To make Marrow Puddings to boyl in Skins.
TAke a pottle of Cream, two rowls of French bread, sliced very thin, being cut over again the contrary way. you may put it over the fire a soaking with a little whole Cina∣mon,
The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...
About this Item
- Title
- The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...
- Author
- Rabisha, William.
- Publication
- London :: Printed by R.W. for Giles Calvert ...,
- 1661.
- Rights/Permissions
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- Subject terms
- Cookery -- Early works to 1800.
- Link to this Item
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http://name.umdl.umich.edu/A57071.0001.001
- Cite this Item
-
"The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ..." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A57071.0001.001. University of Michigan Library Digital Collections. Accessed June 17, 2024.
Pages
Page 65
till it begins to boyl, then beat a dozen of eggs to∣gether: and when your Cream is almost cold, beat them in, put to them the Marrow of five Marrowbones minced, with some minced Orangado, and Cittern, beaten Cina∣mon, Ginger, Cloves and Mace, Rosewater and Sugar, with some salt: you may thin it with cream, if your Manchet swells too much: (for it must be but a little thicker then Pan-cake batter) then having your hoggs guts th•• smal∣lest of the great ones, being well scoured, and cleans••d, fill up your guts and tye them up like beads▪ being about the bigness and length of an egg (or something longer) you must give two Inches scope to every one of these in the tying, else they will break, not having room to rise: boyl them very softly in Kettle, for the space of above half an hour, then take them up and keep them for your use, and heat them for service for pleasure.