COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142242
rootfile
142242
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 89 verso || folio 90 recto
page_numbers
folio 89 verso || folio 90 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:
& put in a littel salt & 4 spone fulls of good yest so stir all this to geather & the n coufer it with a cloath & set it to the fier to rise for hafe an houer so the n put it in a dish & bake it To make a Dumpling Take a quart of fine flower & a handful of resons of the sone & as maney coranse & a grated nut = = meg, & a litel salt & 4 yolkes of egges & 2 whites of egges weel beaten & the n put the m to the flower & weet it with water so much as that you may role it an hands with out puting in a cloath but doe not make it to harde & make it holow in the midell & put in a good pece of buter so cloass it that it doe not brak in peecs nor rune out so boile it page break 90 to make a Hartichoak Pudding boile the m very tender the n take the botom es & pick out all the stringes & mash the m all very soft the n mingell it with cream &make it a litel thicker the n bater the n put in 6 egges & the whites of 3 of the m weel beaten & some shuger & nutmeg mingell all this weel to geather & put it in a dish & bake it the n may power one some goed & shuger ove it when it comes out of the ouen a shakeing Puding to bake or boile Take 2 peney Loaues grate the m & power one the m 3 pintes of boileing hot cream & so couer it cloase & put in a grated nutmeg & a litel mace & 8 egges the whites of 4 of the m beate the egges weel & mingell all to geather it must not be
transcribed_information
& put in a littel salt & 4 spone fulls of good yest so stir all this to geather & the n coufer it with a cloath & set it to the fier to rise for hafe an houer so the n put it in a dish & bake it To make a Dumpling Take a quart of fine flower & a handful of resons of the sone & as maney coranse & a grated nut = = meg, & a litel salt & 4 yolkes of egges & 2 whites of egges weel beaten & the n put the m to the flower & weet it with water so much as that you may role it an hands with out puting in a cloath but doe not make it to harde & make it holow in the midell & put in a good pece of buter so cloass it that it doe not brak in peecs nor rune out so boile it page break 90 to make a Hartichoak Pudding boile the m very tender the n take the botom es & pick out all the stringes & mash the m all very soft the n mingell it with cream &make it a litel thicker the n bater the n put in 6 egges & the whites of 3 of the m weel beaten & some shuger & nutmeg mingell all this weel to geather & put it in a dish & bake it the n may power one some goed & shuger ove it when it comes out of the ouen a shakeing Puding to bake or boile Take 2 peney Loaues grate the m & power one the m 3 pintes of boileing hot cream & so couer it cloase & put in a grated nutmeg & a litel mace & 8 egges the whites of 4 of the m beate the egges weel & mingell all to geather it must not be
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.