Transcribe
Translate
English cookbook, 1600s
Page 69
More information
digital collection
archival collection guide
transcription tips
And lay them into your pye in layrs and take good sweet aples and cut them into slces likeways and lay in on layr of chessnuts and another layr of aples and lay suggar betwen every layr and lay on layr above another untill your pye be almoast full then lay some blanshed almonds and suggar and raisons upon the tope of all and some slices of cordicidron and when it is allmoast enough baken take it out of the oven and fill it full of claret wine then put it into the oven again and let it soak untill it be enough.
Saving...
prev
next
And lay them into your pye in layrs and take good sweet aples and cut them into slces likeways and lay in on layr of chessnuts and another layr of aples and lay suggar betwen every layr and lay on layr above another untill your pye be almoast full then lay some blanshed almonds and suggar and raisons upon the tope of all and some slices of cordicidron and when it is allmoast enough baken take it out of the oven and fill it full of claret wine then put it into the oven again and let it soak untill it be enough.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
