COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121634
rootfile
121634
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 48 || page 49
page_numbers
page 48 || page 49
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 49
49
To Candi Angilica
Take your Angillica stalks when your
water boyles put them in after the haue
had a boyle or 2 take them out & peell them
Then take fare spring water as much as
will couer them let them boyle then set
them ofe a cooler fire & couer them close
so let them stand 3 or 4 houers till the be
Both green & tender Then Take them=
out & lay them in a siluer Bason Then=
couer them ouer with dry sugar powdred
and let them stand till next day Then put
in a littell water & heate them thorrowly
ouer the fire Keep your syrop thin if you
haue not enough to couer theim you may=
Add more sugar as you see cause This
doe 4 or 5 days; if it haue a boyle it will take
sugar the better; The last heate dreane it
one a siue; Then set it to drie in a stough
as you doe your oringes; Then take good=
Lofe sugar as much as you think will cou=
er them & Boyle it to a Candi hight so=
order them as you weare diricted Before
And thus your Angilica will haue a good
gloss & be moist within though it be a
yeare or 2 old
pro:batum Est
49
To Candi Angilica
Take your Angillica stalks when your
water boyles put them in after the haue
had a boyle or 2 take them out & peell them
Then take fare spring water as much as
will couer them let them boyle then set
them ofe a cooler fire & couer them close
so let them stand 3 or 4 houers till the be
Both green & tender Then Take them=
out & lay them in a siluer Bason Then=
couer them ouer with dry sugar powdred
and let them stand till next day Then put
in a littell water & heate them thorrowly
ouer the fire Keep your syrop thin if you
haue not enough to couer theim you may=
Add more sugar as you see cause This
doe 4 or 5 days; if it haue a boyle it will take
sugar the better; The last heate dreane it
one a siue; Then set it to drie in a stough
as you doe your oringes; Then take good=
Lofe sugar as much as you think will cou=
er them & Boyle it to a Candi hight so=
order them as you weare diricted Before
And thus your Angilica will haue a good
gloss & be moist within though it be a
yeare or 2 old
pro:batum Est
transcribed_information
page 49
49
To Candi Angilica
Take your Angillica stalks when your
water boyles put them in after the haue
had a boyle or 2 take them out & peell them
Then take fare spring water as much as
will couer them let them boyle then set
them ofe a cooler fire & couer them close
so let them stand 3 or 4 houers till the be
Both green & tender Then Take them=
out & lay them in a siluer Bason Then=
couer them ouer with dry sugar powdred
and let them stand till next day Then put
in a littell water & heate them thorrowly
ouer the fire Keep your syrop thin if you
haue not enough to couer theim you may=
Add more sugar as you see cause This
doe 4 or 5 days; if it haue a boyle it will take
sugar the better; The last heate dreane it
one a siue; Then set it to drie in a stough
as you doe your oringes; Then take good=
Lofe sugar as much as you think will cou=
er them & Boyle it to a Candi hight so=
order them as you weare diricted Before
And thus your Angilica will haue a good
gloss & be moist within though it be a
yeare or 2 old
pro:batum Est
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.