Transcribathon: EMROC 2021

[fol] ³³⁸

To Stew Pippins

{A f ^X} {A ffan} 26 Rub your pippins Cleane Cutt them in halfes put to every pound of pippings a quarter of a pound of sugar and halfe an Ounce of lleaman and Orrange pill shred small Cover them with water, and lett them boile fast in a deepe dish dnever turning the Skines dounward, but keepe them Cloase Covered, when they are very tender take them of & Sqweze in as much of the juice of orrane [sic] & leaman as you like, Serve them in an intermes dish withe the Cleere of the liquor when they are Could, with double refined Sugar Scrapt upon the dish

{A ffan} X To Dry porke like Spanish bacon Cutt a leg of poarke round in the shape of a Spanish gammon of bacon lay it upon a board high in the middle that the brine may run of, rub it well with half bay salt and halfe salt peeter, so let it ly ten days then hang it up in a Chimne where wood is burnt and the heat is not to great, when it is thorough dry for your use keepe in a dry roome for your use,

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{X} 27 To make Icy Cream

Take three pints of the best cream, boyle it with a blade of Mace, or else perfume it with orang flower water or Amber-Greece sweeten the cream with sugar let it stand till it is quite cold, then put it into Boxes, Ather of Silver or tinn then take Ice chopped into small peeces and putt it into a tub and set the Boxes in the ice covering them all over, and let them stand in the Ice two howrs, and the Cream Will come to be Ice in the Boxes, then turne them out into a salvar with some of the same seasoned Cream, so sarve it up to the Table.

{X} To dress Salmon, Carps, Tench Trouts, Pikes or Perch

Take any 2 of the above named fishes boyle them in half vineger or varges & water with a handfull of salt & a good quantety of lemon peel; put boyle them with no more Liquor then will well cover them When they are enought take them up & sett the fish plate you boyled em them upon over a woden platter near the fire then make your sauce with half a pint of white wine a quarter of a pint of oyster liquor 2 Anchoves, half a spoonfull of whole pepper a little Hors-Redish scraped very small a few mushroms shred small, a quart of oysters, a pint of prawns when al when your oysters ar througly [sic] stewed with this Liquor then put in 2 pound of butter & Beat it very thick Lay sippetts of white Bread around the dish & fry leaves of clary, with fryed parsly ^{& Horse redish scraped} to garnish the dish Lay your salmon on the sippetts in the middle of the dish & your other fish on each side & pour th[...] sauce all over them so let it stand on a Chafing [...]

x 28 To make Jelly and mango blanco together, Cut a knuckle of Veale in peeses bones & all & a well fleshed hen, wash them both in warme water, pricking out as much of the fat as you Can, then wash it in Could water, boile it in a new pipkin with as much Spring water as will Couer the flesh a handful ouer, when your broth is neer halfe boiled away, put in a pint of whit wine, & let it boile halfe an hour, Straine it wel, & when it is Could take ofe all the fat Cleeve, then put it into a Cleane pipkin wit[h] three quarters of a pound of fine Suger, three Spoonfuls of [pure] Cinamon water, a [neary]There is a smearing of ink over the possible word "neary" litle Salt, a leaman with the peel Cut Cloase ofe and the Seeds taken out, Ceauen whits of Eggs wel beaten with the Shells & all, as soon as these boile up to the top of the pipkin Straine it into a boson, take three pints of this Jelle & put into it a quarter of a pound of blanched allmonds heat very fine with a little orrang flower water, Shred the brawne of a Capon that hath been roast or boilee very Smale beate it uery fine & after wards the allmonds with it, mingle them well in the three pints of Jelly & Set it in a Scilet on the fier Stiring it til it bee ready to boile, then Straine it into the dish you intend to Serue it in, it is best within Six hours after it is Could, if the remaining jelley beeThere is a spot of ink over "bee" note Sharpe

enough you may Squeeze in another Leaman & Straine it ouer againe, 343 To_Pickle_Cucumbers_as_Mangoes-7113-160r-1"> To Pickle Cucumbers as Mangoes

Take of the Largest & Green Cucumbers, Scrape of the upper Rind & black Spotts, Rub them with a Co[aur]se Cloth. & lay them in Salt & Water for 24 hours, then Slitt them long ways & take out all the Seeds, & fill them up with whole Cloves of Garlick (2 or 3 in a Cumcumber) & mustard & Ginger cut in Small peices mixt together, then tye them up with a thread, & lay them in an Earthen pott. To a Gallon of white wine Viniger put 4 or 5 handfulls of Salt, boyle the Pickle and then add Some whole Cloves & Mace, & pour it Scalding hott to the Cumbu[m] =bers, then put Dill upon them, & cover them Close, & once in a day, for the first week SCald the Pickle & pout it over the Cucumbers, & after do the Same once in a month as long as they last.

