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Catherine Russell cookbook, ca. 1740s
Page 20
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An Artichoak Pye Take the bottoms of Six Artichoaks 2 or 3 Spoonfuls of Vinagar and put them into the pie with as much Sugar as convenient with the Crumbs of a half penny loaf and the Marrow of 3 bones dip'd in Eggs 6 Ounces of preserv'd pipins cut to peices the Yolks of 12 hard Eggs then put a pound of butter, Season it A Lumber Pye Take 3 or 4 Sweet breads of Veal Cocks combs and Chicken bones Shred and Mince them fine then the Curd of a quart of Cream turn'd with 3 Eggs half a pound of Almonds a [paste?] a penny loaf grated mingle all together with a Spoonfull of Sweet herbs minc'd Small Six ounces of candied Orange peal and as much Lemon peel a quarter of a pound Sugar 3 Nutmegs the of 3 or 4 Bones and half as much Cheek Season it with Salt Cloves Mace Nutmeggs and beat it together then role it in balls and take 4 Yolks of Eggs & dip'em in, make a Cordial of white wine Sugar & [Nujuice?] and put in when you take the pie out of the oven A Minced Pye Take a pound of the Sirloyn of Beef a pound and half Kidney Suett a quarter of an Ounce of Cloves Mace and Nutmeggs 3 large pippins two ounces of Orange and Lemon peel Candied 2 pound Currants a quarter pint of Sack a little Salt the juice of Lemon a little Sugar
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An Artichoak Pye Take the bottoms of Six Artichoaks 2 or 3 Spoonfuls of Vinagar and put them into the pie with as much Sugar as convenient with the Crumbs of a half penny loaf and the Marrow of 3 bones dip'd in Eggs 6 Ounces of preserv'd pipins cut to peices the Yolks of 12 hard Eggs then put a pound of butter, Season it A Lumber Pye Take 3 or 4 Sweet breads of Veal Cocks combs and Chicken bones Shred and Mince them fine then the Curd of a quart of Cream turn'd with 3 Eggs half a pound of Almonds a [paste?] a penny loaf grated mingle all together with a Spoonfull of Sweet herbs minc'd Small Six ounces of candied Orange peal and as much Lemon peel a quarter of a pound Sugar 3 Nutmegs the of 3 or 4 Bones and half as much Cheek Season it with Salt Cloves Mace Nutmeggs and beat it together then role it in balls and take 4 Yolks of Eggs & dip'em in, make a Cordial of white wine Sugar & [Nujuice?] and put in when you take the pie out of the oven A Minced Pye Take a pound of the Sirloyn of Beef a pound and half Kidney Suett a quarter of an Ounce of Cloves Mace and Nutmeggs 3 large pippins two ounces of Orange and Lemon peel Candied 2 pound Currants a quarter pint of Sack a little Salt the juice of Lemon a little Sugar
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