Transcribathon: EMROC 2021

untill You See them looke cleare, & the Syrrope is thicke, then take them of the Fire, and let them stand till they be cold, then take them out of the Syrrope, & lay them on a Dish side, to drayne in the Tiffany, & when they haue drayned a little while, take them out, and lay them upon Sheetes of Glasse, & set them in a Stoue to dry, & turne them upon dry Glasses every day.

X 41 How to preserve Quinces red.

A Fan This attribution appears in the left hand margin and is in a different hand. Take Quinces & pare them, & core them, then take to every 2lb of Sugar, 2lb of Quinces, & 3 pintes of water, [...]arefie your Syrrope, then putt in your Quinces, couer them very close, then let them boile very softly till they be tender, & looke verry red, then take them up, and boile the Syrrope a pretty while longer, then putt them up with some of the Syrrope, & putt the rest of the Syrrope to them when they be cold.

X 42 An Excellent way to make Conserve ofany Flowers.

A Fan This attribution appears in the left hand margin and is in a different hand. Take your Flowers, and picke them very cleane, & to every halfe pound of Flowers, a pinte and halfe of water, & let your water seeth, then putt in your Flowers, so let them boile till they be verry tender then putt in your Sugar at seuerall tymes, till the Syrrope be thicke enough, then pott it, and keepe it for your use,: You must take twice the weight of Your Flowers in Sugar. Roses three times their weight.

X 43 To make any Kind of Lozenges withSpiritts.

A Fan This attribution appears in the left hand margin and is in a different hand. Take the purest refined Sugar what Quantitie you thinke good, breake it in pieces as bigg as wall nuts, then take There is some ink splatter here over the word "take". 3 parts of the Quantitie of Sugar you meane to use, putt therto no more water then will just melt the Sugar after tis upon the Fire. put the remainder of your Quantitie of Sugar in by degrees a lump or two at a time. then

178r: Casey Shevlin: The folio number is 178r, the scribe number is 385.

This recipe began on the previous page. It picks up here mid-sentence. then boyl it till it become almost Sugar, then putt in your Spiritts in a Spoone, stirring them together, then haue ready a siluer or Pewter Pye-plate. drop your Sugar upon the Plate as fast as you can, the bignes of a three pence or a groate. If You find your Sugar grow Cold suddainly or too thicke you may putt in a little water according to your discretion, & set it on the Fire againe till it be come to the same height that it is fitt too droppe. If it be for any Lozenges that are medicinall, You must putt in the Quantitie of your Spiritts, according to the Partie diseased. If not 5 dropps of any Spiritt to halfe a pound of Sugar is sufficient.

44 To dry Cherries.

A Fan X This attribution appears in the left hand margin and is in a different hand. Take two pound of Cherries, stone them, and lay them in a siluer Dish, then take some Sixe spoonfulls of the juice of Cherries, & putt to them, and a Quarter of a pound of Sugar finely beaten, strewed on them when it is melted, let it boile apace till it looke cleare, then take them out and lay them one by one in a dry Dish, & keepe them safe in an Oven, still turning them, till they be dry, in the Same Syrrope you may boile more Cherries.

X 45 To make red Marmalade of Quinces with Jellybetwixt.

A Fan This attribution appears in the left hand margin and is in a different hand. Take the juyce of Quinces as for cleare Cakes, & some juice of boiled Pippins, but not much, take searce the weight of Sugar, so boile it with faire water mingled; then take 2 or 3 Quinces parboiled, & when they are pared boile them in bigg pieces a while in your Sugar: and when they are tender & well couloured take them out & slice them in very little thinn & small pieces, & put them in your Stuffe being ready to jelly, stirrSome considerable ink splatter and blotting towards the second half of this line. them in and sett them into your potts, & sett them three or foure dayes in=This word is cut off here, and two dashes signal that it picks up on the next line. to a Stove.

