COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121619
rootfile
121619
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 18 || page 19
page_numbers
page 18 || page 19
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:
page 19
19
To presarue Barberyes.
Take your Barberys & pick out the farest bunc=
hes after you haue picked out all the stons Take
the waight of sugar make a syrop boyle it vp &
scum it befor you put in your Barberys let them
boyl leasuerly at first; Then boyl them till the=
be cleare; for your preserved corrons powder yor
sugar becaus The art more tender & strow your
sugar Amongst them as you stone them; put to=
Them halfe a pint of water & boyle them on a slo
=w fire Till the be cleare They are very Apt to
Ielly; doe not boyle them two high flourish and ∴
To presarue Quinces w=holl
Pare your quinces & coore them To a pound=
of quinces take the waight in sugar in a conu
nant pan or possnit presarue them that is deep
That your quinces may be couered with syrop as=
they boyle put in Rather more then a pint of=
water at first put in a fine bag with som of=
the seeds couer them close & let them boyle gen=
tlye at The first for halfe an houer then men
d your fire & keep them boyling faster; if the=
syrop groe Thick Add now & Then 2 or 3 sp
oonfull of fare water which will keepe them
in a good Temper Till the be Thorrowly pr-
and allso of a good cooler; which you may de
searn by Takeing one vp & perss it with a great
needell; let your syrop be of a fit Thickness/.
page 19
19
To presarue Barberyes.
Take your Barberys & pick out the farest bunc=
hes after you haue picked out all the stons Take
the waight of sugar make a syrop boyle it vp &
scum it befor you put in your Barberys let them
boyl leasuerly at first; Then boyl them till the=
be cleare; for your preserved corrons powder yor
sugar becaus The art more tender & strow your
sugar Amongst them as you stone them; put to=
Them halfe a pint of water & boyle them on a slo
=w fire Till the be cleare They are very Apt to
Ielly; doe not boyle them two high ∴
To presarue Quinces w=holl
Pare your quinces & coore them To a pound=
of quinces take the waight in sugar in a conu
nant pan or possnit presarue them that is deep
That your quinces may be couered with syrop as=
they boyle put in Rather more then a pint of=
water at first put in a fine bag with som of=
the seeds couer them close & let them boyle gen=
tlye at The first for halfe an houer then men=
d your fire & keep them boyling faster; if the=
syrop groe Thick Add now & Then 2 or 3 sp
oonfull of fare water which will keepe them
in a good Temper Till the be Thorrowly presarued
and allso of a good cooler; which you may de
searn by Takeing one vp & perss it with a great
needell; let your syrop be of a fit Thickness.
19
To presarue Barberyes.
Take your Barberys & pick out the farest bunc=
hes after you haue picked out all the stons Take
the waight of sugar make a syrop boyle it vp &
scum it befor you put in your Barberys let them
boyl leasuerly at first; Then boyl them till the=
be cleare; for your preserved corrons powder yor
sugar becaus The art more tender & strow your
sugar Amongst them as you stone them; put to=
Them halfe a pint of water & boyle them on a slo
=w fire Till the be cleare They are very Apt to
Ielly; doe not boyle them two high flourish and ∴
To presarue Quinces w=holl
Pare your quinces & coore them To a pound=
of quinces take the waight in sugar in a conu
nant pan or possnit presarue them that is deep
That your quinces may be couered with syrop as=
they boyle put in Rather more then a pint of=
water at first put in a fine bag with som of=
the seeds couer them close & let them boyle gen=
tlye at The first for halfe an houer then men
d your fire & keep them boyling faster; if the=
syrop groe Thick Add now & Then 2 or 3 sp
oonfull of fare water which will keepe them
in a good Temper Till the be Thorrowly pr-
and allso of a good cooler; which you may de
searn by Takeing one vp & perss it with a great
needell; let your syrop be of a fit Thickness/.
page 19
19
To presarue Barberyes.
Take your Barberys & pick out the farest bunc=
hes after you haue picked out all the stons Take
the waight of sugar make a syrop boyle it vp &
scum it befor you put in your Barberys let them
boyl leasuerly at first; Then boyl them till the=
be cleare; for your preserved corrons powder yor
sugar becaus The art more tender & strow your
sugar Amongst them as you stone them; put to=
Them halfe a pint of water & boyle them on a slo
=w fire Till the be cleare They are very Apt to
Ielly; doe not boyle them two high ∴
To presarue Quinces w=holl
Pare your quinces & coore them To a pound=
of quinces take the waight in sugar in a conu
nant pan or possnit presarue them that is deep
That your quinces may be couered with syrop as=
they boyle put in Rather more then a pint of=
water at first put in a fine bag with som of=
the seeds couer them close & let them boyle gen=
tlye at The first for halfe an houer then men=
d your fire & keep them boyling faster; if the=
syrop groe Thick Add now & Then 2 or 3 sp
oonfull of fare water which will keepe them
in a good Temper Till the be Thorrowly presarued
and allso of a good cooler; which you may de
searn by Takeing one vp & perss it with a great
needell; let your syrop be of a fit Thickness.
transcribed_information
page 19
19
To presarue Barberyes.
Take your Barberys & pick out the farest bunc=
hes after you haue picked out all the stons Take
the waight of sugar make a syrop boyle it vp &
scum it befor you put in your Barberys let them
boyl leasuerly at first; Then boyl them till the=
be cleare; for your preserved corrons powder yor
sugar becaus The art more tender & strow your
sugar Amongst them as you stone them; put to=
Them halfe a pint of water & boyle them on a slo
=w fire Till the be cleare They are very Apt to
Ielly; doe not boyle them two high flourish and ∴
To presarue Quinces w=holl
Pare your quinces & coore them To a pound=
of quinces take the waight in sugar in a conu
nant pan or possnit presarue them that is deep
That your quinces may be couered with syrop as=
they boyle put in Rather more then a pint of=
water at first put in a fine bag with som of=
the seeds couer them close & let them boyle gen=
tlye at The first for halfe an houer then men
d your fire & keep them boyling faster; if the=
syrop groe Thick Add now & Then 2 or 3 sp
oonfull of fare water which will keepe them
in a good Temper Till the be Thorrowly pr-
and allso of a good cooler; which you may de
searn by Takeing one vp & perss it with a great
needell; let your syrop be of a fit Thickness/.
page 19
19
To presarue Barberyes.
Take your Barberys & pick out the farest bunc=
hes after you haue picked out all the stons Take
the waight of sugar make a syrop boyle it vp &
scum it befor you put in your Barberys let them
boyl leasuerly at first; Then boyl them till the=
be cleare; for your preserved corrons powder yor
sugar becaus The art more tender & strow your
sugar Amongst them as you stone them; put to=
Them halfe a pint of water & boyle them on a slo
=w fire Till the be cleare They are very Apt to
Ielly; doe not boyle them two high ∴
To presarue Quinces w=holl
Pare your quinces & coore them To a pound=
of quinces take the waight in sugar in a conu
nant pan or possnit presarue them that is deep
That your quinces may be couered with syrop as=
they boyle put in Rather more then a pint of=
water at first put in a fine bag with som of=
the seeds couer them close & let them boyle gen=
tlye at The first for halfe an houer then men=
d your fire & keep them boyling faster; if the=
syrop groe Thick Add now & Then 2 or 3 sp
oonfull of fare water which will keepe them
in a good Temper Till the be Thorrowly presarued
and allso of a good cooler; which you may de
searn by Takeing one vp & perss it with a great
needell; let your syrop be of a fit Thickness.
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.