Receipts of Pastry and Cookery For the Use of his Scholars, by Ed. Kidder, 17--

Summary: Recipe book, 18th century, with a printed title page and manuscript collection of recipes. There is an index to the various sections of recipes on the final folio. The printed title page reads in full: "Receipts of Pastry and Cookery for the Use of his Scholars by Ed. Kidder. Who teacheth at his School On Mondays, Tuesdays, and Wednesdays, in the Afternoon, in St. Martin's Le Grand. And on Thursdays, Fridays, and Saturdays, in the Afternoon, at his School next to Furnival's Inn in Holburn. And Ladies may be taught at their own Houses."

Physical description: 1 volume: 19 cm.; 37 leaves.

Provenance: Forms part of the Esther B. Aresty Collection of Rare Books on the Culinary Arts

Cite as: U. of Penn Ms. Codex 625

Held by: Department of Special Collections, University of Pennsylvania Library

Table of Contents

Collaring

	Title Page
	Forced Meat Balls
1	"Sweet Balls"; "Savory Balls"; "Another Way"
2	"A Caudle for Sweet Pyes"; "A Lear for Savory Pyes"; "A Lear for fish Pyes"; "A Lear for Pasties"
3	"A Ragooe for Made Dishes"; "A Regalia of Cowcumbers"; "Sweet Spice"; "Savory Spice"
	All Sorts of Past.
4	"Puff Past."; "Past for a Pasty"; "Past for a high Pye"
5	"Past Royall for Patty Pans"; "Past for a Custard"
	Sweet Pyes
5	"A Lamb Pye"
6	"A Chicken Pye"; "Mincd Pyes"; "Egg Pyes"
7	"Another Way"; "A Lumber Pye"; "An Artichoke Pye"
	Savory Pyes
8	"A Lamb Pye"; "Another Way"
9	"A Mutton Pye"; "A Kid Pye"; "A Hare Pye"; "A Hen Pye"
10	"A Calves head Pye"; "A Pidgeon Pye"; "A Neats Tongue Pye"
11	"A venison Pye"; "A Lambstone & Sweetbread Pye"; "A Battalia Pye"
	Cold Pyes
12	"A veal Pye"; "A Swan Pye"
13	"A Turkey Pye"
	Fish Pyes
13	"A Carp Pye"; "A Trout Pye"
14	"An Eele Pye"; "A Lamprey Pye"; "An oyster Pye"
	Pastries
15	"A venison Pasty"; "A Beef Pasty"
	Florendines & Puddings
16	"A Florendine of a kidney of veal"; "A Rice Florendine"
17	"A Florendine of oranges & Aples"; "A Fourt Demoy"
18	"A Custard"; "An Almond Custard"
19	"A Marrow Pudding"; "An Almond Pudding"
20	"A Carrot Pudding"; "An orange Pudding"; "A Fansie"
21	"A Calves foot Pudding"
22	"A quaking Pudding"
	Cakes
22	"A Plumb Cake"
23	"The Iceing"; "A Seed Cake"
24	"A Leight Seed Cake"; "Chees Cakes"
25	"Portugall Cakes"; "Gingerbread Cakes"; "Another Way"
26	"Shrewsbury Cakes"; "Wiggs"
	Broths
27	"Strong Broth"; "Gravey"; "Plum Porrage"
28	"Brown Pottage Royall"
29	"Pease Soop"; "Green Pease Soop"
30	"A Crawfish Soop"; "A Bisk of Pidgeons"
31	"To Boyle a Leg of Mutton"; "Another Way"; "To Boyle rabbits"
32	"To Boyle Pidgeons"; "To Boyle Pullets & oysters"; "To Boyle Fouls"
	Made Dishes
33	"Scotcht Collops"
34	"Ollives of veal"; "Pidgeon Peares"
35	"A Calves head Hasht"
36	"A Ragooe of a breast of veal"; "A Ragooe of Sweetbreads"
37	"Chickens forcd with oysters"; "Bombarded veal"
39	"A Brown Frigasee of Chicken & Rabbits"; "A White Frigasee of the Same"; A Frigasee of Lamb"
40	"Pidgeons in Surtout"; "Cutlets Alamaintenoy"
41	"To Roast an Hare"; "To Roast it with the Skin on"
42	"Pullets Ala Cream"; "Portugall Beef"
43	"A Leg of Mutton Ala Daub"; "A Leg of mutton Ala Royall"
44	"A Leg of Mutton Forcd"; "Oyster Loves"
45	"To Roul a breast of mutton"; "Beef Alamode"
46	"veal Alamode"; "A Ponpetone"
47	"Sausages"; "Polonia Sausages"
	To Dress Fish
48	"To Boyle a Codds head"; "To Butter Lobsters"
49	"To Stew Carps"
50	"To Roast a Pike"
	Potting
51	"To Pott Beef"; "To Pott Pidgeons"
52	"To Collar Beef"
53	"To Collar veal"; "To Collar a Pigg"
54	"To Collar Eeles"; "To Collar Pork"
	Pickles
55	"To Pickle Mellons or Large Cowcumbers"
56	"To Pickle Gerkins"; "To Pickle French beans"; "To Pickle Walnuts"
57	"To Pickle Mushrooms"; "To Pickle Beetroot & turnip"
58	"To Pickle red Cabbatch"; "To Pickle Flowers"; "To Pickle onions"; "To Pickle Barberries"; "To Pickle Smelts"
59	"To Pickle oysters"; "To Pickle Pidgeons"; "To Pickle Tongues"
60	"To Salt hams & Tongues"
	Jellies
61	"Hart Horn Jelley"; "Calves foot Jelley"
62	"Ribbon Jelley"; "To Run Coulours"; "Blamangoes"
63	"A Whipt Sillabub"; "A Sack Posset"
64	"Chocolate Cream"; "Lemon Cream"
65	"Orange Butter"; "To Codle Codlings"
66	"To Bottle Goosberries"
	The order
67	"First Dishes"; "Bottom Dishes"
68	"Side Dishes"; "For the midle"
69	"Second Course"; "Plates"
70	Index
71	Notes