Transcribathon: EMROC 2021

Folio page 151v, Scribe’s page 326.

{+ o}A Receipt how to Make Pao de loA FfanThe attribution, which appears in the left hand margin beside the title of the recipe, is written in a different hand than the body of the recipe. First they take twenty eggs and of them they break then in a basin neither very great nor little, of the which they putt their whites of the other ten, only their yolks, and with a great spoon they beate them, then putt in a pound of sugar well weighed, and beate it by little and little for the space of an houre or 5 quarters and when they are well beaten, they putt in a spoonfull of water, and beat it a little more, then a pound of flower dispersed and well mixed. This beinge done putt it in a basin which is called de fartes that is not very large yet somwhat deep, and puttinge under it a little paper carrie it to the oven, putt it in presingly and when it is baked take away the paper before it be cold.

The rest of the page is written in a different hand than the previous recipe.{+}Receita -+de como se fas opaõ de LoA FfanThe attribution, which appears in the left hand margin beside the title of the recipe, is written in a different hand than the body of the recipe. Premeiram. te se tomaõ 8 inte ouos e des dillis se baõ quebrando dentro oma panella, nem inte grande, nem pequena os quais ouos se huãl de botar com claras os outros des so as gemas, se huaõ de botar e com hua Alber grande os huaõ de ir batendo a qual bade andar entre as palmas das maõs, botase Ibe hu dratel de asugre bem pesaldo, bayse botando pouco e pouco, dentro na panella, e se vai batendo com osouos por tempo de hua ora, ou cinco quartos, e como estao mui bem batidos, se Ibe bota hua culher de agoa ese tornao a bater qutro pouco, e terao pezado bu aratel de farmha e se vida totando dentro espadbada, esebir a mexendo en estando isto feito se botao nauma bacia das y chamao de fartes, y nao seja m to grande, e y seja funduvinba; e se the ha de por la papel de baixo, e logo te ba de levaro [forne] emeterse logo dentro, e como esta cozido, se Ibe tira a papel ante of se arefeca

Folio page 152v, Scribe's page 328.

To Adubado PorkeA Ffan +The attribution, which appears in the left hand margin, is written in a different hand than the body of the recipe.

Take Proke new kill'd what joynt you please free of the skin, & put it into an Earthen pan shreda handfull of sage very small, & put it into a stone Morter, put thereto two cloves of garlicke rub them very well with the sage with the Pestle put thereto a pint of sharp claret wine, then poure all this upon the porke put in likewise underneath the pork a pint of vinegar & a pint of watermingled together, & straw some bay salt finely beat over it all, when the Meat hath layn in it 2 dayes & a night it must be rested, & youmay eat it hott or cold as you please withmustard or else with oyle & vinegar which is the most proper sawce.

153r: Elizabeth: Folio page 153r, Scribe's page 329.

A Ffan +The attribution, which appears in the left hand margin, appears in a different hand than the body of the recipeA Receipt to make an Italiandish of hogs heads

Take 2 Hogs heads & Tongues 2 whole nutmegs bay Leaues & sault, whole pepper, lett them be boyled till the bones come off very cleane, then take them out, the Eares & the great End fo teh tongue must be cutt in pretty bigg slices & thin, the rest chopt small, then putt in Cloues Synnamon, Mace, - Nutmeggs, pepper, all beat to a powder, & some Lemmon pill cut small, & salt as you much as you thinke will season it very well. & then you mvst haue a wooden presse of what fashion you please, in the bottome & sides you must putt Bay Leaues very thick, that the Meat may not touch the wood, then in the Bottome you must strew some spice & salt & then put in some of the chopt meat, & Spon that some of the Eares and Tongues, that are cut in sleeces & soe lay chopt meat againe, Eares & Tongues till itbe all in & between euery Row of Minst meat & tongues strew some salt & spice, when you haue done lay Bay Leaues a top & soe couer it with the Couer of the Presse, & lay very good weight upon it & lett it stand 48 houres all this must be done whilst it is hott, when you take it out of the Presse you must serue it whole & carue it at the Table in thin slices, & eat it with oyle & Vinegar.The recipe ends with a flourish.

