COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
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FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121618
rootfile
121618
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 16 || page 17
page_numbers
page 16 || page 17
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 presarue Oringes Whole
waigh them befor you put them in water
& then take ther waight in suggar for
if you waigh after they are Boyled the
will Bee two waitie Chinie Oringe.
page 17
17
To presarue Whit Lemmons ∴
Take your lemmons and pare of all the yallo
Rind put them in fare water as you pare them
that they may keepe whit if you would haue them
for presant use Then only prick them & make a=
syrop with the waight of sugar & boyle the=
m halfe an hower put in a pint of water then se=
t them by & The next day set them ouer the fire
keep your syrop Thin till you preseaue them to
be tender & cleare; you must boyl them before
in spring water; befor you prick them or put the
m into your syrop; if you would haue them keep=
Long then after you haue pared them make a=
slit on the sid & with your pen knife & core in
sorn Take out all the meate; Then order them=
as you doe you lemon peels
To presarue Chinne oringes
Take your oringes & boyle them hoolle in spr
ing water waygh them & strow your sugar
one Them being powdred; The better your sugar
is The clearer the will bee; next day boyl them put=
ing to euery pound a pint & halfe of water; prick
them with a pin That the syrop may Infuse in=
to them after heat them 2 or 3 days till your
syrop be Thick & Readi to Ielly it is a very=
Exalent sweetmeate; But they will not keep=
long; yet I haue keep them halfe a yeare very=
good & likewise Lemmons whit with the mea=
t in them; dubbell Refined sugar is the Best=∴
waigh them befor you put them in water
& then take ther waight in suggar for
if you waigh after they are Boyled the
will Bee two waitie Chinie Oringe.
page 17
17
To presarue Whit Lemmons ∴
Take your lemmons and pare of all the yallo
Rind put them in fare water as you pare them
that they may keepe whit if you would haue them
for presant use Then only prick them & make a=
syrop with the waight of sugar & boyle the=
m halfe an hower put in a pint of water then se=
t them by & The next day set them ouer the fire
keep your syrop Thin till you preseaue them to
be tender & cleare; you must boyl them before
in spring water; befor you prick them or put the
m into your syrop; if you would haue them keep=
Long then after you haue pared them make a=
slit on the sid & with your pen knife & core in
sorn Take out all the meate; Then order them=
as you doe you lemon peels
To presarue Chinne oringes
Take your oringes & boyle them hoolle in spr
ing water waygh them & strow your sugar
one Them being powdred; The better your sugar
is The clearer the will bee; next day boyl them put=
ing to euery pound a pint & halfe of water; prick
them with a pin That the syrop may Infuse in=
to them after heat them 2 or 3 days till your
syrop be Thick & Readi to Ielly it is a very=
Exalent sweetmeate; But they will not keep=
long; yet I haue keep them halfe a yeare very=
good & likewise Lemmons whit with the mea=
t in them; dubbell Refined sugar is the Best=∴
transcribed_information
To presarue Oringes Whole
waigh them befor you put them in water
& then take ther waight in suggar for
if you waigh after they are Boyled the
will Bee two waitie Chinie Oringe.
page 17
17
To presarue Whit Lemmons ∴
Take your lemmons and pare of all the yallo
Rind put them in fare water as you pare them
that they may keepe whit if you would haue them
for presant use Then only prick them & make a=
syrop with the waight of sugar & boyle the=
m halfe an hower put in a pint of water then se=
t them by & The next day set them ouer the fire
keep your syrop Thin till you preseaue them to
be tender & cleare; you must boyl them before
in spring water; befor you prick them or put the
m into your syrop; if you would haue them keep=
Long then after you haue pared them make a=
slit on the sid & with your pen knife & core in
sorn Take out all the meate; Then order them=
as you doe you lemon peels
To presarue Chinne oringes
Take your oringes & boyle them hoolle in spr
ing water waygh them & strow your sugar
one Them being powdred; The better your sugar
is The clearer the will bee; next day boyl them put=
ing to euery pound a pint & halfe of water; prick
them with a pin That the syrop may Infuse in=
to them after heat them 2 or 3 days till your
syrop be Thick & Readi to Ielly it is a very=
Exalent sweetmeate; But they will not keep=
long; yet I haue keep them halfe a yeare very=
good & likewise Lemmons whit with the mea=
t in them; dubbell Refined sugar is the Best=∴
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.