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To Make Some Kickshawes In paste

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 some Kickshawes in Paste, to Frye or Bake, in what forme you please. MAke some short puftpaste, rowle it thinne: if you haue any moulds you may worke it vpon your moulds, with the pulp of Pippins, seasoned with Sinamon, Ginger, Sugar, and Rosewater, close them vp, and bake them, or frye them: or you may fill them with Gooseberryes, seasoned with Sugar, Sinamon, Ginger, and Nutmeg: rowle them vp in yolkes of Egs, and it will keepe your Marrow being boyled, from melting away, or you may fill them with Curds, boyled vp with whites of Egges, and Creame, or yellow with the yolkes, and Cream, and it will be a tender Curde: but you must season the Curd with parboyld Currins, three or foure sliced Dates put into it, or sixe bits of Marrow, as big as halfe a Walnut: put in some small pieces of Almond paste, Sugar, Rosewater, and Nutmeg. And this will serue for any of these Kickeshawes, eyther to bake, or for a Florentine in puftpaste: any of these you may frye or bake, for Dinner or Supper.


Other versions of this recipe:

To make Kicks-Hawes (A NEVV BOOKE of Cookerie)

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