Detail View: LUNA: Folger Manuscript Transcriptions Collection: Cookbook [manuscript].

Digital Image File Name: 
143295
Source Call Number: 
W.a.111
Source Title: 
Cookbook [manuscript].
Image Details: 
part 1
Source Created or Published: 
ca. 1706
Physical Description: 
page 186
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=218293
Transcription: 
186 To stuf a leg or sholder of muton or veal Take out the flesh keeping the skin as whole as you can minsh it very small with sewit sesoning hearbs Spices & what seasoning you please fill up the skin with the meat again in the same shape it was ye may other rost it or boyl it serve it boyld other with ro ?? cole or what sauce you please To make Ink Porterfild Take a muchkin & a half of stale strong Ale put to it 3 ounces of well only brused bate galls stop it close up & let it stand 8 days by the fire tumbling the bottle every day sayth it throw a pice thin cloath then add to it one ounce & a half of copperas well bate & let it stand by the fire another week then add to it one ounce or half an ounce of lofe suger & saythe it throw the cloath again & so use it being exalent Ink To make waffers Take 3 muchkins sweat Milk a fourpit of very fine flows 3 quarters of a pound kitchen suger mix all very well together butter the Iron when very hot & wipe the butter of with a cloath again & so put on your stufe & give it but a short time on the fire & hold it a while befor the fire so take it of & turn it round on your hand & keep them alwise in a box by the fire els they spoyl you may hold them a while befor the fire as you use them
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.