Detail View: LUNA: Folger Manuscript Transcriptions Collection: Cookbook of L. Cromwell [manuscript].

Digital Image File Name: 
122152
Source Call Number: 
V.a.8
Source Title: 
Cookbook of L. Cromwell [manuscript].
Image Details: 
facing page (180) is inverted and reversed.
Source Creator: 
Cromwell, L., 17th cent.
Source Created or Published: 
17th century
Physical Description: 
page 15
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=224529
Transcription: 
15 30 White broth Take a quart of water and set it on the fire with nutmeg cut & dates slices & large d mace and a pritty quantity of marrow L let these boile a pritty while then beate 10 yolkes of eggs & put into the broth with as much white wine sacke & suger as you thinke good. 31 To make minced Pyes Take a peece of the Butt of beefe & boile it a little then cut of the outside of it & waigh the rest & to 10 pounds of beefe take 13 of suett, mince them smale together and take 12 apples & mince uery n smale & put to the meate then of cur= rence take 7 pound of of reason 8 pound of pruens 2 pound 8 nuttmegs 4 ounces of dates cloues & mace 1 ounce halfe an ounce of sinmmon beaten a little beaten san= ders a pint of rose water a little pepper & salt & beaten ginger & carraway seeds & 3 orrange peeles minced smale. 32 minced egge pies. d Take 5 egges & boile them hard then peele L of the shell cleane & mince them uery smale put to them halfe a pound of beefe suett minced & halfe a pound of currence & season them as minced pies & when they are baked put some caudle into them.
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.