COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127308
rootfile
127308
Digital Image File Name
false
Source Call Number:
V.a.429
call_number
V.a.429
Source Call Number
false
Source Title:
Cookery and medicinal recipes [manuscript].
cd_title
Cookery and medicinal recipes [manuscript].
Source Title
false
Image Details:
Index. C, F
special_instructions
Index. C, F
Image Details
false
Source Created or Published:
ca. 1675-ca. 1750
imprint
ca. 1675-ca. 1750
Source Created or Published
false
Physical Description:
[folio iii verso] || [folio iv recto]
page_numbers
[folio iii verso] || [folio iv 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=231285
Hamnet Catalog Link
false
Transcription:
C
To make Orange Cakes - Cleere theLady
Manards way - Folio 5
To make Gooseberry Cakes: cleere the
Lady Barringtons way - Folio 4
To make Orange Cakes Mrs: Masons - 5
To make a fresh Cheese and Creame - 7
To make a good Creame - 7
To make a Gooseberry Creame - 7
To make Cheese theLady Warwicks way - 8
To make a possett Caudle - 9
To make the latter Cheese - 10
To make a lump Creame 10
to make Spanish Crame - 11
Another Spanish Crame - 11
to make Almond Creame - 11
to make Cabbage - Creame - 11
To make a good - Creame - 12
To make a Clouted Creame - 12
To make a Sullibub Creame - 12
To make a Rock Creame - 12
To make a cast Creame - 13
to make Creame thick at top and thin at bottome 13
to make a blanch Creame - 13
to make rise Creame - 13
An other spanish Creame - 14
to make: barly Creame - 14
to make resberry Creame - 14
to make codling Creame and plum Creame - 14
to make an Almond Cheese -- 15
to make a pretty wine of Cherrys - 15
to make a Sweetmeat Cake - 16
to whiten Cloath - 17
to make resberry Cakes - my Mothers way - 3
To make a Cake - 30
To make litle Cakes - 30
To make Biskett Cakes - 30
the Bishop of Yorkes Cake - 31
To make Shrewsbury Cakes - 31
To make Mrs Mashions Cake - 31
To make litle plumm Cakes - 31
Clear Cakes of Rasberrys with seeds - 32
Clear Cakes of Currants - 32
To stew Carp
To dress a Cods Head - 37
C [E]
the Lady Westmalands way to make a seed Cake 38
To make a good Cake - 38
To make Clear Cakes - 40
To make a great Cheese - }
To make a Cream Cheese - }
To make a Cake }
To make thin Cakes } - 41
To Candy Currants for present use - 46
Tp preserve Currants whole - 47
dryed Cherrys - 48
To make litle short Plumb cakes - 54
A great Plumb cake 54
Creame of Codlings whit Currants Resberry's 54
Apricock Quinces or John apples - 54
Clouted Cream - }
Spanish Cream - }
Blown Cream - } 55
To make Cheesecakes - 59
for a Consumption 64
for a Consumtive Cough - 65
for a Consumtion - 65
Electuary for a Cough in the Lungs - 66
To make a Cordiall water - 74
To make Cinamon water - 74
a water for Chelldren for wind or Convultions - 74
my mothers receipt for a consumtive cough - 79
a seed Cake - Mrs Parker - 80
F
[To make Frift? xxx Folio7]
For a Fricasie of Chickens - Folio 37
To make fast stuff of Rasberrys Gooseberry's
Currants which will keep all the year long - 40
dryed Figgs - 49
Fresh Cream - 59
To make Orange Cakes - Cleere theLady
Manards way - Folio 5
To make Gooseberry Cakes: cleere the
Lady Barringtons way - Folio 4
To make Orange Cakes Mrs: Masons - 5
To make a fresh Cheese and Creame - 7
To make a good Creame - 7
To make a Gooseberry Creame - 7
To make Cheese theLady Warwicks way - 8
To make a possett Caudle - 9
To make the latter Cheese - 10
To make a lump Creame 10
to make Spanish Crame - 11
Another Spanish Crame - 11
to make Almond Creame - 11
to make Cabbage - Creame - 11
To make a good - Creame - 12
To make a Clouted Creame - 12
To make a Sullibub Creame - 12
To make a Rock Creame - 12
To make a cast Creame - 13
to make Creame thick at top and thin at bottome 13
to make a blanch Creame - 13
to make rise Creame - 13
An other spanish Creame - 14
to make: barly Creame - 14
to make resberry Creame - 14
to make codling Creame and plum Creame - 14
