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English cookbook, 1700
Page 45a
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Apple Pudding 45 Three quarters of a pound of Apple stew'd as for Puffs Beat up 8 Eggs leave out 4 whites, shred the Peel & Squeeze in ye juice of two Oranges, & add three quarters of a pound of Sugar, when all is mix'd pour in a quarter of a pound of Butter melted Mrs Wright A White Fricassee Boyl your Chicken 'till they are three parts ready, then skin & cut them into pieces, save the Gravy, that comes out of them, & put with that Gravy a little Veal Broth if you have it or else a little boyling water, a bunch of sweet herbs, an anchov'e a small Onion & a blade or two of mace, set it 'on ye fire in a Tosser, when it boyls throw in your Chicken & let 'em boyl a little whitle, take the yolk of two Eggs, a quarter of a pint of Cream & a piece of butter work'd in flower, some pickled Mushrooms, or fresh if you have them, take out your herbs & Onion, & throw in your thickening, toss it up before you send it to table, put in a little salt and some juice of Lemon, but not 'till it is off the fire, if you like it, you may rub your Dish with a clove of Garlick. Mrs Phillot
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Apple Pudding 45 Three quarters of a pound of Apple stew'd as for Puffs Beat up 8 Eggs leave out 4 whites, shred the Peel & Squeeze in ye juice of two Oranges, & add three quarters of a pound of Sugar, when all is mix'd pour in a quarter of a pound of Butter melted Mrs Wright A White Fricassee Boyl your Chicken 'till they are three parts ready, then skin & cut them into pieces, save the Gravy, that comes out of them, & put with that Gravy a little Veal Broth if you have it or else a little boyling water, a bunch of sweet herbs, an anchov'e a small Onion & a blade or two of mace, set it 'on ye fire in a Tosser, when it boyls throw in your Chicken & let 'em boyl a little whitle, take the yolk of two Eggs, a quarter of a pint of Cream & a piece of butter work'd in flower, some pickled Mushrooms, or fresh if you have them, take out your herbs & Onion, & throw in your thickening, toss it up before you send it to table, put in a little salt and some juice of Lemon, but not 'till it is off the fire, if you like it, you may rub your Dish with a clove of Garlick. Mrs Phillot
Szathmary Culinary Manuscripts and Cookbooks
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