COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
127715
rootfile
127715
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 26 (folio 16 verso) || page 27 (folio 17 recto)
page_numbers
page 26 (folio 16 verso) || page 27 (folio 17 recto)
Physical Description
false
Digital Image Type:
FSL collection
image_type
FSL collection
Digital Image Type
false
Transcription:
26
Take good treacle the quantity of a filbeard and of diamgarariton Callidium &
temper it with beare or with wine and drinke it hot./
ffor the brease and pipes and to purge the head
Take Centuarye and seeth it in water and drinke therof 3 dayes fastinge
A medicen good for the brest and pipes
Take a gallon of stale ale and id of licoras scraped and bruised well & a
handfull of Isop and bruse it ad put them in the ale and put them
altogeather in a new Earthen pot and let it boyle till the halfe be
Consumed & scume it well in the boyleing and stop the same pot faste
& when it is Could drinke therof Eveninge and morninge./
Atison
Take burige water lillies the whit flowres lettis harts tonge Endiffe
Maridolds sinkfields & southistles of each a handfull and boyle them
in a gallon of straineing water and put in dli of figs a handfull of
barly and ijd of suger candy and a sticke of licoras pared and bruised &
let them boyle togeather to a quarte then strayne it and drinke therof
firste and last 2 draughtes./
Attison very good for a Tissicke./
Take barly and boyle in water and when it is well boyled straine it &
set the liquor ouer the fire and put therein figs Raisons of the
sunne the stones taken out strawbery leaues sinkfield burrige -
buglas parceli rootes & fenel roots with the pithes taken out licoras &
aniseed and suger candie and boyle all theese togeather til it be of the collor of
malmesi you must vse to boyle it often because it wil not keepe.
page 27
27
To make gelly of Harts horne
Take a quart of water, 4 ounces of harts horne shau'd, put itt into
an earthen pott and couer it closse, then put your earthen ^pott into a
vessell of water ouer the fire & let it boyle vntill it will gelly, then
straine the gelly from the horne, and when it is quite cold put it
into a skillet and aboute twelue spoonefulls of white wine, a little
ioyce of lemons and some of the pill or rinde, a few coliander
seed bruised, a little ginger sliced, and 2 or three graines of
of Amber-grise. then let it boyle vntill it will gelly againe.
straine it into a gally pott, and keepe it for vse.
Aqua mirabilis.
Take gallingall, cloues, rubils, mace, nutmegs, ginger, melitoe
flowes, cardimonia two dramms of each, and all these
make into powder put into a pinte of the iuice of Saladine
mingle these all together and with a pinte of aqua com=
posita and 3 pintes of good white wine, put them all into
a stillitory of glasse, and let them stand all night, and on the
morrow still them with a soft fire as may be. This water
is of a secreete vertue.
To make white Metheglin or Meth.
Take 12 gallons of pure spring water. then take Parsley Rosemary, Strawberry
leaues, Scabius, Betony, Wilde Time, Eglantine, Liuerwort Balme, of each
a good handfull. when the water brings to boyle put in those hearbes, let them
boyle halfe an houre, then straine the water from the hearbes, and let it stand
vntill it be luke-warme. Then put in as much of the best honey till it be soe
strong as to beare an egge, [and] that some part of it appeare aboue water. Then
noyle it againe, them clarify it with the whites of egges, as they vse to clarify
sugar. Then scumme it well, and let it coole as you doe ale. Then put good ale
barme into it, and let it worke vuntll it begins to sharpen. Then tun it in a
well seasoned vesell, and put into it a bag a conuenient quantity of Nutmeg
Cinamon, Mace, and some ginger.
The hearbes are to be gathered in May, vnles, Rosemary, Parsley, and
Strawberry leaues. Look page 3.
