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

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