Menu for Lent assizes, ca. 1620, L.f.45: Difference between revisions
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''For related articles, consult [[Manuscripts (disambiguation)]].'' | |||
ca. 1620 | This article features a transcription of a [[Folger Shakespeare Library]] [[Manuscripts (disambiguation)|manuscript]],Menu for Lent assizes, L.f.45, (ca.1620), featured in the ''[[Age of Lawyers]]'' Exhibition, September 12, 2015-January 3, 2016. | ||
More manuscripts from this collection can be found in [http://findingaids.folger.edu/dfowilliams.xml#overview Guide to the E. Williams Watermark Collection, including the Papers of the Hale Family of King's Walden and Other Papers] | |||
This lavish menu for a judges' dinner at an assize strains the mind as it tempts the palate. Among many other foods, it includes salads, stewed oysters, roast turkey, mince pies, boiled pigeons, roast tongue, fresh salmon, soused pig or veal, unspecified hors d'oeuvres, Westphalian bacon, fruit jelly, and custard—all followed by a second course and washed down with a choice of wine. | |||
== Transcription == | == Transcription == | ||
Below is a semi-diplomatic transcription of Folger manuscript L.f.45. 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. | Below is a semi-diplomatic transcription of leaf 1 recto of Folger manuscript L.f.45. 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. | ||
[note: following written in the left hand column] | === [http://luna.folger.edu/luna/servlet/s/250d93 L.f.45, leaf 1 recto] === | ||
'''[note: following written in the left hand column]''' | |||
ffryday Grant Iurye vndershreif | ffryday Grant Iurye vndershreif | ||
& | & pr<sup>e</sup>achers | ||
Boyldemeate & stewed broth | Boyldemeate & stewed broth | ||
Ling & Butter Rost Beife | Ling & Butter | ||
Rost Beife | |||
Rost veale | Rost veale | ||
Line 32: | Line 31: | ||
Rost Tungh hot | Rost Tungh hot | ||
mynsed pyes boyldes | mynsed pyes <s>boyldes</s> | ||
boyld Eyles | boyld Eyles | ||
Line 56: | Line 55: | ||
Butter & green fish | Butter & green fish | ||
Boyld meate in stewed | Boyld meate in stewed b<sup>r</sup>oth | ||
Rost beife | Rost beife | ||
Line 66: | Line 65: | ||
Rost veale | Rost veale | ||
[note: following written in the right hand column] | '''[note: following written in the right hand column]''' | ||
ffirst Assisses | ffirst Assisses | ||
ffor | ffor M''aste''r sherifes Table | ||
ffriday dinner 3 messe | ffriday dinner 3 messe | ||
Line 88: | Line 87: | ||
ling | ling | ||
Rost | Rost Turkye | ||
lambe pastey | lambe pastey | ||
Line 158: | Line 157: | ||
Sturgion | Sturgion | ||
p''re''serue tarte | |||
'''Note: the following two lines are written to the side of the main text ''' | |||
A Surleine | |||
Of Beife | |||
'''Note: the following notes are written horizontally at the bottom and struck through ''' | |||
<s>Att Thomas Hills the elder </s> | |||
<s>Taylor iij beddes</s> | |||
<s>Att Campson Clarkes house </s> | |||
<s>Taylor ij beddes</s> | |||
<s>Att James Goodmans house </s> | |||
<s>Chandler ij bedd''es''</s> | |||
[[Category: Exhibitions]] | |||
[[Category: Collection]] | |||
[[Category: EMMO|EMMO]] | |||
[[Category: Manuscripts]] | |||
[[Category: 16th century]] | |||
[[Category: Transcriptions]] |
Latest revision as of 15:11, 6 January 2017
For related articles, consult Manuscripts (disambiguation).
This article features a transcription of a Folger Shakespeare Library manuscript,Menu for Lent assizes, L.f.45, (ca.1620), featured in the Age of Lawyers Exhibition, September 12, 2015-January 3, 2016.
More manuscripts from this collection can be found in Guide to the E. Williams Watermark Collection, including the Papers of the Hale Family of King's Walden and Other Papers
This lavish menu for a judges' dinner at an assize strains the mind as it tempts the palate. Among many other foods, it includes salads, stewed oysters, roast turkey, mince pies, boiled pigeons, roast tongue, fresh salmon, soused pig or veal, unspecified hors d'oeuvres, Westphalian bacon, fruit jelly, and custard—all followed by a second course and washed down with a choice of wine.
Transcription
Below is a semi-diplomatic transcription of leaf 1 recto of Folger manuscript L.f.45. 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.
L.f.45, leaf 1 recto
[note: following written in the left hand column]
ffryday Grant Iurye vndershreif
& preachers
Boyldemeate & stewed broth
Ling & Butter
Rost Beife
Rost veale
mutton pastye
Boyld Roches
Rost Tungh hot
mynsed pyes boyldes
boyld Eyles
Made dish
salt Salmon
Rost Capon
Sowst pigg
Rost Lambe
Leach
pippen pye or custerd
_________________
ffor ordinary
Butter & green fish
Boyld meate in stewed broth
Rost beife
minsed pyes
Rost porke
Rost veale
[note: following written in the right hand column]
ffirst Assisses
ffor Master sherifes Table
ffriday dinner 3 messe
Brawne
Butter & Sallets hote
stewde oysters
Boyld Chickings
Grant Sallets
Colde meate
ling
Rost Turkye
lambe pastey
Boyld pike
minsed pies
Boyld piggions
Rost Tungh
ffresh Salmon
Rost phesant
fforst Boyld meate
Madedish
Sowsed pigg or veale
Cold bake meate
Rost Capon
westvalia Bacon
leach
Custerd
______
Second
Rost cocke & paterige
fruit leach
Rost Plovers
oyster pyes
Boyld Carpe hot
Rost piggeons
potato pye
layde tarte
Rost Rabbets
Shrimps
Warden pye
sowst Eyle
Cold bate meate
Dreid tunge
Oringado pye
pickled oysters & anchoves
Sturgion
preserue tarte
Note: the following two lines are written to the side of the main text
A Surleine
Of Beife
Note: the following notes are written horizontally at the bottom and struck through
Att Thomas Hills the elder
Taylor iij beddes
Att Campson Clarkes house
Taylor ij beddes
Att James Goodmans house
Chandler ij beddes