COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127314
rootfile
127314
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
Source Created or Published:
ca. 1675-ca. 1750
imprint
ca. 1675-ca. 1750
Source Created or Published
false
Physical Description:
folio 1 verso || folio 2 recto
page_numbers
folio 1 verso || folio 2 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:
To Preserve Greene Apricocks
Take Apricocks when the Stones be firme in them and
to every pound of Apricocks put a pound of Sugar pare
very thin and Slitt them up: the Seame as you pare them put
them into could Water. else they will loose theire colour
being pared put: them into could Water. and sett them on the
fire closs covered till the Water be Scalding hott then
take them off. and lett them Stand till the Water be pretty could
then sett them on the Fire againe till the water be scald ^ ing hott then
take them off till the Water be Somewhat could lett the water
be never more: then Scalding hott and after a little coulder
by degrees til they be as greene and tender as you would
desire. then take: them out of the Water. & lay: them in a dish &
Strew some of your weighed Suger over them else they will presently
loose Colour then put your Suger in your preserveing pan and to every
pound of Suger take a quarter of a pinte. of the water they were
boyled in them melt your Suger and put in your Apricocks and after a little
boyleing they will stow and as you Stoe - them put them into the Siropp
againe and being boyled awhile while take them out of the Syropp againe and
lay: them uppon a broad Silver dish and boyle the Syrop to what heigh you
please if you boyle it to little it will not keepe you may put agrain
or two of Amber or Muske if you please. poure the Syropp while it
is hott uppon the Apricocks so lett them stand till the next day then
put them up in your preserving Glasses.
(2
To Pickle Broome Buds. Greene
Take your buds pick them very cleane and tye them in
a Linnen Bag very closs: then take Viniger and Salt
and boyle: them very well together when it is cold put it
into a wide mouth'd Glasse and put your Bag and buds
into it lay Something to keepe it under the Liquor and
let them Stand a Moneth. Then take out your buds
and boyle your Pickles againe with some more fresh
vinger and Salt when it is quite cold put your buds
into it this doe 3 Times and lett them stand a Moneth
betweene then at the 3 Moneths end put your Buds [into]
[your] out of your Bag. into fresh pickle they will looke
very greene But the most so order it that they may
lie all over in the Liquor or else they will be apt to
chang Colour/
Mrs. Pigeons Puffes
Take a Pound of very fine Suger. and Serse it then
take the Whites of 2 Eggs: beat up to a Froth and wett your
Suger with the Froths of the Eggs: Grate 2 Almonds or
more and mix well with your Suger and lett it lie
halfe an Hour to rise [have] your Oven moderately hott
and try it first with a little peice. make it up into
little peices
Take Apricocks when the Stones be firme in them and
to every pound of Apricocks put a pound of Sugar pare
very thin and Slitt them up: the Seame as you pare them put
them into could Water. else they will loose theire colour
being pared put: them into could Water. and sett them on the
fire closs covered till the Water be Scalding hott then
take them off. and lett them Stand till the Water be pretty could
then sett them on the Fire againe till the water be scald ^ ing hott then
take them off till the Water be Somewhat could lett the water
be never more: then Scalding hott and after a little coulder
by degrees til they be as greene and tender as you would
desire. then take: them out of the Water. & lay: them in a dish &
Strew some of your weighed Suger over them else they will presently
loose Colour then put your Suger in your preserveing pan and to every
pound of Suger take a quarter of a pinte. of the water they were
boyled in them melt your Suger and put in your Apricocks and after a little
boyleing they will stow and as you Stoe - them put them into the Siropp
againe and being boyled awhile while take them out of the Syropp againe and
lay: them uppon a broad Silver dish and boyle the Syrop to what heigh you
please if you boyle it to little it will not keepe you may put agrain
or two of Amber or Muske if you please. poure the Syropp while it
is hott uppon the Apricocks so lett them stand till the next day then
put them up in your preserving Glasses.
(2
To Pickle Broome Buds. Greene
Take your buds pick them very cleane and tye them in
a Linnen Bag very closs: then take Viniger and Salt
and boyle: them very well together when it is cold put it
into a wide mouth'd Glasse and put your Bag and buds
into it lay Something to keepe it under the Liquor and
let them Stand a Moneth. Then take out your buds
and boyle your Pickles againe with some more fresh
vinger and Salt when it is quite cold put your buds
into it this doe 3 Times and lett them stand a Moneth
betweene then at the 3 Moneths end put your Buds [into]
[your] out of your Bag. into fresh pickle they will looke
very greene But the most so order it that they may
lie all over in the Liquor or else they will be apt to
chang Colour/
Mrs. Pigeons Puffes
Take a Pound of very fine Suger. and Serse it then
take the Whites of 2 Eggs: beat up to a Froth and wett your
Suger with the Froths of the Eggs: Grate 2 Almonds or
more and mix well with your Suger and lett it lie
halfe an Hour to rise [have] your Oven moderately hott
and try it first with a little peice. make it up into
little peices
transcribed_information
To Preserve Greene Apricocks
Take Apricocks when the Stones be firme in them and
to every pound of Apricocks put a pound of Sugar pare
very thin and Slitt them up: the Seame as you pare them put
them into could Water. else they will loose theire colour
being pared put: them into could Water. and sett them on the
fire closs covered till the Water be Scalding hott then
take them off. and lett them Stand till the Water be pretty could
then sett them on the Fire againe till the water be scald ^ ing hott then
take them off till the Water be Somewhat could lett the water
be never more: then Scalding hott and after a little coulder
by degrees til they be as greene and tender as you would
desire. then take: them out of the Water. & lay: them in a dish &
Strew some of your weighed Suger over them else they will presently
loose Colour then put your Suger in your preserveing pan and to every
pound of Suger take a quarter of a pinte. of the water they were
boyled in them melt your Suger and put in your Apricocks and after a little
boyleing they will stow and as you Stoe - them put them into the Siropp
againe and being boyled awhile while take them out of the Syropp againe and
lay: them uppon a broad Silver dish and boyle the Syrop to what heigh you
please if you boyle it to little it will not keepe you may put agrain
or two of Amber or Muske if you please. poure the Syropp while it
is hott uppon the Apricocks so lett them stand till the next day then
put them up in your preserving Glasses.
(2
To Pickle Broome Buds. Greene
Take your buds pick them very cleane and tye them in
a Linnen Bag very closs: then take Viniger and Salt
and boyle: them very well together when it is cold put it
into a wide mouth'd Glasse and put your Bag and buds
into it lay Something to keepe it under the Liquor and
let them Stand a Moneth. Then take out your buds
and boyle your Pickles againe with some more fresh
vinger and Salt when it is quite cold put your buds
into it this doe 3 Times and lett them stand a Moneth
betweene then at the 3 Moneths end put your Buds [into]
[your] out of your Bag. into fresh pickle they will looke
very greene But the most so order it that they may
lie all over in the Liquor or else they will be apt to
chang Colour/
Mrs. Pigeons Puffes
Take a Pound of very fine Suger. and Serse it then
take the Whites of 2 Eggs: beat up to a Froth and wett your
Suger with the Froths of the Eggs: Grate 2 Almonds or
more and mix well with your Suger and lett it lie
halfe an Hour to rise [have] your Oven moderately hott
and try it first with a little peice. make it up into
little peices
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.