COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127343
rootfile
127343
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 30 verso || folio 31 recto
page_numbers
folio 30 verso || folio 31 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 Iumballs
Take very fine flower, & put it into a Pipkin, & with
your hand thrust It downe as close as you Can till you have filled
the pipkin, then put It into an Oven with Small Manchett, And
there lett it stand all night, then searce It, & take a pound & halfe
of the flower & a pound of fine sugar After It is finely beaten
& searced, Put to these of Sweet butter the quantity of an Egg
Rub the butter well into the flower & sugar, then put to them
six Eggs three of them without there whites, fower Graines of
Muske, & fower Graines of Ambergreace Made into fine powder
six spoonfulls of Damask Rose Water & Six spoonfulls of Sweet
creame Mingled together & then put into your other stuff as
much of that Rose Water & Creame by little & little as will
make it Into a Stiff paste, Mould these together a quarter of
an hower, then put it Into peices Againe, & put in a pritty
quantity of Coriander Seeds bruised, & as much Carraway
seeds Rubbed in a cleane Cloath, & when these seeds are well
mingled into the paste Make it vp into Knotts, Butter your
plates a little & lay them thereon, & prick them, & sett them
into the Oven, as Hott as for Biskett bread, then lett them
Stand till you see they are baked, whilst they are Bakeing
take a quarter of a pound or More of double Refined
Sugar wett It with halfe Rose Water & faire Water, boyle
It to a Cleare Candy, & with a feather wash your Iumballs
over with It, & lay them vpon the plates Againe, And
sett them into the oven till they be thorowly dry
To make Bisket Cakes
Take Eleven Eggs but fower of the whites, a pound of loafe
sugar beaten & searced Eight spoonfulls of Rose Water, beate
all these together in a bole with a Rod, all the tyme the Oven Is
a heating, It must be hott Enough for a Manchett then take three
quarters of a pound of flower well dryed, & searced in, Mingle them
well together, then butter your panns well, & put them into them &
sett them into the oven/
(31
To make the Bishop of Yorkes Cake
Take five quarts of fine flower, two pounds & a halfe of sweet
butter, a pinte of Creame, & a pinte of Ale yeast, & a quarter of a
pinte of Sack, two or three spoonfulls of Rose water, halfe an
ounce of cloves, & Mace, the yo[u]lkes of twenty Eggs, six whites
well beaten, Cutt your butter into your Creame, warme it to melt it,
It must not be aboove lukewarme, add to It a graine of Musk,
& Ambergreace, & halfe a pound of hard loafe Sugar well beaten
Dissolve the Musk, & Ambergreace in some thing Warme, Mingle
the sugar & spices with the flower, then take the butter & Creame
with the yeast, straine it & Coole It, Mix them together as quickly
as May be, when you have Mixed them well, strew a pinte
of flower which you haue Reserved out of the former quantity, all
over the Topp, Cover It with a Warme Cloath, & lett It stand to Rise a
quarter of an hower, then take six pound of Currance well washed
& dried, but take care that you doe not breake them, two pound
of Raisons stoned, & Cutt, Mix these with your paste, & then lay It
on a double browne paper well buttered, put It downe thicker on
the sides then in the Middle, After you have putt It into a hoope,
sett it Into a quick Oven, Elce it will not Rise, if you feare
scorching, lay a paper Over the Topp, an hower & halfe will bake
it, draw It & set it to Coole, in the Meane time take the whites
of two or three Eggs, & Two or three spoonfulls of Rose Water, three
quarters of a pound of double Refined Sugar beaten & searced, then
beate all these together, till It be as white as snow, lay It on the Topp
& sides of your Cake with a stiffe feather, take of the hoope when
It is first drawne, & when It is almost cold, sett it on the peale
to put it into the Oven Againe to dry, which will be be done suddenly
To make Shrewsbury Cakes
Take a pound of loafe sugar beaten & searced, & two pound of fine
flower well dryed, one pound of Fresh butter washed in Rose water
& fower Eggs, but Two of the whites, beat them well & Straine them
& mix them all together very well, & put to It a little Creame as much
