Detail View: LUNA: Folger Manuscript Transcriptions Collection: Receipt book [manuscript].

Digital Image File Name: 
124275
Source Call Number: 
V.b.363
Source Title: 
Receipt book [manuscript].
Source Created or Published: 
ca. 1679-1694
Physical Description: 
page 53 || page 54
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=244650
Transcription: 
A very good Dyet drink mrs Hool Take Topps of Broom & roman wormwood of each 2 handfull, boyle these in your wort instead of hopps, in 4 gallons when its tuned hang a bag with a pound of fileings of iron or steel one ounce of horse raddish root shaved in it & put to it a pint of iuice of scurvy grass when this is clear & fitt for drinking lett it be your constant drink To preserve damsons or other plumbs for tarts &c To three pound of damsons 2 pound of the best powder sugar, putt your plumbs into a pitcher & putt your sugar on the top & no water in them, sett the pitch =er in a pott of water over the fire & let them stew till they be a little soft then sett them by & doe them so again the next day then if they be very tender & the surup pretty thick they are enough if you would have them keep till the next year you must put the whole weight in sugar & when they begin to cane or scimm renew them as before ~ mother ~ A plaister to kill wormes in children Take one pennyworth worth of Alloes & beat it to powder & putt to it a drop or two of the iuice of wor^mwood if that cannot be had take wormwood water mix them with a knife till the Alloes be melted sett it on a chafindish of coals till it simper stir it all together when it begins to boyle take it off & make a plaister round of white leather & spread it upon it, then annoint the navel of the child with the oyle of wormwood & lay the plaister warme upon the navel keep it on so long as it will stick ~ To make red quinch marmelet mother Take the largest you can gett wipe them clean & pare & core them, take out all the hard & spotts & quarter them & throw them into cold water, then weigh them & to a pound putt a pint of water & a pound of sugar loaf. or best powder, then sett the quinches & the water over a clear charcoal fire to codle a little & put a little scutcheneel disolved in spring water & strained, to coloure it then put in most of the sugar, lett them boyle till they be a little soft then putt in the other part of the sugar, so lett them boyle easily & cover them & break them with a spoon, then boyle the coars & pairings in water till they will ielly & then putt it in when it is strained so lett all boyle together & when it will come clean from the pann it is enough ~ conserve of hepps gather of the largest before they begin to be ripe cleive them & scrape them clean then lay them betwixt 2 pewter dishes till they be soft in a celler, then run them through a hair seeve with the back of a spoon when they are well beat in a mortar, then to a pound of pulp putt 2 pound of sugar beat, & beat them well together in a mortar to mix them so put it up for use if you would have it pretty quick a less quantity of sugar will doe for an Ague mrs Smithson Take white of Eggs & mix soot very well with it, lay it to the rists of both armes after the first fitt & keep it on several dayes ir never fails cure page 54 54 To make a Hartichoke Pye To a pound & half of the bottoms, one pound of butter the weight of 6 pence in peper & salt. 5 or 6 flakes of mace some cinamon when tis baked liquor it with a cawdle make with the yolks of 5 or 6 eggs & 6 spoonfulls of cream 6 spoonfulls of sack 2 ounces of sugar To make A Panado boile in the water a peeice or 2 of large mace a little salt; take pure white bread, pare of the crust sclice it thinn & put in so much as will thicken the water & let it boile, then beat the yolks of 2 or 3 eggs with 2 spoonfulls of rose water; put to it 5 or 6 spoonfulls of the panado & stirr the eggs & it well together, take the skellet from the fire stirr it & when tis cold putt in the eggs & season it with sugar to your tast then sett it upon a soft fire & stir it till it thicken & when you take it off putt in a little butter To make fritters Take 12 Eggs but 3 whites a pottle of fine flouer a sa^wcerfull of Ale barme 12 apples pared & scliced thinn a little salt ginger cinamon nuttmeg & as much good milk as will wett them the batter must be very well beaten & fryed in a great deal of lard keep a quick fire under the pan & make not the fritters too great To make Ising pudings one pint of good oatmeal clean pickt & lye it in a cloath & plump it put to it a pint of new milk scalding hott cover it, & next morning put to it 6 eggs 3 whites one pound of beeife suet finely pickt & small shred 2 or 3 ounces of sugar, 2 spoonfulls of rosewater a little beaten mace & salt halfe a pint of warme cream; fill your puddings not to full boil them at twice half an hour in all To make a fresh chees Take wild curds made of new milk & drain them in a canves strainer then take Almonds blackt in cold water beat them grossly with 2 or 3 spoonfull of cream & a spoonfull of rose water mingle the curds & almonds together with some sugar grossly beaten rose water & a little mace either beaten or step in the rose water, put this into a cheespan a while then turn it out & some sweet cream to it To keep goosberys Take 2 handfulls of the worst sort pick them & bo^ile them all to peices putting into them as they boile 2 ounces of sugar then take the liquor & strain it thro: a hair seive, then take the fairest goosberys & cutt off the stalks & heads & put them into a pott & putt the licquor hott to them but beware of cutting the skinns
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.