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Edward Kidder cookbook, ca. 1700
Page 21
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Little tansie sack of of orange flower water sugar & a little salt gather it to a body over ye. fier & pour it into yor. dish being well butterd wn. tis bakd turn it on a pye plate squeese on it an orange grate on sugar garnish it wth. slicd orange & a little tansie made in a plate cut as you please A Calves foot Pudding Take 2 calves feet shred ym. very fine mix ym. wth. a grated penny white loaf being scalded wth. a pt. of cream put to it 1/2 a pd. of shred beef suet & 8 eggs an hand full of plumpt currants season it wth. sweet spice & sugar a little sack & orange flower water ye. marrow of 2 bones put it in a veal caul being washd over wth. ye. batter of eggs yn. wett a cloth & put it therein tye it up close wn. ye. pott boyls put it in boyle it about 2 hours yn. turn it in a dish stick on it slicd almonds & cittron yn. pour on it sack verjuice sugar & drawn butter
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Little tansie sack of of orange flower water sugar & a little salt gather it to a body over ye. fier & pour it into yor. dish being well butterd wn. tis bakd turn it on a pye plate squeese on it an orange grate on sugar garnish it wth. slicd orange & a little tansie made in a plate cut as you please A Calves foot Pudding Take 2 calves feet shred ym. very fine mix ym. wth. a grated penny white loaf being scalded wth. a pt. of cream put to it 1/2 a pd. of shred beef suet & 8 eggs an hand full of plumpt currants season it wth. sweet spice & sugar a little sack & orange flower water ye. marrow of 2 bones put it in a veal caul being washd over wth. ye. batter of eggs yn. wett a cloth & put it therein tye it up close wn. ye. pott boyls put it in boyle it about 2 hours yn. turn it in a dish stick on it slicd almonds & cittron yn. pour on it sack verjuice sugar & drawn butter
Szathmary Culinary Manuscripts and Cookbooks
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