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English cookbook, 1600s
Page 42
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they be all dissolved then take them out and take away their skins and hearts and lay them into your pye in layrs and between every layr lay a good quantity of kitchen suggar and some blads of cannall and some greatings of a limon and citron peal and suggar upon the top and the liquor they were stewed in let it be the liquor of your pye To make green aple tarts Take green sour aples and put them into a pan amongst water and codle them but bruise them not then take away their skins and hearts and lay them into your tarts and lay a good quantity of pouder suggar or brown suggar upon the top and when they are near baken take them
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they be all dissolved then take them out and take away their skins and hearts and lay them into your pye in layrs and between every layr lay a good quantity of kitchen suggar and some blads of cannall and some greatings of a limon and citron peal and suggar upon the top and the liquor they were stewed in let it be the liquor of your pye To make green aple tarts Take green sour aples and put them into a pan amongst water and codle them but bruise them not then take away their skins and hearts and lay them into your tarts and lay a good quantity of pouder suggar or brown suggar upon the top and when they are near baken take them
Szathmary Culinary Manuscripts and Cookbooks
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