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Edward Kidder cookbook, ca. 1700
Page 28
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Currants 2 pd. of raisons of ye. sun 1/2 an ounce of sweet spice a pd. of sugar a qt. of clarret a pt. of sack ye. juice of 3 oranges & 3 lemons thicken it wth. greated biskets wth. a pd. of [pinants?] Brown Pottage Royall Set a gallon of strong broth on ye. fier wth. 2 shiverd pallats cocks combs lambstons slicd wth. savory balls a pt. of gravy 2 handfulls of spinnage & young lettuce mincd boyle these together wth. a duck ye. leg & wing bones being broak & pulld out & ye. breast sloshd & brownd in a pan of fatt yn. put to it 2 french rouls slicd & dryd hard & brown put ye. pottage in a dish & ye. duck in ye. midle lay about it a little [vermachelly?] boyld up wth. a little strong broth balls & sweetbreads garnish it wth. scalded parsley turnip beet Root & barberries
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Currants 2 pd. of raisons of ye. sun 1/2 an ounce of sweet spice a pd. of sugar a qt. of clarret a pt. of sack ye. juice of 3 oranges & 3 lemons thicken it wth. greated biskets wth. a pd. of [pinants?] Brown Pottage Royall Set a gallon of strong broth on ye. fier wth. 2 shiverd pallats cocks combs lambstons slicd wth. savory balls a pt. of gravy 2 handfulls of spinnage & young lettuce mincd boyle these together wth. a duck ye. leg & wing bones being broak & pulld out & ye. breast sloshd & brownd in a pan of fatt yn. put to it 2 french rouls slicd & dryd hard & brown put ye. pottage in a dish & ye. duck in ye. midle lay about it a little [vermachelly?] boyld up wth. a little strong broth balls & sweetbreads garnish it wth. scalded parsley turnip beet Root & barberries
Szathmary Culinary Manuscripts and Cookbooks
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