COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142237
rootfile
142237
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 84 verso || folio 85 recto
page_numbers
folio 84 verso || folio 85 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:
a Baked allmond Puding Take a pound of allmonds & blanch the m in to water the n beate the m in a morter & now & the n put in to the m a spoonefull of sweet creame take the morow of 2 bones of befe cut uery smale & 6 egges whites & all beate uery weel mingell all the m with a pint of sweet cream & some grated nutmeg & shuger to your tast so power it in a dish with past rownd the brime & so [k] bake it To make a sack Puding take hafe a pint of sweet cream & 3 egges & the whits beat the m weel & 4 spoonfulls of s [a] a ck & some beaten nutmeg & mace & a litel salt & shuger to your tast & 2 handfulls of reasons & some grated whit bread so make it as thick page break 85. as bater the n take thin cofins shoch as you bake bisket in & buter the m & the n put in the bater with a litell melted buter beaten in it so bake the m prey browne & the n turn the m out on in a dish & put sack & melted buter & shuger to the m To make a quakeing Puding take a quart of sweet creame & [a] a grated nutmeg & some mace & a litell salt & 3 spoonefulls of fine flower one spoone full of sack or rose water & take the yolkes of i2 egges the whites only of 8 of the m & beate the m uery weel & mingell the m with the creame the n weet a cloath & ring it hard & the n flower it & so so bater it so tis the bater in it uery cloas & put it in the [boile] pot when it boiles with either fef f befe or muton in [it] it it
transcribed_information
a Baked allmond Puding Take a pound of allmonds & blanch the m in to water the n beate the m in a morter & now & the n put in to the m a spoonefull of sweet creame take the morow of 2 bones of befe cut uery smale & 6 egges whites & all beate uery weel mingell all the m with a pint of sweet cream & some grated nutmeg & shuger to your tast so power it in a dish with past rownd the brime & so [k] bake it To make a sack Puding take hafe a pint of sweet cream & 3 egges & the whits beat the m weel & 4 spoonfulls of s [a] a ck & some beaten nutmeg & mace & a litel salt & shuger to your tast & 2 handfulls of reasons & some grated whit bread so make it as thick page break 85. as bater the n take thin cofins shoch as you bake bisket in & buter the m & the n put in the bater with a litell melted buter beaten in it so bake the m prey browne & the n turn the m out on in a dish & put sack & melted buter & shuger to the m To make a quakeing Puding take a quart of sweet creame & [a] a grated nutmeg & some mace & a litell salt & 3 spoonefulls of fine flower one spoone full of sack or rose water & take the yolkes of i2 egges the whites only of 8 of the m & beate the m uery weel & mingell the m with the creame the n weet a cloath & ring it hard & the n flower it & so so bater it so tis the bater in it uery cloas & put it in the [boile] pot when it boiles with either fef f befe or muton in [it] it 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.