COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121631
rootfile
121631
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 42 || page 43
page_numbers
page 42 || page 43
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 43
43
Whit Quinc Past
Take your fariest Ripe Quince Boyle
them tendr vpon a quick fire Then pare
then & set; for euery pound of pulpe one
pound 2 ounces of Refined sugar ouer the
fier fi Let it Boyle candi high that is=
when you take if ofe the fire to looke
clear & candi as it coolds; not to Boyle
it to sugar again; that will make your
past two dry; Then put in your pulp ofe
the fire & stir it well togaither; set it ouer
again & let the sugar & pulp mix well=
your fire being slow; Then put it out and
the next day Lay it out one Tin plats or
Glasses acording to you fancie mould be=
ing out of fashon; your Whit Marlmate
make after the same manner only let it
haue one boyle after the sugar is in; For
Red after I haue prepared The pulpe acc
ording to diriction; Then cooller it with
scutich=neeall before you put it into your
sugar you may make it dooper or paill
er acording to your one descriction=
it will give a very good cooler
43
Whit Quinc Past
Take your fariest Ripe Quince Boyle
them tendr vpon a quick fire Then pare
then & set; for euery pound of pulpe one
pound 2 ounces of Refined sugar ouer the
fier fi Let it Boyle candi high that is=
when you take if ofe the fire to looke
clear & candi as it coolds; not to Boyle
it to sugar again; that will make your
past two dry; Then put in your pulp ofe
the fire & stir it well togaither; set it ouer
again & let the sugar & pulp mix well=
your fire being slow; Then put it out and
the next day Lay it out one Tin plats or
Glasses acording to you fancie mould be=
ing out of fashon; your Whit Marlmate
make after the same manner only let it
haue one boyle after the sugar is in; For
Red after I haue prepared The pulpe acc
ording to diriction; Then cooller it with
scutich=neeall before you put it into your
sugar you may make it dooper or paill
er acording to your one descriction=
it will give a very good cooler
transcribed_information
page 43
43
Whit Quinc Past
Take your fariest Ripe Quince Boyle
them tendr vpon a quick fire Then pare
then & set; for euery pound of pulpe one
pound 2 ounces of Refined sugar ouer the
fier fi Let it Boyle candi high that is=
when you take if ofe the fire to looke
clear & candi as it coolds; not to Boyle
it to sugar again; that will make your
past two dry; Then put in your pulp ofe
the fire & stir it well togaither; set it ouer
again & let the sugar & pulp mix well=
your fire being slow; Then put it out and
the next day Lay it out one Tin plats or
Glasses acording to you fancie mould be=
ing out of fashon; your Whit Marlmate
make after the same manner only let it
haue one boyle after the sugar is in; For
Red after I haue prepared The pulpe acc
ording to diriction; Then cooller it with
scutich=neeall before you put it into your
sugar you may make it dooper or paill
er acording to your one descriction=
it will give a very good cooler
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.