Transcribe
Translate
Penelope Pemberton cookbook, Dec. 19, 1716
Page 27
More information
digital collection
archival collection guide
transcription tips
A Sweet Pie Take a calfs head boyle it so tender as it will lave ye bons when cold take of all ye grisle & skins & any yt is not good cut it in slises not too thine about ye bigness of a crowne peese: sason ym with grated nutmeg & salt not too much yn have redy 2 midlein Artichoks- botoms boyld tender take away ye core strings & Leves cut ech artichoke into 6 peese Lay ym in white wine & suger, a night or as yul have time yn have rady about 25 [balls?] ye yoks of 8 or 9 eggs boyld hard: a pound of rasons of ye sun pickt washt & dride 3 midlin sharpe apls peard & cut into quarters & cord if too Large cut ym into 6 peeses if yu can get ym 8 or 9 good chesnutts pild, 2 ounses of thick canded lemon 2 of canded oringe 3 of sitron cut into slises about ye Length of a corkin pin or longer or shorter as it hapens not too thine a bout 12 blads of large mase: a bout halfe a pound of powder sugar a pound of sweet butter not to salt a bout 20 presarvd damson & 20 cheris washt a litle out of ye serop & drand drid in a clouth when yu have all redy: devide yr buter into 3 parts & lay a third part all over ye bottom or ye dish yn devid ye head in 3 & lay one part in yr dish here & thare at a distance one from a nother: yn devide all xx turne over
Saving...
prev
next
A Sweet Pie Take a calfs head boyle it so tender as it will lave ye bons when cold take of all ye grisle & skins & any yt is not good cut it in slises not too thine about ye bigness of a crowne peese: sason ym with grated nutmeg & salt not too much yn have redy 2 midlein Artichoks- botoms boyld tender take away ye core strings & Leves cut ech artichoke into 6 peese Lay ym in white wine & suger, a night or as yul have time yn have rady about 25 [balls?] ye yoks of 8 or 9 eggs boyld hard: a pound of rasons of ye sun pickt washt & dride 3 midlin sharpe apls peard & cut into quarters & cord if too Large cut ym into 6 peeses if yu can get ym 8 or 9 good chesnutts pild, 2 ounses of thick canded lemon 2 of canded oringe 3 of sitron cut into slises about ye Length of a corkin pin or longer or shorter as it hapens not too thine a bout 12 blads of large mase: a bout halfe a pound of powder sugar a pound of sweet butter not to salt a bout 20 presarvd damson & 20 cheris washt a litle out of ye serop & drand drid in a clouth when yu have all redy: devide yr buter into 3 parts & lay a third part all over ye bottom or ye dish yn devid ye head in 3 & lay one part in yr dish here & thare at a distance one from a nother: yn devide all xx turne over
Szathmary Culinary Manuscripts and Cookbooks
sidebar
