Detail View: LUNA: Folger Manuscript Transcriptions Collection: Receipt book of Margaret Baker [manuscript]

Digital Image File Name: 
122094
Source Call Number: 
V.a.619
Source Title: 
Receipt book of Margaret Baker [manuscript]
Source Creator: 
Baker, Margaret, 17th century.
Source Created or Published: 
ca. 1675?
Physical Description: 
folio 104 verso || folio 105 recto
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=263402
Transcription: 
quartern of sugar & :3: nutt=megs then take five dates & a quarter of a pint of creame; 4: yolks of eggs :3: spoon=fulls of rose=water, 3: or :4: marrow=bones; mingle all these to gather except the marrow; then make itt vpp in long bales, about the biggnes of an egg; in every bale put a good peece of marrow put these into the pie & then put in a quarter of a pound of butter & halfe a sliced lemmon; then make a cawdle of white wine sugar & veriuice put it in when you take your pie out of the ouen you may use a graine of musk or amber=greece; folio 105 recto 105 To make A Glister to coole & keep ye bodey solable after a feaver Take oine pinte of milke :3: ounces of corse suger & a drame or two of anney seed boyle it & soe giue it; Elanor Herring For a Reum of Salt humor in the Eye; that makes it raw Take halfe a peny=worth of roch allum and one pint of water boyle it all most halfe a way and wash your eye with it For a quarten ague iust bee fore the could fitt take seuen drops of the oyle of vittrall in a glasse of sacke and goe to bead and sweat vpon itt,
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.