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Author: Tillinghast, Mary.
Title: Rare and excellent receipts. Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only.
Publication Info: Ann Arbor, Michigan: University of Michigan, Digital Library Production Service
2012 November (TCP phase 2)
Availability:

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Print source: Rare and excellent receipts. Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only.
Tillinghast, Mary.

London: [s.n.], printed in the year, 1690.
Notes:
Stained, with heavy print show-through; partially illegible.
Reproduction of the original in the Bodleian Library.
Subject terms:
Cookery -- Early works to 1800.
Canning and preserving -- Early works to 1800.
URL: http://name.umdl.umich.edu/A62551.0001.001

Contents
title page
recipes
I. How to make Paste for all Pies to Rise.
II. How to make cold Paste.
III. How to make Paste for Custards.
IV. How to make Puff-Paste.
V. How to make Sugar-asse
VI. How to make Paste-Royal.
VII. How to make Venison, Beef, or Mutton Pasty.
VIII. How to order the Bones.
IX. How to make a Lamb, Mut∣ton or Veal Pasty.
X. How to bake the Bones.
XI. How to make a Lamb-Pye.
XII. How to make a Lere for this Pye.
XIII. How to make a Lamb Pye sweet.
XIV. How to make a Caudle for this Pye.
XV. How to make Mince Pyes.
XVI. How to make a Pigeon-Pye
XVII. How to make a Chicken-Pye sweet.
XVIII. How to make a Caudle for this Pie.
XIX. How to make an Ar∣tichoak-Pie.
XX. How to make a Caudle for it.
XXI. How to make a Potato or Secret-Pye.
XXII. How to make a Lombard-Pie.
XXIII. How to make a Caudle for a Lombard Pie.
XXIV. How to make Cheese-Cakes
XXV. How to make an Eele-Pie.
XXVI. How to make a Gose-Gib let Pie.
XXVII. How to make a Chicken Pie
XXVIII. How to Season a Goose or Turkey Pie.
XXIX. How to Clarefy Butter.
XXX. How to make a Batalia Pie.
XXXI. How to make Chewits to set all round it.
XXXII. How to make a Leer for the Batalia-Pie.
XXXIII. How to make a Chadron Pie.
XXXIV. How to make Custards.
XXXV. How to make a Mutton Pie after the French Fashon.
XXXVI. How to make a Lere for it.
XXXVII. How to make a Her∣ring Pie.
XXXVIII. Another way to make a Herring Pie.
XXXIX. Or this way.
XL. How to make a Carp or Tench Pie.
XLI. How to make a Hare Pie.
Or this.
XLIII. How to make a Rabbet-Pie.
XLIV: Or thus.
XLV. Or this way.
XLVI. How to make Patte Pann passe for Carts.