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Penelope Pemberton cookbook, Dec. 19, 1716
Page 49
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with yr finger make a round hole in ye middle & put in 6 spoonefoll of water: yu have whte of egge beate & rub ye pie all over & yn dust it all over with fine flower & blowe of wht lise fose: an oure & halfe will beake it against it coms out of ye oven have rady some good vale gravi 3 quarters of a pint is a noufe: put too it 2 anchovis washt a litle yallowe rine of lemon a blade or 2 or mase a litle slist nuttmeg if yr pie be not salt anoufe ad a litle & some white wine yn may dust a litle flower into it to thicken it give it a boyle yn put it into yr pie inst before it comes out of ye oven: but first if you can throst in a knife at ye side to let of ye oyld butter. ys quantity covers a dish yt holds 9 or 10 pigons: yu may make ys pie a calfs haead halfe boyld & cut in slises & sasond with peper & salt & a litle nuttmeg: lay buter in ye botome of yr dish lay yr head hered there with bals amoungst it 4 or 5 blads of mase some oysters 5 or 6 hard yolks of eggs 6 slises of lemon lay ym in scaterin as ye sweet pie lay in slist buter 3 quarters of a pound is anoufe for ye pie put in gravi insted of watter when it gose into ye oven: make sase for it as ye outher only put in oyster turne over
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with yr finger make a round hole in ye middle & put in 6 spoonefoll of water: yu have whte of egge beate & rub ye pie all over & yn dust it all over with fine flower & blowe of wht lise fose: an oure & halfe will beake it against it coms out of ye oven have rady some good vale gravi 3 quarters of a pint is a noufe: put too it 2 anchovis washt a litle yallowe rine of lemon a blade or 2 or mase a litle slist nuttmeg if yr pie be not salt anoufe ad a litle & some white wine yn may dust a litle flower into it to thicken it give it a boyle yn put it into yr pie inst before it comes out of ye oven: but first if you can throst in a knife at ye side to let of ye oyld butter. ys quantity covers a dish yt holds 9 or 10 pigons: yu may make ys pie a calfs haead halfe boyld & cut in slises & sasond with peper & salt & a litle nuttmeg: lay buter in ye botome of yr dish lay yr head hered there with bals amoungst it 4 or 5 blads of mase some oysters 5 or 6 hard yolks of eggs 6 slises of lemon lay ym in scaterin as ye sweet pie lay in slist buter 3 quarters of a pound is anoufe for ye pie put in gravi insted of watter when it gose into ye oven: make sase for it as ye outher only put in oyster turne over
Szathmary Culinary Manuscripts and Cookbooks
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