COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127341
rootfile
127341
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 28 verso || folio 29 recto
page_numbers
folio 28 verso || folio 29 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:
The bitter Drinke
Take Egrimony, Centry of wormwood of Each two handfulls
Gentium Roote two Ounces sliced, & cutt the herbes, seaven pound of
Mallago Raisons slitt putt these in a pott mingle them well
together, then boyle fower Gallonds of spring water halfe a
quarter of an hower, poore it scalding hott vpon the Ingredients
& cover It vp close that the breath gett not out, sett It in the
Chimney Corner, there it may be kept warme a day or two
then Straine it & worke It vp with a little yeast as you doe beere
then Tunn It vp in a little barrell till it be cleare then Bottle It
vp for your vse, drinke a beer Glass of It a little before dinner
To make Cock Ale
Take two Old Cocks cutt of theire heads & Imbowell them thin
fflee theire skins cleare of & wipe them very cleane & Dry &
bruise them, take Twelve pound of Mallagoe Raisons bruised
& ^ Eight Ounces of China sliced, two Ounces of nutmeggs sliced, hang
all these in Twenty Gallonds of strong new Ale & lett them work
together, three dayes then stop it vp close & After a fortnight bottle
It vp & putt into Each bottle two cloves & After eight or Tenn
dayes It will be Excellent Ale
To make mead
Take 6 Gallons of springwater, & sweeten it with good
live honey till it is pretty sweet to your taste, then put to it
one handfull of sweet brier topps, halfe a handfull of
Rosemary topps or fflowers half an ownce of Cinamon
& 3 Nutmeggs quartered boyle all these together till
the scum rise, & they give it a good taste, then set it by
to cool & when it is quite cold, put a little yeast to it
so let it worke till the next day then run it through
A fine Sive So bottle it up, it will be ready to drinke
in 3 weekes, In summer one Weeke.
(29
To make Cock Ale
Take eight Gallons of well brewed strong Ale, & putt it in A Vessell fit
for it, whilst it is working prepare the ingredients for it, to that quantity
you must take a large red Cock, parboyled, & take the skin of then cut
him in peeces & breake both flesh & bones with a cleaver, then put him
into A clean earthen pot, & 3 pound of Raisins of the sun stoned 2
Nutmeggs, 2 Rases of Ginger bruis'd, half A pound of Dates slic'd
put all these into the pot to the Cock, & then put to it 3 pints or two
quarts of sack, so cover it close & set it near the fire till it warmes
stirring it together now & then, if it should be sweet to drink
without Sugar, then putt in A pound or what quantity you please,
so when the Ale hath done working, put in all these things warm
into the barrell stopping it close so let it stand eight or nine days
then draw it into bottles & keep it till tis fit to drink
Cowslip Wine Mrs Pooles way
Take a bushell of Cowslips pickt clean from the stalkes, ten
Gallons of water, & ten pound of sugar, boyle your water & sugar
an hour, & take 3 or 4 whites eggs well beaten to clarifie it.
so scumm it very clean & take it of the fire, & either put it into
earthen pans or brewing Vessells, whilest the liquor is cooling
beat your Cowslips well in a marble or stone Mortar, & when
it is a little coole, put them in & lett it stand covered all
night, the next morning strain it, & then take 3 or 4 toasts
round a wheaten Loafe, & spread both sides of them with
thick new Ale yeast, the best you can get so put them into
the Liquor with 5 quarts of white wine, & the Iuice of ten
Lemmons Cover it close & lett it stand 2 or 3 dayes, to
worke then strain out all the things & put the liquor into
A vessell fit for it & stop it, very close, & let it stand
A fourthnight, or 3 weekes, then draw it out into strong
stone of glasse bottles, put into every bottle A lump of
sugar as big as a small wallnut, & be sure you corke your
bottles well, & tye them down, it will keep a year, but will
be fitt to drinke in 3 three weekes
Take Egrimony, Centry of wormwood of Each two handfulls
Gentium Roote two Ounces sliced, & cutt the herbes, seaven pound of
Mallago Raisons slitt putt these in a pott mingle them well
together, then boyle fower Gallonds of spring water halfe a
quarter of an hower, poore it scalding hott vpon the Ingredients
& cover It vp close that the breath gett not out, sett It in the
Chimney Corner, there it may be kept warme a day or two
then Straine it & worke It vp with a little yeast as you doe beere
then Tunn It vp in a little barrell till it be cleare then Bottle It
vp for your vse, drinke a beer Glass of It a little before dinner
To make Cock Ale
Take two Old Cocks cutt of theire heads & Imbowell them thin
fflee theire skins cleare of & wipe them very cleane & Dry &
bruise them, take Twelve pound of Mallagoe Raisons bruised
& ^ Eight Ounces of China sliced, two Ounces of nutmeggs sliced, hang
all these in Twenty Gallonds of strong new Ale & lett them work
together, three dayes then stop it vp close & After a fortnight bottle
It vp & putt into Each bottle two cloves & After eight or Tenn
dayes It will be Excellent Ale
To make mead
Take 6 Gallons of springwater, & sweeten it with good
live honey till it is pretty sweet to your taste, then put to it
one handfull of sweet brier topps, halfe a handfull of
Rosemary topps or fflowers half an ownce of Cinamon
& 3 Nutmeggs quartered boyle all these together till
the scum rise, & they give it a good taste, then set it by
to cool & when it is quite cold, put a little yeast to it
so let it worke till the next day then run it through
A fine Sive So bottle it up, it will be ready to drinke
in 3 weekes, In summer one Weeke.