To Pickle Mellons like Mangoes.

Take Ginger Sliced thin, & Spread in Viniger 48 hours. Take the Smallest Cloves of Garlick one pound & Scald them, then take horse Radish Sliced thin, & make a composition with mustard Seed & viniger, & fill the bodys of the Mellons (the Seeds being first taken out) with these ingridients & tye them together with tape and Packthred. For your Pickle take one half white wine viniger, & the other VerJuice, Boyle thm half an hour, then put in your Mellons and boyle them a quarter of an hour, then take them out, and let the Pickle boyle a quarter of an hour longer, then put your Mellons in a well Glosed earthen pott, and put your liqoar to them Scalding hott, & Cover it Close to keep in the Steam as much as you can.

To Pickle Wallnutts white

Choose your walnutts tender & young & Clear from Spotts, pare them till they come to the white, & put them in Cold water as you do them, & let them lye in it, till you have reade Some boyling water with a little Salt in it, put your Nutts into it, and let them boyle about a quarter of an hour or less if tender, -lay them one by one upon a Cloth till they be Cold, & have ready the Pickle which must be made of white wine vineger & one third white wine, with Cloves mace, whole peper & Salt, & a Small Clove of Garlick & a bay leafe or two. boyle the P[ic]kle near an hour, & let it be Cold before you put it to your nutts, If the viniger have been Stilled it need not boyle So long.

345 X To Colver[...] Salmon

Cutt your salmon in as may peeces as you please, wash it very Cleane then Lay it into a Kettle with all the grain of the skin one way as near as you can then have ready boyled half an hour together as much water & salt whole pepper & a few bay Leaues as you think will cover the fish poure this Liquor into your [Liquor]Kettle upon your Salmon & let it boyle slow at first but a quarter of an houre boyle it fast, to every gallon of Liquor you must put in a quart of white wine & a quart of vineger thus take the bottle where they are mingled together & dash it upon the Salmon Long ways against the grain of the Salmon about a quarter of a pint at a time then when you have put in your wine & vineger & se that your Salmon is through boyled take up your Salmon & Lay it on Fresh plates or any other thing through which it may drain boyle your Liquor apace a quarter of an hour after you have taken your Salmon outt, besure your Liquor be very salt, & when it is cold poure putt your salmon into it thus ordered & putt up Close in a kitt or [...] other Vessell that no Eire Can Enter and no more licker then will well Couer the Salmon it may be sent a hundred mile good.There is a dash under the "d" of "good" to indicate the end of the recipe

Folio page 162r, Scribe's page 347

X To Boyle & Sowce Prawne

Cut your Prawne in as many Collers as you please wattering it so many days as will make the flesh white shifting the water once a day, then take it out & scrape it & wipe it very Cleane & dry then roul it up very hard with broad nile set all your Collars into a great Kettle or Copar filled with water & make it boyle softly at first for 3 hours then let it boyle faster 12 hours more untill it be so tender that a straw will pass through it euery way when it isThere is a blot of ink in the space above "is" 3 quarters boyled you must put in 6: gallons of flet milk have a great care how you take it up for fear of breaking & set up euery Collar on one end upon a dresser or board Covered 2 inshes think with salt & put a great handfull of salt up on the top of Euery one as it comes hot out of the Kettle to Let them stand till the Next day the day before you boyle your Prawne you must make your sowce drink as follows take so much ale not to Strong nor small & boyle it with so much salt as will make it uery salt & lett your Liquor boyle 3 hours & so sett it to cool in the Tub you intend to sowce your Prawne & when the Prawn has been 12 hours cold put it into this Liquor, it will keep good till may or June & never Frise in winter;

Mr. Mace

Directions for the fineing the Raison wine

One ounce of [i]sing-glass to ten gallons of wine. Then Boyle it in one quart of the wine untill its desolved, and let it stand a night or two. Then draw a quart more of the wine and heat it hott enough to dis-olve the jelly into a liquor. Then whisk it well with a whisk into a froth, and tun it into the cask thro a fine sive, and sturr it about in the cask; with a broom[stick] slitt a cross at the end, and lett the bung lye open [] three or 4 night before you close it. When it is bright bottle it which will be in about a fortnights time.

