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1800s Cooking Tips and Recipes

A pottile py Take as many pottates as you pleas and put them in boiling water let them boil till the skin becoming of them then take them out and peal them kept them whole according to the quantite of your pottates take as many appels and pare, and take the hearts out of them cut them in halfs lay them in layers in your py with all sort of spices with courrans and rerens and citrus and orange peal as you pleas and suggar lay all these ingredients in layers and mix with aboundance of sweet butter liquor it with seck or whete wine when half baked forget not some blench almonds amongst them.

Jean Brown’s Paistry Book 1724

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