COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142241
rootfile
142241
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 88 verso || folio 89 recto
page_numbers
folio 88 verso || folio 89 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:
stick to the pot in quart of an houer the n twil be harde an houre will boile it when you dish it up [melt] power one melted buter with sack & shuger stired in with it To make a Pudding in a white loafe take a two peney Loafe & cut of all the crust from the top cut it pret thick & & the n take out all the croume & grate it uery smale ouerwele it smal & take the yolkes of 3 egges & the whit of one of the m & beat the m we el & put the m to the grated br [ed] ad with as much cream as will make it prey thine & put in some shuger & salt & spice to your tast & stir this weel to geather & put it in to the botom of the loafe & lay on the page break 89 top of the loafe one it to tie it up in a cloath but not to cloase for the loafe will swell so put it into the pot with the befe when the pot boils an houer will boile it or a litle more when you dish it up power one melted bater with sack & shuger To make a gridirorn Pudding take good white bread & cut it in thine slices & lay it one a grid iron till it be [when tis] weel dried the n break it in to 3 pintes of cream so let it stand all night in the morning put it into a skilet but [boile it] doe not let it boile & stir it weel the n power it in to a a pan & let it stan till tis all most cold the n take 6 [y] egges the whits of 2 of the m & a litel fine flower make it a litel thicker the n bater
transcribed_information
stick to the pot in quart of an houer the n twil be harde an houre will boile it when you dish it up [melt] power one melted buter with sack & shuger stired in with it To make a Pudding in a white loafe take a two peney Loafe & cut of all the crust from the top cut it pret thick & & the n take out all the croume & grate it uery smale ouerwele it smal & take the yolkes of 3 egges & the whit of one of the m & beat the m we el & put the m to the grated br [ed] ad with as much cream as will make it prey thine & put in some shuger & salt & spice to your tast & stir this weel to geather & put it in to the botom of the loafe & lay on the page break 89 top of the loafe one it to tie it up in a cloath but not to cloase for the loafe will swell so put it into the pot with the befe when the pot boils an houer will boile it or a litle more when you dish it up power one melted bater with sack & shuger To make a gridirorn Pudding take good white bread & cut it in thine slices & lay it one a grid iron till it be [when tis] weel dried the n break it in to 3 pintes of cream so let it stand all night in the morning put it into a skilet but [boile it] doe not let it boile & stir it weel the n power it in to a a pan & let it stan till tis all most cold the n take 6 [y] egges the whits of 2 of the m & a litel fine flower make it a litel thicker the n bater
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.