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

Digital Image File Name: 
122098
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 108 verso || folio 109 recto
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=263402
Transcription: 
them close togeather lett them ley till they are could and the ioynt will bee fast; if alsoe you take the skles of smiths dust and make fine powder of it and put it in to itt the simant will bee the stronger To make Iumbell Churrys Take to :4: pound of cherrys :1: pound & a halfe of suger : take halfe a pound of your suger & strew it a moungets y:our cherrys beinge stoned then boyle them as fast as you can still sturring them & when they bee very tender & the liquor well shrunke then put in the other halfe pound of suger and soe boyle it againe till it is allmost enought then put in the last of your suger & soe boyle and skume itt till you can see the bottom of the panne then it is enough take it ofe & soe pott it vpe take white corrance picke them & put them in to a pott & boyle them very well in a pott of water then straine them to the waight of ielly take soe much suger & when your cherrys is almost enought put itt in and boyle it togeather fol 109 recto 109 To Drye Churreys Take your Churreys & stone them to one pound of churris take one quarter of a pound of suger soe strewe it one your churreys & lett them stand all night; the next day boyle them tender; & lett them stand in the sirrope againe till the next day & then boyle them againe & sett them in the stoue the next day dry them in the Sunne upone Sciues To make Raspas suger; Take lofe sugar and serce it very fine; then take your raspas & mash them & boyle them very well; then straine them and boyle the liquor againe & skume it very well when it is scalldinge hott put it into the suger & worke it in till it be like paste then drye it in a stoue; then wett it with more of the liquor ouer a gentle fire; where it may dis solue the suger but not boyle & when it is come to suger againe then stoue it till it is drye, doe so foure or fiue times; or till you like the couller you must sturre it all the while you are dissolueing of itt. To steanch Bleeding Hould the roote of a nettell in your mouth and you can loose noe blood;
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.