COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127315
rootfile
127315
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 2 verso || folio 3 recto
page_numbers
folio 2 verso || folio 3 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 make Fruite Biskett the
Lady: Barringtons way
Take your Fruit and putt it into an Earthen pott
cover it up cloase. then Sett it into a Skillett or Pott of
Water to Boyle and when your Fruit is Boyled tender
Strayne it through a haire Sive pressing the Pulpe hard with
a Spoone to gitt it through And to 4 ounces of this pulp
take 5 ounces of fine Suger finely beaten and Searced
then take your pulpe and put it into a Dish and your Suger
into an other and sett them over Chafeing Dishes of
moderately hot Coales Stirring them continually least
they grow to the bottoms of the Dishes and lett them be
scalding hott before you take them off. Then putt the
Suger to the Pulp with a Spoonfull or two of the Froth of
white. of an Egge being. very well beaten and mingle
theese altogether. then beat them with a Spoone two hours
then put them into Coffins of Papers and sett them into
your Sto to dry lett the Coffins be made a fingers bredth
deep to receive them For the thicker they are the biskett
will be the better if your Fruit be Apricocks you
must pare them before you put them in to boyle
but if Plums putt them in whole
(3
If you make your Biskett of the Pulpe of Quinces only
[your] Perboyle them first and soe of Barberys in the same
manner as above only adding more Suger because of its
Sharpness You may make your Biskett of Resberries and
white Currance and Gooseberrys
when you make fruit Biskett of Orrange you must boyle
your Orranges whole in faire water till they come to be very
tender which will be within 2 Houres keepeing them with
a constant fast boyleing. and your water wasts in boyeling
fill it up with warme water wipe your Oranges very cleane
before you put them into boyle. when they are very tender take them
out of the Water and lay them to dreine a little wipeing the
water from the outside and cutt them into peeces Iuice and all
together uppon a white Earthen Platter as small as you can
cutt it and put it into a Stone Morter and beat it very well
till it come into one intire Substance then rub it through
a Haire Sive as you doe the pulpe of your other Fruit and
to 3 ounces of the Strained pulpe put 5 ounces of fine
Sugar Searsed and order it in the Same manner you doe
your other fruit The next day after it is put into theese
Coffins of paper loosen your Cakes from the side of the Paper
for if you let it Stick longer it will cleave So fast that
you cannot git it off and the 2d: day pull the paper from the
bottome and turne the moist bottome of your Cake uppermost
and lay it on a piece of Glass to dry which bottom will be
Lady: Barringtons way
Take your Fruit and putt it into an Earthen pott
cover it up cloase. then Sett it into a Skillett or Pott of
Water to Boyle and when your Fruit is Boyled tender
Strayne it through a haire Sive pressing the Pulpe hard with
a Spoone to gitt it through And to 4 ounces of this pulp
take 5 ounces of fine Suger finely beaten and Searced
then take your pulpe and put it into a Dish and your Suger
into an other and sett them over Chafeing Dishes of
moderately hot Coales Stirring them continually least
they grow to the bottoms of the Dishes and lett them be
scalding hott before you take them off. Then putt the
Suger to the Pulp with a Spoonfull or two of the Froth of
white. of an Egge being. very well beaten and mingle
theese altogether. then beat them with a Spoone two hours
then put them into Coffins of Papers and sett them into
your Sto to dry lett the Coffins be made a fingers bredth
deep to receive them For the thicker they are the biskett
will be the better if your Fruit be Apricocks you
must pare them before you put them in to boyle
but if Plums putt them in whole
(3
If you make your Biskett of the Pulpe of Quinces only
[your] Perboyle them first and soe of Barberys in the same
manner as above only adding more Suger because of its
Sharpness You may make your Biskett of Resberries and
white Currance and Gooseberrys
when you make fruit Biskett of Orrange you must boyle
your Orranges whole in faire water till they come to be very
tender which will be within 2 Houres keepeing them with
a constant fast boyleing. and your water wasts in boyeling
fill it up with warme water wipe your Oranges very cleane
before you put them into boyle. when they are very tender take them
out of the Water and lay them to dreine a little wipeing the
water from the outside and cutt them into peeces Iuice and all
together uppon a white Earthen Platter as small as you can
cutt it and put it into a Stone Morter and beat it very well
till it come into one intire Substance then rub it through
a Haire Sive as you doe the pulpe of your other Fruit and
to 3 ounces of the Strained pulpe put 5 ounces of fine
Sugar Searsed and order it in the Same manner you doe
your other fruit The next day after it is put into theese
Coffins of paper loosen your Cakes from the side of the Paper
for if you let it Stick longer it will cleave So fast that
you cannot git it off and the 2d: day pull the paper from the
bottome and turne the moist bottome of your Cake uppermost
and lay it on a piece of Glass to dry which bottom will be
transcribed_information
To make Fruite Biskett the
Lady: Barringtons way
Take your Fruit and putt it into an Earthen pott
cover it up cloase. then Sett it into a Skillett or Pott of
Water to Boyle and when your Fruit is Boyled tender
Strayne it through a haire Sive pressing the Pulpe hard with
a Spoone to gitt it through And to 4 ounces of this pulp
take 5 ounces of fine Suger finely beaten and Searced
then take your pulpe and put it into a Dish and your Suger
into an other and sett them over Chafeing Dishes of
moderately hot Coales Stirring them continually least
they grow to the bottoms of the Dishes and lett them be
scalding hott before you take them off. Then putt the
Suger to the Pulp with a Spoonfull or two of the Froth of
white. of an Egge being. very well beaten and mingle
theese altogether. then beat them with a Spoone two hours
then put them into Coffins of Papers and sett them into
your Sto to dry lett the Coffins be made a fingers bredth
deep to receive them For the thicker they are the biskett
will be the better if your Fruit be Apricocks you
must pare them before you put them in to boyle
but if Plums putt them in whole
(3
If you make your Biskett of the Pulpe of Quinces only
[your] Perboyle them first and soe of Barberys in the same
manner as above only adding more Suger because of its
Sharpness You may make your Biskett of Resberries and
white Currance and Gooseberrys
when you make fruit Biskett of Orrange you must boyle
your Orranges whole in faire water till they come to be very
tender which will be within 2 Houres keepeing them with
a constant fast boyleing. and your water wasts in boyeling
fill it up with warme water wipe your Oranges very cleane
before you put them into boyle. when they are very tender take them
out of the Water and lay them to dreine a little wipeing the
water from the outside and cutt them into peeces Iuice and all
together uppon a white Earthen Platter as small as you can
cutt it and put it into a Stone Morter and beat it very well
till it come into one intire Substance then rub it through
a Haire Sive as you doe the pulpe of your other Fruit and
to 3 ounces of the Strained pulpe put 5 ounces of fine
Sugar Searsed and order it in the Same manner you doe
your other fruit The next day after it is put into theese
Coffins of paper loosen your Cakes from the side of the Paper
for if you let it Stick longer it will cleave So fast that
you cannot git it off and the 2d: day pull the paper from the
bottome and turne the moist bottome of your Cake uppermost
and lay it on a piece of Glass to dry which bottom will be
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.