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Edward Kidder cookbook, ca. 1700
Page 16
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Florendines & Puddings A Florendine of a kidney of veal shred ye kidney fatt & all wth. a little spinnage parsley & lettuce 3 pippens & orange piele season it wth. sweet spice & sugar & a good handfull of currants 2 or 3 grated biskets sack & orange flower water 2 or 3 eggs mix it into a body & put it in a dish being coverd wth. puff past lay on a cut lid of ye. same & garnish ye. brim A Rice Florendine Boyle 1/2 a pd. of rice tender in fair water yn. put to it a qt. of milk boyle it thick & season it wth. sweet spice & sugar mix it wth. 8 eggs well beat 1/2 a pd. of currants ye. marrow of 2 bones 3 grated biskets sack & orange flower water yn. put it in a dish being coverd wth. puff past as aforesaid
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Florendines & Puddings A Florendine of a kidney of veal shred ye kidney fatt & all wth. a little spinnage parsley & lettuce 3 pippens & orange piele season it wth. sweet spice & sugar & a good handfull of currants 2 or 3 grated biskets sack & orange flower water 2 or 3 eggs mix it into a body & put it in a dish being coverd wth. puff past lay on a cut lid of ye. same & garnish ye. brim A Rice Florendine Boyle 1/2 a pd. of rice tender in fair water yn. put to it a qt. of milk boyle it thick & season it wth. sweet spice & sugar mix it wth. 8 eggs well beat 1/2 a pd. of currants ye. marrow of 2 bones 3 grated biskets sack & orange flower water yn. put it in a dish being coverd wth. puff past as aforesaid
Szathmary Culinary Manuscripts and Cookbooks
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