[Sca-cooks] Pie Crust

[johnna holloway]

There's also this--

¶. To make pyes of grene apples.
Take your apples and pare them cleane
and core them as ye wyll a Quince, then
make youre coffyn after this maner, take a
lyttle fayre water and half a dyche of butter
and a little Saffron, and sette all this upon a
chafyngdyshe tyll it be hoate then temper
your flower with this sayd licuor, and the
whyte of two egges and also make your
coffyn and ceason your apples with Sinemone,
Gynger and Suger ynoughe. Then putte them
into your coffin and laye halfe a dyshe of
butter above them and so close your coffin,
and so bake them.


To make short paest for tarte.
¶. Take fyne floure and a cursey of
fayre water and a dysche of swete butter and
a lyttel saffron, and the yolckes of two egges
and make it thynne and as tender as ye
maye

These are from
A Proper newe Booke of Cokerye
which Thomas Gloning has up on his site at:
http://staff-www.uni-marburg.de/~gloning/bookecok.htm

He has it dated 1545? but this is the undated Frere
edited edition which I think is probably actually
dated 1555-1560. There are dated editions of this
book from 1545, 1575, and 1576.

Johnna Holloway  Johnnae llyn Lewis