Hearbs
Sax^a phras
Scabius
Eglinlinton
Buglas
vnset Isop
mether time
Bettony
Egremoney
Rosemary
Bayes
Borage
Strawbery leaves
violet leaves
orgamy
camomile
Hark tongne
Sweet Margerum
Reiseus roots
fenell roots
century
cardus
Spiecs
Ienger
cloues
Aniseeds
Licorise
Take thes of each a
proprotionable quantiti
therewith all make metheglin
Sidney Kettle bis
Take good treacle the quantity of a filbeard and of diamgarariton Callidium &
temper it with beare or with wine and drinke it hot./
ffor the brease and pipes and to purge the head
Take Centuarye and seeth it in water and drinke therof 3 dayes fastinge
A medicen good for the brest and pipes
Take a gallon of stale ale and id of licoras scraped and bruised well & a
handfull of Isop and bruse it ad put them in the ale and put them
altogeather in a new Earthen pot and let it boyle till the halfe be
Consumed & scume it well in the boyleing and stop the same pot faste
& when it is Could drinke therof Eveninge and morninge./
Atison
Take burige water lillies the whit flowres lettis harts tonge Endiffe
Maridolds sinkfields & southistles of each a handfull and boyle them
in a gallon of straineing water and put in dli of figs a handfull of
barly and ijd of suger candy and a sticke of licoras pared and bruised &
let them boyle togeather to a quarte then strayne it and drinke therof
firste and last 2 draughtes./
Attison very good for a Tissicke./
Take barly and boyle in water and when it is well boyled straine it &
set the liquor ouer the fire and put therein figs Raisons of the
sunne the stones taken out strawbery leaues sinkfield burrige -
buglas parceli rootes & fenel roots with the pithes taken out licoras &
aniseed and suger candie and boyle all theese togeather til it be of the collor of
malmesi you must vse to boyle it often because it wil not keepe.
page 27
27
To make gelly of Harts horne
Take a quart of water, 4 ounces of harts horne shau'd, put itt into
an earthen pott and couer it closse, then put your earthen ^pott into a
vessell of water ouer the fire & let it boyle vntill it will gelly, then
straine the gelly from the horne, and when it is quite cold put it
into a skillet and aboute twelue spoonefulls of white wine, a little
ioyce of lemons and some of the pill or rinde, a few coliander
seed bruised, a little ginger sliced, and 2 or three graines of
of Amber-grise. then let it boyle vntill it will gelly againe.
straine it into a gally pott, and keepe it for vse.
Aqua mirabilis.
Take gallingall, cloues, rubils, mace, nutmegs, ginger, melitoe
flowes, cardimonia two dramms of each, and all these
make into powder put into a pinte of the iuice of Saladine
mingle these all together and with a pinte of aqua com=
posita and 3 pintes of good white wine, put them all into
a stillitory of glasse, and let them stand all night, and on the
morrow still them with a soft fire as may be. This water
is of a secreete vertue.
To make white Metheglin or Meth.
Take 12 gallons of pure spring water. then take Parsley Rosemary, Strawberry
leaues, Scabius, Betony, Wilde Time, Eglantine, Liuerwort Balme, of each
a good handfull. when the water brings to boyle put in those hearbes, let them
boyle halfe an houre, then straine the water from the hearbes, and let it stand
vntill it be luke-warme. Then put in as much of the best honey till it be soe
strong as to beare an egge, [and] that some part of it appeare aboue water. Then
noyle it againe, them clarify it with the whites of egges, as they vse to clarify
sugar. Then scumme it well, and let it coole as you doe ale. Then put good ale
barme into it, and let it worke vuntll it begins to sharpen. Then tun it in a
well seasoned vesell, and put into it a bag a conuenient quantity of Nutmeg
Cinamon, Mace, and some ginger.
The hearbes are to be gathered in May, vnles, Rosemary, Parsley, and
Strawberry leaues. Look page 3.
