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English cookbook, 1700
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A French Pye Take four sweet-breads, & three parts boyl them - cut them in slices, & season them with pepper, salt, a little cloves and mace. paste your dish & place in your sweet-breads, put in some force - meat balls Morels, Coxcombs, Mushrooms, Artichoke, Bottoms cut in pieces, the yolks of four or five Eggs, boyl'd hard season it all; make a good Puff Paste & cover your pye, put some Butter and a little water, & send it to the Oven to bake. When it's bak'd, cut off the cover and fill it up with some Strong Broth, & squeeze in the juice of a Lemon, and send it to Table. [illegible] Mr Fagg White Green Pease Soop Take two or three quarts of green pease, according to your quantity of Soop, boyl them in fair water, drain them into a Cullender, & work them through into your [tosser?], throw in a pint of young pease, a little shred mint and a little pounded ginger as much as will lay on a six pence, and a little pounded pepper, a quarter of a pound of Butter work't in flour, a little shred Spinage, let it boyl all together, with a pint or quart of thick Cream, when done, serve it up, you may make green pease soop the same way, only adding a quarter of a pound of butter, and a pint of Spinage twice instead of your cream. Cook Jones Excellent Good Cook
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A French Pye Take four sweet-breads, & three parts boyl them - cut them in slices, & season them with pepper, salt, a little cloves and mace. paste your dish & place in your sweet-breads, put in some force - meat balls Morels, Coxcombs, Mushrooms, Artichoke, Bottoms cut in pieces, the yolks of four or five Eggs, boyl'd hard season it all; make a good Puff Paste & cover your pye, put some Butter and a little water, & send it to the Oven to bake. When it's bak'd, cut off the cover and fill it up with some Strong Broth, & squeeze in the juice of a Lemon, and send it to Table. [illegible] Mr Fagg White Green Pease Soop Take two or three quarts of green pease, according to your quantity of Soop, boyl them in fair water, drain them into a Cullender, & work them through into your [tosser?], throw in a pint of young pease, a little shred mint and a little pounded ginger as much as will lay on a six pence, and a little pounded pepper, a quarter of a pound of Butter work't in flour, a little shred Spinage, let it boyl all together, with a pint or quart of thick Cream, when done, serve it up, you may make green pease soop the same way, only adding a quarter of a pound of butter, and a pint of Spinage twice instead of your cream. Cook Jones Excellent Good Cook
Szathmary Culinary Manuscripts and Cookbooks
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