Pumpion-Pye.
Take a pound of Pumpion, and slice; it an handful of Time, a little Rosemary, sweet Mar∣joram stripped off the stalks, chop them small; then take Cinamon, Nutmeg, Pepper, and a
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Take a pound of Pumpion, and slice; it an handful of Time, a little Rosemary, sweet Mar∣joram stripped off the stalks, chop them small; then take Cinamon, Nutmeg, Pepper, and a
few Cloves, all beaten; also ten Eggs, and beat them all together, with as much Sugar as you shall think sufficient; then fry them like a Froise; and being fried, let them stand till they are cold: then fill your Pye after this manner: Take Apples sliced thin round ways, and lay a layer of the Froise, and another of the Apples, with Currans betwixt the layers; be sure you put in good store of sweet Butter before you close it. When the Pye is baked, take six yolks of Eggs, some White-wine or Verjuice, and make a Caudle thereof, but not too thick; cut up the lid and put it in, and stir them well together whilst the Eggs and Pumpions are not perceived, and so serve it up.