COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127351
rootfile
127351
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 37 verso || folio 38 recto
page_numbers
folio 37 verso || folio 38 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 Stew a Carp
Take A living Carp, & knock him on the head, open him in
the paley, take heed you breake not the gall, pour in A little
Vineeager, & wash out all the blood, Stirr it about with
your hand, & keepe the blood safe, then putt as much white
wine Into [the] A pan or skellett, as will almost cover
it, & set it on the fire, putt to it An Onion cut out of the
middle A clove or lesse of garlick, A race of Ginger
shred, A nutmeugue quartered A faggot of sweet herbs
& three Anchovies your Carp being cut out & rubb'd all over
with salt, with the wine you may putt in A little water,
when it doth boyle putt the Carp in, & cover him close &
lett him stew upp about a quarter of An hour, then
putt In the blood & Vineager with A little butter, so dish
up the Carp, & let the spawn milt & refuse be laid upon it, the
liquor that boyled him with the butter is the best sauce & is to
be eaten as broth, garnish the dish with leamans & grated
bread
To Dresse A Codds Head
Cut of the Codds head beyond the gills, that you may have part
of the body with it, boyile it in water & salt, to which you may add
half pint of Vineager the head must be little more then
covered, before you putt it into the Cauldron take a quart of
the biggest cleanest oysters, & A bunch of sweet Herbs ^ & onions
& putt them Into mouth of the head, & with A pack-thread
bind the jaws fast you must be sure to pick it & wash it
Very clean, when it is boyled enough, take it up & set it A
drying over A chafeing dish of coles, then take the oysters
liquour four Anchovies & A sliced Onion & put them A quarter
of a pint of white Wine & sweete butter, & melt them together
& pour it on the Codds head, [It] stick all or most of Oysters
upon the Codds head, or where they will enter, & garnish the
dish with shiced leamon, & send it In smoaking hot
(38
The Lady Westmorelands Receipts.
To make A seed Cake
Take two pounds of fine flower dryed; rub in one pound ^ & Quarter of
Butter; half A Quarter of A pound of sugar, then beate four eggs, six
good spoonsfull[s] of Ale yeast, & as much creame blood warm as will
will make it Into limber paste: then strew in it half A pound
of 1 Carway - comfeits, when it is well mixed lay it by the fire
& let it rise halfe An hour then take it up as light as you can & put
it in A hoop. an hour will bake
To make a good Cake
Take four pounds of flower well driyed, & rub in two pounds of
butter, then take A pint of Ale yeast & sett A working with six
spoonfulls of sack, put Into the Flower halfe A pound of loafe
sugar beated & sifted. four nuttmegs & A little mace finely
searced also then take A quart of Creame boyled & keep it with
stirring till it be blood warm - Take eight eggs with four
whites, & beat them with A Quarter of A pint of sack [together] &
A little Orange flower water, put yeast Creame & Sack together
& strain them into the paste & worke it well together, then
lett six pound of Currants well watered be putt into it, and if
yo please put halfe A pound of blanched Almonds beten: and
preserved Orange or Citron minced Into it. then cover it & sett
it before A fire for An hour or better then worke it over
again & put it on A [pretty] paper pretty well buttered & sett
it Into A pretty quick Oven; & when you think it enough take it
out & Ice it, & set it In again to dry the Icing
To make Saucidges
Take the leane of A legg of Mutton, then take double the weight of
it In beef sewet as finely shred as it can be then take A pint of [grea]
great oysters liquor & all cut them small & mix them with the rest, then
take halfe a handfull of sage with shred mix all together. for
seasinng please your selfe but to this quantity put six eggs the whites
of but three
Take A living Carp, & knock him on the head, open him in
the paley, take heed you breake not the gall, pour in A little
Vineeager, & wash out all the blood, Stirr it about with
your hand, & keepe the blood safe, then putt as much white
wine Into [the] A pan or skellett, as will almost cover
it, & set it on the fire, putt to it An Onion cut out of the
middle A clove or lesse of garlick, A race of Ginger
shred, A nutmeugue quartered A faggot of sweet herbs
& three Anchovies your Carp being cut out & rubb'd all over
with salt, with the wine you may putt in A little water,
when it doth boyle putt the Carp in, & cover him close &
lett him stew upp about a quarter of An hour, then
putt In the blood & Vineager with A little butter, so dish
up the Carp, & let the spawn milt & refuse be laid upon it, the
liquor that boyled him with the butter is the best sauce & is to
be eaten as broth, garnish the dish with leamans & grated
bread
To Dresse A Codds Head
Cut of the Codds head beyond the gills, that you may have part
of the body with it, boyile it in water & salt, to which you may add
half pint of Vineager the head must be little more then
covered, before you putt it into the Cauldron take a quart of
the biggest cleanest oysters, & A bunch of sweet Herbs ^ & onions
& putt them Into mouth of the head, & with A pack-thread
bind the jaws fast you must be sure to pick it & wash it
Very clean, when it is boyled enough, take it up & set it A
drying over A chafeing dish of coles, then take the oysters
liquour four Anchovies & A sliced Onion & put them A quarter
of a pint of white Wine & sweete butter, & melt them together
& pour it on the Codds head, [It] stick all or most of Oysters
upon the Codds head, or where they will enter, & garnish the
dish with shiced leamon, & send it In smoaking hot
(38
The Lady Westmorelands Receipts.
