COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142249
rootfile
142249
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 96 verso || folio 97 recto
page_numbers
folio 96 verso || folio 97 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:
To make an orra [g] nge Pudding Take 2 orangers the m & cut the m in hauelfs & take out all the midell the n boile boath outward & in = ward pilles in seuarall water = till the bitternes is is gone & the pilles be very tender the n dry the m from the water & beate the m uery smal in a morter & when tis beat add as much of the pulp of sharpe appels & 12 youlkes of [g] egges the whits of 6 of the m & the Iuce of the orange & a quarter of a pound of melted buter & a litell salt & a litell orang flower water so mix all this togeather with shuger to your tast & bake it in [d] a dish [pu] that is butred & put past round the brime page break 97. To salt neates Tounges Take the m & put the m into an Earthen pan & coufer the m all over with Pe [r] ter salt & let the m ly a week & turn the m & so let the m Ly an other week & the n turn the m againe so let the m Ly [3] 3 weeks & the will be selt enouf so dry the m or you may boile the m with out dryeing boile the m in Pump water the same brine will be as good to salt more Tounges in To make white Pease Porage Take some leane befe & a knoukel of veale & make strong broath & put in som salt & peper & spice 2 or 3 quartes of pease in as much spring water as will make the m ner soft boile with the m
transcribed_information
To make an orra [g] nge Pudding Take 2 orangers the m & cut the m in hauelfs & take out all the midell the n boile boath outward & in = ward pilles in seuarall water = till the bitternes is is gone & the pilles be very tender the n dry the m from the water & beate the m uery smal in a morter & when tis beat add as much of the pulp of sharpe appels & 12 youlkes of [g] egges the whits of 6 of the m & the Iuce of the orange & a quarter of a pound of melted buter & a litell salt & a litell orang flower water so mix all this togeather with shuger to your tast & bake it in [d] a dish [pu] that is butred & put past round the brime page break 97. To salt neates Tounges Take the m & put the m into an Earthen pan & coufer the m all over with Pe [r] ter salt & let the m ly a week & turn the m & so let the m Ly an other week & the n turn the m againe so let the m Ly [3] 3 weeks & the will be selt enouf so dry the m or you may boile the m with out dryeing boile the m in Pump water the same brine will be as good to salt more Tounges in To make white Pease Porage Take some leane befe & a knoukel of veale & make strong broath & put in som salt & peper & spice 2 or 3 quartes of pease in as much spring water as will make the m ner soft boile with the m
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.