Detail View: LUNA: Folger Manuscript Transcriptions Collection: Medicinal, household and cookery receipts [manuscript].

Digital Image File Name: 
144604
Source Call Number: 
V.a.563
Source Title: 
Medicinal, household and cookery receipts [manuscript].
Image Details: 
Part I. When reading Part I, Part II is inverted and reversed.
Source Created or Published: 
17th-18th centuries
Physical Description: 
page 99
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=244089
Transcription: 
99 To make a Lamb or a ueal Pay Take Lamb or ueal season it peper salt: nuttmeg and mace take to gaxtern of flower a pound of buter melter with out water and mix it with your flower & then work it up with [your flower] Cold water when you haue made your Cossine fill it up with your meat and put in it a pound of Reasons and some buter a top when it is baked haue a Caudle Rady with a pint of ueriuice with a pound of suger in it halfe a nutmeg grated and the yolks of six eggs well beaten Let your suger and ueriuice boyle then put in your eggs with a spoonfull ore to of water to keep your [e]eggs from Curedling take a quarter of a pound of ueal and halfe a pound of beefe suite and shrid [saml] small take a Lettle nuttmeg salt spinage and sages and mix it & Cute it small Put in 2 eggs and mext it to gether Then make it up into balls and boyle it all mast halfe a quarter of an houer then cut up your Pye and put this force meat and mext [it] in to it
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.