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By Lisa SmithWelcome to our third annual transcribathon!The goal in previous years has been to take one book and finish a triple-keyed transcription of it over twelve hours. In 2016, 128 people from around the world finished Lady Castleton’s book, and in 2015, we had ninety-three transcribers complete Rebeckah Winche’s book.We're delighted to welcome several groups joining in today: University of Essex, George Washington University, University of Guelph, Folger Institute, University of Akron, University of North Carolina Charlotte, Penn State Abington, Oberlin College, University of California, Pacific Lutheran, University of Colorado Colorado Springs, University of Texas Arlington, and Mount Saint Mary College. If you're joining in, whether as a group or an individual, please let us know!Our 2017 project[caption id="attachment_1475" align="aligncenter" width="300"] Recipe containing elf hoof from Margaret Baker’s manuscript. Source: Folger Shakespeare Library, V.a.619.[/caption]This year, EMROC is trying something a little different. Rather than focus on one book, there will be a BANQUET OF BOOKS. As Amy Tigner explains, Our goal is to have 10 completed texts this year, that is 10 triple-transcribed and vetted early modern recipe books that can be downloaded in a searchable pdf. We currently have a number of texts that are either partially transcribed or fully transcribed but not completely vetted. So, in working to complete these texts we will be offering a banquet of possibilities for those interested in learning more about early modern recipes and paleography.[caption id="attachment_1474" align="alignleft" width="219"] Example from Packe’s book. Source: Folger Shakespeare Library, Va215.[/caption]The three books on offer are: Margaret Baker, Susannah Packe, and Letitia Cromwell. I have a soft spot for Baker, having worked on her book with my Digital Recipe Books Project module last year. (The class blogged about it here  and developed a contextual online exhibition about the book here.) The Baker manuscript has many intriguing elements, such as excerpts from published medical and alchemical treatises and a recipe that calls for elf hoof! But the other books have their delights, as well. Cromwell has a recipe for the proverbial humble pie and a page written in code, while Packe has a great sections with candy, fruit wines, and beer.For those who like things a little easier, I recommend Baker (almost entirely one hand, fairly clear, throughout) or Packe (one easy and neatly spaced hand, and one slightly harder, messier hand). Cromwell, with its mix of hands will appeal more to those with experience.[caption id="attachment_1473" align="aligncenter" width="300"] Page from Cromwell’s book, with code. Source: Folger Shakespeare Library, V.a.8.[/caption]Need help? Want to say hello?To join in, all you need to do is go to the Folger’s transcription interface, at: http://transcribe.folger.edu. When asked to sign in, just enter your first and last names (or whatever name you'd like to use), and an account will be created for you. Please be sure to enter your name as you’d like it to appear in the database.Once in, click “EMROC.” There is a folder called "Transcribathon" at the bottom of the list, which contains the three manuscripts we'll be working on. (More on those tomorrow!) Click on a manuscript and find a page that needs transcription. Look to the right of the page number to see how many people have transcribed it. If there are fewer than three, go for it!We also have helpful guides to doing transcription and how to use the online transcription tool, Dromio. You can also send in your questions to other transcribers on Twitter (#EMROCtranscribes) or by commenting on our blog posts throughout the day.Point people throughout the day will be on our Twitter account (@EMRecipesOnline) or by email. Lisa Smith (lisa.smith@essex.ac.uk), before noon ET Hillary Nunn (nunn@uakron.edu), afternoon ET Amy Tigner (atigner@uta.edu) and Rebecca Laroche (rlaroche@uccs.edu), afternoon Central, Mountain and Pacific.And now, let's kick things off here in Essex! We'll be going from 7:00-11:30 ET.&#160;