COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142557
rootfile
142557
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 56 (folio 49 verso) || page 57 (folio 50 recto)
page_numbers
page 56 (folio 49 verso) || page 57 (folio 50 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:
56
To make Suger Cakes
Take a quarter of a pound of Blancht Almonds beat fine w i th Rose
water 4 Yolks of Eggs and 4 Spoonfulls of Rose=water a pound &
a quarter of ffine Suger and a pound of Butter a Sponfull of
Mace beat as much fine fflower as the Butter and things afors ai d
will make up into a past Soe roule the m out and Cutt them with a
glass and Bake them
line divider
To Rose a Ha [i] re
pointing finger Take your Hair and flaw of Skins from the Back or as
many as you can make Rise then put either a Lemon in the Belly
or elsce a puding made of Grated bread and Suit & Currants 3 or 4.
Yolks of Eggs a Little nutmegg and Suger and wett w i th a little Milk
then lay it to the ffire and Keep it Continually Basted with Cream
till it is enough then Serve it with melted Butter and Lemon
Shred in it
line divider
To Make Fooles
pointing finger Take a pint of Creame and Boyle it with a Blade of
Mace take three or four Yolks of Eggs beat them very
well and Sweeten them with Suger then Put them into
your Suger then Stir it over the ffire to Thicken and when
it is a Little Coole Put in two or three Spoonfulls
of Sack/ Probatum E [a] st
line divider
A puding for a hare
Take a lemmon & cut it thin Sclices a little
grated bread nutmeg & Salt a few grains
of hole pepper. Soe make it up with a
peece of butter & Put in the belley
57
50
To Make Cittorn Cakes
Take Cittorns Raspe and Cutt them in quarters Saveing the
Pulp and iuice Boyle the quarters as to Preserve till the bitterness
be as much out as you desire then String them and Beat them
in a Stone morter till they are as fine as Past then to every pound
of this take a pound and a quarter of double Refined Suger beaten &
Sifted mix halfe the Suger w i th the past and Stir the m over a very gentle
fire till it looks Cleer then put ti it the Iuice and pulp of Cittern with
as much Iuice of Limon as will make it neer halfe a pint which
quantity you must put to each pound of Cittorn past put the Rest of
the Suger in w i th this and Stir it w i th Care that it doe not boyle till all
be Cleer drop it upon glasses what Size you would have the Cakes let
the Stove be kept w i th Gentle fire till the Candy begins to rise then take
them off and Clap two together Closeing the Sides you may then allow
a hotter fire and two days will dry them you ^may put in some Amber if you
please
line divider
To make Meat Ielly
Take a knuckle of Veale and 2 Calves feet lay them in water all night
pick of the ffat and take out the Sinnews, boyle it in a pipkin that will hold 4
quarts when it is halfe Boyled put in a pint of Whitewine boyle it to
a high Ielly when it is cold take off the Topp and bottom melt it and put
to it a pint of Sack a little Salt and as much Suger as will Season it w h e n
tis boyled againe to a Ielly take it of the fire and beat the whites of 6 or
8 Eggs to a [f] verry high froth put it in by degrees as it Rises Stirring it
well in when tis halfe put in power in the Iuice of 4 or 5 Limons
to your tast put in the Rest of your Egg, Sett it on the fire againe till it
Iust rise like a posset but lett it not boyle Season your bagg this put in
the Bottom a Sprigg of Rosemary then Some Rasped lemons peel then the
Spice with must be beat Small twice as much mace as Cloves and as
much Nutmeg put them both together and as much Cinamon as all three
run it through the Bagg till it be Cleer you may add Amber if you please
line divider
To make Suger Cakes
Take a quarter of a pound of Blancht Almonds beat fine w i th Rose
water 4 Yolks of Eggs and 4 Spoonfulls of Rose=water a pound &
a quarter of ffine Suger and a pound of Butter a Sponfull of
Mace beat as much fine fflower as the Butter and things afors ai d
will make up into a past Soe roule the m out and Cutt them with a
glass and Bake them
line divider
To Rose a Ha [i] re
pointing finger Take your Hair and flaw of Skins from the Back or as
many as you can make Rise then put either a Lemon in the Belly
or elsce a puding made of Grated bread and Suit & Currants 3 or 4.
