COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142214
rootfile
142214
Digital Image File Name
false
Source Call Number:
V.a.125
call_number
V.a.125
Source Call Number
false
Source Title:
A book of verses collected by me, R. Dungarvan [manuscript].
cd_title
A book of verses collected by me, R. Dungarvan [manuscript].
Source Title
false
Image Details:
Part I. When reading Part I, Part II is inverted and reversed.
special_instructions
Part I. When reading Part I, Part II is inverted and reversed.
Image Details
false
Source Creator:
Burlington, Richard Boyle, Earl of, 1612-1698, compiler.
author
Burlington, Richard Boyle, Earl of, 1612-1698, compiler.
Source Creator
false
Source Created or Published:
ca. 1630
imprint
ca. 1630
Source Created or Published
false
Physical Description:
folio 61 verso || folio 62 recto
page_numbers
folio 61 verso || folio 62 recto
Physical Description
false
Digital Image Type:
FSL collection
image_type
FSL collection
Digital Image Type
false
Hamnet Catalog Link:
hammet_catalog_link
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=229445
Hamnet Catalog Link
false
Transcription:
To make mince Pyes of neats Tongues Parboile the tongues & pele the m & let the m lye tell the be cold the n take double thaire waite in beefe suiet shred smal & mingelle it with the tongues shoped uery smal & a pound of corrance one nutmeg with cloves & mace & cynnomon & afew sliced dates & some apeles. cut smale & a littell sack & some minced orrange pill ca [d] ndied soe much suger as you think fit so fill the coffins & bake the m if you make of the humbles of venson add more sueit to it To make [an] an Egge Pye take tenn pipens pare the m & crose [ the m ] the m & slice the m boile i5 Egges uery [har] harde put the m in to cold water to make the m pele the beter shred hafe a pound of beefe sueit & hafe [a] a pound reasons stoned shred uery smal the n put to the m a pound & a hafe of corrance 9 nutmegs beaten smale a littell mace & cloues & a littell salt & as much shuger as you think [will] fit make the cofins very thin page break 62. the will be baked in hafe an houre To make Lenten Pasties take fu rein g hearbs grated bread hard yolks of Egges good store of corrance & a litel nutmeg & mace you must make the past with cold water butter & suger & 2 Egges role the paste into pasties the n put in [y] put in the stuf with a litell buter & so bake the m To make a Pallatt Pye Boule 8 sheeps tongues & 3 pallatts till the be tender the n pick the hard kernells out of the tongues & pill the m cut the m in thin slices about an inch square [season] scrape the ballatts cleane the n cut the m like the tongues season the m with suger cynoment & white wine as will coufer the m [200] let it ly 9 houers the n put the m in to the coffin [s] to geather with the wine & a of marow or good buter & a fue dates & reasons stoned & hard egges so bake it
transcribed_information
To make mince Pyes of neats Tongues Parboile the tongues & pele the m & let the m lye tell the be cold the n take double thaire waite in beefe suiet shred smal & mingelle it with the tongues shoped uery smal & a pound of corrance one nutmeg with cloves & mace & cynnomon & afew sliced dates & some apeles. cut smale & a littell sack & some minced orrange pill ca [d] ndied soe much suger as you think fit so fill the coffins & bake the m if you make of the humbles of venson add more sueit to it To make [an] an Egge Pye take tenn pipens pare the m & crose [ the m ] the m & slice the m boile i5 Egges uery [har] harde put the m in to cold water to make the m pele the beter shred hafe a pound of beefe sueit & hafe [a] a pound reasons stoned shred uery smal the n put to the m a pound & a hafe of corrance 9 nutmegs beaten smale a littell mace & cloues & a littell salt & as much shuger as you think [will] fit make the cofins very thin page break 62. the will be baked in hafe an houre To make Lenten Pasties take fu rein g hearbs grated bread hard yolks of Egges good store of corrance & a litel nutmeg & mace you must make the past with cold water butter & suger & 2 Egges role the paste into pasties the n put in [y] put in the stuf with a litell buter & so bake the m To make a Pallatt Pye Boule 8 sheeps tongues & 3 pallatts till the be tender the n pick the hard kernells out of the tongues & pill the m cut the m in thin slices about an inch square [season] scrape the ballatts cleane the n cut the m like the tongues season the m with suger cynoment & white wine as will coufer the m [200] let it ly 9 houers the n put the m in to the coffin [s] to geather with the wine & a of marow or good buter & a fue dates & reasons stoned & hard egges so bake it
Transcription
false
Credit:
Transcriptions made by Shakespeare's World volunteers (shakespearesworld.org), participants in EMROC classes and transcribathons (emroc.hypotheses.org), participants in Folger paleography classes and transcribathons, and Folger docents.