46 To make Jelley of Apple Johns to lay upon Oranges.

A Fan X This attribution appears in the left hand margin and is in a different hand. Take Apple Johns & pare them and cutt them inBeginning here, there is a smudge on the page that continues diagonally downward through a few lines pieces somewhat lesser then quarters, then picke out the Kernells but leaue the Cores in them, & as you pare them putt them into fayre water for feare of being black then

then puttThe cross in the double "t" here is very faded. to every pound of Apples 3 Quarters of a pint of faire running water, & let it boile apace till it be halfe consumed, then let it runne through a little Cotton Jelley bagg, then take the full weight of it in double refined Sugar, wett your Sugar pretty thinne with faire water, & let it boile till it be almost a Candy, then putt your Apple liquour & 2 or 3 Slices of Orange peeles, & one slice of Lemmon peele, and a little Ambar Gris & Muske tyed up in a little piece of Tiffany, so let it boile not too softly for boiling the cooler, then warme a little juice of Orange & Lemmon together, & when it is halfe boyld, put it to it. You must not putt to much juice for then it will not jelley. then set some to coole in a Spoone, & when it is jelleyThere is some kind of swooping mark over "jelley" here. takeThere is a darker mark here over the word "take" it up &There are a lot of smudge marks in this area of the page. haue ready in Glasses some pieces of preserved Oranges, & powre the jelly hott upon them.

My Lady Greyes white Quinces.

A Fan: X This attribution appears in the left hand margin and is in a different hand. This recipe has been crossed out with two large "X"s. Take 1lb. of Quinces & core them, & weigh them, & to every pound take a great pound of fine Sugar, finely beaten, then take an Earthen pott very well glased, & strew some of the Sugar in the bottome, then pare your Quinces, & as you pare them fill the Cores with Sugar, and set them into the pott, & strew Sugar on them so doe till one rowe be filled, then spread a goodThere is some ink splatter here rowe of Sugar, put another rowe of Quinces, & thenThere is more ink splatter here Sugar as many as You please, & let Sugar be on the top. Cover them with a Board, & a bladder and yellow waxe that no Ayre may enter in, and set them in the Cellar. after you open them sett them in a warme place: You need not open them till Lent.

47 How to dry Plums the Lady Mande=vills way.

A Fan X This attribution appears in the left hand margin and is in a different hand. After the Plumms be stoned take halfe the weight of them in Sugar, & to a pound of Sugar put a quarter of a pint of water, then

then melt the Sugar, and lay the Plumms one by one into it: so boile them very softly for feare the Skinn should breake: boile them but halfe enough at first, and so let them stand till the next day; then boile them out right and when they are cold then lay them upon a Sive, and let them not touch one another, & so set them into an Oven when it is warme, till they be halfe dry, and if they feel clammy, then dipp a Cloth in scalding hott water and wipe them: then sett them into the Oven againe and dry them up for your use; Lay them with Papers betweene let it not be white Paper, but a thinne browne Pa=This word is cut off here, and two dashes signal that the rest of the word picks up on the next line. per, for that will Sucke in the Syrrope, & will keepe your Plums dry.

X 48 To dry more Plums in the same Syrrope

A Fan This attribution appears in the left hand margin and is in a different hand. Putt as many Plums as you can into the Syrrope & sett them on the Fire, & if you find your Syrrope sharpe sprinkle a little Sugar upon them, let them boile till they be tender, then take them of, and the next day set them on againe, & so 3 dayes together, then when they are cold, take them out, & lay them upon Glasses, when they are half dry with a fine Ragg dipt in scalding hott water wash them, & rubbe them dryThere is a smudge over the word "dry" here. with another Cloth, sett them in the Stoue againe till they be thorough dry, then boxe them up for yo[...]. use. In this manner you may doe any kind of Plumms or Cherries

49 To mThere is a line that cuts through the title here. It continues diagonally downward a few lines. Looks like it may have been accidental.ake past of Oranges or Lemmons

A Fan X This attribution appears in the left hand margin and is in a different hand. Your OThe line cuts through this word hereranges or Lemmons being thinn pared, boile them in sixe or SThe line cuts through this word hereeuen severall waters, untill the bitternes be out, & they be very tender, cutt them in two, & take out the Kernells, then beat them in a Morter with the pap of 2 pippins, then straine it all, & set it on the Embers, then take to every pound 2 pound of Sugar, boile it to a Candy, then take your Stuffe, and halfe a pint of the clearer juice of Orange, boile it to what height you please or paste or Marmalade when it is ready to take up squeese in a little Lemmon.