To Make the Raison wine

Pick the fruit from the large stalks, or any that are perish'd, [and] put them into a mashing tub, and to every hundred weight of Raisons pour on eighteen gallons of soft spring watter, cold. [Co]ver y[ou]r tub and once a day stirr the raisons very well with the mashing staffe or a strong stick, when it has stood for a fortnight, press it thro a hair bag, in a press made for this purpose, or for want of such in a cheese press. Then tun it into your vessell, and let the bung be open, till it has done working, then stop it down close, and let it stand about six months, after which fine it.

Half Vellvidore raisons, [and] half malaga makes very good wine as also half Smyrna Raisons [and] half malaga, or each sort alone, but for Elder wine the latter ^mixture^ is best, and we draw the juice of the Ellder berrys by setting them in a pott in an oven, [and] then press the juice from them, and Damsins slitt [and] a little water put to them [] sett also in the over [and] press'd out, [and] we take two parts of the Elder Juice [and] on of the Damsin [and] to every gallon of wine put a pint of the juices when mix't,

The Composition of the Sirrupof Samacle very good againsta Consumption.

A Fan X This attribution is in a different hand Take of these things following, Samacle, Bugle, Scabius, Re[...]bramble topps, Agremony, Rubwarb Avens, Speedwell, Coltsfoot, dasey Rootes, Comfrey Rootes, of each of these 4 handfulls of wood Bittany two handfulls. Pick & wash these hearbes very cleane & dry them with a cleane cloth, then stampe them & strayne them, & to every pint of Juice put [...] one pound of sugar double refined in powder, ffirst boyle up juice on a Charcole fire a little, & scummeThere is an expand flourish over the m it. Then put in your sugar & so boyle it to a Syrrop, & be Sure to scume it very cleane, & when it is boyled to a syrrup put it up for yourI don't think this is the "ye" symbol for "the." I've seen it a couple of times now, and I think there is a separate symbol to shorten "your" to "yr," which appears here. use. Take of this syrrup a spoonefull in the morning fasting, at night when you goe to bed, At midnight or at any time of the day upon an empty stomache. This syrrup must be made in June or July at farthest, mid may best. There is a flourish at the end of this recipe. Also, these last two lines are set apart and detail instructions for when it is best to make this recipe

X A Fan o This attribution appears in the left hand margin and is in a different hand You must take your Flowers or Hearbes and picke them cleane & steepe them in running Water ouer warme Embers but not too hott in anySome flourish under "any" here, but may not be intentional Case, and strayne out the Flowers or the Hearbes and putt in fresh eve: ry 24 houres this doe till your Syrrup be strong enough, 3 or 4 tymes or more, then, straine it out and to every pinte of liquour putt a pound of Sugar, so boyle it up leisurely.

{29} To preserve Oranges

XA Fan o This attribution appears in the left hand margin and is in a different hand Take a dosen of the fayrest Oranges and the best couloured, & if you can gett them with smooth Skinns they are the better, and with a gra=This mark appears here as two dashes, but it often looks more like a colon, or two dots. I believe it signals to the reader that the word continues on the next line ter grate of the outward pill, if you will haue them whole then with a Coveing Iron take out some of the meat, or if You will haue them cuttThere is a smudge here over the word "cutt" in halfes you must leaue some of the meate in them, then lay them in steepe inThere is some kind of flourish over "in" here, note sure if it is intentional Conduit water 2 dayes & 2 nights, they must be shifted mor=Again, there are dashes here to signify that the word continues on the next line ning and Evening, then take them out of the water and rubb them with white Salt, then with a cleane Cloth rubb them very drie, then boile them in 2 severall waters, then when you thinke they are verry tender take them out of the water, then with a knife take out all the blacks, then weigh them & take to a pound of Oranges a pound & halfe of Sugar, when this is done putt your Sugar into a Skillett, & to every pound of Sugar putt a quart of water, then take the whites of 2 Eggs, beaten well and putt into the Skillett on the fire, & let it boyle as fast as it can, when you perceiue your Syrrope to rise up, putt in 2 or 3 Spoonfulls of faire water, then take it of the Fire, lay your Oranges in a preseruing panne, when you have scummed your Syrrup very cleane powre it through a cleane Napkin on your Oranges in a preseruing panne, leave out Some of your Syrrup & as it boyleth away, putt it into Your Oranges, then sett your Chaffendish on a very quicke Fire & lett them

