Expenses of the Diet Provided during Easter Term, 1591, X.d.98

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This article features a transcription of a Folger Shakespeare Library manuscript, Expenses of the Diet Provided during Easter Term, X.d.98, (1591),featured in the Age of Lawyers Exhibition, September 12, 2015-January 3, 2016.

The judges and privy councillors of the Star Chamber often shared rich midday dinners on Wednesdays and Fridays, after the morning session. The Friday feasts, following the prevailing custom, offered fish. This menu from April 30, 1591, includes 30 or more varieties, from oysters, herring, salmon, pike, crayfish, eels, and carp to shrimp, trout, lobster, crab, cod, and haddock.

Transcription

Below is a semi-diplomatic transcription of folio 3 recto of Folger manuscript X.d.98. The transcription below was created by the Early Modern Manuscripts Online (EMMO) project. To access an image of the original leaf, click on each transcription's heading.

X.d.98, folio 3 recto

die veneris xxx^o
Aprilis 1591

Praesentibus

my lord of Canterbury

my lord Channcellor

my lord of Treasuror

my lord of Buchurst

Sir ffranncys Knowells /

Mr Vnder Treasuror

of the Exchequor

Sir Arthure

Henningham.

Sir William Hatton. /

Mr Doctor Cesar

Mr Recorder

Mr Attorney

Mr Asheley. /

Inprimis in breade xxiiij^s in beare vij^s vj^d

in Ale v^s in fflower vj^s } xlij^s vj^d.

Item in Oysters iiij^s in sweet butter ij^s in

olde Lynge xiiij^s in Salt Samon ix^s in

greene fishe viij^s in iij great Pikes xvj^s in

iij smaller Pikes x^s in iij great Carpes

xij^s in vj smaller Carpes xij^s in iij breames

xviij^s in iij Tenches xij^s in iij greate

Rostinge Eles vij^s vj^d in xij knobberdes iij^s

in ix Perches ix^s in Trowtes x^s in

fflounders v^s in Barbles xijs in Chevyns

vj^s in Chubbes vij^s in Soules xiij^s iiij^d

in Creyfishe iij^s in place xv^s in Purles

vj^s in Gurnettes xv^s in Prawnes iiij^s in

Lobsters x^s in Crabbes xij^s in mackarell

iijs iiijd in Whytinges xvj^s in j freshe

Samon and a Chyne xxviij^s in Earbes

iij^s iiij^d in Creame ij^s iiij^d in pounded

Butter xvij^s iiij^d in Apples for Tartes

ij^s in Egges ix^s in Orenges & Lemons

ij^s in Barbaryes xij^d in Rose water xij^d

in Quince vj^s in fruite viij^d in Portage

iijs in bote hire in all iiijs

} xvij^li xii^js x^d paid

Summa xix^li xvj^s iiij^d paid