COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127320
rootfile
127320
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 7 verso || folio 8 recto
page_numbers
folio 7 verso || folio 8 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:
A Good Creame
Boyle in a quart of Creame Some Nutmeg as it boyls
on the Fire Stir in 6 Spoonfulls of Sack put in but
a Spoonfull at a time and keepe it stirring that it
may not Curdle then take it off and coole it with aspoone
and sweeten it with Suger and when it is could serve it in
Gooseberry Creame
Cutt of there heads and stalkes and Slitt them on the
sides put them in a Skillet with 3 or 4 Spoonfulls
of faire Water Strow a handfull of Suger on them
and sett them on the fire till they are to Mash
Stirr them Sometimes then take it off the Fire and
rubb the Palp through a Strayner and put to it the
yolke of 2: or 3 Eggs beaten with a little Rosewater
then Stirr in as much raw Creame as will make it
of the thicknesse of papp & more Suger if you please
you may Scald the Goosberrys only in Water
and Straine them through a haire Sive and put
the Pulf being Seasoned with Rose water and Suger
into Creame and Stirr it together or lay it in
a heap in Creame like Codlings you may make
Creame thus with Greene pease
(8
The Lady Warwicks way to make ^ cheese
Take 2 Gallons of Milke and one of Creame
warme the Milke but not the Creame your runnett must
be very quick and good and you must turne them often
in the Fatt. Theese are to be made about the middest of
August if the weather be not to hott it will be a quarter
of a Yeare before it be fitt to eate.
To make a quakeing Pudding
Take a pint of Milke and a pinte of Creame and set
them on the Fire then take 2 Rouls and cut them into a
bason then pour your Milke to it and cover it closse for
halfe an Houre then take 8 Eggs put away 6 of the whites
put in a Nutmeg some Suger and Rosewater
To make a hasty Pudding that
butters it selfeTake a quart of Creame set it on the fire put in it a
penny Loafe greated and as many currance as you please
boyle them tother till they be very thick a little before
you take it up put in the yolke - of 4 Eggs well beaten
a little Rose water and Suger put it into the
Pudding lett it boyle till you thinke it buttery enough
it must be eaten hott
Boyle in a quart of Creame Some Nutmeg as it boyls
on the Fire Stir in 6 Spoonfulls of Sack put in but
a Spoonfull at a time and keepe it stirring that it
may not Curdle then take it off and coole it with aspoone
and sweeten it with Suger and when it is could serve it in
Gooseberry Creame
Cutt of there heads and stalkes and Slitt them on the
sides put them in a Skillet with 3 or 4 Spoonfulls
of faire Water Strow a handfull of Suger on them
and sett them on the fire till they are to Mash
Stirr them Sometimes then take it off the Fire and
rubb the Palp through a Strayner and put to it the
yolke of 2: or 3 Eggs beaten with a little Rosewater
then Stirr in as much raw Creame as will make it
of the thicknesse of papp & more Suger if you please
you may Scald the Goosberrys only in Water
and Straine them through a haire Sive and put
the Pulf being Seasoned with Rose water and Suger
into Creame and Stirr it together or lay it in
a heap in Creame like Codlings you may make
Creame thus with Greene pease
(8
The Lady Warwicks way to make ^ cheese
Take 2 Gallons of Milke and one of Creame
warme the Milke but not the Creame your runnett must
be very quick and good and you must turne them often
in the Fatt. Theese are to be made about the middest of
August if the weather be not to hott it will be a quarter
of a Yeare before it be fitt to eate.
To make a quakeing Pudding
Take a pint of Milke and a pinte of Creame and set
them on the Fire then take 2 Rouls and cut them into a
bason then pour your Milke to it and cover it closse for
halfe an Houre then take 8 Eggs put away 6 of the whites
put in a Nutmeg some Suger and Rosewater
To make a hasty Pudding that
butters it selfeTake a quart of Creame set it on the fire put in it a
penny Loafe greated and as many currance as you please
boyle them tother till they be very thick a little before
you take it up put in the yolke - of 4 Eggs well beaten
a little Rose water and Suger put it into the
Pudding lett it boyle till you thinke it buttery enough
it must be eaten hott
transcribed_information
A Good Creame
Boyle in a quart of Creame Some Nutmeg as it boyls
on the Fire Stir in 6 Spoonfulls of Sack put in but
a Spoonfull at a time and keepe it stirring that it
may not Curdle then take it off and coole it with aspoone
and sweeten it with Suger and when it is could serve it in
Gooseberry Creame
Cutt of there heads and stalkes and Slitt them on the
sides put them in a Skillet with 3 or 4 Spoonfulls
of faire Water Strow a handfull of Suger on them
and sett them on the fire till they are to Mash
Stirr them Sometimes then take it off the Fire and
rubb the Palp through a Strayner and put to it the
yolke of 2: or 3 Eggs beaten with a little Rosewater
then Stirr in as much raw Creame as will make it
of the thicknesse of papp & more Suger if you please
you may Scald the Goosberrys only in Water
and Straine them through a haire Sive and put
the Pulf being Seasoned with Rose water and Suger
into Creame and Stirr it together or lay it in
a heap in Creame like Codlings you may make
Creame thus with Greene pease
(8
The Lady Warwicks way to make ^ cheese
Take 2 Gallons of Milke and one of Creame
warme the Milke but not the Creame your runnett must
be very quick and good and you must turne them often
in the Fatt. Theese are to be made about the middest of
August if the weather be not to hott it will be a quarter
of a Yeare before it be fitt to eate.
To make a quakeing Pudding
Take a pint of Milke and a pinte of Creame and set
them on the Fire then take 2 Rouls and cut them into a
bason then pour your Milke to it and cover it closse for
halfe an Houre then take 8 Eggs put away 6 of the whites
put in a Nutmeg some Suger and Rosewater
To make a hasty Pudding that
butters it selfeTake a quart of Creame set it on the fire put in it a
penny Loafe greated and as many currance as you please
boyle them tother till they be very thick a little before
you take it up put in the yolke - of 4 Eggs well beaten
a little Rose water and Suger put it into the
Pudding lett it boyle till you thinke it buttery enough
it must be eaten hott
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.