The folio number is 175r, the scribe number is 379.

The recipe began on the previous page. It picks up here mid-sentence. The recipe is crossed out with two large "X"s. asunder, and picke out all the Seeds, then stampe & straine them and sett them a while to dry on a Chaffendish of Coales, take to every pound of Pulpe a pound & halfe of Sugar, & putt it in by degrees and let it stand a good while on the Fire

To make Jelly of Pippins.The title of this recipe is crossed through with a single line.

A Fan X This attribution appears in the left hand margin and is in a different hand This recipe is crossed out with a large "X" across the whole thing. Take & slice your Pippins from the Core into Conduit water, boile them till You thinke all the heart is gone into the Water, then straine them but not so hard asThere is a smudge over "as." to take away any [pult], sett the Liquour on the Fire, & let it boile halfe an houre or somewhat more, then take a Lumpe of dou-This word is cut off here by the end of the page, but picks up on the next line. ble refined Sugar, and let it boyle still putting in Lumpes of Sugar till you thinke there is enough; When it is neare jellying putt in the juice of Lemmon, the rind of Orange sliced very thinne no bigger then a thred and when it is perfect Jelley, which you may perceive by cooling a little in a Spoone putt it up in shallow Glasses for your Use.

X 31: A Receipt for Cherries in Gelly

A Fan This attribution appears in the left hand margin and is in a different hand. Take a pound of Greene Apples & a pound of Cherries & 2 Ounces of Sugar, and 2 pintes of water, boile all these together till they be very tender, then take them of the fire and [xt] reane themeThis insertion is in a different hand putt in some of the Sugar, &This ampersand might be crossed out, unclear of a poundThis insertion here appears in the left hand margin directly next to this line and is in a different handset it on the Fire, then take 3 quarters of a pound of Cherries & putt into the Syrrope, then take the rest of your pound of Sugar and This entire line is in a different handput in to Boyl them, up one a quick fire till the be anough

X 32 To make Conserve of Roses the best way.

Take Red Rose buds and cutt the yellow bottomes and the topps of them then take a pound of Leaves and a Quart and halfe a pinte of water, and boile them together till the water be allmost consumed, then take 3 pound of Sugar beaten, & putt it in at 3 severall times into your There is some ink splatter under this line. It almost appears as shaky underlining from "Roses" to "your".Roses and let it boile untill your Syrrope will rope, then putt it up: The best way is to beate the Roses a little, and if there be a lesse Quanti: ty it will be the sooner boiled.

X 33 To preserve Apricocks wett or dry.There are ink smudges across the title of the recipe

A Fan This attribution appears in the left hand margin and is in a different hand. Take your Apricocks and paire & stone them, then weigh them, boile them till they be very tender, then wipe them dry with a very cleane Cloth

take to every pound of Apricocks a pound & 2 Ounces of Su=This word is cut off here. There are two dashes that signal the word continues on the next line. gar, putt to your Sugar so much water as to wett it, boile it up to a Candy, then lay your Apricocks in a Bason & putt your Candy upon them, & heate them upon a Chaffendish & fire three dayes morning and Evening, then putt them up. Leave out these You intend to keepe dry, & putt them upon Glasses & dry them in a Stove.

To make Mackeroones.The title of this recipe is crossed through with a single line

A Fan X This attribution appears in the left hand margin and is in a different hand This recipe is crossed through with a large "X" across it Take a pound of the best Almonds, lay them in Cold water all night, then dry them very well in a cleane Cloth, take as much Sugar as Almonds and beate them, dippe the Pestle in Rose water, then mingle them well together, then dry your paste ouer a Chaffendish of Coales, You must beate 6 whites of Egs, & when the paste is cold, putt in the Froth of the Egs, with a grain of Muske and Amber Greece, then lay them upon Marchpane Bottomes, and searce fine Sugar upon them, & when they are hardned take them out of the Ouen and fashion them, then sett them in againe & let them stand untill you thinke they are bakst.