as will make them into a past, then Roule them thin, & Cutt them with
a Glass & flower your plates & soe put them into the oven & bake them
Take very fine flower, & put it into a Pipkin, & with
your hand thrust It downe as close as you Can till you have filled
the pipkin, then put It into an Oven with Small Manchett, And
there lett it stand all night, then searce It, & take a pound & halfe
of the flower & a pound of fine sugar After It is finely beaten
& searced, Put to these of Sweet butter the quantity of an Egg
Rub the butter well into the flower & sugar, then put to them
six Eggs three of them without there whites, fower Graines of
Muske, & fower Graines of Ambergreace Made into fine powder
six spoonfulls of Damask Rose Water & Six spoonfulls of Sweet
creame Mingled together & then put into your other stuff as
much of that Rose Water & Creame by little & little as will
make it Into a Stiff paste, Mould these together a quarter of
an hower, then put it Into peices Againe, & put in a pritty
quantity of Coriander Seeds bruised, & as much Carraway
seeds Rubbed in a cleane Cloath, & when these seeds are well
mingled into the paste Make it vp into Knotts, Butter your
plates a little & lay them thereon, & prick them, & sett them
into the Oven, as Hott as for Biskett bread, then lett them
Stand till you see they are baked, whilst they are Bakeing
take a quarter of a pound or More of double Refined
Sugar wett It with halfe Rose Water & faire Water, boyle
It to a Cleare Candy, & with a feather wash your Iumballs
over with It, & lay them vpon the plates Againe, And
sett them into the oven till they be thorowly dry
To make Bisket Cakes
Take Eleven Eggs but fower of the whites, a pound of loafe
sugar beaten & searced Eight spoonfulls of Rose Water, beate
all these together in a bole with a Rod, all the tyme the Oven Is
a heating, It must be hott Enough for a Manchett then take three
quarters of a pound of flower well dryed, & searced in, Mingle them
well together, then butter your panns well, & put them into them &
sett them into the oven/
(31
To make the Bishop of Yorkes Cake
Take five quarts of fine flower, two pounds & a halfe of sweet
butter, a pinte of Creame, & a pinte of Ale yeast, & a quarter of a
pinte of Sack, two or three spoonfulls of Rose water, halfe an
ounce of cloves, & Mace, the yo[u]lkes of twenty Eggs, six whites
well beaten, Cutt your butter into your Creame, warme it to melt it,
It must not be aboove lukewarme, add to It a graine of Musk,
& Ambergreace, & halfe a pound of hard loafe Sugar well beaten
Dissolve the Musk, & Ambergreace in some thing Warme, Mingle
the sugar & spices with the flower, then take the butter & Creame
with the yeast, straine it & Coole It, Mix them together as quickly
as May be, when you have Mixed them well, strew a pinte
of flower which you haue Reserved out of the former quantity, all
over the Topp, Cover It with a Warme Cloath, & lett It stand to Rise a
quarter of an hower, then take six pound of Currance well washed
& dried, but take care that you doe not breake them, two pound
of Raisons stoned, & Cutt, Mix these with your paste, & then lay It
on a double browne paper well buttered, put It downe thicker on
the sides then in the Middle, After you have putt It into a hoope,
sett it Into a quick Oven, Elce it will not Rise, if you feare
scorching, lay a paper Over the Topp, an hower & halfe will bake
it, draw It & set it to Coole, in the Meane time take the whites
of two or three Eggs, & Two or three spoonfulls of Rose Water, three
quarters of a pound of double Refined Sugar beaten & searced, then
beate all these together, till It be as white as snow, lay It on the Topp
& sides of your Cake with a stiffe feather, take of the hoope when
It is first drawne, & when It is almost cold, sett it on the peale
to put it into the Oven Againe to dry, which will be be done suddenly
To make Shrewsbury Cakes
Take a pound of loafe sugar beaten & searced, & two pound of fine
flower well dryed, one pound of Fresh butter washed in Rose water
& fower Eggs, but Two of the whites, beat them well & Straine them
& mix them all together very well, & put to It a little Creame as much
as will make them into a past, then Roule them thin, & Cutt them with
a Glass & flower your plates & soe put them into the oven & bake them
