Archive by Author | Snakeweight

The great bunne bakeoff (I)

A few weeks ago volunteer @SarahtheEntwife posted her modernized recipe for caraway bunnes, followed by an image of the result!

Screen Shot 2016-02-17 at 14.25.28It looks good, so I’ve decided to give it a go as well over this coming weekend. Would you like to try your hand at this recipe and share the results here on our blog or Talk? We’re always keen to try new things, and hear what you’re up to as well. Images of baked goods and other culinary delights are most welcome.

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Progress update

It’s been nearly five weeks since we embarked on Shakespeare’s World and so far quite a few transcriptions have been submitted. So first of all, thank you to everyone who has participated on the project. In addition to the transcriptions being generated on the project interface, it’s been great to see so much discussion on Talk where subjects range from recipe ingredients, to horses, to the fate of petitioners to the crown, to the questions about our research methodology and project design.

So, in the spirit of openness and trying to keep you updated about our collective progress, here are some early numbers.

24,252 transcriptions have been submitted. This can be anything from one word, to a few words in a row, to a whole line, to marking a graphic or indicating a page is blank.

2,333 ‘subjects’ (in Zooniverse parlance) have been worked on. This includes images of single or two page spreads from manuscripts in the Folger collection of recipes and letters. Of these 628 have been completely retired.*

Since launch there have been 23,165 sessions logged by 13,876 unique visitors to the site, and ~80,700 pageviews.

The top ten contributing cities are mapped here: London is in the lead, followed by ‘unknown’, New York, Washington, D.C., and Oxford, UK. Australia is gaining on the USA and UK though, so the top five spots are up for grabs.

 

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We hope you’re enjoying the project or that you’ll be making you way over to http://www.shakespearesworld.org/ today to get involved.

* In an email to all participating users in mid December I stated that ~1400 images had been retired, as in fully transcribed by three people, but this was not the case. ~1400 images had been worked on by at least three people.

Our Inaugrual Christmas Acrostic Challenge

And the winner is…Judy Bell aka @specks, with ‘Happy Holidays’

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Judy used text from a range of Folger manuscript sources to compile her acrostic. She took the challenge to the next level by trying to find manuscript words for each word in her message. Some of them are a bit of a stretch, but the message is great and the first letter (and word) in each line is correct, which is what counted for the challenge.

We would also like to thank our other participants who took part in the challenge.

To make marmalade of pepkins

Or not, as the case may be! I tried gentle reader, I did, but I think I’ve made an applesauce instead.

The original recipe says: R: [as in rinse?] your pepkins pare them & quarter them in 5 or 6 peeces then coare ym / & take to a pound of pepine a pound. of suger & 3 quarters of a pint of water / or more when you haue Clarifyed your suger put in your Pepins, when / your water boileth apace then with a rolling pinne stampe you downe / to ye bottone in your stirring to breake them, you must be carefull for feare of Burninge they boiling a greate pace, when it groweth thicke as you thinke it will Cet, put it up in Boxes

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I began by trying to figure out what apples would be best to use from the selection at a local farmer’s market in Oxford, England. The farmer suggested a tart cooking apple. I got enough to make a double quantity of the marmalade, hoping (well, I still intend) to give them as gifts to family at Christmas.

The recipe/what I did:

I peeled and cored 2 lbs of apples

10 oz white sugar

6 oz brown (though I would omit the brown in future!)

1 1/2 imperial pints of water

lime juice, enough to cut through the overpowering sweetness

I added the sugar and water to the pot, and warmed them enough to dissolve the sugar. I then added the apples and let the mixture boil for a while until the apples started to become translucent. Once this happened I mashed the apples using a potato masher and then cooked for a further 10-15 minutes. When I tasted it and found it overpoweringly sweet, I added a dash of lime juice. I then decanted the sauce-oulade into sterilized jars, and began contemplating how to spin this as a desirable food item for Christmas.

The result: Porridge compote. I’ll be printing out a copy of my favorite porridge/oatmeal recipe (a modified version of this recipe, using jumbo oats), along with a picture and transcription of the Marmalade recipe above, and tying these around necks of the jars with some string and a nice fabric over the lid.

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Have you had better luck cooking from Shakespeare’s World recipes? Thinking of swapping your Christmas goose for Mutton served with oysters, lemon and white wine. Tell us all about over on Talk or in the comments field here.

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