COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121613
rootfile
121613
Digital Image File Name
false
Source Call Number:
V.a.215
call_number
V.a.215
Source Call Number
false
Source Title:
Cookbook of Susanna Packe [manuscript].
cd_title
Cookbook of Susanna Packe [manuscript].
Source Title
false
Image Details:
6 writing upside down, 7 writing partially upside down
special_instructions
6 writing upside down, 7 writing partially upside down
Image Details
false
Source Creator:
Packe, Susanna, fl. 1674.
author
Packe, Susanna, fl. 1674.
Source Creator
false
Source Created or Published:
1674
imprint
1674
Source Created or Published
false
Physical Description:
page 6 || page 7
page_numbers
page 6 || page 7
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=224530
Hamnet Catalog Link
false
Transcription:
turn it euery day tell it be dry Cheery preserue
[To Presaer]
To Presarue Cheryes
in Ielly
Take to a pound of Cheryes [it] a pound of
sugar beaten then stone them and as you stone
them lay them in sume of the sugar to presearue the
coler of them, then lay a lay of Cheryes and a
lay of sugar tell all be in the bason then
let aboute a quarter of a pint of eather the
Iuse of cheryes or curents in to the botom of
the bason let the sugar be disouled before you let
them boyle and then boyle them mighty fast
and scome them tell tha are cleare and will
ly then put them into glasis
probatum est L.1.1u
page 7
PRESARVES
to make peckle for storgen
boyle bran & water let it boyl half
a way to euen too ruantus put on
quarts of ueneger a hanful of salt
& as much suger as will make itt like
mouth water then boyl
it up & let it cool
1674
1674
Chearineg oring pastte
boyle your oringes tell thay be softt then beate
them in a morter when you haue taken out the
seads take thare weaight in sugar dubell refind
dry your pulp about [half in] a quarter of an
hower ouer the fire then so dry up the water
thay ware boyled in then maye your sugar into a
candy and put in the pulpe and let itt not boyle
put it into thinge as you do cleare watr
[To Presaer]
To Presarue Cheryes
in Ielly
Take to a pound of Cheryes [it] a pound of
sugar beaten then stone them and as you stone
them lay them in sume of the sugar to presearue the
coler of them, then lay a lay of Cheryes and a
lay of sugar tell all be in the bason then
let aboute a quarter of a pint of eather the
Iuse of cheryes or curents in to the botom of
the bason let the sugar be disouled before you let
them boyle and then boyle them mighty fast
and scome them tell tha are cleare and will
ly then put them into glasis
probatum est L.1.1u
page 7
PRESARVES
to make peckle for storgen
boyle bran & water let it boyl half
a way to euen too ruantus put on
quarts of ueneger a hanful of salt
& as much suger as will make itt like
mouth water then boyl
it up & let it cool
1674
1674
Chearineg oring pastte
boyle your oringes tell thay be softt then beate
them in a morter when you haue taken out the
seads take thare weaight in sugar dubell refind
dry your pulp about [half in] a quarter of an
hower ouer the fire then so dry up the water
thay ware boyled in then maye your sugar into a
candy and put in the pulpe and let itt not boyle
put it into thinge as you do cleare watr
transcribed_information
turn it euery day tell it be dry Cheery preserue
[To Presaer]
To Presarue Cheryes
in Ielly
Take to a pound of Cheryes [it] a pound of
sugar beaten then stone them and as you stone
them lay them in sume of the sugar to presearue the
coler of them, then lay a lay of Cheryes and a
lay of sugar tell all be in the bason then
let aboute a quarter of a pint of eather the
Iuse of cheryes or curents in to the botom of
the bason let the sugar be disouled before you let
them boyle and then boyle them mighty fast
and scome them tell tha are cleare and will
ly then put them into glasis
probatum est L.1.1u
page 7
PRESARVES
to make peckle for storgen
boyle bran & water let it boyl half
a way to euen too ruantus put on
quarts of ueneger a hanful of salt
& as much suger as will make itt like
mouth water then boyl
it up & let it cool
1674
1674
Chearineg oring pastte
boyle your oringes tell thay be softt then beate
them in a morter when you haue taken out the
seads take thare weaight in sugar dubell refind
dry your pulp about [half in] a quarter of an
hower ouer the fire then so dry up the water
thay ware boyled in then maye your sugar into a
candy and put in the pulpe and let itt not boyle
put it into thinge as you do cleare watr
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.