Late 17th-century manuscript recipes, ca. 1688 [manuscript].
Available at Vault - Deck C
Formats
| Format | |
|---|---|
| BibTeX | |
| MARCXML | |
| TextMARC | |
| MARC | |
| DublinCore | |
| EndNote | |
| NLM | |
| RefWorks | |
| RIS | |
Linked Resource
Title
Late 17th-century manuscript recipes, ca. 1688 [manuscript].
Description
[1], 2-3, 8-14, [10] pages, 21 cm
Associated name
Note
This is a PRELIMINARY RECORD. It may contain incorrect information. Please email catalog@folger.edu for assistance.
Pagination in an early hand implies this was originally a gathering of seven half-sheet bifolia now missing 3rd, 4th, and back half of 5th leaves.
From dealer's description: "This manuscript comprises a total of 16 recipes on 10 pages: "To presarue Sitterns whit in Jeley"; "To presarue pipings hole or half"; "To preserue hole quinces in Jelly"; "Dryd Cittern whit"; "cittern cakes whit"; "To Dry oringes whole or halfs or peeces"; "Apricock ceakes"; "To dry Gooberys"; "To dry cherys"; "To dry ploms"; "lemon cream yallow"; "Apricock creme"; "To make clouted creame": "To make A sack creame"; "A pottagee"; "ye force meat". These recipes have been written on loose sheets and appear to have been written out at a single sitting. They are quite detailed, suggesting the scribe was not familiar with the recipes as it would be possible to follow these recipes quite easily. The fact that they were never bound perhaps suggests they were copied out from another manuscript with the intention of inserting them into a volume when the scribe returned home."
Pagination in an early hand implies this was originally a gathering of seven half-sheet bifolia now missing 3rd, 4th, and back half of 5th leaves.
From dealer's description: "This manuscript comprises a total of 16 recipes on 10 pages: "To presarue Sitterns whit in Jeley"; "To presarue pipings hole or half"; "To preserue hole quinces in Jelly"; "Dryd Cittern whit"; "cittern cakes whit"; "To Dry oringes whole or halfs or peeces"; "Apricock ceakes"; "To dry Gooberys"; "To dry cherys"; "To dry ploms"; "lemon cream yallow"; "Apricock creme"; "To make clouted creame": "To make A sack creame"; "A pottagee"; "ye force meat". These recipes have been written on loose sheets and appear to have been written out at a single sitting. They are quite detailed, suggesting the scribe was not familiar with the recipes as it would be possible to follow these recipes quite easily. The fact that they were never bound perhaps suggests they were copied out from another manuscript with the intention of inserting them into a volume when the scribe returned home."
Linked resources
Place of creation/publication
Great Britain -- England.
Call number
271237 MS