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

Digital Image File Name: 
122182
Source Call Number: 
V.a.8
Source Title: 
Cookbook of L. Cromwell [manuscript].
Image Details: 
facing page (150) is inverted and reversed.
Source Creator: 
Cromwell, L., 17th cent.
Source Created or Published: 
17th century
Physical Description: 
page 45
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=224529
Transcription: 
45 Take ale & whole greates & mace & a sprigge of rosemarye & a sprigg of balme, boyle all theise together & when it hath boyled a while then take the thineest from the greates & amke your Caudle with the thinnest & then put to it suger & white wine & then boyle it a little more To make water grewell Rx pounded greates & Raysons Currents a little mace rosemarye, when all theise are boyled on water, well boyled together, then put into it a little butter & suger To make a plaine grewell Take all theise things before mentioned, vsing them after the same marmer, onely leaving out the fruit To make a rice tarte Rx rice & swell it thin then put some Currence to it, put to it 2 or 3 apples rosewater suger Cinamon & ginger [then make] then make puff paste [& lay], & lay it in a pewter dish, then put in your rice, & Couer it with the same paste, & soe bake it in an ouen To make a posset all curd Make two together & powre the drinke away from one, & lay the other curd atop of it with a skimmer To make a puddinge Rx a spoonfull of grommell seed & put it into a pint of new milk & set it into your ouen with pyes as you doe other puddings & it will be a pudding, you may season it as you please ffor two hogsheads of March beere Twelue strike of mault, halfe a strike of wheate hopps ffive poundes beanes one strike, the beanes & the wheate, must not be maulted, but not nothinge done to but bruised as you doe malt when brews doth not worke but bells & & hath noe barme, To Raise barme Rx the white of 2 eggs, & beate them till you can take it up like water by spoonfulls, then take 2 handfulls of wheate flower, & halfe a spoonfull of pepper finely pound, blend the flower & the pepper together, then put them together in a bole, with some drinke of the same, beat in the it to gether in the bole by a littell, with the same drinke in the fatt
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.