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Anne Bayne booke [of recipes] circa 1700
Page 188
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(188) To make a hartichoke py Take your hartichokes & boile them then cut out the bodomes. then you may put them into your fine paist & season them with nutmeg & a little salt & sugar & lay on some marrow. oring Lemon & Citteran. cut them all in peices put in a little quich marmalett or any sort of sweet meat with a little Eringoe root & when it is baked make a Codill for it. & shake in the Codill which must be made of a little white wine butter yolks of Eggs & a little sugar shake them altogether. To fry hartichokes Take the bodomes of hartichokes tenderly boiled & dip them in beaten Eggs with a little salt. then fry them you may make to them either sweet sawce or gravy whether you will.
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(188) To make a hartichoke py Take your hartichokes & boile them then cut out the bodomes. then you may put them into your fine paist & season them with nutmeg & a little salt & sugar & lay on some marrow. oring Lemon & Citteran. cut them all in peices put in a little quich marmalett or any sort of sweet meat with a little Eringoe root & when it is baked make a Codill for it. & shake in the Codill which must be made of a little white wine butter yolks of Eggs & a little sugar shake them altogether. To fry hartichokes Take the bodomes of hartichokes tenderly boiled & dip them in beaten Eggs with a little salt. then fry them you may make to them either sweet sawce or gravy whether you will.
Szathmary Culinary Manuscripts and Cookbooks
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