COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127345
rootfile
127345
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 32 verso || recto of insertion after folio 32
page_numbers
folio 32 verso || recto of insertion after folio 32
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 Pork Like Westfalia ham
Take porke & Cut it out westfali fashon then beat it
with a Rouling pin and sett it by the fier then take
all most a quarter of a pound of browne suger with
three ouncis of solt peter & when beten fine then
Rob it in well with that hand as hot as you Can
be fore the fier then Let it stand th[ea]ree days
rubing[ylRobing] it & torning it every day in the brine
then take it out & Rob the brine of and salt it
with bay salt a fortnight dri it well with a Cloath
and smoak it ouer hovs Litten three days & hang it
in the Chimly A fortnight will dry it
A Pommatem to Keep the Face Smoth
Take half a pint of oyile of troters put it into a long
Gallepot sett it over the fier in a skellet of boyling
watter then straine it into a Clain erther bason cleare
your galley pot and poore your oyle in againe with
one ounce of spatmacity as much of uergis wax half an
ounc of ben an ounc of oyle of Bitter Almonds and as
much oyle of tarter kep the pot Close Covered and boyle
it again in the same watter tell all be desolved them
straine it througt a fime vay into an earthen
bason in which theire is half [a] pint of orange
flower wattaer and to ounceis of snail watter keep
beating the pommatom with a siluer spoon tell it is
Stiff and white as snow and till it has drunk
in all the watter.
Cassias
Take one pound of Sugar finely sifted 1 ounce &
quarter of Iapon Earth searsed mix them with
orange flower water & common water not quite
so stiff as for a Candy Boil it till it will drop
& come clean off: just before you take it off add
6 grains of ambergrease & 4 of Musk finely ground
with a little Sugar in a Morter
Take porke & Cut it out westfali fashon then beat it
with a Rouling pin and sett it by the fier then take
all most a quarter of a pound of browne suger with
three ouncis of solt peter & when beten fine then
Rob it in well with that hand as hot as you Can
be fore the fier then Let it stand th[ea]ree days
rubing[ylRobing] it & torning it every day in the brine
then take it out & Rob the brine of and salt it
with bay salt a fortnight dri it well with a Cloath
and smoak it ouer hovs Litten three days & hang it
in the Chimly A fortnight will dry it
A Pommatem to Keep the Face Smoth
Take half a pint of oyile of troters put it into a long
Gallepot sett it over the fier in a skellet of boyling
watter then straine it into a Clain erther bason cleare
your galley pot and poore your oyle in againe with
one ounce of spatmacity as much of uergis wax half an
ounc of ben an ounc of oyle of Bitter Almonds and as
much oyle of tarter kep the pot Close Covered and boyle
it again in the same watter tell all be desolved them
straine it througt a fime vay into an earthen
bason in which theire is half [a] pint of orange
flower wattaer and to ounceis of snail watter keep
beating the pommatom with a siluer spoon tell it is
Stiff and white as snow and till it has drunk
in all the watter.
Cassias
Take one pound of Sugar finely sifted 1 ounce &
quarter of Iapon Earth searsed mix them with
orange flower water & common water not quite
so stiff as for a Candy Boil it till it will drop
& come clean off: just before you take it off add
6 grains of ambergrease & 4 of Musk finely ground
with a little Sugar in a Morter
transcribed_information
To Make Pork Like Westfalia ham
Take porke & Cut it out westfali fashon then beat it
with a Rouling pin and sett it by the fier then take
all most a quarter of a pound of browne suger with
three ouncis of solt peter & when beten fine then
Rob it in well with that hand as hot as you Can
be fore the fier then Let it stand th[ea]ree days
rubing[ylRobing] it & torning it every day in the brine
then take it out & Rob the brine of and salt it
with bay salt a fortnight dri it well with a Cloath
and smoak it ouer hovs Litten three days & hang it
in the Chimly A fortnight will dry it
A Pommatem to Keep the Face Smoth
Take half a pint of oyile of troters put it into a long
Gallepot sett it over the fier in a skellet of boyling
watter then straine it into a Clain erther bason cleare
your galley pot and poore your oyle in againe with
one ounce of spatmacity as much of uergis wax half an
ounc of ben an ounc of oyle of Bitter Almonds and as
much oyle of tarter kep the pot Close Covered and boyle
it again in the same watter tell all be desolved them
straine it througt a fime vay into an earthen
bason in which theire is half [a] pint of orange
flower wattaer and to ounceis of snail watter keep
beating the pommatom with a siluer spoon tell it is
Stiff and white as snow and till it has drunk
in all the watter.
Cassias
Take one pound of Sugar finely sifted 1 ounce &
quarter of Iapon Earth searsed mix them with
orange flower water & common water not quite
so stiff as for a Candy Boil it till it will drop
& come clean off: just before you take it off add
6 grains of ambergrease & 4 of Musk finely ground
with a little Sugar in a Morter
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.