Puddings of several colours.
In the first place you must procure half a dozen dishes bespoke on purpose of the
The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
About this Item
- Title
- The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
- Publication
- London :: printed for Simon Miller at the Star, at the west-end of St. Pauls,
- 1674.
- Rights/Permissions
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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 -- England -- Early works to 1800.
- Menus -- Early works to 1800.
- Cookery, French -- Early works to 1800.
- Cookery, English -- Early works to 1800.
- Cite this Item
-
"The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A53974.0001.001. University of Michigan Library Digital Collections. Accessed May 20, 2024.
Pages
Page 298
Turner with covers befitting them; then butter the inside of your Dishes, fill one of them with the ingredients of your Quaking Pudding, then put on the cover and bind it down with a cloth prepared for that pur∣pose with pack-thread, then take as much more of the same stuff as will fill a Dish, and colour it with Spinage, and tye up this as the former; then take of Cowslips, Vio∣lets, and Clove-gilly-flowers of each a hand∣ful, and mince them a part, and beat them severally in a Morter, then take as much of the said Pudding-stuff as will fill three Dishes, putting into every Dish each di∣stinct juyce, viz. Cowslips into one, &c. and bind them up, having first covered them, as aforesaid; when they are boiled, uncover your Dishes, and turn out your Puddings into a large Dish, stick them with Suckets, and lair them with Butter, Vinegar, Rosewater, and good store of Su∣gar, scrape on some Sugar and serve them up: this is a very becoming Dish for any great Feast.