COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142533
rootfile
142533
Digital Image File Name
false
Source Call Number:
V.b.301
call_number
V.b.301
Source Call Number
false
Source Title:
Cookbook of Grace Blome [manuscript].
cd_title
Cookbook of Grace Blome [manuscript].
Source Title
false
Source Creator:
Randolph, Grace, 1674-1750.
author
Randolph, Grace, 1674-1750.
Source Creator
false
Source Created or Published:
1697
imprint
1697
Source Created or Published
false
Physical Description:
page 8 (folio 25 verso) || page 9 (folio 26 recto)
page_numbers
page 8 (folio 25 verso) || page 9 (folio 26 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=226676
Hamnet Catalog Link
false
Transcription:
8 Cowslip Wine
Take three Gallons of Water put to it six Pound of
fine sugar boyl them together more than half an
hour scum it as it rises pour it out and sett it a
Cooling when it is almost Cold take a Spoonfull of
Yest & beat it very well with Six Ounces of Syr r op of
Lemmon toss them up and down with the Liquor then
take a Gallon of prick't Cowslipps bruised in a stone
Morter put them into the Liquor letting work two
or three dayes then strain it and put it into a Vessell
when it hath done working stop it close in three or
four weekes you may bottle it put a Lump of Sugar
in each Bottle half a Bushell of Cowslipps will be
but a Gallon pickt/
Lemmon Cream
x Take four Lemmons pair them very thin and cut
them very small then put them into a Silver Por=
=renger with the Rindes of the four Lemmons let them
steep four houres and then take the whites of seven
Eggs and three Yolkes beat them very well & put them
to the Iuice and pill with one porringer and an half
of water and a Quarter of a Porringer of Rose water
squeeze these well together and strain it through a
Ielly Bagg and season to your taste with sugar Me ..
and Amber Grease sitt it on a Chaffing Dish of
Coals keeping it stirr'd it must scald but not boyle let it
stand till it be Cold and then eat it 'Tis a very good Dish/
9
26
To Coller Beeff
Take a good flanck of beef Cut out your Coller [to]
for largenes to your mind then take a pint of red wine
with Salt peeter & put them together in a pot 2 or 3
days then roule it up when it is well mixed with the
wine & salt then mingle a handfull of sweet herbs
some nutmeg Cloves & mace well beaten with a little
peper not to be discerned so strew it in your beef
as you coller it up & bind it hard with tape
then put it into a pot with soe much of the same
liquuor as will near cover it and bake it through:
:ly with brown bread keep it tell it is cold and
slice it out for your use/
To Make a Hash of Calues Head
Take the Calves Head and wash it Clean keep
the Scull whole if you Can so boyle it uery tender
when it is boyled take it up and Cut the meat Clean
from the bone Cut it in thinn slices and so order it
as you do the breast of Veal only haue some Bacon
boyled and Cutt in squar bitts the bigness of your
thumb put in here and there a bit into the dish
when your meat is dished garnish it with Barberys
or Lemmon which you please: boyle the Brains
in a bag with Sage: take your Sage from the
Brains mince it small and put it to them again
with butter and vineager and 2 or 3 Pepper Corns
beat small mix it all together hot put the scull into
the middle of the dish being keept hot in the
broth put the brains into the dish and some bits
of Bacon with it them take the yolke of an Egge
boyled hard mince it and strow it on the top soe
send it hot to the table/
Take three Gallons of Water put to it six Pound of
fine sugar boyl them together more than half an
hour scum it as it rises pour it out and sett it a
Cooling when it is almost Cold take a Spoonfull of
Yest & beat it very well with Six Ounces of Syr r op of
Lemmon toss them up and down with the Liquor then
take a Gallon of prick't Cowslipps bruised in a stone
Morter put them into the Liquor letting work two
or three dayes then strain it and put it into a Vessell
when it hath done working stop it close in three or
four weekes you may bottle it put a Lump of Sugar
in each Bottle half a Bushell of Cowslipps will be
but a Gallon pickt/
Lemmon Cream
x Take four Lemmons pair them very thin and cut
them very small then put them into a Silver Por=
=renger with the Rindes of the four Lemmons let them
steep four houres and then take the whites of seven
Eggs and three Yolkes beat them very well & put them
to the Iuice and pill with one porringer and an half
of water and a Quarter of a Porringer of Rose water
squeeze these well together and strain it through a
Ielly Bagg and season to your taste with sugar Me ..
