‘Take fayre buttys of vele and hewe hem,and grnd hem,and wyth eyroun(eggs); caste powder pepyr, gyngere, safroun, galingal and herbes also raysonys of coraunce. Sethe in a pan wyth fayre water. Than putte it on a spete round and lete hem rosty. Serve hem forth.’
Take flour and eggs & knead together / take figs, raisins & dates & put out the stones & blanched almonds & good powder & bray together / make coffins of the length of a span / put thy stuffing therein, in every cake his portion/ fold them & boil them in water & afterward roast them on a griddle & give forth.
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates marlborough pie – a tasty pie that travelled to America in the 17th century.
Sam writes: English chef Robert May created this apple custard pie when compiling dishes for his 1660 recipe book The Accomplisht Cook.
As the English established colonies in the New World during the 17th century, settlers took the pie recipe with them. Since the 19th century it has become a favourite dessert in the US during holidays such as Thanksgiving.
A lot of the recipes found on blogs featuring historic recipes are found in these free books found on the net. The books on Google Books are not downloadable and has to be read on Google’s pages, but the books on archive.org can be downloaded in pdf and other formats.
THE COOK’S ORACLE published in 1817