Detail View: LUNA: Folger Manuscript Transcriptions Collection: Cookbook of Susanna Packe [manuscript].

Digital Image File Name: 
121740
Source Call Number: 
V.a.215
Source Title: 
Cookbook of Susanna Packe [manuscript].
Source Creator: 
Packe, Susanna, fl. 1674.
Source Created or Published: 
1674
Physical Description: 
page 260 || page 261
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=224530
Transcription: 
The Balsam of Lucatellus Take the best yellow wax melt it by a small fire in an equal quantity of canary wine; then add of the best oyl oliue Venice to stop in one witth child and will do no harme) take 3 grains of allam in a spoon= =full of claritt wine another for the same a very good one as much corall as will ly on a shilling in a spoonfull of sinimon water and ly very sttill in bed and drink no drink butt boyld new milk Mrs E. yet I haue had them very green [anouther one spoonfull of spirritt of allum a thing] page 261 261 Goosberries Green Take your goosberies when green &= hard put them in water let them scald very littell till you se the outward= skin Begin to Ripell Then take them ofe speedaly for a littell will make them two soft put them preasently in coold water Then peell of that skim & set them ouer the fire in another water Let the fire be noe hotter then it make them warme; Let them be cou= ered close. for an houer Then take them out & way them Take ther waight in fine sugar Let it be powdred & stro =w som one them as you doe your plums next day heat them so continue 2 or 3 days; Then with som of ther one Gelly = Boyle them vp & put them in glases They are very dificalt
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.