COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127317
rootfile
127317
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 4 verso || folio 5 recto
page_numbers
folio 4 verso || folio 5 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 Cleare Cakes of Goosberrys
Lady Barringtons way
Take a Quart of Goosberrys and put them into 2
quarts of water set it uppon the fire and make it
boyle as fast as possible you can keepe them
stirring. when you have boyled away about halfe
take it off. and put it through a sive. and set it
into deep Glasses to Cleare which will be in a matter
of 2 Houres when you see it is cleerd. poure it off
from the bottome - and weigh it. To a pound of this
Liquor put a pound and a quarter of double
refined Suger wett your Suger with - faire water
and boyle to a Candy heigh take of - the Fire and
Stirr it while the boyleing heat is over then take
your Iuce and poure it into your Suger stir it very
well together and put it uppon the Fire againe
keepe it Stirring: while all your Suger is melted
and it Scalding hott but bee sure it doe not boyle
then putt it into dishes what thickness you
please and sett it in your Stow to dry.
Aproved by me
(5
To make Orange Cakes Cleere
the Lady. Maynards
Take your Oranges and Grate of all the outward rine
and save it then cutt the Oranges and take out all the meat
and juce and breake it well in a Stoane Morter and put
the Rine to it then take to a pound of Oranges 2 pound and
quarter of Suger which you must boyle to a Candy and
let Stand while it be cold then take a pint of Jelly of
Apples boyled in water as you use to doe for Ielly mingle
your Ielly with your Oranges and put it to the Suger
to heat it once or twice scalding hott then put in a
Quarter of Pint of the Iuce of Leamons which must be
warmed a little give it an other heat after the Leamon
is in to take. away the Roughness of the Leamon so put
it in Glasses and dry it in your Stow as you doe cleare cakes
The best way to dry yellow Plums
Boyle your Suger till it will [space] put in your Plums
and so boyle them Softly on the Fire and then put them
in Potts and boyle the [Suger] Sirrop up to them.
Lady Barringtons way
Take a Quart of Goosberrys and put them into 2
quarts of water set it uppon the fire and make it
boyle as fast as possible you can keepe them
stirring. when you have boyled away about halfe
take it off. and put it through a sive. and set it
into deep Glasses to Cleare which will be in a matter
of 2 Houres when you see it is cleerd. poure it off
from the bottome - and weigh it. To a pound of this
Liquor put a pound and a quarter of double
refined Suger wett your Suger with - faire water
and boyle to a Candy heigh take of - the Fire and
Stirr it while the boyleing heat is over then take
your Iuce and poure it into your Suger stir it very
well together and put it uppon the Fire againe
keepe it Stirring: while all your Suger is melted
and it Scalding hott but bee sure it doe not boyle
then putt it into dishes what thickness you
please and sett it in your Stow to dry.
Aproved by me
(5
To make Orange Cakes Cleere
the Lady. Maynards
Take your Oranges and Grate of all the outward rine
and save it then cutt the Oranges and take out all the meat
and juce and breake it well in a Stoane Morter and put
the Rine to it then take to a pound of Oranges 2 pound and
quarter of Suger which you must boyle to a Candy and
let Stand while it be cold then take a pint of Jelly of
Apples boyled in water as you use to doe for Ielly mingle
your Ielly with your Oranges and put it to the Suger
to heat it once or twice scalding hott then put in a
Quarter of Pint of the Iuce of Leamons which must be
warmed a little give it an other heat after the Leamon
is in to take. away the Roughness of the Leamon so put
it in Glasses and dry it in your Stow as you doe cleare cakes
The best way to dry yellow Plums
Boyle your Suger till it will [space] put in your Plums
and so boyle them Softly on the Fire and then put them
in Potts and boyle the [Suger] Sirrop up to them.
transcribed_information
To make Cleare Cakes of Goosberrys
Lady Barringtons way
Take a Quart of Goosberrys and put them into 2
quarts of water set it uppon the fire and make it
boyle as fast as possible you can keepe them
stirring. when you have boyled away about halfe
take it off. and put it through a sive. and set it
into deep Glasses to Cleare which will be in a matter
of 2 Houres when you see it is cleerd. poure it off
from the bottome - and weigh it. To a pound of this
Liquor put a pound and a quarter of double
refined Suger wett your Suger with - faire water
and boyle to a Candy heigh take of - the Fire and
Stirr it while the boyleing heat is over then take
your Iuce and poure it into your Suger stir it very
well together and put it uppon the Fire againe
keepe it Stirring: while all your Suger is melted
and it Scalding hott but bee sure it doe not boyle
then putt it into dishes what thickness you
please and sett it in your Stow to dry.
Aproved by me
(5
To make Orange Cakes Cleere
the Lady. Maynards
Take your Oranges and Grate of all the outward rine
and save it then cutt the Oranges and take out all the meat
and juce and breake it well in a Stoane Morter and put
the Rine to it then take to a pound of Oranges 2 pound and
quarter of Suger which you must boyle to a Candy and
let Stand while it be cold then take a pint of Jelly of
Apples boyled in water as you use to doe for Ielly mingle
your Ielly with your Oranges and put it to the Suger
to heat it once or twice scalding hott then put in a
Quarter of Pint of the Iuce of Leamons which must be
warmed a little give it an other heat after the Leamon
is in to take. away the Roughness of the Leamon so put
it in Glasses and dry it in your Stow as you doe cleare cakes
The best way to dry yellow Plums
Boyle your Suger till it will [space] put in your Plums
and so boyle them Softly on the Fire and then put them
in Potts and boyle the [Suger] Sirrop up to them.
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.