COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121623
rootfile
121623
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 26 || page 27
page_numbers
page 26 || page 27
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:
To Make Ielly of Corants
page 27
27
Presarued Suckets
Take your Lettes stalks & scald them in=
fare water the waigh to euery pounds=
3 quarter of Barber sugar Take them
cut of your scalding water & put to eu=
ery pound halfe a pint of water Then=
Boyle them Til the be cleare, put them
vp & keepe them for sauces or to put in
Pyes ∴
To preserue Angillica Roots
Aafter you haue washed & scraped them
Whit Then Boyle them well in water till
the be tender; After make a weake syrop
and boyle them halfe an hour then sett=
them by till the next day; if you find your
Syrop Thick make it Thiner by Adding=
som water Then heat it ouer the fire 2
or 3 days; Let your syrop Be of a fit thick
=ness; Then put them vp; or you may candie
them if you please, after the same manner
doe your Elicampain Roots; Let them be water
=ed well to Take out Bitternes
page 27
27
Presarued Suckets
Take your Lettes stalks & scald them in=
fare water the waigh to euery pounds=
3 quarter of Barber sugar Take them
cut of your scalding water & put to eu=
ery pound halfe a pint of water Then=
Boyle them Til the be cleare, put them
vp & keepe them for sauces or to put in
Pyes ∴
To preserue Angillica Roots
Aafter you haue washed & scraped them
Whit Then Boyle them well in water till
the be tender; After make a weake syrop
and boyle them halfe an hour then sett=
them by till the next day; if you find your
Syrop Thick make it Thiner by Adding=
som water Then heat it ouer the fire 2
or 3 days; Let your syrop Be of a fit thick
=ness; Then put them vp; or you may candie
them if you please, after the same manner
doe your Elicampain Roots; Let them be water
=ed well to Take out Bitternes
transcribed_information
To Make Ielly of Corants
page 27
27
Presarued Suckets
Take your Lettes stalks & scald them in=
fare water the waigh to euery pounds=
3 quarter of Barber sugar Take them
cut of your scalding water & put to eu=
ery pound halfe a pint of water Then=
Boyle them Til the be cleare, put them
vp & keepe them for sauces or to put in
Pyes ∴
To preserue Angillica Roots
Aafter you haue washed & scraped them
Whit Then Boyle them well in water till
the be tender; After make a weake syrop
and boyle them halfe an hour then sett=
them by till the next day; if you find your
Syrop Thick make it Thiner by Adding=
som water Then heat it ouer the fire 2
or 3 days; Let your syrop Be of a fit thick
=ness; Then put them vp; or you may candie
them if you please, after the same manner
doe your Elicampain Roots; Let them be water
=ed well to Take out Bitternes
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.