(29
To make Cock Ale
Take eight Gallons of well brewed strong Ale, & putt it in A Vessell fit
for it, whilst it is working prepare the ingredients for it, to that quantity
you must take a large red Cock, parboyled, & take the skin of then cut
him in peeces & breake both flesh & bones with a cleaver, then put him
into A clean earthen pot, & 3 pound of Raisins of the sun stoned 2
Nutmeggs, 2 Rases of Ginger bruis'd, half A pound of Dates slic'd
put all these into the pot to the Cock, & then put to it 3 pints or two
quarts of sack, so cover it close & set it near the fire till it warmes
stirring it together now & then, if it should be sweet to drink
without Sugar, then putt in A pound or what quantity you please,
so when the Ale hath done working, put in all these things warm
into the barrell stopping it close so let it stand eight or nine days
then draw it into bottles & keep it till tis fit to drink
Cowslip Wine Mrs Pooles way
Take a bushell of Cowslips pickt clean from the stalkes, ten
Gallons of water, & ten pound of sugar, boyle your water & sugar
an hour, & take 3 or 4 whites eggs well beaten to clarifie it.
so scumm it very clean & take it of the fire, & either put it into
earthen pans or brewing Vessells, whilest the liquor is cooling
beat your Cowslips well in a marble or stone Mortar, & when
it is a little coole, put them in & lett it stand covered all
night, the next morning strain it, & then take 3 or 4 toasts
round a wheaten Loafe, & spread both sides of them with
thick new Ale yeast, the best you can get so put them into
the Liquor with 5 quarts of white wine, & the Iuice of ten
Lemmons Cover it close & lett it stand 2 or 3 dayes, to
worke then strain out all the things & put the liquor into
A vessell fit for it & stop it, very close, & let it stand
A fourthnight, or 3 weekes, then draw it out into strong
stone of glasse bottles, put into every bottle A lump of
sugar as big as a small wallnut, & be sure you corke your
bottles well, & tye them down, it will keep a year, but will
be fitt to drinke in 3 three weekes
transcribed_information
The bitter Drinke
Take Egrimony, Centry of wormwood of Each two handfulls
Gentium Roote two Ounces sliced, & cutt the herbes, seaven pound of
Mallago Raisons slitt putt these in a pott mingle them well
together, then boyle fower Gallonds of spring water halfe a
quarter of an hower, poore it scalding hott vpon the Ingredients
& cover It vp close that the breath gett not out, sett It in the
Chimney Corner, there it may be kept warme a day or two
then Straine it & worke It vp with a little yeast as you doe beere
then Tunn It vp in a little barrell till it be cleare then Bottle It
vp for your vse, drinke a beer Glass of It a little before dinner
To make Cock Ale
Take two Old Cocks cutt of theire heads & Imbowell them thin
fflee theire skins cleare of & wipe them very cleane & Dry &
bruise them, take Twelve pound of Mallagoe Raisons bruised
& ^ Eight Ounces of China sliced, two Ounces of nutmeggs sliced, hang
all these in Twenty Gallonds of strong new Ale & lett them work
together, three dayes then stop it vp close & After a fortnight bottle
It vp & putt into Each bottle two cloves & After eight or Tenn
dayes It will be Excellent Ale
To make mead
Take 6 Gallons of springwater, & sweeten it with good
live honey till it is pretty sweet to your taste, then put to it
one handfull of sweet brier topps, halfe a handfull of
Rosemary topps or fflowers half an ownce of Cinamon
& 3 Nutmeggs quartered boyle all these together till
the scum rise, & they give it a good taste, then set it by
to cool & when it is quite cold, put a little yeast to it
so let it worke till the next day then run it through
A fine Sive So bottle it up, it will be ready to drinke
in 3 weekes, In summer one Weeke.
(29
To make Cock Ale
Take eight Gallons of well brewed strong Ale, & putt it in A Vessell fit
for it, whilst it is working prepare the ingredients for it, to that quantity
you must take a large red Cock, parboyled, & take the skin of then cut
him in peeces & breake both flesh & bones with a cleaver, then put him
into A clean earthen pot, & 3 pound of Raisins of the sun stoned 2
Nutmeggs, 2 Rases of Ginger bruis'd, half A pound of Dates slic'd
put all these into the pot to the Cock, & then put to it 3 pints or two
quarts of sack, so cover it close & set it near the fire till it warmes
stirring it together now & then, if it should be sweet to drink
without Sugar, then putt in A pound or what quantity you please,
so when the Ale hath done working, put in all these things warm
into the barrell stopping it close so let it stand eight or nine days
then draw it into bottles & keep it till tis fit to drink
Cowslip Wine Mrs Pooles way
Take a bushell of Cowslips pickt clean from the stalkes, ten
Gallons of water, & ten pound of sugar, boyle your water & sugar
an hour, & take 3 or 4 whites eggs well beaten to clarifie it.
so scumm it very clean & take it of the fire, & either put it into
earthen pans or brewing Vessells, whilest the liquor is cooling
beat your Cowslips well in a marble or stone Mortar, & when
it is a little coole, put them in & lett it stand covered all
night, the next morning strain it, & then take 3 or 4 toasts
round a wheaten Loafe, & spread both sides of them with
thick new Ale yeast, the best you can get so put them into
the Liquor with 5 quarts of white wine, & the Iuice of ten
Lemmons Cover it close & lett it stand 2 or 3 dayes, to
worke then strain out all the things & put the liquor into
A vessell fit for it & stop it, very close, & let it stand
A fourthnight, or 3 weekes, then draw it out into strong
stone of glasse bottles, put into every bottle A lump of
sugar as big as a small wallnut, & be sure you corke your
bottles well, & tye them down, it will keep a year, but will
be fitt to drinke in 3 three weekes
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.