The folio number is 179v, the scribe number is 388.

50 To perfume Sugar.

X A Fan This attribution appears in the left hand margin and is in a different hand. There is a short, diagonal mark above the first line of this recipe on the far right sise. Beat double refined Sugar verry fine, putt it into a galley pot, fill it halfe full, if your pott hold 2 pound then putt in 4 graines of Amber Gris, tied in a little piece of TIffany, then put in the rest of your Sugar, thrust it downe, tie[d] it downe with a Paper & a Leather, sett it into the Ouen after you haue drawne your great Bread, let it stand till it is cold and then breake it out for your use. This is the best way that is to perfume Sugar; You may putt in more or lesse Amber as you like.There are two short smudges in the left hand margin, next to this line.

51 To make White Marmalade.

A Fan X This attribution appears in the left hand margin and is in a different hand. Take a pound of Quince, being pared, cored, and quarterd, and to that, halfe a pound of double refined Sugar, and putt them together into a Skillet drye, let not the fire at first be too violent, but assoon as the Sugar begins to melt, boile them as fast as possibly you can, stirring them very carefully from the first putting in, (for they will burne to presently[y] if you be not veryThere is a smudge right below the word "very" here. ALso, there is a dash-sized mark in the margin next to this line. carefull) twill breake enough in stirring, & when they Quince is tender glass it up. As fast as you pare it, cover it with Sugar, that it may not grow blackeThere is some kind of flourish here at the end. Also, there are two dash-sized marks in the lower left corner of the page.

180r: Ian Faith: Folio page 180r, Scribe's page 389

How to preserve green Wallnuts my Sister Elizabeth Ffanshawe way. A Fan + 52 This attribution appears in the left margin.

Take your green Wallnutts before they be hard when you may run a [knife] tho= rough them, boyle them in fay[ne] ura= [ter] shifting them in the boyling from the water to another 4 houres, with them boyle but a little in th[is] fresh waters for [fear] they turn black when you find them hard[en] enough, take them up in a cullender, & peele them, & put them into syrrup which must be made yearly whilst they are [Lie]thing; To [ru]ery pound of nu[...]Inkspot appears here a pound and a quarter of sugar; you must weigh your nutts before you boyle them, yo must boyle your syrrup to a good height, & put your nutts into your hott syrrup as fast as you [p]eele them, stick into this box of [euery] [nutt] a cloue, let them boyle [leisurely] in the syrrup till the syrrup be thick enough, then take them out, & when your syrrup is cold pour them in a pot & keepe them for your use. You must run a great Needle through euery one of them, & prick them before you boyle them. The best time to doe them is the morn after mid= Somer about the 10th of July in the increase of the Moon. If July "well [use]" them physically to purge you must make you syrrup of powderd Sugar.

Folio page 181r, Scribe's page 391.

My Lady Biadlis receipt for Billyof Pipins A Fan+ 53This attribution appears in the same hand in the left margin. Take a pound of pipins and a pint of water; pare your apples and putt them into the water and boyle it untill it will gellie then straine it out and sitt it by; then take one pound of sugar and one pint of water and make a syrupe of it: then take it off the fire, after it hath boyled a quarter of an houre, and when it is somewhat coole, putt in a pound of apples after they are pared and coared, and boyle them soe fast as you can, untill they are halfe done. then putt in your gellie and halfe a pound of sugar, a quarter of a pint of Rhinish wine, the juyce of three lemons and some lemons pills boyled thin them up as fast as you can.

Folio page 182r, Scribe's page 393.

