COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142236
rootfile
142236
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 83 verso || folio 84 recto
page_numbers
folio 83 verso || folio 84 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:
the pease as will make it thick enoufe the n ta about quartes or a litel more of the porage boile in about hafe a pound of good buter & peper & salt & cloues or some Iamacke peper & an onion so let it stew in the skilet all most an houer with [what] a bundell of earbes then buter toste [d] s of good white bread & lay the m in the botom of the dish & the n put in the borage a boiled Puding take a quart of sweet creame & & put in it 2 or 3 blades of mace & all moust a nutmeg grated & a litel synimonet booile it till it smels of the spice pare the crust all of from a good white peney lofe that is light or french bread if you have it page break 84. cut it in thin slices the broad way & lay it in a dish the n power the boileing creame one it being sweetned with a quarter of a pound of shuger & the n coufer it up close & let it stand till it tis all most cold the n with a spoone break the bred as smal as you can & put in to it the yolkes of teen egges the whites of 4 of the m beate the egges very weel & put in about 12 or more of blanched almones beat very smal with some cre [a] a m that is boild you may put in a litel amber grece & mingell all this weel to geather with a qua [t] rter of a pound of good buter melted the n weet a a course cloath & ring it hard & the n flower it litely & [s] spred it one a dish & the n power the [b] puding in to it & so tie it up [up] close & put it in to boileing water & let boile an houer make the sace for of sack & buter & shuger
transcribed_information
the pease as will make it thick enoufe the n ta about quartes or a litel more of the porage boile in about hafe a pound of good buter & peper & salt & cloues or some Iamacke peper & an onion so let it stew in the skilet all most an houer with [what] a bundell of earbes then buter toste [d] s of good white bread & lay the m in the botom of the dish & the n put in the borage a boiled Puding take a quart of sweet creame & & put in it 2 or 3 blades of mace & all moust a nutmeg grated & a litel synimonet booile it till it smels of the spice pare the crust all of from a good white peney lofe that is light or french bread if you have it page break 84. cut it in thin slices the broad way & lay it in a dish the n power the boileing creame one it being sweetned with a quarter of a pound of shuger & the n coufer it up close & let it stand till it tis all most cold the n with a spoone break the bred as smal as you can & put in to it the yolkes of teen egges the whites of 4 of the m beate the egges very weel & put in about 12 or more of blanched almones beat very smal with some cre [a] a m that is boild you may put in a litel amber grece & mingell all this weel to geather with a qua [t] rter of a pound of good buter melted the n weet a a course cloath & ring it hard & the n flower it litely & [s] spred it one a dish & the n power the [b] puding in to it & so tie it up [up] close & put it in to boileing water & let boile an houer make the sace for of sack & buter & shuger
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.