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English cookbook, 1600s
Page 20
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spoonfulls of suggar but first remember to let your suggar melt in the joyce of a lemond then pour your milk into a dish and set it upon a chaffin dish with clear coals and stir it there untill it grow thick then garnish the lips of your plate with lemond peal and forget not to put in six eggs into it when you set upon your chafine dish. To make a wild goose or mallard pye. Take either of these and after you have parboyld them a litle break their breasts and flat it down then season it with black spice and nutmeg and salt both within and without and if they be not fat enough of themselves you may a layr of butter both beneath and about them
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spoonfulls of suggar but first remember to let your suggar melt in the joyce of a lemond then pour your milk into a dish and set it upon a chaffin dish with clear coals and stir it there untill it grow thick then garnish the lips of your plate with lemond peal and forget not to put in six eggs into it when you set upon your chafine dish. To make a wild goose or mallard pye. Take either of these and after you have parboyld them a litle break their breasts and flat it down then season it with black spice and nutmeg and salt both within and without and if they be not fat enough of themselves you may a layr of butter both beneath and about them
Szathmary Culinary Manuscripts and Cookbooks
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