COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121617
rootfile
121617
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
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 14 || page 15
page_numbers
page 14 || page 15
Physical Description
false
Digital Image Type:
FSL collection
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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:
To ^make Ma^rmolat of white quince
page 15
15
To presarve Grapes Green ∴
Take 5 or 6 bunches of Grapes set them ouer
The fire & Boyle them quick in a considerable
quantite of water Till you see them boyle ofe
the stalkes & tourn a puer green which I haue
oft expearinced; Then take them out hooll and
waigh them in a siluer poringer; Take your waight
of sugar dubbell Refin in powder strow vpon
as you did for your Apericocks Takeing som of
The Iuce of the grapes to make your syrrop of
which after you haue heat 2 or 3 dayes give them
one boyle; The will be a puer green & Ielly ∴
To presarue Lemmon or Oring Peells
Take your oringes or Lemmons cut them in halfe &
squese out all the Iuce. Then boyle them in a larg
pan of water till the be tender then with your thum
b doe out all the meate & put them in fare spring
water; shifting them euery day with frish water
for 10 or 12 days to take the bitternes out of the
orings the Lemmons need not lie so long; when the
are watered enough Take a pint of Clerified su=
gar & a pint & halfe of water & let them boy
=l till your syrop begin to grow thick then tak=
e them ofe; & heate them 2 or 3 Tims till you
see Peels & syrop cleare then keepe them
by you ether to sarue out as presarues or to
Candi as you shall be Instructed when I
Com to Candies ∴
page 15
15
To presarve Grapes Green ∴
Take 5 or 6 bunches of Grapes set them ouer
The fire & Boyle them quick in a considerable
quantite of water Till you see them boyle ofe
the stalkes & tourn a puer green which I haue
oft expearinced; Then take them out hooll and
waigh them in a siluer poringer; Take your waight
of sugar dubbell Refin in powder strow vpon
as you did for your Apericocks Takeing som of
The Iuce of the grapes to make your syrrop of
which after you haue heat 2 or 3 dayes give them
one boyle; The will be a puer green & Ielly ∴
To presarue Lemmon or Oring Peells
Take your oringes or Lemmons cut them in halfe &
squese out all the Iuce. Then boyle them in a larg
pan of water till the be tender then with your thum
b doe out all the meate & put them in fare spring
water; shifting them euery day with frish water
for 10 or 12 days to take the bitternes out of the
orings the Lemmons need not lie so long; when the
are watered enough Take a pint of Clerified su=
gar & a pint & halfe of water & let them boy
=l till your syrop begin to grow thick then tak=
e them ofe; & heate them 2 or 3 Tims till you
see Peels & syrop cleare then keepe them
by you ether to sarue out as presarues or to
Candi as you shall be Instructed when I
Com to Candies ∴
transcribed_information
To ^make Ma^rmolat of white quince
page 15
15
To presarve Grapes Green ∴
Take 5 or 6 bunches of Grapes set them ouer
The fire & Boyle them quick in a considerable
quantite of water Till you see them boyle ofe
the stalkes & tourn a puer green which I haue
oft expearinced; Then take them out hooll and
waigh them in a siluer poringer; Take your waight
of sugar dubbell Refin in powder strow vpon
as you did for your Apericocks Takeing som of
The Iuce of the grapes to make your syrrop of
which after you haue heat 2 or 3 dayes give them
one boyle; The will be a puer green & Ielly ∴
To presarue Lemmon or Oring Peells
Take your oringes or Lemmons cut them in halfe &
squese out all the Iuce. Then boyle them in a larg
pan of water till the be tender then with your thum
b doe out all the meate & put them in fare spring
water; shifting them euery day with frish water
for 10 or 12 days to take the bitternes out of the
orings the Lemmons need not lie so long; when the
are watered enough Take a pint of Clerified su=
gar & a pint & halfe of water & let them boy
=l till your syrop begin to grow thick then tak=
e them ofe; & heate them 2 or 3 Tims till you
see Peels & syrop cleare then keepe them
by you ether to sarue out as presarues or to
Candi as you shall be Instructed when I
Com to Candies ∴
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.