COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127319
rootfile
127319
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 6 verso || folio 7 recto
page_numbers
folio 6 verso || folio 7 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 Almond Iumbals
Take 1/2 a pound of Almonds blanch them with cold water
beat them very fine with 4 drops of Rose water then
put to it halfe a pound of double refined Suger well
beaten and finely Searsed and make it up into a past
with a few Biskett Seeds of Coriander if you please
then Roule them into Iumballs and bake them on
papers when they are almost baked take them out and
Ice them all over with some of your reserved Suger
wet it with the white of an Egg and Rose water the
oven must be gently warme
To preserve Pippins Whole
Take Pippins not of the largest sise and paire them
cut out the topps and the tailes with a good big round
hole &. let your knife goe quite through the Apple coar
and all then put them into faire water to keepe them
from changing Colour but let it not be Pumpe water
then take to every pound of [Su] Pippins a lb of double
refined Suger to this add a pinte of the water wherein
pippins have bin boyled but not so high as for
Ielly According as the fruit are in Sharpnesse when
you preserve you must proportion your Suger then
put your pippin Liquor and Suger together only reserve
some Suger to strew on in the boileing let them boyle an
indifferent pace till they are throughly cleere then take
out and if the Liquor be not Iellied high enough boyle
that while you find it as firme as you would have it
then put in some Iuice of Leamons straine it and stir it
over a fire but not to boyle the quantity according to the quickness
you like you may perfume them if you please.
(7
To make a fresh Cheese and Creame
Take a Gallon of new Milke a Spoonfull of
Runnett cover it and when it is come dreine out
Whey houlding the Curd betwixt two and now
and then tumbleing it about when the whey is out
wring the Curd through a Thin Cloath then Season it
with Suger and Rose water wherein you have
steeped Nutmeg. then put in it a Spoonfull of
Sweet Creame fill it into the fresh Cheese panns and
when it hath stood 2 or 3 hourres turne it out
into the Creame dishes put raw Creame into it and
Serve it in.
To make a Trifle
Take Creame one quart boyle it a little while
with whole Mace then take it off and Coole it
Season it ^ with Suger and Rose water and when it is
luke Warme poure it into a Dish and put a
Spoonfull of Runnett into it Stir it alltogether
and lett it stand till it becomes Cheese
Take 1/2 a pound of Almonds blanch them with cold water
beat them very fine with 4 drops of Rose water then
put to it halfe a pound of double refined Suger well
beaten and finely Searsed and make it up into a past
with a few Biskett Seeds of Coriander if you please
then Roule them into Iumballs and bake them on
papers when they are almost baked take them out and
Ice them all over with some of your reserved Suger
wet it with the white of an Egg and Rose water the
oven must be gently warme
To preserve Pippins Whole
Take Pippins not of the largest sise and paire them
cut out the topps and the tailes with a good big round
hole &. let your knife goe quite through the Apple coar
and all then put them into faire water to keepe them
from changing Colour but let it not be Pumpe water
then take to every pound of [Su] Pippins a lb of double
refined Suger to this add a pinte of the water wherein
pippins have bin boyled but not so high as for
Ielly According as the fruit are in Sharpnesse when
you preserve you must proportion your Suger then
put your pippin Liquor and Suger together only reserve
some Suger to strew on in the boileing let them boyle an
indifferent pace till they are throughly cleere then take
out and if the Liquor be not Iellied high enough boyle
that while you find it as firme as you would have it
then put in some Iuice of Leamons straine it and stir it
over a fire but not to boyle the quantity according to the quickness
you like you may perfume them if you please.
(7
To make a fresh Cheese and Creame
Take a Gallon of new Milke a Spoonfull of
Runnett cover it and when it is come dreine out
Whey houlding the Curd betwixt two and now
and then tumbleing it about when the whey is out
wring the Curd through a Thin Cloath then Season it
with Suger and Rose water wherein you have
steeped Nutmeg. then put in it a Spoonfull of
Sweet Creame fill it into the fresh Cheese panns and
when it hath stood 2 or 3 hourres turne it out
into the Creame dishes put raw Creame into it and
Serve it in.
To make a Trifle
Take Creame one quart boyle it a little while
with whole Mace then take it off and Coole it
Season it ^ with Suger and Rose water and when it is
luke Warme poure it into a Dish and put a
Spoonfull of Runnett into it Stir it alltogether
and lett it stand till it becomes Cheese
transcribed_information
To make Almond Iumbals
Take 1/2 a pound of Almonds blanch them with cold water
beat them very fine with 4 drops of Rose water then
put to it halfe a pound of double refined Suger well
beaten and finely Searsed and make it up into a past
with a few Biskett Seeds of Coriander if you please
then Roule them into Iumballs and bake them on
papers when they are almost baked take them out and
Ice them all over with some of your reserved Suger
wet it with the white of an Egg and Rose water the
oven must be gently warme
To preserve Pippins Whole
Take Pippins not of the largest sise and paire them
cut out the topps and the tailes with a good big round
hole &. let your knife goe quite through the Apple coar
and all then put them into faire water to keepe them
from changing Colour but let it not be Pumpe water
then take to every pound of [Su] Pippins a lb of double
refined Suger to this add a pinte of the water wherein
pippins have bin boyled but not so high as for
Ielly According as the fruit are in Sharpnesse when
you preserve you must proportion your Suger then
put your pippin Liquor and Suger together only reserve
some Suger to strew on in the boileing let them boyle an
indifferent pace till they are throughly cleere then take
out and if the Liquor be not Iellied high enough boyle
that while you find it as firme as you would have it
then put in some Iuice of Leamons straine it and stir it
over a fire but not to boyle the quantity according to the quickness
you like you may perfume them if you please.
(7
To make a fresh Cheese and Creame
Take a Gallon of new Milke a Spoonfull of
Runnett cover it and when it is come dreine out
Whey houlding the Curd betwixt two and now
and then tumbleing it about when the whey is out
wring the Curd through a Thin Cloath then Season it
with Suger and Rose water wherein you have
steeped Nutmeg. then put in it a Spoonfull of
Sweet Creame fill it into the fresh Cheese panns and
when it hath stood 2 or 3 hourres turne it out
into the Creame dishes put raw Creame into it and
Serve it in.
To make a Trifle
Take Creame one quart boyle it a little while
with whole Mace then take it off and Coole it
Season it ^ with Suger and Rose water and when it is
luke Warme poure it into a Dish and put a
Spoonfull of Runnett into it Stir it alltogether
and lett it stand till it becomes Cheese
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.