to make an Almond Cheese -- 15
to make a pretty wine of Cherrys - 15
to make a Sweetmeat Cake - 16
to whiten Cloath - 17
to make resberry Cakes - my Mothers way - 3
To make a Cake - 30
To make litle Cakes - 30
To make Biskett Cakes - 30
the Bishop of Yorkes Cake - 31
To make Shrewsbury Cakes - 31
To make Mrs Mashions Cake - 31
To make litle plumm Cakes - 31
Clear Cakes of Rasberrys with seeds - 32
Clear Cakes of Currants - 32
To stew Carp
To dress a Cods Head - 37
C [E]
the Lady Westmalands way to make a seed Cake 38
To make a good Cake - 38
To make Clear Cakes - 40
To make a great Cheese - }
To make a Cream Cheese - }
To make a Cake }
To make thin Cakes } - 41
To Candy Currants for present use - 46
Tp preserve Currants whole - 47
dryed Cherrys - 48
To make litle short Plumb cakes - 54
A great Plumb cake 54
Creame of Codlings whit Currants Resberry's 54
Apricock Quinces or John apples - 54
Clouted Cream - }
Spanish Cream - }
Blown Cream - } 55
To make Cheesecakes - 59
for a Consumption 64
for a Consumtive Cough - 65
for a Consumtion - 65
Electuary for a Cough in the Lungs - 66
To make a Cordiall water - 74
To make Cinamon water - 74
a water for Chelldren for wind or Convultions - 74
my mothers receipt for a consumtive cough - 79
a seed Cake - Mrs Parker - 80
F
[To make Frift? xxx Folio7]
For a Fricasie of Chickens - Folio 37
To make fast stuff of Rasberrys Gooseberry's
Currants which will keep all the year long - 40
dryed Figgs - 49
Fresh Cream - 59
transcribed_information
C
To make Orange Cakes - Cleere theLady
Manards way - Folio 5
To make Gooseberry Cakes: cleere the
Lady Barringtons way - Folio 4
To make Orange Cakes Mrs: Masons - 5
To make a fresh Cheese and Creame - 7
To make a good Creame - 7
To make a Gooseberry Creame - 7
To make Cheese theLady Warwicks way - 8
To make a possett Caudle - 9
To make the latter Cheese - 10
To make a lump Creame 10
to make Spanish Crame - 11
Another Spanish Crame - 11
to make Almond Creame - 11
to make Cabbage - Creame - 11
To make a good - Creame - 12
To make a Clouted Creame - 12
To make a Sullibub Creame - 12
To make a Rock Creame - 12
To make a cast Creame - 13
to make Creame thick at top and thin at bottome 13
to make a blanch Creame - 13
to make rise Creame - 13
An other spanish Creame - 14
to make: barly Creame - 14
to make resberry Creame - 14
to make codling Creame and plum Creame - 14
to make an Almond Cheese -- 15
to make a pretty wine of Cherrys - 15
to make a Sweetmeat Cake - 16
to whiten Cloath - 17
to make resberry Cakes - my Mothers way - 3
To make a Cake - 30
To make litle Cakes - 30
To make Biskett Cakes - 30
the Bishop of Yorkes Cake - 31
To make Shrewsbury Cakes - 31
To make Mrs Mashions Cake - 31
To make litle plumm Cakes - 31
Clear Cakes of Rasberrys with seeds - 32
Clear Cakes of Currants - 32
To stew Carp
To dress a Cods Head - 37
C [E]
the Lady Westmalands way to make a seed Cake 38
To make a good Cake - 38
To make Clear Cakes - 40
To make a great Cheese - }
To make a Cream Cheese - }
To make a Cake }
To make thin Cakes } - 41
To Candy Currants for present use - 46
Tp preserve Currants whole - 47
dryed Cherrys - 48
To make litle short Plumb cakes - 54
A great Plumb cake 54
Creame of Codlings whit Currants Resberry's 54
Apricock Quinces or John apples - 54
Clouted Cream - }
Spanish Cream - }
Blown Cream - } 55
To make Cheesecakes - 59
for a Consumption 64
for a Consumtive Cough - 65
for a Consumtion - 65
Electuary for a Cough in the Lungs - 66
To make a Cordiall water - 74
To make Cinamon water - 74
a water for Chelldren for wind or Convultions - 74
my mothers receipt for a consumtive cough - 79
a seed Cake - Mrs Parker - 80
F
[To make Frift? xxx Folio7]
For a Fricasie of Chickens - Folio 37
To make fast stuff of Rasberrys Gooseberry's
Currants which will keep all the year long - 40
dryed Figgs - 49
Fresh Cream - 59
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.