Detail View: LUNA: Folger Manuscript Transcriptions Collection: A book of verses collected by me, R. Dungarvan [manuscript].

Digital Image File Name: 
Source Call Number: 
Source Title: 
A book of verses collected by me, R. Dungarvan [manuscript].
Image Details: 
Part I. When reading Part I, Part II is inverted and reversed.
Source Creator: 
Burlington, Richard Boyle, Earl of, 1612-1698, compiler.
Source Created or Published: 
ca. 1630
Physical Description: 
folio 102 verso || folio 103 recto
Digital Image Type: 
FSL collection
Hamnet Catalog Link:
all most baked take it out of the oven & Ice it all over the lid with a thick Ice the n put it in the oven againe till tis baked enoufe if the frute be gos [b] ebreyes the n boile the m in surup a litell [f] before you put the m in the pan if other frute the n betwene the lares of it lay some good shuger & pound & a quarter will [a] make a great tart to Ice it & all To make an appell tarte with cream In the somer take coudlings & in the winter good appelles Iohn apples or Paremaines & pipens pare the m & cut the m in quarters & cut out the core the n lay the m one by an other as cloase as you can in to a raised tarte made with good past page break 103. the n put one a good deale of white shuger one the apples & so [d] Lid it up & bake it til tis enouf the n take hafe a pint of sweet creame some nutmeg & make the creame boile & thicken it with yolkes of egges & sweeten it the n take [out] the tart out of the ouen & pcut up the lid & power in the cream which must have in it some orange flower water or [s] roose water so sit the tart in the oven againe a litter while to harden & the n take it out this way you may make goodbrey [s] tart but the must be boath cold when you sarve the m to the tabell
Transcriptions made by Shakespeare's World volunteers (, participants in EMROC classes and transcribathons (, participants in Folger paleography classes and transcribathons, and Folger docents.