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To Boile pigges Feete And Petitoes


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To boile pigges feete and petitoes. Take and boyle them in a pint of vergice & bastard, take foure dates minced with a fewe small raysons, then take a little time and chop it small and season it with a little synamon and ginger and a quantity of vergice.

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