X 34 To make MarchpaneSugar Cakes.

A Fan This attribution appears in the left hand margin and is in a different hand. Take a pound of Jordan Almonds, wash them very cleane, blanch them out of hott water into Cold, then dry them in a Cloth, p beat them in a Stone Morter with a wooden Pestle till they be pretty small, then putt in a Spoonfull of Rosewater, or Orange Flower water, so beat them till they be pretty dry, continue bea=This word is cutt off here, and two dashes signal that it picks up on the next line. ting, and putting in of water till they be beat very fine: then take a pound of double refined Sugar, Let the better halfe be fine:Again, this word is cutt off here, and two dots signal that it picks up on the next line. ly beat and searsed, and putt into the Almonds, stirr them well about, take them out & make them into little Cakes what fashion You please, dust a Sheet of Paper with fine Sugar, & lay them upon it, haue the Couer of a Baking panne with Charcoale kin=This word is cut off here, and two dashes signal that it picks up on the next line. dled very cleare, & sett your PaperSome smudging over the word "Paper" here. of Cakes upon a Table, & couer them with the Couer if the baking panne, untill you see them white and hard

The folio number is 176r, the scribe number is 381.

hard on the lower side, then lett them coole a little, Take the rest of your Sugar and make a [whight]This insertion is in a different hand. Candy with Orange Flower water & faire Water; Then with a Feather wipe your Cakes over with this Candy; then putt them under the baking panne till that Side be dry; then turne the other Side and Candy it; then sett the baking pann & them till they be thorough dry, & Bace them for your use.

==To make Cleare Cakes of Currans, Plums, X 35 Rasberries or Gooseberries. X==

A Fan This attribution appears in the left hand margin and is in a different hand. Take your Fruite, put them into a Stone pott, having pickt them very cleane, sett them in a Skillett with boyling Water, & let them boile, still powring out the juice as it comes, measure your Liquour, & take to euery pinte of Liqu[or] a pound of refined Loafe Sugar, wett Your Sugar in Lumpes as you putt it into your panne, sett it on the Fire and let it boile to a candy, warme Your Liquour somewhat there is a line of ink here that runs from the margin into the text a bit. It might be accidental.more then Bloodwarme, & powre your Candy into it; Let it stand upon a few soft Embers, stirring it continually till the candy is dissol=This word is cut off here, and there are two dashes to signal that the word will pick up on the next line. ved, putt it in Glasses, & set it in the Stoue; keepe a constant heate but not too hott. There is a change of hand that begins here with "All." It looks like this is an addition to the recipe made by another hand. All white fruits are to be boyld[...] in 3 quarters of a pint of Water to 1lbThis is my best guess here. I think it is the symbol for pound, but it's definitely unclear. of fruit.

X 36 Cleare Cakes of Quinces the best wayThere is a lot of ink spotting over "the best way" here.

A Fan This attribution appears in the left hand margin and is in a different hand. Haue 2 Skilletts of boyling water on the Fire at once, then take of your best Quinces, wipe them and cutt them in halfes or Quarters if they be great; then boyl but one in a Skillett at once, &There is a smudge over the ampersand here. let them boyl only till they be but soft; for if they be too soft the juice will be too thicke; then take them up in a Skimmer that the water may runne from them; then straineThere is a smudge over "straine" here. or wring one of them at a time tho=This word is cut off here, and there are two dashes to signal that it will continue on the next line. rough a Tiffany as hott as you can indure to touch them, & let it be wrung so long as any juice will come without pappe; then put out that & take another & doe the like till you have as much as you would; then powre it againe thorough a Tiffany that it may be cleare, & set it on a few Embers to keepe warme, then take to a pound of refined Sugar a pinte of juice, boyl the Candy as for other cleare Cakes, mingle them

them together and let it stand upon the Embers till the Candy is dissolved, putt them in Glasses and stove them.