and Amber Grease sitt it on a Chaffing Dish of
Coals keeping it stirr'd it must scald but not boyle let it
stand till it be Cold and then eat it 'Tis a very good Dish/
9
26
To Coller Beeff
Take a good flanck of beef Cut out your Coller [to]
for largenes to your mind then take a pint of red wine
with Salt peeter & put them together in a pot 2 or 3
days then roule it up when it is well mixed with the
wine & salt then mingle a handfull of sweet herbs
some nutmeg Cloves & mace well beaten with a little
peper not to be discerned so strew it in your beef
as you coller it up & bind it hard with tape
then put it into a pot with soe much of the same
liquuor as will near cover it and bake it through:
:ly with brown bread keep it tell it is cold and
slice it out for your use/
To Make a Hash of Calues Head
Take the Calves Head and wash it Clean keep
the Scull whole if you Can so boyle it uery tender
when it is boyled take it up and Cut the meat Clean
from the bone Cut it in thinn slices and so order it
as you do the breast of Veal only haue some Bacon
boyled and Cutt in squar bitts the bigness of your
thumb put in here and there a bit into the dish
when your meat is dished garnish it with Barberys
or Lemmon which you please: boyle the Brains
in a bag with Sage: take your Sage from the
Brains mince it small and put it to them again
with butter and vineager and 2 or 3 Pepper Corns
beat small mix it all together hot put the scull into
the middle of the dish being keept hot in the
broth put the brains into the dish and some bits
of Bacon with it them take the yolke of an Egge
boyled hard mince it and strow it on the top soe
send it hot to the table/
transcribed_information
8 Cowslip Wine
Take three Gallons of Water put to it six Pound of
fine sugar boyl them together more than half an
hour scum it as it rises pour it out and sett it a
Cooling when it is almost Cold take a Spoonfull of
Yest & beat it very well with Six Ounces of Syr r op of
Lemmon toss them up and down with the Liquor then
take a Gallon of prick't Cowslipps bruised in a stone
Morter put them into the Liquor letting work two
or three dayes then strain it and put it into a Vessell
when it hath done working stop it close in three or
four weekes you may bottle it put a Lump of Sugar
in each Bottle half a Bushell of Cowslipps will be
but a Gallon pickt/
Lemmon Cream
x Take four Lemmons pair them very thin and cut
them very small then put them into a Silver Por=
=renger with the Rindes of the four Lemmons let them
steep four houres and then take the whites of seven
Eggs and three Yolkes beat them very well & put them
to the Iuice and pill with one porringer and an half
of water and a Quarter of a Porringer of Rose water
squeeze these well together and strain it through a
Ielly Bagg and season to your taste with sugar Me ..
and Amber Grease sitt it on a Chaffing Dish of
Coals keeping it stirr'd it must scald but not boyle let it
stand till it be Cold and then eat it 'Tis a very good Dish/
9
26
To Coller Beeff
Take a good flanck of beef Cut out your Coller [to]
for largenes to your mind then take a pint of red wine
with Salt peeter & put them together in a pot 2 or 3
days then roule it up when it is well mixed with the
wine & salt then mingle a handfull of sweet herbs
some nutmeg Cloves & mace well beaten with a little
peper not to be discerned so strew it in your beef
as you coller it up & bind it hard with tape
then put it into a pot with soe much of the same
liquuor as will near cover it and bake it through:
:ly with brown bread keep it tell it is cold and
slice it out for your use/
To Make a Hash of Calues Head
Take the Calves Head and wash it Clean keep
the Scull whole if you Can so boyle it uery tender
when it is boyled take it up and Cut the meat Clean
from the bone Cut it in thinn slices and so order it
as you do the breast of Veal only haue some Bacon
boyled and Cutt in squar bitts the bigness of your
thumb put in here and there a bit into the dish
when your meat is dished garnish it with Barberys
or Lemmon which you please: boyle the Brains
in a bag with Sage: take your Sage from the
Brains mince it small and put it to them again
with butter and vineager and 2 or 3 Pepper Corns
beat small mix it all together hot put the scull into
the middle of the dish being keept hot in the
broth put the brains into the dish and some bits
of Bacon with it them take the yolke of an Egge
boyled hard mince it and strow it on the top soe
send it hot to the table/
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.