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Edward Kidder cookbook, ca. 1700
Page 7
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Being dryd in ye. Oven fill ym. wth. this batter as custards wn. they are bakd stick ym. wth. sliced cittron & stick ym. wth. colourd biskets Another way. Shred ye. yolks of 20 hard eggs wth. ye. same weight of marrow & beef suet season it wth. sweet spice wth. cittron & lemon piele fill & close ye. pyes A Lumber Pye. Tak a pd. & an half of a fillet of veal mince it wth. the same quantity of beef suet season it wth. sweet spice 5 pippens an handfull of spinnage & an hard lettuce tyme & parsley mix it wth. a penny grated white loaf ye. yolks of 2 or 3 eggs sack & orange flower water a pd. & 1/2 of currants wth. preserves & fruite as ye. lamb pye & a caudle. An humble pye is thus made. An Artichoke Pye. Take ye. bottoms of 6 or 8 artichokes being
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Being dryd in ye. Oven fill ym. wth. this batter as custards wn. they are bakd stick ym. wth. sliced cittron & stick ym. wth. colourd biskets Another way. Shred ye. yolks of 20 hard eggs wth. ye. same weight of marrow & beef suet season it wth. sweet spice wth. cittron & lemon piele fill & close ye. pyes A Lumber Pye. Tak a pd. & an half of a fillet of veal mince it wth. the same quantity of beef suet season it wth. sweet spice 5 pippens an handfull of spinnage & an hard lettuce tyme & parsley mix it wth. a penny grated white loaf ye. yolks of 2 or 3 eggs sack & orange flower water a pd. & 1/2 of currants wth. preserves & fruite as ye. lamb pye & a caudle. An humble pye is thus made. An Artichoke Pye. Take ye. bottoms of 6 or 8 artichokes being
Szathmary Culinary Manuscripts and Cookbooks
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