Cookbook of Grace Blome, 1697 V.b.301: Difference between revisions
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''For related articles, consult [[Manuscripts (disambiguation)]].'' | |||
Below is a semi-diplomatic transcription of various leaves in the [http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=226676 Cookbook of Grace Blome], Folger manuscript V.b.301. These transcriptions were originally created as part of the [[Practical Paleography]] Series, sponsored by [[Early Modern Manuscripts Online (EMMO)|EMMO]]. As this is a basic transcription, line rulings from the manuscript and larger size letters for the recipe titles are not shown. To access a digital image of an original leaf, click on the title heading of its transcription. | |||
==[http://luna.folger.edu/luna/servlet/s/9n6wz4 fol. 61v]== | |||
To make Musterd | To make Musterd | ||
Take of | Take of ''th''e Best Mustard seed (w''hi''ch is Black) one quart dry it gently<br /> | ||
in an Oven and beat it to afine Powder and searce it then | in an Oven and beat it to afine Powder and searce it then<br /> | ||
mingle it with as much strong wine vinegar as will make it | mingle it with as much strong wine vinegar as will make it<br /> | ||
pretty Liquid for it will dry w | pretty Liquid for it will dry w''i''th keeping put to this alittle white<br /> | ||
pepper beaten small and a spoonfull of suger lay agood Onion | pepper beaten small and a spoonfull of suger lay agood Onion<br /> | ||
quartered in | quartered in ''th''e Bottom and arace of Ginger scraped and Bruised<br /> | ||
stir it Often w | stir it Often w''i''th ahorse Radish root Cleansed w''hi''ch must always lay<br /> | ||
in the pott till it hath lost its vertue | in the pott till it hath lost its vertue ''the''n take anew one it is not<br /> | ||
good till it hath stood amonth & fomented it will keep long & grow | good till it hath stood amonth & fomented it will keep long & grow<br /> | ||
better/. | better/.<br /> | ||
To Make Chocolet Cakes | To Make Chocolet Cakes | ||
Take halfe apound of Double Refined suger and two spoon= | Take halfe apound of Double Refined suger and two spoon=<br /> | ||
fulls of Chocolet scraped fine the Rine of one Lemon Grated | fulls of Chocolet scraped fine the Rine of one Lemon Grated<br /> | ||
2 or 3 spoonfulls of fair water and 2 spoonfulls of Orangeflower | 2 or 3 spoonfulls of fair water and 2 spoonfulls of Orangeflower<br /> | ||
water the suger and water must be boyled to suger againe or to a | water the suger and water must be boyled to suger againe or to a<br /> | ||
Candy hight then put in | Candy hight then put in ''th''e Lemon peel and Chocolett and take it<br /> | ||
up straight you must drop it in Cakes & Card panns | up straight you must drop it in Cakes & Card panns<br /> | ||
To pott a Haunch of Venson | To pott a Haunch of Venson | ||
Take ahaunch and slitt | <span style="font-size:160%;">☞</span>Take ahaunch and slitt ''th''e flesh on ''th''e inside and take out ''th''e<br /> | ||
bone then take of all the thick skin from | bone then take of all the thick skin from ''th''e Out, and cut off ''th''e<br /> | ||
Nuckle w | Nuckle w''hi''ch is the sinew part then season it w''i''th salt and pepper<br /> | ||
finely beaten as much as you think fitt and about 3 Nutmeggs | finely beaten as much as you think fitt and about 3 Nutmeggs<br /> | ||
beaten then put it whole into astrong glased Crock that will | beaten then put it whole into astrong glased Crock that will<br /> | ||
hold it and lay about halfe apound of Butter on | hold it and lay about halfe apound of Butter on ''th''e Topp and cover<br /> | ||
it over with the skins you may break | it over with the skins you may break ''th''e bones and bake the Marrow<br /> | ||
in | in ''th''e Middle of the Meat and Moysten it ''the''n Cover the pott over<br /> | ||
w | w''i''th awett browne paper and doe past close over it and bake it<br /> | ||
5 or 6 houres according to | 5 or 6 houres according to ''th''e size of your Venison when it comes<br /> | ||
out of | out of ''th''e Oven Cut it out in peeces to fitt ''th''e potts pretty hard and<br /> | ||
as | as ''th''e Liquor rises pour it away ''the''n lett it stand till tis halfe Cold<br /> | ||
then fill | then fill ''th''e pott with Clarified Butter<br /> | ||
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[[Category:17th century]] | |||
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Latest revision as of 15:04, 6 January 2017
For related articles, consult Manuscripts (disambiguation).
Below is a semi-diplomatic transcription of various leaves in the Cookbook of Grace Blome, Folger manuscript V.b.301. These transcriptions were originally created as part of the Practical Paleography Series, sponsored by EMMO. As this is a basic transcription, line rulings from the manuscript and larger size letters for the recipe titles are not shown. To access a digital image of an original leaf, click on the title heading of its transcription.
fol. 61v
To make Musterd
Take of the Best Mustard seed (which is Black) one quart dry it gently
in an Oven and beat it to afine Powder and searce it then
mingle it with as much strong wine vinegar as will make it
pretty Liquid for it will dry with keeping put to this alittle white
pepper beaten small and a spoonfull of suger lay agood Onion
quartered in the Bottom and arace of Ginger scraped and Bruised
stir it Often with ahorse Radish root Cleansed which must always lay
in the pott till it hath lost its vertue then take anew one it is not
good till it hath stood amonth & fomented it will keep long & grow
better/.
To Make Chocolet Cakes
Take halfe apound of Double Refined suger and two spoon=
fulls of Chocolet scraped fine the Rine of one Lemon Grated
2 or 3 spoonfulls of fair water and 2 spoonfulls of Orangeflower
water the suger and water must be boyled to suger againe or to a
Candy hight then put in the Lemon peel and Chocolett and take it
up straight you must drop it in Cakes & Card panns
To pott a Haunch of Venson
☞Take ahaunch and slitt the flesh on the inside and take out the
bone then take of all the thick skin from the Out, and cut off the
Nuckle which is the sinew part then season it with salt and pepper
finely beaten as much as you think fitt and about 3 Nutmeggs
beaten then put it whole into astrong glased Crock that will
hold it and lay about halfe apound of Butter on the Topp and cover
it over with the skins you may break the bones and bake the Marrow
in the Middle of the Meat and Moysten it then Cover the pott over
with awett browne paper and doe past close over it and bake it
5 or 6 houres according to the size of your Venison when it comes
out of the Oven Cut it out in peeces to fitt the potts pretty hard and
as the Liquor rises pour it away then lett it stand till tis halfe Cold
then fill the pott with Clarified Butter