COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121633
rootfile
121633
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 46 || page 47
page_numbers
page 46 || page 47
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 47
47
Oring Past Cleare
Take one halfe of the best siuell=
oringes; & as many Chine oringes cut
them in quarters & Take out all the=
skins & seeds cleare Then take the=
pulp & waigh to euery pound i pound &
ounce of sugar, put your pulpe ouer=
som cools not 2 hot & let it stand 2=
hours stirring it now & then; Then=
Take your sugar & boyle it cot high
That is till it will snap betwen your=
fingers Like glass; Then put in your=
pulpe & when it is well incorraporated
togaither put it out vpon Tin plates or
glasses & in 2 or 3 days it will candi
set in a warme stough or some other
place; Then tourn it & when the=
other side is drie it will be cleare &
fit to put vp
47
Oring Past Cleare
Take one halfe of the best siuell=
oringes; & as many Chine oringes cut
them in quarters & Take out all the=
skins & seeds cleare Then take the=
pulp & waigh to euery pound i pound &
ounce of sugar, put your pulpe ouer=
som cools not 2 hot & let it stand 2=
hours stirring it now & then; Then=
Take your sugar & boyle it cot high
That is till it will snap betwen your=
fingers Like glass; Then put in your=
pulpe & when it is well incorraporated
togaither put it out vpon Tin plates or
glasses & in 2 or 3 days it will candi
set in a warme stough or some other
place; Then tourn it & when the=
other side is drie it will be cleare &
fit to put vp
transcribed_information
page 47
47
Oring Past Cleare
Take one halfe of the best siuell=
oringes; & as many Chine oringes cut
them in quarters & Take out all the=
skins & seeds cleare Then take the=
pulp & waigh to euery pound i pound &
ounce of sugar, put your pulpe ouer=
som cools not 2 hot & let it stand 2=
hours stirring it now & then; Then=
Take your sugar & boyle it cot high
That is till it will snap betwen your=
fingers Like glass; Then put in your=
pulpe & when it is well incorraporated
togaither put it out vpon Tin plates or
glasses & in 2 or 3 days it will candi
set in a warme stough or some other
place; Then tourn it & when the=
other side is drie it will be cleare &
fit to put vp
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.