154 331 Madrid the 10 of August 1665 I. N. {A ffan} {+} To make Lemonado Take 4 quarts of the best fountaine water & 2 quarts of the best white wine, cut into it 3 Large Lemons, rine & all, in square bitts of an Inch bigg, squize the juyce of one whole Lemon into this Likewise, & put in a pound and a halfe of the best white sugar, stop all these close in an Earthen pitcher, setting it in a coole place for 2 houres during which time you must stirr it very well, with a wooden Ladle, or spatula 3 or 4 times, - then passe it thorough a course Canvas strainer & put to it a dragme of Ambar-Greece ground very small, then bottle it vp, & keepe it very coole, after 4 hours you may drinke it, it will keep good 2 days & 2 nights & noe Longer, this drink is only for the summer time. {Madrid 10 August 1665} {+} {A ffan} To make Synamon water Take 6 quarts of the best fountaine water put it in a new Earthen pipkin, & sett it vpon the fire, when it just ready to boyle take it off, put into it two ounces of Sinamon bruis'd, stop the jugg very close, & let it boyle till 3 pints be consumed, then take it off, & put to it, 2 [ti] of the best white sugar, & a dragme of Ambar Greece, which must not be put in till the Liquor be strain'd, & the sugar consumed in it.

To make Alman Milk called Garapina de Leche de AmendaMadrid 10 Aug 1 1665 A FFan

{o X} Boyle 5 quarts of the best fountaine water with a quarter of an ounce of whole Sinamon in it, a quarter of an houre then poure it into an Earthen pan in which there is 3 pounds of Almonds beat small after hauing them been blanched & beat with Orange flowre water stirr them well together & lett them stand 2 houres, put into it a pound of the best white sugar: well beat then straine it thorough a thick canuas strainer, & put in a dragme of Ambar Greece. if you like it put it into a great glasse bottle & sett it in a Coole sellar you may drinke it after 4 houres standing there, it will keep good 2 days, & 2 nights but noe longer.

The following note has been sewn in at the middle of the left hand margin. The sewn in note has a hand drawn picture of a sort of pitcher with a long handle sticking up at a 45 degree angle, and also a kind of incense stick or spoon or instrument beside the pitcher. The entire note is written in a different hand. The note reads:"this is the same chocelary potter that ane mayd in the Jnois"

X To dresse Chocolatte {23}

Madrid 10 Aug. 1 1665 A FaanThis attribution, written in a hand different from the body of the recipe, appears in the left hand margin. Much of the following recipe has been scribbled into illegibility. Take a pound of Chocolatte & [...] a pound of the best white sugar cut the chocolatte in [...] with sugar have ready on the fire your chocolate pott & a large quart of the best fountane water which[...] as you [...]be just ready to boyle, take it of, & put in the Chocolate & sugar, st[...] it very [...] with a chocolatte stick made for the purpose a quarter of an [...], setting the pot all the while upon [...] [...] or hot dishes, you must serve it [...] [...] [...] it very well at the putting of it [...] [...] cake [...]

Folio page 155r, Scribe's page 333.

This recipe has been scribbled out with a dark, thick ink and spirals.[...]

The best Chocolatte but that of the Indones[...]s made in Siuill in Spaine

A FfanThe attribution, which appears in the left hand margin beside the title of the recipe, is written in a different hand than the body of the recipe. X Madrid the 10th of August 1665To make an Olla podrida Take 2 pound of the best flanck beefe, wi/thout skin or much fatt, 2 pound of the Leaner part of a spanish Gammon of bacon, let these boyle in a great pipkin or silluer skellet, with 4The 4 has been written with a thicker ink than the rest of the recipe, and is written slightly below another number than has been crossed out with the same thicker ink. quarts of water a houre on the fire then put to it 2 pound of Mutton, of the shoulder or rump en dof the Loyne with the rump on that is not too fatt 2 t of a breast of veale, skim the pott & lett those boyle together halfe an houre then put in a young hen that is not too fatt, two partrige & lett there boyle halfe an houre longer to these add 4 young pigions, &, & 2 sweet breds of veale, & after these haue [bm] in a quarter of an houre put in 4 spoonfull of green pease, 4 spoonfull of french beans cut in peeces in their skins, the white of 2 great cuwcumbes cut in great pecces, [...] [...] 2 spoonfull of green grapes, 2 spoonfull of parsly Leaves, 3 spoonfull of [p]alme Leaus, as much salt as will season it, as much pepper & Cloves beaten to fine powder as will lye upon a shilling lett these boyle alltogether till the Meat will part with out cutting, then mingle as much safron made into fine powder as well lye.

Folio page 154v, Scribe page 332. To make Alman Milk called Garapina de Leche de AmendaMadrid 10 Aug 1 1665 A FFan This attribution, written in a hand different from the body of the recipe, appears in the left hand margin.

{o X} There are two unclear characters, the first resembling a backward "S" and the second resembling an "8" without the bottom right curve.Boyle 5 quarts of the best fountaine water with a quarter of an ounce of whole Sinamon in it, a quarter of an houre then poure it into an Earthen pan in which there is 3 pounds of Almonds beat small after hauing them been blanched & beat with Orange flowre water stirr them well together & lett them stand 2 houres, put into it a pound of the best white sugar: well beat then straine it thorough a thick canuas strainer, & put in a dragme of Ambar Greece. if you like it put it into a great glasse bottle & sett it in a Coole sellar you may drinke it after 4 houres standing there, it will keep good 2 days, & 2 nights but noe longer.

