COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127327
rootfile
127327
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 14 verso || folio 15 recto
page_numbers
folio 14 verso || folio 15 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 Resbery Creame
Boyle a Quart of Creame with the Yolke of Egge
and when it is cold disolve Into it some Quiddany
of White Resberrys you neede putt noe Suger or
if you please at time of the yeare when you may
have Resberrys Bruise [Resberrys] a Spoonfull or
2 of Red Resberrys and lay in heaps in the
bottome of your Creame Dish then pour in the
Creame being Sweetned with Suger into it
when it is almost could and when it is could
serve it
To make Codling Creame or
Plum CreameBoyle Codlings or Greene Plumms in White
Wine very Tender then draine a way the Liquor
then Straine all the Pulpe through a Strayner
Season it with Rose water and Suger then boyle
a good Pinte of Creame with the Yolke of 2 Eggs and
while it is hott Stirr the Pulpe into it continualy
till it is Cold then serve it in
(i5
To make a Whipped Sullibub
Take a Pint of White Wine and a quart of
thick Creame that is Sweete with some Suger
and beaten together with a burchen Twigge
to Froath and as the Froath riseth take it
off with a Spoon and put it into the Sullebub
Pott till you have filled it then put a Spoon
full or 2 of new-Milke on the Topp and
lett it stand one Houre or two and it
will be ready to Eate
To make an Almond Cheese
Lay a lb of Almonds in Could Water 24
Houres then blanch them and beat them with rosewater
to keepe them from oyleing then Straine them
through a Strainer with a Quart of good
Creame then heat it blood warme and turne
it with the Iuce of Almonds then let it hang in
a peece of Canvis that the whey may run from it and
sett it on a Chafeing dish of Coals then Season it with
Suger and put it into a fresh Cheese pann till it
is quite cold then turne it out into a Creame dish
and pour Sweet Creame on it and Serve it in
as a fresh Cheese
Boyle a Quart of Creame with the Yolke of Egge
and when it is cold disolve Into it some Quiddany
of White Resberrys you neede putt noe Suger or
if you please at time of the yeare when you may
have Resberrys Bruise [Resberrys] a Spoonfull or
2 of Red Resberrys and lay in heaps in the
bottome of your Creame Dish then pour in the
Creame being Sweetned with Suger into it
when it is almost could and when it is could
serve it
To make Codling Creame or
Plum CreameBoyle Codlings or Greene Plumms in White
Wine very Tender then draine a way the Liquor
then Straine all the Pulpe through a Strayner
Season it with Rose water and Suger then boyle
a good Pinte of Creame with the Yolke of 2 Eggs and
while it is hott Stirr the Pulpe into it continualy
till it is Cold then serve it in
(i5
To make a Whipped Sullibub
Take a Pint of White Wine and a quart of
thick Creame that is Sweete with some Suger
and beaten together with a burchen Twigge
to Froath and as the Froath riseth take it
off with a Spoon and put it into the Sullebub
Pott till you have filled it then put a Spoon
full or 2 of new-Milke on the Topp and
lett it stand one Houre or two and it
will be ready to Eate
To make an Almond Cheese
Lay a lb of Almonds in Could Water 24
Houres then blanch them and beat them with rosewater
to keepe them from oyleing then Straine them
through a Strainer with a Quart of good
Creame then heat it blood warme and turne
it with the Iuce of Almonds then let it hang in
a peece of Canvis that the whey may run from it and
sett it on a Chafeing dish of Coals then Season it with
Suger and put it into a fresh Cheese pann till it
is quite cold then turne it out into a Creame dish
and pour Sweet Creame on it and Serve it in
as a fresh Cheese
transcribed_information
To make Resbery Creame
Boyle a Quart of Creame with the Yolke of Egge
and when it is cold disolve Into it some Quiddany
of White Resberrys you neede putt noe Suger or
if you please at time of the yeare when you may
have Resberrys Bruise [Resberrys] a Spoonfull or
2 of Red Resberrys and lay in heaps in the
bottome of your Creame Dish then pour in the
Creame being Sweetned with Suger into it
when it is almost could and when it is could
serve it
To make Codling Creame or
Plum CreameBoyle Codlings or Greene Plumms in White
Wine very Tender then draine a way the Liquor
then Straine all the Pulpe through a Strayner
Season it with Rose water and Suger then boyle
a good Pinte of Creame with the Yolke of 2 Eggs and
while it is hott Stirr the Pulpe into it continualy
till it is Cold then serve it in
(i5
To make a Whipped Sullibub
Take a Pint of White Wine and a quart of
thick Creame that is Sweete with some Suger
and beaten together with a burchen Twigge
to Froath and as the Froath riseth take it
off with a Spoon and put it into the Sullebub
Pott till you have filled it then put a Spoon
full or 2 of new-Milke on the Topp and
lett it stand one Houre or two and it
will be ready to Eate
To make an Almond Cheese
Lay a lb of Almonds in Could Water 24
Houres then blanch them and beat them with rosewater
to keepe them from oyleing then Straine them
through a Strainer with a Quart of good
Creame then heat it blood warme and turne
it with the Iuce of Almonds then let it hang in
a peece of Canvis that the whey may run from it and
sett it on a Chafeing dish of Coals then Season it with
Suger and put it into a fresh Cheese pann till it
is quite cold then turne it out into a Creame dish
and pour Sweet Creame on it and Serve it in
as a fresh 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.