Hearbs
Sax^a phras
Scabius
Eglinlinton
Buglas
vnset Isop
mether time
Bettony
Egremoney
Rosemary
Bayes
Borage
Strawbery leaves
violet leaves
orgamy
camomile
Hark tongne
Sweet Margerum
Reiseus roots
fenell roots
century
cardus
Spiecs
Ienger
cloues
Aniseeds
Licorise
Take thes of each a
proprotionable quantiti
therewith all make metheglin
Sidney Kettle bis
transcribed_information
26
Take good treacle the quantity of a filbeard and of diamgarariton Callidium &
temper it with beare or with wine and drinke it hot./
ffor the brease and pipes and to purge the head
Take Centuarye and seeth it in water and drinke therof 3 dayes fastinge
A medicen good for the brest and pipes
Take a gallon of stale ale and id of licoras scraped and bruised well & a
handfull of Isop and bruse it ad put them in the ale and put them
altogeather in a new Earthen pot and let it boyle till the halfe be
Consumed & scume it well in the boyleing and stop the same pot faste
& when it is Could drinke therof Eveninge and morninge./
Atison
Take burige water lillies the whit flowres lettis harts tonge Endiffe
Maridolds sinkfields & southistles of each a handfull and boyle them
in a gallon of straineing water and put in dli of figs a handfull of
barly and ijd of suger candy and a sticke of licoras pared and bruised &
let them boyle togeather to a quarte then strayne it and drinke therof
firste and last 2 draughtes./
Attison very good for a Tissicke./
Take barly and boyle in water and when it is well boyled straine it &
set the liquor ouer the fire and put therein figs Raisons of the
sunne the stones taken out strawbery leaues sinkfield burrige -
buglas parceli rootes & fenel roots with the pithes taken out licoras &
aniseed and suger candie and boyle all theese togeather til it be of the collor of
malmesi you must vse to boyle it often because it wil not keepe.
page 27
27
To make gelly of Harts horne
Take a quart of water, 4 ounces of harts horne shau'd, put itt into
an earthen pott and couer it closse, then put your earthen ^pott into a
vessell of water ouer the fire & let it boyle vntill it will gelly, then
straine the gelly from the horne, and when it is quite cold put it
into a skillet and aboute twelue spoonefulls of white wine, a little
ioyce of lemons and some of the pill or rinde, a few coliander
seed bruised, a little ginger sliced, and 2 or three graines of
of Amber-grise. then let it boyle vntill it will gelly againe.
straine it into a gally pott, and keepe it for vse.
Aqua mirabilis.
Take gallingall, cloues, rubils, mace, nutmegs, ginger, melitoe
flowes, cardimonia two dramms of each, and all these
make into powder put into a pinte of the iuice of Saladine
mingle these all together and with a pinte of aqua com=
posita and 3 pintes of good white wine, put them all into
a stillitory of glasse, and let them stand all night, and on the
morrow still them with a soft fire as may be. This water
is of a secreete vertue.
To make white Metheglin or Meth.
Take 12 gallons of pure spring water. then take Parsley Rosemary, Strawberry
leaues, Scabius, Betony, Wilde Time, Eglantine, Liuerwort Balme, of each
a good handfull. when the water brings to boyle put in those hearbes, let them
boyle halfe an houre, then straine the water from the hearbes, and let it stand
vntill it be luke-warme. Then put in as much of the best honey till it be soe
strong as to beare an egge, [and] that some part of it appeare aboue water. Then
noyle it againe, them clarify it with the whites of egges, as they vse to clarify
sugar. Then scumme it well, and let it coole as you doe ale. Then put good ale
barme into it, and let it worke vuntll it begins to sharpen. Then tun it in a
well seasoned vesell, and put into it a bag a conuenient quantity of Nutmeg
Cinamon, Mace, and some ginger.
The hearbes are to be gathered in May, vnles, Rosemary, Parsley, and
Strawberry leaues. Look page 3.
Hearbs
Sax^a phras
Scabius
Eglinlinton
Buglas
vnset Isop
mether time
Bettony
Egremoney
Rosemary
Bayes
Borage
Strawbery leaves
violet leaves
orgamy
camomile
Hark tongne
Sweet Margerum
Reiseus roots
fenell roots
century
cardus
Spiecs
Ienger
cloues
Aniseeds
Licorise
Take thes of each a
proprotionable quantiti
therewith all make metheglin
Sidney Kettle bis
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.