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 ...

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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: This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. Searching, reading, printing, or downloading EEBO-TCP texts is reserved for the authorized users of these project partner institutions. Permission must be granted for subsequent distribution, in print or electronically, of this text, in whole or in part. Please contact project staff at eebotcp-info@umich.edu for further information or permissions.
Subject terms: Cookery -- Early works to 1800.
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 May 18, 2024.

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To make some Kick-shaws in Paste, to fry or bake in what form you please.

MAke some short puff-paste, roll it thin, if you have any molds, you may work it upon them with the pulp of Pippins, seasoned with Cinamon, Ginger, Sugar, and Rose∣water; close them up and bake them, or fry them; Or you may fill them with Goos-berries, seasoned with Cinamon, Sugar, Ginger, and Nutmeg; roll them up in yolks of eggs, and it will keep your Marrow, being boyled, from melting away: Or you may fill them with Curds, boyled up with whites of eggs and Cream, and it will be a tender Curd; but you must season the Curd with parboyled Cur∣rans, three or four sliced Dates put into it, or six bits of Marrow, as big as half a Walnut, put in some small pieces of Almond-paste, Sugar, Rosewater, and Nutmeg. And this will serve for any of these Kick-shaws, either to bake, or for a Florentine in Puff-paste; any of these you may fry or bake, for dinner or Supper.