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Edward Kidder cookbook, ca. 1700
Page 5
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Past Royall for Patty Pans Lay down a pd. of flower work it up with a pd. of butter 2 ounces of fine sugar & 4 eggs Past for a Custard. Lay down flower & make it into a stiff past wth. boyling water sprinkle it wth. a little cold water to keep it from cracking Sweet Pyes A Lamb Pye Cut an hind quarter of lamb into thin slices season it wth. savory spice & lay ym. in ye. pye mixt with 1/2 a pd. of raisons of ye. stond [illegible] 1/2 a pd. of currants 2 or 3 spannish potatoes boyld blanchd & slicd or an artichoke bottome or 2 wth. [prunnelas?] damsons gooseberries & grapes cittron lemon chips & [orange?] roots lay on butter & close ye. pye wn. tis bakd make for it a caudle
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Past Royall for Patty Pans Lay down a pd. of flower work it up with a pd. of butter 2 ounces of fine sugar & 4 eggs Past for a Custard. Lay down flower & make it into a stiff past wth. boyling water sprinkle it wth. a little cold water to keep it from cracking Sweet Pyes A Lamb Pye Cut an hind quarter of lamb into thin slices season it wth. savory spice & lay ym. in ye. pye mixt with 1/2 a pd. of raisons of ye. stond [illegible] 1/2 a pd. of currants 2 or 3 spannish potatoes boyld blanchd & slicd or an artichoke bottome or 2 wth. [prunnelas?] damsons gooseberries & grapes cittron lemon chips & [orange?] roots lay on butter & close ye. pye wn. tis bakd make for it a caudle
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