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Anne Bayne booke [of recipes] circa 1700
Page 171
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(171) To make a Chikin py Take your Chikins or hens and rase of the skins. then Joynt them and season them with mace & a little nutmig a little Jamaico pepper and salt. then put a few currans and Rasin stoned. then take some Chestnutts & halfe boil them and pill them & cut them in 2 then boile 2 yolks of Eggs very hard & take them from the whites & put them into your py with as much butter as you think convenient & when your py comes out of the oven you must have a Codill ready to be put in. & make it in a dish or pan with such paist as is [illegible]. To make paist for the py. Take what quantity of flower you think convenient & breake in fresh butter a good quantity. it must be steept an houre in faire water. then work it up with as much water as will make it a stif paist before to rub your butter very small in.
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(171) To make a Chikin py Take your Chikins or hens and rase of the skins. then Joynt them and season them with mace & a little nutmig a little Jamaico pepper and salt. then put a few currans and Rasin stoned. then take some Chestnutts & halfe boil them and pill them & cut them in 2 then boile 2 yolks of Eggs very hard & take them from the whites & put them into your py with as much butter as you think convenient & when your py comes out of the oven you must have a Codill ready to be put in. & make it in a dish or pan with such paist as is [illegible]. To make paist for the py. Take what quantity of flower you think convenient & breake in fresh butter a good quantity. it must be steept an houre in faire water. then work it up with as much water as will make it a stif paist before to rub your butter very small in.
Szathmary Culinary Manuscripts and Cookbooks
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