Transcribe
Translate
English cookbook, 1700
Page 66a
More information
digital collection
archival collection guide
transcription tips
a Pudding for the Belly of a Roasted Pike Take the Fat out of the Fysh, some sweet herbs, Anchovy, a little Lemon-peil, a little nutmeg, an hard Egg a few bread crumbs & a little onion; shread e'm all very small, & make it up wth the yolk of an Egg & a little cream, put it into the Belly of the fish & sew it up; if there be no fatt in the fish, use beef suit, instead of itt. Eisr Eyre to Pickle Wall-Nuts Take your Wallnuts & set e'm on a Gentle Fire to scald, till the first skin will rub off very hard, & then Rub it off wth a coarse cloth, then put e'm into cold Water & Salt that will bear an Egg, & shift the Brien every day for ten days, then pick out the pith wth a Botkin, & fitt e'm wth Coarse & fine Mustard seed, & a small piece of Garlick, a little beaten Cloves Mace & Ginger mix'd all together, & then put the pieces that were cut of the Nut, on again; make your Pickle wth White-Wine Vinegar, coarse & fine Mustard - Seed, whole Pepper & Ginger, beaten
Saving...
prev
next
a Pudding for the Belly of a Roasted Pike Take the Fat out of the Fysh, some sweet herbs, Anchovy, a little Lemon-peil, a little nutmeg, an hard Egg a few bread crumbs & a little onion; shread e'm all very small, & make it up wth the yolk of an Egg & a little cream, put it into the Belly of the fish & sew it up; if there be no fatt in the fish, use beef suit, instead of itt. Eisr Eyre to Pickle Wall-Nuts Take your Wallnuts & set e'm on a Gentle Fire to scald, till the first skin will rub off very hard, & then Rub it off wth a coarse cloth, then put e'm into cold Water & Salt that will bear an Egg, & shift the Brien every day for ten days, then pick out the pith wth a Botkin, & fitt e'm wth Coarse & fine Mustard seed, & a small piece of Garlick, a little beaten Cloves Mace & Ginger mix'd all together, & then put the pieces that were cut of the Nut, on again; make your Pickle wth White-Wine Vinegar, coarse & fine Mustard - Seed, whole Pepper & Ginger, beaten
Szathmary Culinary Manuscripts and Cookbooks
sidebar
