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Penelope Pemberton cookbook, Dec. 19, 1716
Page 41
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partrige pie 6 patrige pie 1/2 pd buttr balls 7 ounce scrapt vele 9 ounses sewet with sasonin made into balls god vele grave when it coms out of ye over take of ye fat out of ye pie before ye put in grave which yu must have rady a pint
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partrige pie 6 patrige pie 1/2 pd buttr balls 7 ounce scrapt vele 9 ounses sewet with sasonin made into balls god vele grave when it coms out of ye over take of ye fat out of ye pie before ye put in grave which yu must have rady a pint
Szathmary Culinary Manuscripts and Cookbooks
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