Sir Kenelmer Digby's recepitto make Meade A FanThis attribution appears in a different hand in the left margin. Boyle what quantitie of rain or spring water you please, till a 3rd fourth part be wasted consumed and then lett it settle 24 houres, and poure the cleare from the settlings, take 60 gallons of the cleare and boyle in it 10 handfulls of Eglanstine leaves 5 of liverwort 5 of Scabies 4 of balme, 4 of rosemarie, 2 of bayleaves, one of thyme, one of sweet marjorane, halfe a handfull of Eringe rootes, scrape them & splitt [onl]y when these haue boyled halfe an houre in the water, run it through a seive, after it is settled, poure the cleare from the dreggs to euery 4 gallons of this liquor, take one gallon of the purest white hony you can gett, lade the honey & liquour with a skiming dish till it is well mingled. soe you must doe thrice that day: the next day boyle it verie gently skiming it all the while pourring in now and then a ladelfull of the c[oul]d liquour which you must reserve to make the skum rise. when it is vere cleare from skum you must boyle it more strongely till it beare an egge. very high, then lett it coole till it bee luke warme. Putt in Ale yest to make it worke the Same quantitie you doe into Ale. turn it up in a cask that has had sack or white wine in it. Keepe the bunge open till it hath done working, fillinge it up as it wastes with the same liquour, which you must reserve for that purpose. When it hath allmost done working, hand a bagg in it of thin canvase, in it a quarter of an ounce of ginger sliced, a quarter of an ounce of Cinnamon, cloves, & nuttmeggs a quarter of an togeather. Putt a Stone into the bagg to make it Sinke, stopp it up close for 6 months before you drink it, and then you may draw it into bottles if you please.

Folio page 182v, Scribe's page 394.

My Lady Barklay's receipt to make Meade. A. Fan +This attribution appears in a different hand in the left margin. Take 6 gallons of spring water, a handful of tops of rosemarie, a handfull of thyme, a handfull of bay leaves, 2 handfulls of Eglantine leaves, wash them clean and putt them into the water, boyle it skimming it all the while for an houre, then run it through a sieve, stirr it once in halfe an houre for that day, at night putt in a Gallon of the purest white honey well stirred into the liquour, the next day boyle it againe and skim it verie cleane. putt in 2 eggs well beate cleare it by skiming very well, and lett it boyle for half an hour: after, take it of and run it through a sieve, poure it into broad eathen Vessell or Vessells to coole. Be Sure to pure the cleare from the bottome when it is well Settled. Beat the whites of 3 eggs very well. putt to it 2 spoonfulls of wheaten meale, 2 spoonfulls of yest, beat this very well together, putt it into the liquour when it is c[o]ld, ladeling of it euery half houre with a skiming dish for one day, next morning: take the whites of 2 eggs, one spoonfull of wheat= =meale, &smp; one of yest and beate all these well togeather putting them into the liquour and mingling them well togeather. Then turn up the liquor in your Vessell hanging a bagg therein, of a pennieworth of cloaues, of ginger, of Cinnamon, of nuttmeggs, bruise them well before you putt them in. At 3 months you may drink it, at 6 months it is best. Folio page 183r, Scribe's page 395.This page is blank, but has a note sewn into the page. Take of Sarsaparilla cutt small 6 ounces, flinty china 2 ounces Guarium halfe an ounce, infuse these in 5 quarts of water 6 hours then boil halfe away, with a gentle fire : adde at the later End of boiling, liquerish Sliced 2 drams, halfe a dram of Coriander Seeds, V pour it off while hott & lett him drinke it for his ordinary drinke cheifely If hie find it too hott, adde 2 ounces of [reisins] washd (but whole) to the next boiling. Dr. Lower.

the nerves of the eares are affected & obstructed, & you must goe to the Bath & [bee] pump'd about 3 weekes & you must purge the day before you begin to pumpe & purge once in a weeke while you stay there & stop your eares with wool moistened with good Compound Spirit of lauender your deafenesse is a paralyticall weakenesse of the eares you should drinke a drying dyet drinke of sarsa & china for your [constant] drinke while you vse the bath & a while after

A FanThis attribution appears in a different hand in the left margin. To make Cakes of all fruits.

