COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142247
rootfile
142247
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 94 verso || folio 95 recto
page_numbers
folio 94 verso || folio 95 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:
an other way of butered Loufes Take the yolkes of teen egges & the whites of 3 of the m beate the m weel & put to the m hafe a pinte of good alle yest & some spice & a litel salt & as much fine flower as as will make it in to stife past & so worke all this weel to geather with your hands & the n set it before the fier to rise while the ouen heated the n make it up in to 4 Loufes & put the m in a hot ouen & bake the m weel the n take the m & open the m & power in melted buter with shuger or sack or white wine & so put one the top againe & put the m in a dish you may wet the m over afore the are baked with an yolke of an egge beat with beare page break 95 To make fri e d curd Puffes Take the curd of a gallon of nue milk & whay it cleane let the cuurd be uery tender & way it throve a sieue or thin cloath rub it thorwue the n take a handfull of fine flower & the yolkes of 6 [y] egges the whites of 2 of the m & a grated nutmegg & alitell grated bre [d] ad & a litel salt & a litell rosewater or oreng flower watter so worke all this weel to geather with your hands but not to stife so spred it one trenchers about an ninch theick the breath of litel pastyes so frie the m in buter pret browne crisp the n put the m one up an other in the dish but not above 2 so power one melted bater with sack & shuger
transcribed_information
an other way of butered Loufes Take the yolkes of teen egges & the whites of 3 of the m beate the m weel & put to the m hafe a pinte of good alle yest & some spice & a litel salt & as much fine flower as as will make it in to stife past & so worke all this weel to geather with your hands & the n set it before the fier to rise while the ouen heated the n make it up in to 4 Loufes & put the m in a hot ouen & bake the m weel the n take the m & open the m & power in melted buter with shuger or sack or white wine & so put one the top againe & put the m in a dish you may wet the m over afore the are baked with an yolke of an egge beat with beare page break 95 To make fri e d curd Puffes Take the curd of a gallon of nue milk & whay it cleane let the cuurd be uery tender & way it throve a sieue or thin cloath rub it thorwue the n take a handfull of fine flower & the yolkes of 6 [y] egges the whites of 2 of the m & a grated nutmegg & alitell grated bre [d] ad & a litel salt & a litell rosewater or oreng flower watter so worke all this weel to geather with your hands but not to stife so spred it one trenchers about an ninch theick the breath of litel pastyes so frie the m in buter pret browne crisp the n put the m one up an other in the dish but not above 2 so power one melted bater with sack & 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.