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Penelope Pemberton cookbook, Dec. 19, 1716
Page 41c
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partrige pie 6 partrige 1/2 pd buttr balls 7 ounce scrapt vele 9 ounses sewet with sasonin made into balls good vele grave when it coms out of ye oven take off ye fat out of ye pie before yu put in gravi which yu must have rady a pint
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partrige pie 6 partrige 1/2 pd buttr balls 7 ounce scrapt vele 9 ounses sewet with sasonin made into balls good vele grave when it coms out of ye oven take off ye fat out of ye pie before yu put in gravi which yu must have rady a pint
Szathmary Culinary Manuscripts and Cookbooks
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