COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121629
rootfile
121629
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 38 || page 39
page_numbers
page 38 || page 39
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 39
39
Rasberries Past∴
Take your Rasps and breake them=
vpon a hare siue that the greatest part
of the Iuce may run out; mash them all
Then put them in the pan or Bason you make
your past in & dry them ouer the fire=
stiring them all the whill till you can=
see the bottom part clearly; Take for your
Rasps ther waight in sugar finly searced
put in about halfe ofe it at the first; let it
dri & incorporit togather Besuer it Boyle
not This done put in The Rest of your sug
=ar when it is all desouled take it ofe the
fire & lay it out hot vpon cleane Trench=
ers or Boords for that purposs; set it in a
slough or som dry Room & it will be Rea=
di to tourn in 4 or 5 days; you may then =
Tourn it upon whit paper; in 2 or 3 day
it will be Readi to lay vp
Probatum Esst ∴
39
Rasberries Past∴
Take your Rasps and breake them=
vpon a hare siue that the greatest part
of the Iuce may run out; mash them all
Then put them in the pan or Bason you make
your past in & dry them ouer the fire=
stiring them all the whill till you can=
see the bottom part clearly; Take for your
Rasps ther waight in sugar finly searced
put in about halfe ofe it at the first; let it
dri & incorporit togather Besuer it Boyle
not This done put in The Rest of your sug
=ar when it is all desouled take it ofe the
fire & lay it out hot vpon cleane Trench=
ers or Boords for that purposs; set it in a
slough or som dry Room & it will be Rea=
di to tourn in 4 or 5 days; you may then =
Tourn it upon whit paper; in 2 or 3 day
it will be Readi to lay vp
Probatum Esst ∴
transcribed_information
page 39
39
Rasberries Past∴
Take your Rasps and breake them=
vpon a hare siue that the greatest part
of the Iuce may run out; mash them all
Then put them in the pan or Bason you make
your past in & dry them ouer the fire=
stiring them all the whill till you can=
see the bottom part clearly; Take for your
Rasps ther waight in sugar finly searced
put in about halfe ofe it at the first; let it
dri & incorporit togather Besuer it Boyle
not This done put in The Rest of your sug
=ar when it is all desouled take it ofe the
fire & lay it out hot vpon cleane Trench=
ers or Boords for that purposs; set it in a
slough or som dry Room & it will be Rea=
di to tourn in 4 or 5 days; you may then =
Tourn it upon whit paper; in 2 or 3 day
it will be Readi to lay vp
Probatum Esst ∴
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.