transcribed_information
To make Iumballs
Take very fine flower, & put it into a Pipkin, & with
your hand thrust It downe as close as you Can till you have filled
the pipkin, then put It into an Oven with Small Manchett, And
there lett it stand all night, then searce It, & take a pound & halfe
of the flower & a pound of fine sugar After It is finely beaten
& searced, Put to these of Sweet butter the quantity of an Egg
Rub the butter well into the flower & sugar, then put to them
six Eggs three of them without there whites, fower Graines of
Muske, & fower Graines of Ambergreace Made into fine powder
six spoonfulls of Damask Rose Water & Six spoonfulls of Sweet
creame Mingled together & then put into your other stuff as
much of that Rose Water & Creame by little & little as will
make it Into a Stiff paste, Mould these together a quarter of
an hower, then put it Into peices Againe, & put in a pritty
quantity of Coriander Seeds bruised, & as much Carraway
seeds Rubbed in a cleane Cloath, & when these seeds are well
mingled into the paste Make it vp into Knotts, Butter your
plates a little & lay them thereon, & prick them, & sett them
into the Oven, as Hott as for Biskett bread, then lett them
Stand till you see they are baked, whilst they are Bakeing
take a quarter of a pound or More of double Refined
Sugar wett It with halfe Rose Water & faire Water, boyle
It to a Cleare Candy, & with a feather wash your Iumballs
over with It, & lay them vpon the plates Againe, And
sett them into the oven till they be thorowly dry
To make Bisket Cakes
Take Eleven Eggs but fower of the whites, a pound of loafe
sugar beaten & searced Eight spoonfulls of Rose Water, beate
all these together in a bole with a Rod, all the tyme the Oven Is
a heating, It must be hott Enough for a Manchett then take three
quarters of a pound of flower well dryed, & searced in, Mingle them
well together, then butter your panns well, & put them into them &
sett them into the oven/
(31
To make the Bishop of Yorkes Cake
Take five quarts of fine flower, two pounds & a halfe of sweet
butter, a pinte of Creame, & a pinte of Ale yeast, & a quarter of a
pinte of Sack, two or three spoonfulls of Rose water, halfe an
ounce of cloves, & Mace, the yo[u]lkes of twenty Eggs, six whites
well beaten, Cutt your butter into your Creame, warme it to melt it,
It must not be aboove lukewarme, add to It a graine of Musk,
& Ambergreace, & halfe a pound of hard loafe Sugar well beaten
Dissolve the Musk, & Ambergreace in some thing Warme, Mingle
the sugar & spices with the flower, then take the butter & Creame
with the yeast, straine it & Coole It, Mix them together as quickly
as May be, when you have Mixed them well, strew a pinte
of flower which you haue Reserved out of the former quantity, all
over the Topp, Cover It with a Warme Cloath, & lett It stand to Rise a
quarter of an hower, then take six pound of Currance well washed
& dried, but take care that you doe not breake them, two pound
of Raisons stoned, & Cutt, Mix these with your paste, & then lay It
on a double browne paper well buttered, put It downe thicker on
the sides then in the Middle, After you have putt It into a hoope,
sett it Into a quick Oven, Elce it will not Rise, if you feare
scorching, lay a paper Over the Topp, an hower & halfe will bake
it, draw It & set it to Coole, in the Meane time take the whites
of two or three Eggs, & Two or three spoonfulls of Rose Water, three
quarters of a pound of double Refined Sugar beaten & searced, then
beate all these together, till It be as white as snow, lay It on the Topp
& sides of your Cake with a stiffe feather, take of the hoope when
It is first drawne, & when It is almost cold, sett it on the peale
to put it into the Oven Againe to dry, which will be be done suddenly
To make Shrewsbury Cakes
Take a pound of loafe sugar beaten & searced, & two pound of fine
flower well dryed, one pound of Fresh butter washed in Rose water
& fower Eggs, but Two of the whites, beat them well & Straine them
& mix them all together very well, & put to It a little Creame as much
as will make them into a past, then Roule them thin, & Cutt them with
a Glass & flower your plates & soe put them into the oven & bake them
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.