X To dresse Chocolatte {23}

Madrid 10 Aug. 1 1665 A FaanThis attribution, written in a hand different from the body of the recipe, appears in the left hand margin. Much of the following recipe has been scribbled into illegibility. Take a pound of Chocolatte & [...] a pound of the best white sugar cut the chocolatte in [...] with sugar have ready on the fire your chocolate pott & a large quart of the best fountane water which[...] as you [...]be just ready to boyle, take it of, & put in the Chocolate & sugar, st[...] it very [...] with a chocolatte stick made for the purpose a quarter of an [...], setting the pot all the while upon [...] [...] or hot dishes, you must serve it [...] [...] [...] it very well at the putting of it [...] [...] cake [...]

334 Upon a 2 pence; rub the dish wherin you mean to serue it up, very well with garlick puting the meat theron the smallest on the top, the [...] broth at the bottom, & herbs upon the Meat if it be at a time of yeare when all these things are not to be had you may either doe it without them, or suply those things with others of the like Nature

You may likewise, if you will, put in Lambs stones, cocks stones & combs, a pad pound weight of all,

The sause usually in Spaine eaten with this meat is Parsely stamped very small made thin with vinegar [[...]] with two cloues of Garlike bruised into it & streined out, & soe mingled well with the parsley & served in sawcers

to pickell Oysters take a full gallon of Oysters and cut the finns and [...] pull them clean ofe with aney rags of the outter, wash them one by one in ther licker then strane the licker and put them into a Skillet, and boul them saft softly for halfe an hower then take them ofe the fire and wash them again in the same licker one by one and lay them in to an earthen pan sett the licker on in a Cleane pipkin and put to it hafe a pint of vineger, 2 1 of peper a quarter of an ounse of cloues a littell salt and a quarter of an ounce of mace, lett thes boyle halfe an and as soun as you perseue it boyl up take it ofe and pore it softly upn the oysters you must stope them up Closs in a littell barell or pott, the licker is a very Good Cordall.

336 flan 14 To make Cheesecakes Take one pott of new milke, and turn it to a tender curd, and whey it very well; then worke it in halfe a pound of new butter and beat six [yealkes] of egges, with six spoonefulls of rose water, two nutmeggs grated, one quarter of a pound of sugar, and halfe a pound of Currants. Stirr all these togeather, and make your Coffine, as followeth. Two handfull of time fflower, one handfull of suger finely beaten, Two yealkes of egges and one white, beaten, with one spoonefull of rose water, and make it into a Past, with a peece of new butte, roule it then and cutt it round, & raise it with an edge, & pinn papers about the edges, to keepe them from Running over. And when they begin to colour, take them out of the Oven and putt upon every one of them, two or three spoonefull of this as followeth. Take one quarter of a pound of suger beaten, a peece of new butter as bigg as a Turkeyes eggs, seven or eigth spoonfeulls of Rose water, melt it altogeather and poure it on your Cheese cakes, and searse some loafe suger over them and let them stand one quarter of hower longer in the oven.

157 337 A flan 25 To make Lemmon creame the best way Take the Juice of four faire Lemmons and a half pare the pilles of two of them, very thinn and squeeze the Juice of the Lemmons to the pill, then take the whites of eight egges, and but the yealke of one beate tehm very well tehn put them to the Juyce of the Lemmone with a Pint of faire water, and two or three spoonefulles of Orange flower water, and sweeten it with water sugar to your taste. Then straine it through a haire siue, & after set it upon a soft fire, stirring it continually but let it not boyle; And when you see it thicke enough, putt it out, and let it stand three or foure howers before it bee eaten. Putt in a little ambergreece. A flan To Make Puffs, Take the Curds of 3 pint quarts of m milke put to Them neere A whole Nutmeg Grated the yolks of 4 Eges & The white of 2, put into this about 2 Spoonfulls of Sugar, And a uery little salt and mingle it with so much flower As will make it pretty stiff not hard When all this is Mixt together it must b put upon a Slice and then Cut off from it in litle rouls into a fring pan with 2 pound of Clarified butter which must boile or bee uery hot before you put in the puffs, the fier must bee a quick wood fier They must bee fryed broune & turned and when they Are soe you must tosse them in the pan & when you Dish them up you must a litle buter beaten thick with A litle Water & Nutmeg and Sugar on them & strew some sugar ouer them;

[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,

[page] ³³⁹

{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.