COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127328
rootfile
127328
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 15 verso || folio 16 recto
page_numbers
folio 15 verso || folio 16 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 pretty wine of Cherries
Stone the Cherrys Stamp them and straine
them and pound a few Red Currance that grow
in Gardens and Streine them a mongest them
they will make it drinke quicker and pleasanter
by much but it will be good without them when
you have streined the Cherries and Currance
through a Cloath let the Liquor runn through a
Ielly-Bagg. to make it cleerer then put it up
in Bottles and in every Bottle putt in a peece
of hard Loafe Suger. as bigg. as a Walnutt so
stopp it close and tye downe the Corkes and set
the Bottles in Sand and lett them stand a
Fortnight or 3 Weeks then drinke it as soon
as you will for it will not keepe above a
Moneth. Thus you may make your
Wine of grapes
(16
To make a pleasant cooling wine
Take a pound and halfe of Reisons of the Sunn
stone them a pound of Loafe Suger 2 Great Leamons
or 3 little ones put all theese into an Earthen pan
hath a Tapp at the Bottome then take 2 Gallons of
Runing. water and boyle it an houre and poure it
boyleing hott on the Ingredients into the Pott lett it stand
3 days Closse covered then straine it and lett it stand
3 houres afterwards bottle it up Stopp it Close keepe it
coole and drinke it a Fortnight afterwards it will last
drinkeing a fortnight if you please you may add the
Juce of 2 or 3 Leamons more to the Ingredients this
is usually drunke at Entertainments in the Afternoone
in Summer/
To make a Sweetmeate Cake
Take 7ll of fine Flower and Rub into it 3ll
of new Butter put into it 3 grated Nutmegs and 3ll of
carroway Comfitts putt halfe of them into the Flower after
the Butter is rubbed in take a pinte of sweete Creame &
a pinte and halfe of Ale cast the best 12 Eggs keepe out 4
of the Whites and beat them very well then mingle the
cast Eggs and Creame well together and Straine them
through a sive and add to them halfe a pinte of Sack or
Rosewater
Stone the Cherrys Stamp them and straine
them and pound a few Red Currance that grow
in Gardens and Streine them a mongest them
they will make it drinke quicker and pleasanter
by much but it will be good without them when
you have streined the Cherries and Currance
through a Cloath let the Liquor runn through a
Ielly-Bagg. to make it cleerer then put it up
in Bottles and in every Bottle putt in a peece
of hard Loafe Suger. as bigg. as a Walnutt so
stopp it close and tye downe the Corkes and set
the Bottles in Sand and lett them stand a
Fortnight or 3 Weeks then drinke it as soon
as you will for it will not keepe above a
Moneth. Thus you may make your
Wine of grapes
(16
To make a pleasant cooling wine
Take a pound and halfe of Reisons of the Sunn
stone them a pound of Loafe Suger 2 Great Leamons
or 3 little ones put all theese into an Earthen pan
hath a Tapp at the Bottome then take 2 Gallons of
Runing. water and boyle it an houre and poure it
boyleing hott on the Ingredients into the Pott lett it stand
3 days Closse covered then straine it and lett it stand
3 houres afterwards bottle it up Stopp it Close keepe it
coole and drinke it a Fortnight afterwards it will last
drinkeing a fortnight if you please you may add the
Juce of 2 or 3 Leamons more to the Ingredients this
is usually drunke at Entertainments in the Afternoone
in Summer/
To make a Sweetmeate Cake
Take 7ll of fine Flower and Rub into it 3ll
of new Butter put into it 3 grated Nutmegs and 3ll of
carroway Comfitts putt halfe of them into the Flower after
the Butter is rubbed in take a pinte of sweete Creame &
a pinte and halfe of Ale cast the best 12 Eggs keepe out 4
of the Whites and beat them very well then mingle the
cast Eggs and Creame well together and Straine them
through a sive and add to them halfe a pinte of Sack or
Rosewater
transcribed_information
To make pretty wine of Cherries
Stone the Cherrys Stamp them and straine
them and pound a few Red Currance that grow
in Gardens and Streine them a mongest them
they will make it drinke quicker and pleasanter
by much but it will be good without them when
you have streined the Cherries and Currance
through a Cloath let the Liquor runn through a
Ielly-Bagg. to make it cleerer then put it up
in Bottles and in every Bottle putt in a peece
of hard Loafe Suger. as bigg. as a Walnutt so
stopp it close and tye downe the Corkes and set
the Bottles in Sand and lett them stand a
Fortnight or 3 Weeks then drinke it as soon
as you will for it will not keepe above a
Moneth. Thus you may make your
Wine of grapes
(16
To make a pleasant cooling wine
Take a pound and halfe of Reisons of the Sunn
stone them a pound of Loafe Suger 2 Great Leamons
or 3 little ones put all theese into an Earthen pan
hath a Tapp at the Bottome then take 2 Gallons of
Runing. water and boyle it an houre and poure it
boyleing hott on the Ingredients into the Pott lett it stand
3 days Closse covered then straine it and lett it stand
3 houres afterwards bottle it up Stopp it Close keepe it
coole and drinke it a Fortnight afterwards it will last
drinkeing a fortnight if you please you may add the
Juce of 2 or 3 Leamons more to the Ingredients this
is usually drunke at Entertainments in the Afternoone
in Summer/
To make a Sweetmeate Cake
Take 7ll of fine Flower and Rub into it 3ll
of new Butter put into it 3 grated Nutmegs and 3ll of
carroway Comfitts putt halfe of them into the Flower after
the Butter is rubbed in take a pinte of sweete Creame &
a pinte and halfe of Ale cast the best 12 Eggs keepe out 4
of the Whites and beat them very well then mingle the
cast Eggs and Creame well together and Straine them
through a sive and add to them halfe a pinte of Sack or
Rosewater
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.