COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121628
rootfile
121628
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 36 || page 37
page_numbers
page 36 || page 37
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 37
37
How To Make Corron Past
After you have Infused your corrons
in a duble pot & drawn out the Ielly; Then
pulpe them thorrough a hare siue if they
bee Red then take good ordnari Lofe sug=
ar The waight of your pulp or Rather Bett-
er Because your currons is Tarter then pipen
=s when you haue waighed your pulpe; put
it in a pan or Bason ouer the fire and drye
it if you make 2 pound dry it half an houe
-r without any sugar; Then prepare your sug
=ar By pounding & searsin it; & whill your
Pulp drys ouer The fire set your sugar to=
dry ether against the fire or ouer a chaffin
dish to dry when they have Both dryed the=
Time acording to the Quantity Take of =
your pulp & put in your sugar stir them=
togaither & set them of a very slow fire
Keepeing it stiring; Besuer it doe not bo=
yl; when your sugar is incorparated; Take
it ofe & power it out into flew pans about
halfe an Inch thick Let it stand 5 or 6 d=
ays in a dry Roome & when you perseaue=
The tope dry so as it stick not to your fi
nger; Then cut Them out in whot shape you=
please & Tourn it in a day or 2 the will be
dri ∴
37
How To Make Corron Past
After you have Infused your corrons
in a duble pot & drawn out the Ielly; Then
pulpe them thorrough a hare siue if they
bee Red then take good ordnari Lofe sug=
ar The waight of your pulp or Rather Bett-
er Because your currons is Tarter then pipen
=s when you haue waighed your pulpe; put
it in a pan or Bason ouer the fire and drye
it if you make 2 pound dry it half an houe
-r without any sugar; Then prepare your sug
=ar By pounding & searsin it; & whill your
Pulp drys ouer The fire set your sugar to=
dry ether against the fire or ouer a chaffin
dish to dry when they have Both dryed the=
Time acording to the Quantity Take of =
your pulp & put in your sugar stir them=
togaither & set them of a very slow fire
Keepeing it stiring; Besuer it doe not bo=
yl; when your sugar is incorparated; Take
it ofe & power it out into flew pans about
halfe an Inch thick Let it stand 5 or 6 d=
ays in a dry Roome & when you perseaue=
The tope dry so as it stick not to your fi
nger; Then cut Them out in whot shape you=
please & Tourn it in a day or 2 the will be
dri ∴
transcribed_information
page 37
37
How To Make Corron Past
After you have Infused your corrons
in a duble pot & drawn out the Ielly; Then
pulpe them thorrough a hare siue if they
bee Red then take good ordnari Lofe sug=
ar The waight of your pulp or Rather Bett-
er Because your currons is Tarter then pipen
=s when you haue waighed your pulpe; put
it in a pan or Bason ouer the fire and drye
it if you make 2 pound dry it half an houe
-r without any sugar; Then prepare your sug
=ar By pounding & searsin it; & whill your
Pulp drys ouer The fire set your sugar to=
dry ether against the fire or ouer a chaffin
dish to dry when they have Both dryed the=
Time acording to the Quantity Take of =
your pulp & put in your sugar stir them=
togaither & set them of a very slow fire
Keepeing it stiring; Besuer it doe not bo=
yl; when your sugar is incorparated; Take
it ofe & power it out into flew pans about
halfe an Inch thick Let it stand 5 or 6 d=
ays in a dry Roome & when you perseaue=
The tope dry so as it stick not to your fi
nger; Then cut Them out in whot shape you=
please & Tourn it in a day or 2 the will be
dri ∴
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.