A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.

About this Item

Title: A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.
Author: A. W.
Publication: At London :: Printed by Edward Allde,; 1591.
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Subject terms: Cookery -- Early works to 1800.; Cookery -- England -- Early works to 1800.
Cite this Item: "A book of cookrye Very necessary for all such as delight therin. Gathered by A.W." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A14584.0001.001. University of Michigan Library Digital Collections. Accessed May 20, 2024.

Pages

To make Florentines.

TAke Vele and some of the Kidney of the Loyne, or colde Veale roasted, colde ca∣pon or Phesant, which of them you wil, and mince it very small with swéet suet, put vn∣to it two or three yolks of Egs, being hard sod, Corance and dates small shred, season it with a little sinamon and ginger, a very little cloues and mace, with a little Salte and sugar, a little Time being finely shred. Make your paste fine with butter & yolkes of Egs and Sugar, role it very thin and so lay it in a platter with butter vnderneath: and so cut your couer and lay it vpon it.