+ 54Take the best quinces you can gett and boyle them tender, take them from the skins and the cores, and doe them through a fine cushion-canvasse. And to a pound of the pulp take a pound of double refined sugar beaten very fine & mix your polp & Sugar together in a Skillet with some musk & ambergreece & sit it upon a quick fire: the faster it boyles the better it preserves the colour, but you must take heed is does not burne. You must stirr it allways with a wooden stick and when it begins to be enough, it will come cleane from the bottom of the Skillet, which you may know by dropping a drop upon a board & lett it coole and if it come cleane off it is enough. Then take it off the fire, and haue a board on purpense very Smooth, and drop your paste upon it what fashion you please. If you like it in knotts you must poure out and shake the board that it may not bee thicker in one place than in another. And when it is cold cutt it off the board & strew searched sugar upon it & make it in knotts. For your cakes you must Sugar them & print the sydes next the board: then putt them upon papers with the printed syde upwards, for the other syde is apt to stick. Then stoure them or drie them in the Sun, and if they bee right they will drie in 2 days. The less sugar you make it up in th ebetter. If the pulp be too thick, you must putt two or three spoonfulls of the water in the Quince in it before you straine it. Thus you make Pippins, Apricocks, Orenges or Lemons, Goosiberris or Respberries, plums. But you must boyle them as you doe for clear cakis in a Tankard in a skillet of water. Then doe it all through a canvass if you do: the Quinces. If you will doe the green apple paste, you must greene your apples, and putt noe applewater into them, nor to the four Last fruits. If it bi once boylid it will neuer drie: if it bi under it will drie, but not soe soone. You must shift it on clian papers.

Folio page 184r, Scribe's page 397. This recipe is deleted with a large X across the paragraph. To make Lemmon Creame.

A Fan 55>THis attribution appears in a different hand in the left margin.+Beate the whites of eight egges and one yealke very well. putt to them the juyce of four Lemmons and a halfe, one spoonefull of Orange flower=water & as much suger as makes it sweet, stir these all well together, and drayne them through a hayre Siue, sett it on a soft fire, in a silver or earthen basin stirring it all one way, till it is as thicke as a [Feoole], Then it must stand three howers before you serve it up. If you please you may Putt in a graine of Amber greece, [add] in Powder, when you take it offe the fire.

This recipe is written in a different hand. To make a fine Creame. +L. Good:This attribution is written in the same hand and appears in the left margin. 56Set three quart of new milke Let it on the fier, and when it boiles up, pour into it an other quart of new milke, at Seueral times leting it boile up betwiset euery time, then take it off the fier & Stir it til it bee quite Could, then pour it into the Seuerall pans or bouls & let it stand 2 days & 2 nights, then take ofe the top thik with a tin Slice with holes in it put to it 1 Spoonfuls of Orrange flower water & Sweeten it to your taste, so Stir it with a Spoon all one way til it bee as thik as a Soft butter, lay it in little heapes upon a fruit dish & So Serue it up. if you would doo it at a nights warning, raise it with a quart of Creame.

Folio page 184v, Scribe's page 398

To make Leaman or Sugar waters. +L. GoodricheThis attribution appears in the same hand in the left margin. 57Mingle your Sugar after it is finly beaten and Searced in a Siluer Spoon with as much Leaman or Orrangflower water as wil wet it, then hould it ouer A Chafendish til it lookes Candied ouer as you Stir it with a little knife you must have a great Care that it does not So boile, when it is enough Spread it upon a little Square peese of paper uery thin & pin it up the 2 Sides of it together & [S]et them in a stoue or Sum other warme place 24 hours, & when they are drie wet the outsides of the papers & so take them ofe, it must bee fine paper or they wil not Come ofe whole. L. Good:This attribution appears in the same hand in the left margin.This recipe appears in a different hand compared with other recipes on this page. To make Angelot Cheese

take to 4 quarts of milke one quart of Cream let your milke bee just warme from the Cow & Put your Cream to it Could, Let it together & when it is Come, with a little China Cup take it whole [u]p & fil your Chees fat & when it is L[impe] fil it up again so doo til it is all in, then let it stand til next morning & with a trencher laid over turne it in the fat so euery morning & night for 4 dayes then take it out, Salt it a little & lay it to dry turning it Constantly; it wil not bee good under three months but best oulder.