To make A seed Cake
Take two pounds of fine flower dryed; rub in one pound ^ & Quarter of
Butter; half A Quarter of A pound of sugar, then beate four eggs, six
good spoonsfull[s] of Ale yeast, & as much creame blood warm as will
will make it Into limber paste: then strew in it half A pound
of 1 Carway - comfeits, when it is well mixed lay it by the fire
& let it rise halfe An hour then take it up as light as you can & put
it in A hoop. an hour will bake
To make a good Cake
Take four pounds of flower well driyed, & rub in two pounds of
butter, then take A pint of Ale yeast & sett A working with six
spoonfulls of sack, put Into the Flower halfe A pound of loafe
sugar beated & sifted. four nuttmegs & A little mace finely
searced also then take A quart of Creame boyled & keep it with
stirring till it be blood warm - Take eight eggs with four
whites, & beat them with A Quarter of A pint of sack [together] &
A little Orange flower water, put yeast Creame & Sack together
& strain them into the paste & worke it well together, then
lett six pound of Currants well watered be putt into it, and if
yo please put halfe A pound of blanched Almonds beten: and
preserved Orange or Citron minced Into it. then cover it & sett
it before A fire for An hour or better then worke it over
again & put it on A [pretty] paper pretty well buttered & sett
it Into A pretty quick Oven; & when you think it enough take it
out & Ice it, & set it In again to dry the Icing
To make Saucidges
Take the leane of A legg of Mutton, then take double the weight of
it In beef sewet as finely shred as it can be then take A pint of [grea]
great oysters liquor & all cut them small & mix them with the rest, then
take halfe a handfull of sage with shred mix all together. for
seasinng please your selfe but to this quantity put six eggs the whites
of but three
transcribed_information
To Stew a Carp
Take A living Carp, & knock him on the head, open him in
the paley, take heed you breake not the gall, pour in A little
Vineeager, & wash out all the blood, Stirr it about with
your hand, & keepe the blood safe, then putt as much white
wine Into [the] A pan or skellett, as will almost cover
it, & set it on the fire, putt to it An Onion cut out of the
middle A clove or lesse of garlick, A race of Ginger
shred, A nutmeugue quartered A faggot of sweet herbs
& three Anchovies your Carp being cut out & rubb'd all over
with salt, with the wine you may putt in A little water,
when it doth boyle putt the Carp in, & cover him close &
lett him stew upp about a quarter of An hour, then
putt In the blood & Vineager with A little butter, so dish
up the Carp, & let the spawn milt & refuse be laid upon it, the
liquor that boyled him with the butter is the best sauce & is to
be eaten as broth, garnish the dish with leamans & grated
bread
To Dresse A Codds Head
Cut of the Codds head beyond the gills, that you may have part
of the body with it, boyile it in water & salt, to which you may add
half pint of Vineager the head must be little more then
covered, before you putt it into the Cauldron take a quart of
the biggest cleanest oysters, & A bunch of sweet Herbs ^ & onions
& putt them Into mouth of the head, & with A pack-thread
bind the jaws fast you must be sure to pick it & wash it
Very clean, when it is boyled enough, take it up & set it A
drying over A chafeing dish of coles, then take the oysters
liquour four Anchovies & A sliced Onion & put them A quarter
of a pint of white Wine & sweete butter, & melt them together
& pour it on the Codds head, [It] stick all or most of Oysters
upon the Codds head, or where they will enter, & garnish the
dish with shiced leamon, & send it In smoaking hot
(38
The Lady Westmorelands Receipts.
To make A seed Cake
Take two pounds of fine flower dryed; rub in one pound ^ & Quarter of
Butter; half A Quarter of A pound of sugar, then beate four eggs, six
good spoonsfull[s] of Ale yeast, & as much creame blood warm as will
will make it Into limber paste: then strew in it half A pound
of 1 Carway - comfeits, when it is well mixed lay it by the fire
& let it rise halfe An hour then take it up as light as you can & put
it in A hoop. an hour will bake
To make a good Cake
Take four pounds of flower well driyed, & rub in two pounds of
butter, then take A pint of Ale yeast & sett A working with six
spoonfulls of sack, put Into the Flower halfe A pound of loafe
sugar beated & sifted. four nuttmegs & A little mace finely
searced also then take A quart of Creame boyled & keep it with
stirring till it be blood warm - Take eight eggs with four
whites, & beat them with A Quarter of A pint of sack [together] &
A little Orange flower water, put yeast Creame & Sack together
& strain them into the paste & worke it well together, then
lett six pound of Currants well watered be putt into it, and if
yo please put halfe A pound of blanched Almonds beten: and
preserved Orange or Citron minced Into it. then cover it & sett
it before A fire for An hour or better then worke it over
again & put it on A [pretty] paper pretty well buttered & sett
it Into A pretty quick Oven; & when you think it enough take it
out & Ice it, & set it In again to dry the Icing
To make Saucidges
Take the leane of A legg of Mutton, then take double the weight of
it In beef sewet as finely shred as it can be then take A pint of [grea]
great oysters liquor & all cut them small & mix them with the rest, then
take halfe a handfull of sage with shred mix all together. for
seasinng please your selfe but to this quantity put six eggs the whites
of but three
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.