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Edward Kidder cookbook, ca. 1700
Side dishes
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Side Dishes Bombarded veal - Scotcht collops - a forcd leg of lamb - cutlets ala maintenoy - cutlets forcd - frigasees white or brown - a ragooe of any sort - a tourt or tansie - pease beans or french beans - scollopt oysters - ollives of veal - carp in a ragooe - pidgeons & asparragus - lambstons & sweet breads - stewd or forcd carp - chickens ala cream - a ponpetone For ye. midle of the table A grand sallad of pickles - a sallad & butter - a hott or cold pye - tarts cheescakes - puffs & custards - jellies creams & blamanges - a dish of fraite - a sweetmeat tart - a patty of lobsters - cold lobsters
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Side Dishes Bombarded veal - Scotcht collops - a forcd leg of lamb - cutlets ala maintenoy - cutlets forcd - frigasees white or brown - a ragooe of any sort - a tourt or tansie - pease beans or french beans - scollopt oysters - ollives of veal - carp in a ragooe - pidgeons & asparragus - lambstons & sweet breads - stewd or forcd carp - chickens ala cream - a ponpetone For ye. midle of the table A grand sallad of pickles - a sallad & butter - a hott or cold pye - tarts cheescakes - puffs & custards - jellies creams & blamanges - a dish of fraite - a sweetmeat tart - a patty of lobsters - cold lobsters
Szathmary Culinary Manuscripts and Cookbooks
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