Detail View: LUNA: Folger Manuscript Transcriptions Collection: Cookbook of Mary Cruso and Timothy Cruso [manuscript], 1689 September 5.

Digital Image File Name: 
121466
Source Call Number: 
X.d.24
Source Title: 
Cookbook of Mary Cruso and Timothy Cruso [manuscript], 1689 September 5.
Source Creator: 
Cruso, Mary, fl. 1689.
Source Created or Published: 
1689 September 5
Physical Description: 
folio 4 verso || folio 5 recto
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=193255
Transcription: 
5r 5 & sifted; put it all together in a preserving pan; boil it quick a quarter of an hour, Note: space left for a word it and scum it clear; break it a little with your spoon in the boiling; when it looks clear, take it up, and put it in your Glasses. If you cannot get Iohn-Apples, you may take Pippins 23. To make red Marmalade. Take your Quinces, pare and core them, boil your parings and cores in water; save the kernells in a rag, cut your Quinces in round peices; take to a pound of Quinces a pint of Liquour, a pound & 3 quarters of sugar; put them all together with half the sugar, let them boil 2 hours leisurely then scum them, put in the rest of the sugar with the kernells in a rag; then Note: space left for a word your Quinces, keep it stirring, let it boyl till it is pretty thick; then take it off, break it very well, if you would have it small; put it in your pots, & keep it in a dry place. 24. To dry Apricocks. Take half a pound of sugar to a pound of Apricokks; pare them, thrust out the stones, lay them in sugar all night, then boil them in the syrup till they bee clear, then set them by 2 or 3 dayes, turn them in the syrup, then take them out, lay them on Glasse plates in the stove to dry, turn them every day, till the syrup bee dryed off from them, then Note: space left for a word them in boiling water, & strew dust sugar upon them; set them in the stove again, till they bee dry. 25. To make Rasberry Cakes. Bruise 2 Quarts of Rasberries, strain out the iuice as much as you can; to a Quart of that liquor take half a pint of Gooseberry Ielly, & a pint of Currant Ielly; put it all together, & put in half of the Rasberry seeds, & stir it all together, & set it on the fire, & boil & Scum it half an hour, & then take it off, & weigh it against so much double refined sugar, put it all together, & set it on the fire, & keep it stirring all one way, till it is iust ready to boil, then take it off, & set it by 2 or 3 dayes, & then put it in your moulds, & dry the cakes either in the stove or the sun. 26. To Candy Angelica. Take it in April, when tis young, cut it in lengths Note: space left for a word nail long, lay it in water a day & night, then boil it tender, shift it once in a boiling; then take it up & strain it, then put it in your preserving pan with a little sugar, & as much water as will cover it; set it on a slow fire, and it will turn green; then take it out & drayne it; to a pound of Angelica take a pound of double refined sugar; then take half the sugar, & a little water, & preserve it in it; let it lye in that syrup a week; drayn it from that syrup, put the other half pound to candy, then put your Angelica to it; let it boil a little till it is candyed, then lay it out upon your sieve to dry. 27. To make Angelica Cakes. Take the stalks of Angelica that are left, when you preserve it, shred them small, & beat them in a mortar; then put it to the Syrup, which is left when you candy; give it one warm, drop it in the glasses, & set it to dry.
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.