LUNA: Folger Manuscript Transcriptions Collection
Digital Image File Name:
Source Call Number:
A book of verses collected by me, R. Dungarvan [manuscript].
Part I. When reading Part I, Part II is inverted and reversed.
Burlington, Richard Boyle, Earl of, 1612-1698, compiler.
Source Created or Published:
folio 99 verso || folio 100 recto
Digital Image Type:
Hamnet Catalog Link:
put in a pound & a quarter of buter [s] this past you may make what tartes you please with Past for Minct Pye Take hafe a Peck of fine flower & 3 pound of good buter & one pound of good shuger & 1 3 egges so worke [s] all this up in to past indifrent stife To make fine crust Take 3 pints of uery fine flower & hafe a pound of good buter & 6 yolke of egges & one spoone = full of Roose water [mingill] make thes [ with ] past with boilein water page break 100. Thine Appilles Pasties Take a quart of fine flower & hafe a pound of good buter & the yolke of 4 egges & a litell sh u ger boile the water & let it be all most quite cold the n make your make your past this quaintey will 2 pastyes a broad as a quarter of a sheet of paper roled uery thine the n take pipens or Paremaines or Iohn appeles & cut the m uery thin in round slices & lay the m in the past as Like slates one a house the n deuide a pound of good shuger in to 2 partes & so put [it] one [ the ] part one the apples with some orenge pill cut small candied if you have it so coufer the m up & cloase the m weel at the eyes w i th
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.