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

Digital Image File Name: 
143347
Source Call Number: 
W.a.111
Source Title: 
Cookbook [manuscript].
Image Details: 
part 1
Source Created or Published: 
ca. 1706
Physical Description: 
page 238
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=218293
Transcription: 
238 pound of Khodires pouder half a pound of Cypress roots beaten all these must be mingled togither with the herbs and So put into baggs then yow may add to these 40 grains of Musk. Good ink. Take 3 ounces of galls, 3. Ounces of coperas ane Ounce of Gum Arabick put them into a pint of New Alwort the Galls being a little bruised or broken the Gumm well brayed all Set near a fire for 4 or 5 days & often Stirred with in 8 or 10 days. yow will have good ink. Good pock-pudding. Take 6 or 7 Eggs both whites & Yolks then take a [ny] large Scots mutchkine of Sweat milk & put in as much grated wheat bread yow think will make it thick enough then take half a pound of Currans clean washen & slicked & half a pound of fresh seuet Small Shred and a litle hand full of mary gold flowrs and a litle hand full of peresly & a litle Sage & a litle penny royal mix all these welll with the butter the Sauce must be Sack & fresh butter & cinamon & Sugar. To make an eating Sillibub. Take 3. Mutchkines of Sour cream & as much sweet cream mix them togither in your Sillibub glass Sweeten it with Sugar & rose water then put in half a mutchkine
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.