COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142240
rootfile
142240
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 87 verso || folio 88 recto
page_numbers
folio 87 verso || folio 88 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:
& some caraway comfites with some sitron & if you please some corance & if you like it put in amber greece & you must put in some marow & mingell all this weel to geather & put it in a cloat tided up [l] cloase & so put it in to boileing water twell be boile in an howeer or a litel more To make a quakeing allmone puding boile a pint of good cream: & i0 egges the whites of 2 of the m beate the m weel put the m in to the creame b [.] u t not to boile & put in hafe a pound of blancked allmons beate uery smal & some shuger & spice & a a litell salt to yor tast & [2] 2 spoonefulls of fine flower so stirr all this weel to geather. & the n buter & flower a cloath 88 & tie it up cloase in it & put it in to boileing water it well be boiled in an houer & a hafe when you dish it up power one melted buter with sack shuger & rose water A quakeing Pudding boild a quarte of good cream with a grated nutmeg & some mace & a fve cloaves & a litel syomonent when tis boiled stir it that it doe not creame one the top & when it tis cold & take the yolkes of teen egges the whites of 2 of the m beat the m weel & put to the m 3 spoonefulls of [fine] of grated bread & a spoonef or 2 of flower & put in shuger & salt & [spice] to your tast stir this weel [to] in to the creame [y] the n [put i] tie it up cloase in a cloath & put it in to boileing water stiring it [it] i [f] doe not s [tic]
transcribed_information
& some caraway comfites with some sitron & if you please some corance & if you like it put in amber greece & you must put in some marow & mingell all this weel to geather & put it in a cloat tided up [l] cloase & so put it in to boileing water twell be boile in an howeer or a litel more To make a quakeing allmone puding boile a pint of good cream: & i0 egges the whites of 2 of the m beate the m weel put the m in to the creame b [.] u t not to boile & put in hafe a pound of blancked allmons beate uery smal & some shuger & spice & a a litell salt to yor tast & [2] 2 spoonefulls of fine flower so stirr all this weel to geather. & the n buter & flower a cloath 88 & tie it up cloase in it & put it in to boileing water it well be boiled in an houer & a hafe when you dish it up power one melted buter with sack shuger & rose water A quakeing Pudding boild a quarte of good cream with a grated nutmeg & some mace & a fve cloaves & a litel syomonent when tis boiled stir it that it doe not creame one the top & when it tis cold & take the yolkes of teen egges the whites of 2 of the m beat the m weel & put to the m 3 spoonefulls of [fine] of grated bread & a spoonef or 2 of flower & put in shuger & salt & [spice] to your tast stir this weel [to] in to the creame [y] the n [put i] tie it up cloase in a cloath & put it in to boileing water stiring it [it] i [f] doe not s [tic]
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.