COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127322
rootfile
127322
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 9 verso || folio 10 recto
page_numbers
folio 9 verso || folio 10 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:
on a quick Fire make it Boyle and scume
it very cleane then put in [..] 2 Calves Feete
which have bine new boyled and laine in water three
Houres keepe it boyleing and skiming. till it be
ready to Ielly: which you may know by setting it
in a coole Spoone in the Aire. when you finde
it will doe Straine it into an Earthen pann
letting. of it stand till it be could then take off
the Fatt and Spriks which will be on the top of
the Pann to every Quart you are to putt the whites
of 6 Eggs: well beaten & [and] an ounce of Cinamon
2 good Nuttmegs 2 or 3 good rases of Ginger all
well boyled the Iuce of a Leamon 1/2 a Leamon
peele and 1/2 a pinte of Sack or white Wine
and halfe a ll of Suger Stirr it all together and set
your Pipkin on a quick fire. Stirr it continually
and when it hath boyled 2 or 3 Wallopps
Straine it through your Ielly Bagg till there be
a handfull of Feathers at the bottoms and hang your
bagg Soe as it may have the Aire of the Fire
you may Coulor it with Cucheneal put into a hollow
Bagg ^ with allom held in one of the Glasses whilest it is warme
but not to hott for then it will make it of a Muddy
Colour Squeese the Bag bewteen your Fingers and
Stirr your Ielly till it be on the Colour you would
have it
(10
To make the Latter Chese
Take 6 quarts of Stroakeings and 2 Quarts of
Creame and one quart of Water Sett your Creame
and Water in Severall Vessells uppon the Fire
lett them be seething hott then mingle them well
with the Milke and putt to them 2 Spoonfulls of
Runnett when its come breake it a little then
lett it Stand a little then take it up with a dish
and put it in a Thin Cloath Stirring very softly
that the whey may goe out it will be a Wheying
about an Houre and when [then] the whey is out
put it in the Moat sett a lb weight on it keepe
it turned with dry Cloaths and after the first
Shifting sett a 3 pound Weight and keepe it so
till 8 at Night then take the weight off and
Salt - the Side and the other side the next
Morneing then take it out of' the Moat if
it be dry and lay it in a Coole place and that
Night lay Nettles on boath sides turne it
with fresh Nettles every day till it is ripe
Some put the Yolkes of 2 Eggs
it very cleane then put in [..] 2 Calves Feete
which have bine new boyled and laine in water three
Houres keepe it boyleing and skiming. till it be
ready to Ielly: which you may know by setting it
in a coole Spoone in the Aire. when you finde
it will doe Straine it into an Earthen pann
letting. of it stand till it be could then take off
the Fatt and Spriks which will be on the top of
the Pann to every Quart you are to putt the whites
of 6 Eggs: well beaten & [and] an ounce of Cinamon
2 good Nuttmegs 2 or 3 good rases of Ginger all
well boyled the Iuce of a Leamon 1/2 a Leamon
peele and 1/2 a pinte of Sack or white Wine
and halfe a ll of Suger Stirr it all together and set
your Pipkin on a quick fire. Stirr it continually
and when it hath boyled 2 or 3 Wallopps
Straine it through your Ielly Bagg till there be
a handfull of Feathers at the bottoms and hang your
bagg Soe as it may have the Aire of the Fire
you may Coulor it with Cucheneal put into a hollow
Bagg ^ with allom held in one of the Glasses whilest it is warme
but not to hott for then it will make it of a Muddy
Colour Squeese the Bag bewteen your Fingers and
Stirr your Ielly till it be on the Colour you would
have it
(10
To make the Latter Chese
Take 6 quarts of Stroakeings and 2 Quarts of
Creame and one quart of Water Sett your Creame
and Water in Severall Vessells uppon the Fire
lett them be seething hott then mingle them well
with the Milke and putt to them 2 Spoonfulls of
Runnett when its come breake it a little then
lett it Stand a little then take it up with a dish
and put it in a Thin Cloath Stirring very softly
that the whey may goe out it will be a Wheying
about an Houre and when [then] the whey is out
put it in the Moat sett a lb weight on it keepe
it turned with dry Cloaths and after the first
Shifting sett a 3 pound Weight and keepe it so
till 8 at Night then take the weight off and
Salt - the Side and the other side the next
Morneing then take it out of' the Moat if
it be dry and lay it in a Coole place and that
Night lay Nettles on boath sides turne it
with fresh Nettles every day till it is ripe
Some put the Yolkes of 2 Eggs
transcribed_information
on a quick Fire make it Boyle and scume
it very cleane then put in [..] 2 Calves Feete
which have bine new boyled and laine in water three
Houres keepe it boyleing and skiming. till it be
ready to Ielly: which you may know by setting it
in a coole Spoone in the Aire. when you finde
it will doe Straine it into an Earthen pann
letting. of it stand till it be could then take off
the Fatt and Spriks which will be on the top of
the Pann to every Quart you are to putt the whites
of 6 Eggs: well beaten & [and] an ounce of Cinamon
2 good Nuttmegs 2 or 3 good rases of Ginger all
well boyled the Iuce of a Leamon 1/2 a Leamon
peele and 1/2 a pinte of Sack or white Wine
and halfe a ll of Suger Stirr it all together and set
your Pipkin on a quick fire. Stirr it continually
and when it hath boyled 2 or 3 Wallopps
Straine it through your Ielly Bagg till there be
a handfull of Feathers at the bottoms and hang your
bagg Soe as it may have the Aire of the Fire
you may Coulor it with Cucheneal put into a hollow
Bagg ^ with allom held in one of the Glasses whilest it is warme
but not to hott for then it will make it of a Muddy
Colour Squeese the Bag bewteen your Fingers and
Stirr your Ielly till it be on the Colour you would
have it
(10
To make the Latter Chese
Take 6 quarts of Stroakeings and 2 Quarts of
Creame and one quart of Water Sett your Creame
and Water in Severall Vessells uppon the Fire
lett them be seething hott then mingle them well
with the Milke and putt to them 2 Spoonfulls of
Runnett when its come breake it a little then
lett it Stand a little then take it up with a dish
and put it in a Thin Cloath Stirring very softly
that the whey may goe out it will be a Wheying
about an Houre and when [then] the whey is out
put it in the Moat sett a lb weight on it keepe
it turned with dry Cloaths and after the first
Shifting sett a 3 pound Weight and keepe it so
till 8 at Night then take the weight off and
Salt - the Side and the other side the next
Morneing then take it out of' the Moat if
it be dry and lay it in a Coole place and that
Night lay Nettles on boath sides turne it
with fresh Nettles every day till it is ripe
Some put the Yolkes of 2 Eggs
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.