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Edward Kidder cookbook, ca. 1700
Page 4
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All Sorts of Past Puff Past Lay down a pd. of flower break into it 2 ounces of butter & 2 eggs yn. make it into past wth. cold water yn. work ye. other part of ye. pd. of butter to ye. stiffness of yor. past yn. roul out yor. past into a square sheet stick it all over wth. bitts of butter flower it & roul it up like a collar. double it up at both ends that they meet in ye. middle yn. roul it out again as aforesaid till all ye. pd. of butter is in Past for a Pasty Lay down a peck of flower work it up wth. 6 pd. of butter & 4 eggs wth. cold water Past for a high Pye. Lay down a peck of flower work it up wth. 3 pd. of butter melted in a saucepan of boyling liquor make it into a stiff past
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All Sorts of Past Puff Past Lay down a pd. of flower break into it 2 ounces of butter & 2 eggs yn. make it into past wth. cold water yn. work ye. other part of ye. pd. of butter to ye. stiffness of yor. past yn. roul out yor. past into a square sheet stick it all over wth. bitts of butter flower it & roul it up like a collar. double it up at both ends that they meet in ye. middle yn. roul it out again as aforesaid till all ye. pd. of butter is in Past for a Pasty Lay down a peck of flower work it up wth. 6 pd. of butter & 4 eggs wth. cold water Past for a high Pye. Lay down a peck of flower work it up wth. 3 pd. of butter melted in a saucepan of boyling liquor make it into a stiff past
Szathmary Culinary Manuscripts and Cookbooks
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