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Ann Kenwrick cookbook, 1770
Page 80
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Bottom cockscombs, pullets, and sweet breads pull'd in pieces, put good puff past in your patty pans bottom and round the sides, then lay a layer of these things with [forie?] meat balls, then a layer of chicken season'd with pepper and salt, a little spice with a little butter in their bellies, roll in the seassoning and if in time of year put in goosberries and ripe currant. Give it a shake, and the same [caudle?] only leave out the sugar.
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Bottom cockscombs, pullets, and sweet breads pull'd in pieces, put good puff past in your patty pans bottom and round the sides, then lay a layer of these things with [forie?] meat balls, then a layer of chicken season'd with pepper and salt, a little spice with a little butter in their bellies, roll in the seassoning and if in time of year put in goosberries and ripe currant. Give it a shake, and the same [caudle?] only leave out the sugar.
Szathmary Culinary Manuscripts and Cookbooks
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