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

Digital Image File Name: 
Source Call Number: 
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:
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.
Transcriptions made by Shakespeare’s World volunteers (, participants in EMROC classes and transcribathons (, participants in Folger paleography classes and transcribathons, and Folger docents.