Folio page 185r, Scribe's page 399

To make a baked oatmeal puding La: Mordaunt:This note appears in the same hand in the left margin. In 3 pints of new milke Steep a quart of great Oatmeal until it bee tender, then break into it ten Eggs, Put in a pound of [like] shred smale a pound of rasons of the Sunn picked and washed & a quarter of a pound of Sugar, mix & beat them all well together, & pour it into a pan wel butered, & so bake it & leave it up.

To dress cocles the best way La: Mordaunt:This note appears in the same hand in the left margin. Put your cocles into a pail of clean water, and with a birch broom, rub them round the pail very wel with several waters til you thinke they bee not Gritty, then fil a broad earthen pan wil Coale lighted & so spread your Cocles all ouer the [pan] & lay a Cloth four or fiue times double ouer them Cloase that the steam & heat doo not get out let them stand til they bee enough which wil bee in halfe an hour or little more, then let your pan into a dish & leaue them up that they may bee very hot with Sum butter melted upon a plait

L. Purnor.This attribution appears in a different hand in the left margin. To put fruit for Tarts to keepe all winter. Take your fruit Clean picked & dry gathered put them one by one into Glas bottles, Stopt & bre[then] very Cloos downe that neither air nor water can get in, then put your bottles into kettle of water on the fier & let it stand til the water just begins to boil then take out your bottles & let them by thes wil keep all winter

Folio page 185v, Scribe's page 400.

To Keepe Walnuts moist all winter La: Mordaunt:This attribution appears in the same hand in the left margin. Gather your walnuts uery dry & Carefully for fear of bruises, then let them Green shels & all into new dry high earthen pot lay on a sheet of paper & ouer that a Cloue & ouer that a wet skin, lie it all hard downe & let your pot in a room that is neither moist nor hot, when you open your pot it wil not keepe long after, when you Leaue them up peil off the Green shells they wil keep thus til Sumer again.

To keepe raw fruit. This recipe has no attribution. Put raw fruit in an earthen pot, [Cure] it uery hard & Cloos up, & hang it into a well, & it wil keep til that sort of fruit Comes again.

To make french bread. La: turnor.This attribution appears in the same hand in the left margin. to halfe a peck of fine flower take a pint & halfe of uery good new ale yest, then beat the whils up 2 eggs til they be a light froth, & beat them wel into your yest; heat a quart of milke [s]uery hot & put sum of it to your yest & aggs so [put] it through a hair seiue into your flower and with you hand mingle it well together if it bee to thick you may put more hot milke to it, Couer it with a dish couer & let it rise before the the fier halfe an hour whil your ouen heats them make it up as fast as you can into little loafs & bake it in a quiet ouen.

Folio page 186r, Scribe's page 401.

To make Smale Couslip wine. La Turner:This attribution appears in the same hand in the left margin. Pick your Couslip flowers from the botums & put them into a high earthen pot & pour upon them boiling water as much as you please for the strength of it let it stand all night and the next day run it through a canvas strainer & press all the juice wel out of the flowers then make a thik Clear Syrup with juice of Leamon or Citron or both, & mingle your liquor & Syrup well together, then run it all through a double flanel Beaby bag, & bottle it up.

To make Spanish eggs La turner:This attribution appears in the same hand in the left margin. Take the yolkes of 6 eggs, beat them uery well, then take the weight of Sugar as you gues wether too little then too much; boile it to a high Candy almoast to a Sugar again with water then pour in your eggs, stir it on the fier as long as you Can for fear of [burneing], then take it off the fier & with a ladle pour it into a spoon underneath, as the spoon fils lay it into your dish & so fil it again til it is all run through, when it is quite Could leave it up it is [proper] to have eaten among Jealys & could labels after hot meal & before the Desart.

A past for the hands;La IssabelaTurner.This note appears in the same hand in the left margin. 3 quarters of a pound of biter almans,halfe a pound of reasons stoned, halfe an ounce of Camphir the pulpe & juice of 2 leaman, 2 spoonfuls of brandy & 2 of Sack, all made up, with 3 Spoonful of [Rose] [liquid]