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Folio page 189v, Scribe's page 408.

To picle Cowcumbers or any Saled.
Mrs. PeckThis note appears in the same hand in the left margin.
Steep them in a night in water & Salt them wipe
them dry with a Soft Cloth & put them in a high
pot or Glass; then make the picle as follows;
to a Galon of beer [...]A stain appears here.ger put Salt So much
as whit an egg wil Swim in it, a Smale
handful of fenel 2 SMale handful of dill
3 nutmegs quartered, a quarter of an ounce of
whole pepper, A little Mace & Cloues & a [prety]
deal of Ginger Cut in peeses, boil the picl a
quarter of an hour and then pour it hot upon your
cowcumbers, Couer & tie them doun for ten days
& bee Sure not to open them at all, then pour
off your Liquor Clear, & boil it again &smp; pour
it on again boiling hot, & tie them doun
for ten days more in which time they wil be ready

To make marmalad of cherreys.
La: Denbigh.This attribution appears in the same hand in the left margin.
Pick your Cherreys from the Stemms & Stalkes, and
weigh them, & Let them on the fier without any
thing at all in them so let them boil in their own juice, til they the juice bee halfe Consumed,
then put into them halfe their weight in Liqer
& so boil them till they are CLear & wil Jealey;

To Make Marmalad of Quinces red.
La: Denbigh.This attribution appears in the same hand in the left margin.
Let your Quinces (in a Skillet of fair water) on
about a good Ca[rge]quinces make 1: panThis insertion appears in the left margin.the fier & Let them bee scalded but not Soft,
& while they are dooing take as Maney pound
of fine Suget as you intend to haue of Quinces
& to euery pound of Suger put three quarters
they must beepear quinces.This insertion appears in the left margin.of a pint of Water Let it on the fier and
Clear it with a good Maney whites of Eggs,
about 1 Smaleones Make a quartof Juice.This insertion appears in the left margin.& So boil it to thinn Syrrop, then Let it bee
while you pear & Co[...]e your Quinces in quarters,
& weigh them as Maney pound of Quinces as
you haue of Suger in your Syrop, put them into


Folio page 190r, Scribe's page 409.
This recipe continued from 408, 189v.

your Syrop & Let them on the fier and
let them boil uery Gently keeping them
Couered til you perseaue they begin to turne
towards red then haue readey, + 3 pound of
Quinces a large pinte of raw juice of quince
& put it in & boil it up as fast as you Can
stirring it often & keeping it Couered. then
put it up in pots or Glases for your Use.

To Make past Cakes of Apricoks.
La: Denbigh.This attribution appears in the same hand in the left margin.
Cut your Apricots in quarters after they are
paired & put them into a high Stoun pot &
tie them Close up & Let your put into a Scillet
of water ouer the fier to infuse, let them
Stand til they bee uery tender but not too
much Mashed, then put them out [...]
beThese words are deleted emphatically. & weigh them, & take to euery pound of
of Apricock a pound of double refined Sugaer
then put your pulpe in a bason &l let it boil
upon the fier til it is prettey drie, then in
another bason boil your Suger to a high Candey
& then put in your pulpe & only let it
Stand upon then fier til the Suger is well
melted, So put it in Clear Cake Glases &
Store them & when they are Candeyd ouer
turne them out & drie them.

Lueabellas Balsam.La: Leuenthorp;This attribution appears in the same hand in the left margin.
This recipe is written in a different hand compared with the other two recipes on this page.
Take one pound and halfe of Sallet oyle, and beat it
with one pint of Sack, half a pound of Venis turpentin,
beat in Damarke Rose water, Stil pouring it out til the
turpintine looke white. then melt four ounces of wax in
a great earthen pann or pipkin, and add unto it the
former ingredients, Stirring them all together until they
boyle, then put into it halfe an ounce of red Sanders
& let them boyle alltogether an hour, take it from the
fier & keepe it in a Galley pott, [Scrape] Close Stoped.

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HillaryNunn

This page was originally transcribed by Ian Faith as part of an EMROC transcription project in 2013 at The University of Akron.