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Penelope Pemberton cookbook, Dec. 19, 1716
Page 56
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ye pasty pan one ye bord & let it ly under it one it will ly close ye shape of ye pan if yru lay it even in be carefoll yu lose none of ye gravi yt is prest out: yn tak halfe a pound of butter or 3 quarters or a carding as ye quantite is crush out ye wateryn lay it even all over ye botom of ye pan yn let some one hold ye bord one there hands yn put ye pasty pan over it & turne it in as it was before yn put all ye gravi into it yu prest out yn slise & lay over it halfe a pound of buter or 3 quarters or more & lay evenly all over ye top it shold just rach to ye top of ye pan all but where ye pudin crust must ly yu cover it with good puf past & set it in a good solin oven aganst it come out mash ye bone & scins very well put water to it so much as when it boyld all ye goodness out it will be about a quart yn frie peeses of muton or vele as yn do for gravi take ye best out with a spoone yn put about a pint & halfe of ye stronge broth to it & let it stewe tel all ye goodnes be gon out of ye bits if yu think there will not be sase anoufe put in more broth yn put in yr best gravi with a litle dust of flower to give it a litle thickness rune it throug a sive: when cold take away ye fat & dregs give it a boyle when ye pasty
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ye pasty pan one ye bord & let it ly under it one it will ly close ye shape of ye pan if yru lay it even in be carefoll yu lose none of ye gravi yt is prest out: yn tak halfe a pound of butter or 3 quarters or a carding as ye quantite is crush out ye wateryn lay it even all over ye botom of ye pan yn let some one hold ye bord one there hands yn put ye pasty pan over it & turne it in as it was before yn put all ye gravi into it yu prest out yn slise & lay over it halfe a pound of buter or 3 quarters or more & lay evenly all over ye top it shold just rach to ye top of ye pan all but where ye pudin crust must ly yu cover it with good puf past & set it in a good solin oven aganst it come out mash ye bone & scins very well put water to it so much as when it boyld all ye goodness out it will be about a quart yn frie peeses of muton or vele as yn do for gravi take ye best out with a spoone yn put about a pint & halfe of ye stronge broth to it & let it stewe tel all ye goodnes be gon out of ye bits if yu think there will not be sase anoufe put in more broth yn put in yr best gravi with a litle dust of flower to give it a litle thickness rune it throug a sive: when cold take away ye fat & dregs give it a boyle when ye pasty
Szathmary Culinary Manuscripts and Cookbooks
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