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English cookbook, 1600s
Page 43
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out of the oven and rub up their lids and fill them as full of sweet cream as they cane hold and set them before the fier and let them soak a litle To make another aple tart. Take good sweet aples or pipins and cut them in slices and take out the hearts and seeds and lay them into your tarte in layrs and put as much suggar upon the top as you think will sweeten them unto your own taste and some slices of cordicidron and put on the lid and bake them. To make a pigon pye. Season your pigons with pepper and salt and take a litle penny royal
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out of the oven and rub up their lids and fill them as full of sweet cream as they cane hold and set them before the fier and let them soak a litle To make another aple tart. Take good sweet aples or pipins and cut them in slices and take out the hearts and seeds and lay them into your tarte in layrs and put as much suggar upon the top as you think will sweeten them unto your own taste and some slices of cordicidron and put on the lid and bake them. To make a pigon pye. Season your pigons with pepper and salt and take a litle penny royal
Szathmary Culinary Manuscripts and Cookbooks
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