COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121627
rootfile
121627
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 34 || page 35
page_numbers
page 34 || page 35
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 35
35
To make Pippens Past
Take your farest Kintesh Pippens when they=
mello about christmus cut them into quarters=
& pare them as quick as you can that they may
keep Whit put them in the scalls as you pare
them; prepare a quick fire & put so much=
water as will couer them Then pulpe them
Thorrow a hare sive; Then Take your waight
of good whit sugar & Boyle so high till=
you drap it vpon your finger & it snap in
peeces like glass Then put in your pulpe drie=
it a littell ouer the fire But let it not boyle=
Then put it out in a Earthen panchin & let it=
stand a day or 2 within the are of the fire, After
lay it out in moulds one Tin plates & dry them in
a Stow; The will be exceeding cleare & whit ac
=ordeing to the goodness of your sugar; you may in the
want of moulds Lay it out acordeing to you fancy
obsarue if your sugar be two high your past=
will candi if not at the Iust hight it will not=
dry; make your Red after the same manner; only
when you haue put your pulpe into your sugare
Then giue your coule to it before you drye it=
ouer The fire againe; Cooler it with Scutichne=
all to make a perfect scarlot; you must vse
your one descricton for The depth of your
cooler; After order it as your Whit & so lay
it out
35
To make Pippens Past
Take your farest Kintesh Pippens when they=
mello about christmus cut them into quarters=
& pare them as quick as you can that they may
keep Whit put them in the scalls as you pare
them; prepare a quick fire & put so much=
water as will couer them Then pulpe them
Thorrow a hare sive; Then Take your waight
of good whit sugar & Boyle so high till=
you drap it vpon your finger & it snap in
peeces like glass Then put in your pulpe drie=
it a littell ouer the fire But let it not boyle=
Then put it out in a Earthen panchin & let it=
stand a day or 2 within the are of the fire, After
lay it out in moulds one Tin plates & dry them in
a Stow; The will be exceeding cleare & whit ac
=ordeing to the goodness of your sugar; you may in the
want of moulds Lay it out acordeing to you fancy
obsarue if your sugar be two high your past=
will candi if not at the Iust hight it will not=
dry; make your Red after the same manner; only
when you haue put your pulpe into your sugare
Then giue your coule to it before you drye it=
ouer The fire againe; Cooler it with Scutichne=
all to make a perfect scarlot; you must vse
your one descricton for The depth of your
cooler; After order it as your Whit & so lay
it out
transcribed_information
page 35
35
To make Pippens Past
Take your farest Kintesh Pippens when they=
mello about christmus cut them into quarters=
& pare them as quick as you can that they may
keep Whit put them in the scalls as you pare
them; prepare a quick fire & put so much=
water as will couer them Then pulpe them
Thorrow a hare sive; Then Take your waight
of good whit sugar & Boyle so high till=
you drap it vpon your finger & it snap in
peeces like glass Then put in your pulpe drie=
it a littell ouer the fire But let it not boyle=
Then put it out in a Earthen panchin & let it=
stand a day or 2 within the are of the fire, After
lay it out in moulds one Tin plates & dry them in
a Stow; The will be exceeding cleare & whit ac
=ordeing to the goodness of your sugar; you may in the
want of moulds Lay it out acordeing to you fancy
obsarue if your sugar be two high your past=
will candi if not at the Iust hight it will not=
dry; make your Red after the same manner; only
when you haue put your pulpe into your sugare
Then giue your coule to it before you drye it=
ouer The fire againe; Cooler it with Scutichne=
all to make a perfect scarlot; you must vse
your one descricton for The depth of your
cooler; After order it as your Whit & so lay
it out
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.