COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142253
rootfile
142253
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 100 verso || folio 101 recto
page_numbers
folio 100 verso || folio 101 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:
the white of an egge beaten the n with a gageing yorn cut the eyes & cut [ the m one ] the lide with a kinfe so set the m quickely in the ouen doe not bake the m to much if the ouen be hot you need not put up the Lid when the are [en] enouf the shuger will boile in the m Apell Pastiey to friy Take good appels & pare the m & slice the m round uery prety thine the n boile the m gentely in [sour p] surup for fere the break the n whe the are pret dender drayne the appeles from the surup & lay the m in the pasties which most be 3 Inches lon [g] ng & an inch thick so strow one the applles some 101 good shuger & orange pills cut small so cloase the m up & fry the m browne one boath sides in a great deale of buter when the are fryed scrape one shuger & squise one som Iuce of orange To make Taffity tartes of Aprecokes or Pipons Take a pound of good buter & a pound of fine flower & the yolkes of [2] 3 egges so rub this togeather uery weel with your hands the n weet it with as much cold watter as will make it in to past but not very stife the n role it into square sheets all [t] most as thin as brown paper the n dubell one side ouer the other & flower a sheet of whit paper all o [n] uer & lay 2 of the sheets of past one it the n open
transcribed_information
the white of an egge beaten the n with a gageing yorn cut the eyes & cut [ the m one ] the lide with a kinfe so set the m quickely in the ouen doe not bake the m to much if the ouen be hot you need not put up the Lid when the are [en] enouf the shuger will boile in the m Apell Pastiey to friy Take good appels & pare the m & slice the m round uery prety thine the n boile the m gentely in [sour p] surup for fere the break the n whe the are pret dender drayne the appeles from the surup & lay the m in the pasties which most be 3 Inches lon [g] ng & an inch thick so strow one the applles some 101 good shuger & orange pills cut small so cloase the m up & fry the m browne one boath sides in a great deale of buter when the are fryed scrape one shuger & squise one som Iuce of orange To make Taffity tartes of Aprecokes or Pipons Take a pound of good buter & a pound of fine flower & the yolkes of [2] 3 egges so rub this togeather uery weel with your hands the n weet it with as much cold watter as will make it in to past but not very stife the n role it into square sheets all [t] most as thin as brown paper the n dubell one side ouer the other & flower a sheet of whit paper all o [n] uer & lay 2 of the sheets of past one it the n open
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.