37 To make Marmalade of Oranges.

A Fan X This attribution appears in the left hand margin and is in a different hand. Take sixe or eight Oranges & pare them very thinn, cutt them in halfes and take out the meat and the juice, then boyle them in 6 severall waters till they be very tender; You must boyl them in Fountaine water, with a dry canvas Cloth try them, peele of the outside and cutt them in square bits, putt to every pound of Orange a pound & halfe of Sugar, only wett the Sugar in water, then let it melt, & cleare it ouer the Fire, then have Apple wa=This word is cut off here, and two dashes signal that the word picks up on the next line ter ready strained, putt to every pound of Sugar halfe a pinte of that water, let them boyle a little, & scumm them, and then putt in your Orange; when it is halfe boyled putt in as much Amber Greece as you please, picke out the Kernells, & skinn of themeate of the Orange, and when it is boyled very thicke putt in the meat and the juice, then warme the juice of a Lemmon, & putt into it as it comes of the fire, rubb the Oranges with Salt, & wash them before you boyle them

38 To dry Cherries.

A Fan X This attribution appears in the left hand margin and is in a different hand. Take to euery pound of Sugar 4 pound of Cherries, & takeThere is some ink splatter on this line. I suspect that it ran through from the page next to it. almost a Quart of Water to one pound of Sugar, & so make a Syrrope first and scumme it, then putt in your Cherries & let them stand very hott, but not boyl some 2 houres, stirring them sometimes then powre them out, & let them stand in the Syrrope 2 daies, then warme them againe, & let them stand 2 dayes more, then lay them upon Glasse Plates and dry them in the Stove.

X 39 To preserve white Quinces Mrs. Holycrofts way.

A Fan This attribution appears in the left hand margin and is in a different hand. Take such of your Quinces as are well couloured, not of the greatest but of a reasonable Bignes, weigh them, & to every pound of Quinces take halfeThere is a significant smudge that covers "halfe" here. a pound of refined Sugar, then cleare your Quinces & in the

The folio number is 177r, the scribe number is 383.

This recipe began on the previous page. It picks up here mid-sentence. in the clearing, let your knife goe cleane thorough, so as they may haue a whole in the Stalke end as in the other End, & cure them with a small knife or coreing Iron, then putt them into warme Water & so scald them untill they be very tender; You may not preserue aboue 2lb of Quinces at a time, putt to your 2lb of Sugar the white of an Egge & a Wine pinte & 1/2 of water, and when your Syrrope is boild cleare straine it into a deepe preseruing Bason, then let it boile till the Syrrope be of a greight height, then pare your Quinces as fast as you can, & putt them into the boyling Syrrope, & with them putt in 1/2 a pinte of Liquor of Quinces, and there let them boyle as fast as you possibly can make them, continually scumme the Syrrope, & turne the Quinces, & so let them boyl untill they be tender & beginn to breake; then take them up with a Siluer Scummer, but take up no Syrrope with them, & lay every Quince seuerall by it selfe in a siluer or Stone dish, when you haue taken them all up take some of the clearest of the Syrrope, & keepe it in a Dish by it Selfe to lay the next day upon the Quinces, when they are throughly cold putt your Quinces into preseruing Glasses, which must not hold aboue one or 2 Quinces at the most, then putt the rest of the Syrrope to them whilest it is hott, & so sett them in an open window to coole apace.

X 40 How to dry Apricocks.

A Fan This attribution appears in the left hand margin and is in a different hand. Take of your fairest Apricocks, stone them & pare them, putt them into faire water to keepe them from looking blacke, then weigh them & take the weight in fine Sugar, beate it not, but breake it into reasonable bigg pieces, & dipp it into faire water to wett it, & then putt it into a Silver Bason, & let it melt upon the Fire, & when it is melted, let it boile apace till it will haire, & is neere candying, then take it of the Fire & let it stand a little while, then putt in your Apricocks & turne them in the Syrrope, & let them stand in the Syrrope 2 houres, & turneThere is some ink splatter at the end of this line. them now & then, then take them out, & putt every Apricocke in a piece of Tiffany by its Selfe, and tye it up, & while you are tying them up sett your Syrrope on the Fire to heat, but it must not boile, then putt in Your Apricocks into your Syrrope, & let them boile as fast as they can untill