Transcribe
Translate
Edward Kidder cookbook, ca. 1700
Page 2
More information
digital collection
archival collection guide
transcription tips
A Caudle for Sweet Pyes. Take sack & white wine alike in quantity a little verjuice & sugar boyle it & brew it wth. 2 or 3 eggs as butterd ale wn. ye pyes are bakd pour it in at ye funnell & shake it together A Lear for Savory Pyes. Take clarret gravy oyster liquor 2 or 3. anchovys a faggot of sweet herbs & an onion boyle it up & thicken it wth. brown butter [yn.?] pour it into your savory pyes wn. cald for A Lear for Fish Pyes Take clarret white wine & vineger oyster liquor anchovys & drawn butter wn. ye. pys are baked pour it in at ye. funnell -- A Lear for Pasties Season ye. bones of that meat you make your pastry off cover ym. wth. water & bake ym. wth. ye. pasty yn. strain ye. liquor out into ye. pasty --
Saving...
prev
next
A Caudle for Sweet Pyes. Take sack & white wine alike in quantity a little verjuice & sugar boyle it & brew it wth. 2 or 3 eggs as butterd ale wn. ye pyes are bakd pour it in at ye funnell & shake it together A Lear for Savory Pyes. Take clarret gravy oyster liquor 2 or 3. anchovys a faggot of sweet herbs & an onion boyle it up & thicken it wth. brown butter [yn.?] pour it into your savory pyes wn. cald for A Lear for Fish Pyes Take clarret white wine & vineger oyster liquor anchovys & drawn butter wn. ye. pys are baked pour it in at ye. funnell -- A Lear for Pasties Season ye. bones of that meat you make your pastry off cover ym. wth. water & bake ym. wth. ye. pasty yn. strain ye. liquor out into ye. pasty --
Szathmary Culinary Manuscripts and Cookbooks
sidebar
