Print
Word
PDFA Receipt to make White Puddings 166
To make an excellent Pudding 166
Pyes 168
To make Pith Puddings 172
An Oat-meal Pudding 174
To make Call Puddings 174
A Barley Pudding 175
A Pippin Pudding 175
To make a baked Oat-meal Pudding 176
A plain quaking Pudding 176
A good quaking Bag Pudding 177
To preserve Pippins in Jelly 180
To dress Poor-John, and Buckorn 187
To dress Parsneps 190
To butter Pease 191
A Herring Pye 192
To make an excellent Hare Pye 207
To bake Pidgeons, Teals or Wild ducks 209
Green-Geese Pye 209
To make a plain ordinary Posset 112
Concerning Potages 121
Plain savoury English Potage 122
Potage de blanc de Chapon 123
Ordinary Potage 124
Barley Potage 125
An English Potage 126
Another Potage 126
Nourissant Potage de sante 128
Potage de sante 129, 130
Good nourishing Potage 133
Pap of Oat-meal 135
Panado 135
Barley Pap 135
Oat-meal Pap. Sir John Colladon 136
Pressis-Nourissant 140
Pan-Cotto 141
My Lord Lumley’s Pease-Potage 142
An excellent Posset 144
Pease of the seedy buds of Tulips 145
To make Plague-Water 147, 148
An excellent baked Pudding 154
My Lady of Portland’s Minced Pyes 155
Minced Pyes 156
To feed Poultry 229
To feed Partridges that you have taken wilde 233
To make Puffs 234
Gelly of Pippins or John-Apples 236
Q
To keep Quinces all the year good 149
Gelly of Quinces 243
Preserved Quince with Gelly 245
To make fine white Gelly of Quinces 246
Paste of Quinces 248, 250
A smoothening Quiddany or Gelly of the Cores of Quinces 250
R [Transcribers note: R was missing in the original.]
Rice & Orge monde 137
Boiled Rice dry 145
To Rost fine Meat 157
To make Red-Dear 163
Conserve of Red Roses 257, 259
S
Sack with Clove gilly-flowers 22
To make Stepponi 106
To make a Sack-posset 111
A Barley Sack-posset 113
My Lord of Carlile’s Sack-posset 115
A Syllabub 115
To make a whip Syllabub 120
To make Spinage-broth 123
Sauce of Horse-Radish 151
Very good Sauce for Partridges and Chicken 160
To dress Stock-fish 186, 188
To prepare Shrimps for dressing 193
To make Slip-coat-Cheese 223-227