Yolks of Eggs a Little nutmegg and Suger and wett w i th a little Milk
then lay it to the ffire and Keep it Continually Basted with Cream
till it is enough then Serve it with melted Butter and Lemon
Shred in it
line divider
To Make Fooles
pointing finger Take a pint of Creame and Boyle it with a Blade of
Mace take three or four Yolks of Eggs beat them very
well and Sweeten them with Suger then Put them into
your Suger then Stir it over the ffire to Thicken and when
it is a Little Coole Put in two or three Spoonfulls
of Sack/ Probatum E [a] st
line divider
A puding for a hare
Take a lemmon & cut it thin Sclices a little
grated bread nutmeg & Salt a few grains
of hole pepper. Soe make it up with a
peece of butter & Put in the belley
57
50
To Make Cittorn Cakes
Take Cittorns Raspe and Cutt them in quarters Saveing the
Pulp and iuice Boyle the quarters as to Preserve till the bitterness
be as much out as you desire then String them and Beat them
in a Stone morter till they are as fine as Past then to every pound
of this take a pound and a quarter of double Refined Suger beaten &
Sifted mix halfe the Suger w i th the past and Stir the m over a very gentle
fire till it looks Cleer then put ti it the Iuice and pulp of Cittern with
as much Iuice of Limon as will make it neer halfe a pint which
quantity you must put to each pound of Cittorn past put the Rest of
the Suger in w i th this and Stir it w i th Care that it doe not boyle till all
be Cleer drop it upon glasses what Size you would have the Cakes let
the Stove be kept w i th Gentle fire till the Candy begins to rise then take
them off and Clap two together Closeing the Sides you may then allow
a hotter fire and two days will dry them you ^may put in some Amber if you
please
line divider
To make Meat Ielly
Take a knuckle of Veale and 2 Calves feet lay them in water all night
pick of the ffat and take out the Sinnews, boyle it in a pipkin that will hold 4
quarts when it is halfe Boyled put in a pint of Whitewine boyle it to
a high Ielly when it is cold take off the Topp and bottom melt it and put
to it a pint of Sack a little Salt and as much Suger as will Season it w h e n
tis boyled againe to a Ielly take it of the fire and beat the whites of 6 or
8 Eggs to a [f] verry high froth put it in by degrees as it Rises Stirring it
well in when tis halfe put in power in the Iuice of 4 or 5 Limons
to your tast put in the Rest of your Egg, Sett it on the fire againe till it
Iust rise like a posset but lett it not boyle Season your bagg this put in
the Bottom a Sprigg of Rosemary then Some Rasped lemons peel then the
Spice with must be beat Small twice as much mace as Cloves and as
much Nutmeg put them both together and as much Cinamon as all three
run it through the Bagg till it be Cleer you may add Amber if you please
line divider
transcribed_information
56
To make Suger Cakes
Take a quarter of a pound of Blancht Almonds beat fine w i th Rose
water 4 Yolks of Eggs and 4 Spoonfulls of Rose=water a pound &
a quarter of ffine Suger and a pound of Butter a Sponfull of
Mace beat as much fine fflower as the Butter and things afors ai d
will make up into a past Soe roule the m out and Cutt them with a
glass and Bake them
line divider
To Rose a Ha [i] re
pointing finger Take your Hair and flaw of Skins from the Back or as
many as you can make Rise then put either a Lemon in the Belly
or elsce a puding made of Grated bread and Suit & Currants 3 or 4.
Yolks of Eggs a Little nutmegg and Suger and wett w i th a little Milk
then lay it to the ffire and Keep it Continually Basted with Cream
till it is enough then Serve it with melted Butter and Lemon
Shred in it
line divider
To Make Fooles
pointing finger Take a pint of Creame and Boyle it with a Blade of
Mace take three or four Yolks of Eggs beat them very
well and Sweeten them with Suger then Put them into
your Suger then Stir it over the ffire to Thicken and when
it is a Little Coole Put in two or three Spoonfulls
of Sack/ Probatum E [a] st
line divider
A puding for a hare
Take a lemmon & cut it thin Sclices a little
grated bread nutmeg & Salt a few grains
of hole pepper. Soe make it up with a
peece of butter & Put in the belley
57
50
To Make Cittorn Cakes
Take Cittorns Raspe and Cutt them in quarters Saveing the
Pulp and iuice Boyle the quarters as to Preserve till the bitterness
be as much out as you desire then String them and Beat them
in a Stone morter till they are as fine as Past then to every pound
of this take a pound and a quarter of double Refined Suger beaten &
Sifted mix halfe the Suger w i th the past and Stir the m over a very gentle
fire till it looks Cleer then put ti it the Iuice and pulp of Cittern with
as much Iuice of Limon as will make it neer halfe a pint which
quantity you must put to each pound of Cittorn past put the Rest of
the Suger in w i th this and Stir it w i th Care that it doe not boyle till all
be Cleer drop it upon glasses what Size you would have the Cakes let
the Stove be kept w i th Gentle fire till the Candy begins to rise then take
them off and Clap two together Closeing the Sides you may then allow
a hotter fire and two days will dry them you ^may put in some Amber if you
please
line divider
To make Meat Ielly
Take a knuckle of Veale and 2 Calves feet lay them in water all night
pick of the ffat and take out the Sinnews, boyle it in a pipkin that will hold 4
quarts when it is halfe Boyled put in a pint of Whitewine boyle it to
a high Ielly when it is cold take off the Topp and bottom melt it and put
to it a pint of Sack a little Salt and as much Suger as will Season it w h e n
tis boyled againe to a Ielly take it of the fire and beat the whites of 6 or
8 Eggs to a [f] verry high froth put it in by degrees as it Rises Stirring it
well in when tis halfe put in power in the Iuice of 4 or 5 Limons
to your tast put in the Rest of your Egg, Sett it on the fire againe till it
Iust rise like a posset but lett it not boyle Season your bagg this put in
the Bottom a Sprigg of Rosemary then Some Rasped lemons peel then the
Spice with must be beat Small twice as much mace as Cloves and as
much Nutmeg put them both together and as much Cinamon as all three
run it through the Bagg till it be Cleer you may add Amber if you please
line divider
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.