COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127703
rootfile
127703
Digital Image File Name
false
Source Call Number:
V.b.13
call_number
V.b.13
Source Call Number
false
Source Title:
Cookbook [manuscript].
cd_title
Cookbook [manuscript].
Source Title
false
Image Details:
Part I. When reading Part I, Part II is inverted and reversed.
special_instructions
Part I. When reading Part I, Part II is inverted and reversed.
Image Details
false
Source Created or Published:
ca. 1678-ca. 1689
imprint
ca. 1678-ca. 1689
Source Created or Published
false
Physical Description:
page 4 (folio 4 verso) || page 5 (folio 5 recto)
page_numbers
page 4 (folio 4 verso) || page 5 (folio 5 recto)
Physical Description
false
Digital Image Type:
FSL collection
image_type
FSL collection
Digital Image Type
false
Transcription:
or close bottell and when you will make your Ipocras take
a pint of whitewine and what culler you will and
put so much suger into the wyne as will make it sweete
then let your wyne Runne through a strainer with
a spoonefull of that in the gasse you may doe
it with water insteede of wyne/
To make Ipocras
Take a gallon of Claret wine i oze of Cinamon ii oze
of ginger i lb of suger 20 cloues 20 cornes of peper bigge
beaten and so let all theese senke togeather all a night
then let it Runne through a bagge and it wilbe good
Ipocras./
To make water for on that is
heauy and pensiue to be gladd
Take harts tounge betweene the saint mary dayes
and the 3d parte of the Rootes of selendon the flowers
of burryage and longe d??bi?fe a quantity and
put theese into a stillitory and draw water and
vse therewith aquanitie and it shall light your
harte./
Restoratiue water for
a weake body
beate the yolkes of 24 new layed egges with 3
pintes of new milke and a pinte of goode Red wyne
put then therto so much fine manchet as will
sucke vp the milke and wyne then still it with
a sweete soakeinge fire and on spoonefull
thereof taken alwayes in pottage or drinke
in on month will recouer/
A bath for a weake body
Take mallowes violet leaues vine leaues
5
Cammomill willow leaues 3 heades of poppy without seede and
make a bath of all theese hearbes and therewith wash from the
knees downe and from th elboes all alonge your hands/
To coole a greate heate./
Take a ahndfull of huld barley or french barly and wash it very
cleane then set it on the fire in a good quantitie of faire water
and so let it seeth till the barly be very tender take a handfull
of blanched almonds and grinde them very fine in a stone
morter now bind them puttinge in of the barely water a litt
to keepe them from oyleage and when the almonds be very fine
ground then take the barely being tenderly sodden and put
it into the morter with the almonds and bynd them
both togeather and then draw them through a ster
strainer with the same liquor that the larely is
sodden in and then put a little Rose water and
suger to it and a little powder of mace or nut=
megs or sinamon which you like best and then
eate it luke warme in the morninge and sleepe
out if you list./
An exelent barly Cream for on
being in an extreame weakenesse to Coole
and restore /
Take barely a pottle and beate is as wheate is beaten
for formity so as the huskes goe of then wynd it
thin wash it Cleanely then boyle it and if the water
looke red cast away the first then take a second
water and boile the sayd barely with much
Raisons of the sonne and parcly Roots the pitch
taken out vntill it be thicke like wort take
small almonds and blanch them and
a pint of whitewine and what culler you will and
put so much suger into the wyne as will make it sweete
then let your wyne Runne through a strainer with
a spoonefull of that in the gasse you may doe
it with water insteede of wyne/
To make Ipocras
Take a gallon of Claret wine i oze of Cinamon ii oze
of ginger i lb of suger 20 cloues 20 cornes of peper bigge
beaten and so let all theese senke togeather all a night
then let it Runne through a bagge and it wilbe good
Ipocras./
To make water for on that is
heauy and pensiue to be gladd
Take harts tounge betweene the saint mary dayes
and the 3d parte of the Rootes of selendon the flowers
of burryage and longe d??bi?fe a quantity and
put theese into a stillitory and draw water and
vse therewith aquanitie and it shall light your
harte./
Restoratiue water for
a weake body
beate the yolkes of 24 new layed egges with 3
pintes of new milke and a pinte of goode Red wyne
put then therto so much fine manchet as will
