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Anne Bayne booke [of recipes] circa 1700
Page 197
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(197) To make old wife [sods?] like frutters Take the kidney & fat of a loine of veale. after it is roasted minch it small. & put to it a little salt a little nutmeg a little sugar & some Cream. & a few plumpt currans a little grated bread & 3 or 4 Eggs mix all well together. then drop it into your frying pan of boiling butter the bignesse of frutters. so serve them up with melted butter & sugar. To roast Eles with vine leaves & sage leaves Take your Eles & case them & spit them. then take some vine leaves & sage leaves & stick amongst them & baist them. & when they are halfe enough baist them againe & dridg them with Crums & so serve them up with bett butter.
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(197) To make old wife [sods?] like frutters Take the kidney & fat of a loine of veale. after it is roasted minch it small. & put to it a little salt a little nutmeg a little sugar & some Cream. & a few plumpt currans a little grated bread & 3 or 4 Eggs mix all well together. then drop it into your frying pan of boiling butter the bignesse of frutters. so serve them up with melted butter & sugar. To roast Eles with vine leaves & sage leaves Take your Eles & case them & spit them. then take some vine leaves & sage leaves & stick amongst them & baist them. & when they are halfe enough baist them againe & dridg them with Crums & so serve them up with bett butter.
Szathmary Culinary Manuscripts and Cookbooks
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