cover it
close with course paste, & bake it with howshold bread, &
when you draw it off the cover, & lay on a plate & a
weight, letting it stand so till the next day, then pour off
the gravy making an hole in the buttar.
To make a carret pudding
Take 3 pints of milke & 3 penny loafes 7 egges yolkes
& whites heat the milke scalding hott, & when your
bread is sliced put them together, let them stand till
you scrape two carrets very thinn, then mix them together
stirring them well together, butter the pann, & [when] sett it in
to the oven, & when it comes out melt buttar & sugar &
serue it up.
folio 40 recto
73
40
To make Almond balls.
Take a pound of almonds & blanch them, & beat them
with orange flower water very fine, then take the almonds &
drye them over Coales, then take two pounds of double
refined sugar, & boyle it almost to sugar againe, then
put the sugar to the almonds & drop them on plates sett them
in a stoue & when they are drye on the [one] out side take them of
the plates, & putt two together bottome & bottome, a little
drying more will serue.
To make Vsqueback
Take of the best Aquavita 6 quartes and infuse in it
for 9 dayes, Liquorish one halfe pound, Raysons of the sunn
stoned one halfe pound halfe a pound of figgs sliced
a quarter of a pound ^of dates sliced and the stones broken
two ounces of serpentine root, one quarter of an ounce
of Cloves, mace and Ginger two drams of each, one
ounce of Annyseeds.
You must make it in a great glass and lett it steep
in the hottest sunny place you haue in the house
stirring it 2 or 3 tymes in a day.
Afterwards to be strain'd and put into bottles and
before you vse it poure it from the bottome.
May or Iune is the best tyme to make it
V
transcribed_information
72
To Collar Beefe
Take a sirloyn or Plate of beefe, & bonne it takin out the
skins & strings, & lay it in a flatt pann then take a pint
of salt dissolving it in as much water as will cover the
beefe, adding to it two spoonfulls of salt peter, Let it lye
in that 3 or 4 days, turning it twice a day, then dry it well
in a cloth, & roul it as close as you can, & it into a pott
covering the bottome of the pott with bay leaues, then put
in the beefe & lay so many bay leaues as will cover the
top of the beefe, & put in a pound of buttar, then cover it
close with course paste, & bake it with howshold bread, &
when you draw it off the cover, & lay on a plate & a
weight, letting it stand so till the next day, then pour off
the gravy making an hole in the buttar.
To make a carret pudding
Take 3 pints of milke & 3 penny loafes 7 egges yolkes
& whites heat the milke scalding hott, & when your
bread is sliced put them together, let them stand till
you scrape two carrets very thinn, then mix them together
stirring them well together, butter the pann, & [when] sett it in
to the oven, & when it comes out melt buttar & sugar &
serue it up.
folio 40 recto
73
40
To make Almond balls.
Take a pound of almonds & blanch them, & beat them
with orange flower water very fine, then take the almonds &
drye them over Coales, then take two pounds of double
refined sugar, & boyle it almost to sugar againe, then
put the sugar to the almonds & drop them on plates sett them
in a stoue & when they are drye on the [one] out side take them of
the plates, & putt two together bottome & bottome, a little
drying more will serue.
To make Vsqueback
Take of the best Aquavita 6 quartes and infuse in it
for 9 dayes, Liquorish one halfe pound, Raysons of the sunn
stoned one halfe pound halfe a pound of figgs sliced
a quarter of a pound ^of dates sliced and the stones broken
two ounces of serpentine root, one quarter of an ounce
of Cloves, mace and Ginger two drams of each, one
ounce of Annyseeds.
You must make it in a great glass and lett it steep
in the hottest sunny place you haue in the house
stirring it 2 or 3 tymes in a day.
Afterwards to be strain'd and put into bottles and
before you vse it poure it from the bottome.
May or Iune is the best tyme to make it
V
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.