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Pepys at table : seventeenth century recipes for the modern cook Christopher Driver and Michelle Berriedale-Johnson

Historical Society of Pennsylvania - Closed Stacks TX 652 .C37 no.391
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Format:
Book
Author/Creator:
Driver, Christopher P.
Contributor:
Berriedale-Johnson, Michelle.
Language:
English
Subjects (All):
Pepys, Samuel, 1633-1703--Knowledge--Manners and customs.
Pepys, Samuel.
Cooking, English--History--17th century.
Cooking, English.
Food habits--England--History--17th century.
Food habits.
Genre:
Cookbooks.
Physical Description:
120 pages : illustrations ; 20 cm.
Place of Publication:
Berkeley, Los Angeles, CA : University of California Press, 1984.
Contents:
Gravysoop
White Malgre soup
Green pea soup
Parmesan and eggs
Buttered eggs with anchovies
Spinach tanzy
Stewed prawns or shrimps
Herring pie
To cook trout
A lobster, prawn or crawfish patty
Steak pie
Boiled gammon
Sausages
"Broyled" leg, fillet or chop of pork
A leg of mutton after the Legats Way
Stewed venison
Neats' tongues
An oleo
Bacon tart
Chicken with colliflowers
Chicken and lemon salad
A dish of partridges
A Pepys feast with music
Buttered rice
Parsnip salad
Green pea pie
Sweet potato pudding
Spinach condiment
Roast turnips
A salad
A grand salad
Apple fritters
Joan Cromwell's double tart
Cream toasts
Churned cream
Cheesecake
Syllabub
Mince pies
Gingerbread
Currant cake
John Nott's Biskets
Comfits of orange rind
"Marmalade" of qunices or other fruit
Nun's biskets
Check-list of cookery writers and books
English/American terms
Conversion table.
Notes:
Includes bibliographical references (pages 113-116).
Local Notes:
HSP Historic Culinary Arts Collection.
ISBN:
0520053869
9780520053861
OCLC:
10913541

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