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Edward Kidder cookbook, ca. 1700
Second course plates
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Second Course A dish of wild foul - green geese or ducklings - roast chicken or pirgeons - lamb joynts - fryd fish - turkey pouts leverits - partriges cocks or snips - feasants quails or larks - wild ducks or teail - butterd lobsters or crabs - artichokes boyld - asparragus & eggs - scollopt oysters - pitty patties - a tourt or tansie - tarts cheescakes puffs & custards; a dish of pease - a ragooe of mushrooms - lobsters ragood or roast Plates A ponpetone - oyster loves - tourts of marrow or cream - artichokes in cream - eggs la swish - portugall eggs - cutlets ollives of veal - patties of oysters - crawfish prawns shrimps - fritters of aprecocks or oysters; onion tansie - polonia sausages - slicd tongues - salmon gandy - potting collaring or pickles of any sort - marrow or spinnage toasts - veal puffs - sweetbreads larded & roasted
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Second Course A dish of wild foul - green geese or ducklings - roast chicken or pirgeons - lamb joynts - fryd fish - turkey pouts leverits - partriges cocks or snips - feasants quails or larks - wild ducks or teail - butterd lobsters or crabs - artichokes boyld - asparragus & eggs - scollopt oysters - pitty patties - a tourt or tansie - tarts cheescakes puffs & custards; a dish of pease - a ragooe of mushrooms - lobsters ragood or roast Plates A ponpetone - oyster loves - tourts of marrow or cream - artichokes in cream - eggs la swish - portugall eggs - cutlets ollives of veal - patties of oysters - crawfish prawns shrimps - fritters of aprecocks or oysters; onion tansie - polonia sausages - slicd tongues - salmon gandy - potting collaring or pickles of any sort - marrow or spinnage toasts - veal puffs - sweetbreads larded & roasted
Szathmary Culinary Manuscripts and Cookbooks
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