COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
124204
rootfile
124204
Digital Image File Name
false
Source Call Number:
V.a.490
call_number
V.a.490
Source Call Number
false
Source Title:
Medicinal and cookery recipes [manuscript].
cd_title
Medicinal and cookery recipes [manuscript].
Source Title
false
Source Created or Published:
compiled ca. 1625-ca. 1725
imprint
compiled ca. 1625-ca. 1725
Source Created or Published
false
Physical Description:
folio 27 verso || folio 28 recto
page_numbers
folio 27 verso || folio 28 recto
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=230663
Hamnet Catalog Link
false
Transcription:
wyne: capers, sampher, dates, sugar, lardge mace and a peece
of butter so serue it:
To make redd Deare:
Take the buttocks therof and parboile it take ginger pepper
salt a little cloves & mace and synamon to season it
then in larde with the fatt of a chine:
To make Neates tongue pye
Powder the neats tongue a weeke before then boile them and blanch
them & season them with pepper salt and sticke them with cloues:
To make a Turkey pye:
Bone your Turcky and parboile him then season him with pepper,
salt a little cloues and mace and sticke them with cloues:
To boile Chickins:
Boile them in faire water and salt, and for the sawce of them
boile varges, sugar and parsly and gooseberries togeather
with a good peece of butter and spippetts of bread:
folio 28 recto
28
To make Iomboles:
Take 5 yoalkes of eggs beat them with halfe a pint
of sacke as yow do a cawdle, then take a pound of sugar
and two or three spoonefulls of Caraway seede and
beat them togeather then put in a quart of flower or
somewhat more and stirr it togeather till it be paste
To make short Cakes
Take 8 yoalkes of eggs and beate them then take
a pound of sugar and a quart of flower and a pinte
of clowted creame or els butter and a little mace
mingle all this togeather till it be paste and
so make your cakes, but let not your oven bee
too hott because your cakes bee but thinne
To make the golden salve :
Take fresh butter wax and good rosen of each halfe
a
of butter so serue it:
To make redd Deare:
Take the buttocks therof and parboile it take ginger pepper
salt a little cloves & mace and synamon to season it
then in larde with the fatt of a chine:
To make Neates tongue pye
Powder the neats tongue a weeke before then boile them and blanch
them & season them with pepper salt and sticke them with cloues:
To make a Turkey pye:
Bone your Turcky and parboile him then season him with pepper,
salt a little cloues and mace and sticke them with cloues:
To boile Chickins:
Boile them in faire water and salt, and for the sawce of them
boile varges, sugar and parsly and gooseberries togeather
with a good peece of butter and spippetts of bread:
folio 28 recto
28
To make Iomboles:
Take 5 yoalkes of eggs beat them with halfe a pint
of sacke as yow do a cawdle, then take a pound of sugar
and two or three spoonefulls of Caraway seede and
beat them togeather then put in a quart of flower or
somewhat more and stirr it togeather till it be paste
To make short Cakes
Take 8 yoalkes of eggs and beate them then take
a pound of sugar and a quart of flower and a pinte
of clowted creame or els butter and a little mace
mingle all this togeather till it be paste and
so make your cakes, but let not your oven bee
too hott because your cakes bee but thinne
To make the golden salve :
Take fresh butter wax and good rosen of each halfe
a
transcribed_information
wyne: capers, sampher, dates, sugar, lardge mace and a peece
of butter so serue it:
To make redd Deare:
Take the buttocks therof and parboile it take ginger pepper
salt a little cloves & mace and synamon to season it
then in larde with the fatt of a chine:
To make Neates tongue pye
Powder the neats tongue a weeke before then boile them and blanch
them & season them with pepper salt and sticke them with cloues:
To make a Turkey pye:
Bone your Turcky and parboile him then season him with pepper,
salt a little cloues and mace and sticke them with cloues:
To boile Chickins:
Boile them in faire water and salt, and for the sawce of them
boile varges, sugar and parsly and gooseberries togeather
with a good peece of butter and spippetts of bread:
folio 28 recto
28
To make Iomboles:
Take 5 yoalkes of eggs beat them with halfe a pint
of sacke as yow do a cawdle, then take a pound of sugar
and two or three spoonefulls of Caraway seede and
beat them togeather then put in a quart of flower or
somewhat more and stirr it togeather till it be paste
To make short Cakes
Take 8 yoalkes of eggs and beate them then take
a pound of sugar and a quart of flower and a pinte
of clowted creame or els butter and a little mace
mingle all this togeather till it be paste and
so make your cakes, but let not your oven bee
too hott because your cakes bee but thinne
To make the golden salve :
Take fresh butter wax and good rosen of each halfe
a
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.