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To Make French Puffes With Greene hearbes


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To make French puffes with greene Hearbes. TAke Spinage, Parsley, Endife, a sprigge or two of Sauory: mince them very fine: season them with Nutmeg, Ginger, and Sugar. Wet them with Egges, according to the quantitie of the Hearbes, more or lesse. Then take the coare of a Lemmon, cut it in round slices very thinne: put to euery slice of your Lemmon one spoonefull of this stuffe. Then frye it with sweet Lard in a Frying panne as you frye Egges, and serue them with sippets or without, sprinckle them eyther with white Wine or Sacke, or any other Wine, sauing Rennish Wine. Serue them eyther at Dinner or Supper

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