Presumably this mix might have been a shelf-stable item. First of all, it instructs you to make a flower-water flavored ball of almond paste from blanched almonds and sugar. There are two especially interesting things about this recipe. ![]() They asked great questions which forced me to rethink my draft recipe both at the start and while we were in the kitchen. While I went into the classroom with a general plan for how to prepare the jumballs (we’d already purchased ingredients, after all!), we did ask the students in the course to consider how they would translate this recipe into actual ingredients and steps. We knew we could make it in the Folger’s on-site tea kitchen. This recipe has it all: lots of manuscripts have recipes for “jumballs” ( like the one we posted a while back), the script included some tricky letter forms, and the recipe required fairly simple ingredients and methods. sett them in an Oven as hot as for Biskett If it should not taste enough of Orange fflower Water you ![]() Paper in what figure you please but the Sugar almonds and Eggs must be wellīeaten toge ither. W ith a syringe, for the purpose if you have not that Instrument you may lay them one Whites of Eggs as will make it so stiffe as not to runn out. Please, half a pound will make a great many, put half a pound of the Balls inĪ Morter, with three quarters of a pound of Sugar sifted and as just as many keep it by you, to make Jumballs when you The fire, till they crumble like bread, then boyle as much Sugar to a pritty thick In a little Orange fflower, or Rose Water, to keep them from oyling, dry them against Take a pound of Blanched Almonds, and beate them small in a Morter, putt The index at the beginning seems to have been updated as recipes were added. Although the red ink disappears from later sections, the manuscript is neat overall. The opening pages of the book are beautifully planned and decorated with remarkable calligraphic flourishes. Two sets of ownership inscriptions grace the opening leaves (above). This manuscript contains the handwriting of three (or more) individuals and it was used in the seventeenth and eighteenth centuries. 52v with Heather, members of her class, and library staff and interns. ![]() Last week I cooked “Almond Jumballs” from Folger Manuscript V.a.429, fol. Within a few minutes of discussion, Heather and I had settled on a cooking project in addition to a visit to her class. We also had a great time giving a talk at the library last December. I love the “ Chacolet” recipe we made this winter from a Folger manuscript and wrote about for the Collation blog. ![]() I’m currently in residence at the Folger Shakespeare Library working on my book project, but when my former paleography teacher Heather Wolfe asked me to talk about historical recipes with her Introduction to English Paleography course I jumped at the chance. Many of these recipes have never been transcribed before and posting them online in this readable form is one of our contributions to the field of historical food studies. In addition to providing you with tasty updated recipes and interesting background information, we have always included “semi-diplomatic transcriptions” of the original recipes completed to a high academic standard. We both participated in a student-run Paleography Workshop and I took a week-long course with Heather Wolfe, Curator of Manuscripts at the Folger Shakespeare Library at the Rare Book School at the University of Virginia on “ The Handwriting & Culture of Early Modern English Manuscripts.” These experiences gave us the tools we needed to conduct our doctoral research and launch this project. If you liked the experience of grappling with historical scripts, we encourage you to participate in Shakespeare’s World, a community transcription site developed by Zooniverse and the Folger’s Early Modern Manuscripts Online project.Īlyssa and I learned how to read medieval and early modern handwriting when we were graduate students at the University of Pennsylvania. If you’re looking for more resources, this website hosted by Cambridge University has a great online tutorial and the Folger Shakespeare Library hosts a resource guide here. Can you read these two recipes? The first hand has more italic features and the last one is a classic secretary hand.
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