COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
121643
rootfile
121643
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 66 || page 67
page_numbers
page 66 || page 67
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 67
67
Snall Water
Take a peck of Garden snalls wosh
them 3 tims in Beare; Take one qua
=rt of due worms open them & scower
them in salt after wosh them in bear
Take Angillica sallindin; put your=
snalls in a brass pot ouer the fier=
keepe them stiring till the haue=
hissin Then take them ofe & Rub them
with a cloth; Then Bruse them in a=
ston morter withe the worms; place
your hearbs at the bottom of your
Limbeck; viz; you sallindin & Angillica
Then put in your snalls & worms put
vpon them wood sorrill Bitony Barber
=Bark Red dock Roots of each i hand
full: Tormmerick Finierick of each i ounce
Rossmary flowers 2 quarts hartshorn 6
ounces cloues 2 ounces safforn i dram
fill up your Limbeck with strong Alle
10 day old; put in 2 quarts of whitewin
67
Snall Water
Take a peck of Garden snalls wosh
them 3 tims in Beare; Take one qua
=rt of due worms open them & scower
them in salt after wosh them in bear
Take Angillica sallindin; put your=
snalls in a brass pot ouer the fier=
keepe them stiring till the haue=
hissin Then take them ofe & Rub them
with a cloth; Then Bruse them in a=
ston morter withe the worms; place
your hearbs at the bottom of your
Limbeck; viz; you sallindin & Angillica
Then put in your snalls & worms put
vpon them wood sorrill Bitony Barber
=Bark Red dock Roots of each i hand
full: Tormmerick Finierick of each i ounce
Rossmary flowers 2 quarts hartshorn 6
ounces cloues 2 ounces safforn i dram
fill up your Limbeck with strong Alle
10 day old; put in 2 quarts of whitewin
transcribed_information
page 67
67
Snall Water
Take a peck of Garden snalls wosh
them 3 tims in Beare; Take one qua
=rt of due worms open them & scower
them in salt after wosh them in bear
Take Angillica sallindin; put your=
snalls in a brass pot ouer the fier=
keepe them stiring till the haue=
hissin Then take them ofe & Rub them
with a cloth; Then Bruse them in a=
ston morter withe the worms; place
your hearbs at the bottom of your
Limbeck; viz; you sallindin & Angillica
Then put in your snalls & worms put
vpon them wood sorrill Bitony Barber
=Bark Red dock Roots of each i hand
full: Tormmerick Finierick of each i ounce
Rossmary flowers 2 quarts hartshorn 6
ounces cloues 2 ounces safforn i dram
fill up your Limbeck with strong Alle
10 day old; put in 2 quarts of whitewin
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.