sucke vp the milke and wyne then still it with
a sweete soakeinge fire and on spoonefull
thereof taken alwayes in pottage or drinke
in on month will recouer/
A bath for a weake body
Take mallowes violet leaues vine leaues
5
Cammomill willow leaues 3 heades of poppy without seede and
make a bath of all theese hearbes and therewith wash from the
knees downe and from th elboes all alonge your hands/
To coole a greate heate./
Take a ahndfull of huld barley or french barly and wash it very
cleane then set it on the fire in a good quantitie of faire water
and so let it seeth till the barly be very tender take a handfull
of blanched almonds and grinde them very fine in a stone
morter now bind them puttinge in of the barely water a litt
to keepe them from oyleage and when the almonds be very fine
ground then take the barely being tenderly sodden and put
it into the morter with the almonds and bynd them
both togeather and then draw them through a ster
strainer with the same liquor that the larely is
sodden in and then put a little Rose water and
suger to it and a little powder of mace or nut=
megs or sinamon which you like best and then
eate it luke warme in the morninge and sleepe
out if you list./
An exelent barly Cream for on
being in an extreame weakenesse to Coole
and restore /
Take barely a pottle and beate is as wheate is beaten
for formity so as the huskes goe of then wynd it
thin wash it Cleanely then boyle it and if the water
looke red cast away the first then take a second
water and boile the sayd barely with much
Raisons of the sonne and parcly Roots the pitch
taken out vntill it be thicke like wort take
small almonds and blanch them and
transcribed_information
or close bottell and when you will make your Ipocras take
a pint of whitewine and what culler you will and
put so much suger into the wyne as will make it sweete
then let your wyne Runne through a strainer with
a spoonefull of that in the gasse you may doe
it with water insteede of wyne/
To make Ipocras
Take a gallon of Claret wine i oze of Cinamon ii oze
of ginger i lb of suger 20 cloues 20 cornes of peper bigge
beaten and so let all theese senke togeather all a night
then let it Runne through a bagge and it wilbe good
Ipocras./
To make water for on that is
heauy and pensiue to be gladd
Take harts tounge betweene the saint mary dayes
and the 3d parte of the Rootes of selendon the flowers
of burryage and longe d??bi?fe a quantity and
put theese into a stillitory and draw water and
vse therewith aquanitie and it shall light your
harte./
Restoratiue water for
a weake body
beate the yolkes of 24 new layed egges with 3
pintes of new milke and a pinte of goode Red wyne
put then therto so much fine manchet as will
sucke vp the milke and wyne then still it with
a sweete soakeinge fire and on spoonefull
thereof taken alwayes in pottage or drinke
in on month will recouer/
A bath for a weake body
Take mallowes violet leaues vine leaues
5
Cammomill willow leaues 3 heades of poppy without seede and
make a bath of all theese hearbes and therewith wash from the
knees downe and from th elboes all alonge your hands/
To coole a greate heate./
Take a ahndfull of huld barley or french barly and wash it very
cleane then set it on the fire in a good quantitie of faire water
and so let it seeth till the barly be very tender take a handfull
of blanched almonds and grinde them very fine in a stone
morter now bind them puttinge in of the barely water a litt
to keepe them from oyleage and when the almonds be very fine
ground then take the barely being tenderly sodden and put
it into the morter with the almonds and bynd them
both togeather and then draw them through a ster
strainer with the same liquor that the larely is
sodden in and then put a little Rose water and
suger to it and a little powder of mace or nut=
megs or sinamon which you like best and then
eate it luke warme in the morninge and sleepe
out if you list./
An exelent barly Cream for on
being in an extreame weakenesse to Coole
and restore /
Take barely a pottle and beate is as wheate is beaten
for formity so as the huskes goe of then wynd it
thin wash it Cleanely then boyle it and if the water
looke red cast away the first then take a second
water and boile the sayd barely with much
Raisons of the sonne and parcly Roots the pitch
taken out vntill it be thicke like wort take
small almonds and blanch them and
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.