Rare and excellent receipts. Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only.
- Title
- Rare and excellent receipts. Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only.
- Author
- Tillinghast, Mary.
- Publication
- London :: [s.n.],
- printed in the year, 1690.
- 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.
- Canning and preserving -- Early works to 1800.
- Link to this Item
-
https://quod.lib.umich.edu/e/eebo2/a62551.0001.001
- Cite this Item
-
"Rare and excellent receipts. Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A62551.0001.001. University of Michigan Library Digital Collections. Accessed May 2, 2024.
Contents
- title page
-
recipes
-
I.
How to make Paste for all Pies to Rise. -
II.
How to make cold Paste. -
III.
How to make Paste for Custards. -
IV.
How to make Puff-Paste. -
V.
How to make Sugar-asse -
VI.
How to make Paste-Royal. -
VII.
How to make Venison, Beef, or Mutton Pasty. -
VIII.
How to order the Bones. -
IX.
How to make a Lamb, Mut∣ton or Veal Pasty. -
X.
How to bake the Bones. -
XI.
How to make a Lamb-Pye. -
XII.
How to make a Lere for this Pye. -
XIII.
How to make a Lamb Pye sweet. -
XIV.
How to make a Caudle for this Pye. -
XV.
How to make Mince Pyes. -
XVI.
How to make a Pigeon-Pye -
XVII.
How to make a Chicken-Pye sweet. -
XVIII.
How to make a Caudle for this Pie. -
XIX.
How to make an Ar∣tichoak-Pie. -
XX.
How to make a Caudle for it. -
XXI.
How to make a Potato or Secret-Pye. -
XXII.
How to make a Lombard-Pie. -
XXIII.
How to make a Caudle for a Lombard Pie. -
XXIV.
How to make Cheese-Cakes -
XXV.
How to make an Eele-Pie. -
XXVI.
How to make a Gose-Gib let Pie. -
XXVII.
How to make a Chicken Pie -
XXVIII.
How to Season a Goose or Turkey Pie. -
XXIX.
How to Clarefy Butter. -
XXX.
How to make a Batalia Pie. -
XXXI.
How to make Chewits to set all round it. -
XXXII.
How to make a Leer for the Batalia-Pie. -
XXXIII.
How to make a Chadron Pie. -
XXXIV.
How to make Custards. -
XXXV.
How to make a Mutton Pie after the French Fashon. -
XXXVI.
How to make a Lere for it. -
XXXVII.
How to make a Her∣ring Pie. -
XXXVIII.
Another way to make a Herring Pie. -
XXXIX.
Or this way. -
XL.
How to make a Carp or Tench Pie. -
XLI.
How to make a Hare Pie. - Or this.
-
XLIII.
How to make a Rabbet-Pie. -
XLIV:
Or thus. -
XLV.
Or this way. -
XLVI.
How to make Patte Pann passe for Carts.
-
I.