COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
142256
rootfile
142256
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 103 verso || folio 104 recto
page_numbers
folio 103 verso || folio 104 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 cheese cakes tak 8 quarts of nue milk & put runet in it enoue for to make it come to a tender curd the milk must be no hoter the n frome the cowe & when tis come the n breake it & take the whay from it the n with the back of a spoone squese it all the curd throue a course haire siue the n put to the curd the yolkes of i2 egges the whits of 2 of the m & a pound of good buter [melted] & a grated nutmeg & 3 quarters of a pound of whit shuger & a pound of good corance & hafe a pound of allmons [beat] blanched & beaten uery fine mingell all this weel to geater & work the buter in to the curd with your hands & put in some page break 104. orange flower water so put it in to the past & pine paper round if you doe not bake the m in chees cake patey pans so put the m in to the ouen as soone as the are made when the are baked scape shuger one the m To make alomond chees cakes Take a quart of nue milk & an other of cream as hot as it comes from the cowe the n put runet in it enoufe to make it come when tis come whay it dry & hang it up in a strainer that the whay may be cleare from it the n beate it in a cleane morter til tis fine & put to it a quarter of a pound of almons blanched & beaten uery small & the yolkes of 6 egges the whites of 2 & 3 spoonef [a] u lls of thick sweet cream & some nutmeg
transcribed_information
To make cheese cakes tak 8 quarts of nue milk & put runet in it enoue for to make it come to a tender curd the milk must be no hoter the n frome the cowe & when tis come the n breake it & take the whay from it the n with the back of a spoone squese it all the curd throue a course haire siue the n put to the curd the yolkes of i2 egges the whits of 2 of the m & a pound of good buter [melted] & a grated nutmeg & 3 quarters of a pound of whit shuger & a pound of good corance & hafe a pound of allmons [beat] blanched & beaten uery fine mingell all this weel to geater & work the buter in to the curd with your hands & put in some page break 104. orange flower water so put it in to the past & pine paper round if you doe not bake the m in chees cake patey pans so put the m in to the ouen as soone as the are made when the are baked scape shuger one the m To make alomond chees cakes Take a quart of nue milk & an other of cream as hot as it comes from the cowe the n put runet in it enoufe to make it come when tis come whay it dry & hang it up in a strainer that the whay may be cleare from it the n beate it in a cleane morter til tis fine & put to it a quarter of a pound of almons blanched & beaten uery small & the yolkes of 6 egges the whites of 2 & 3 spoonef [a] u lls of thick sweet cream & some nutmeg
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.