[Sca-cooks] More Rose Hip recipes
johnna at sitka.engin.umich.edu
Wed Mar 12 07:38:11 PDT 2008
I came up with these this am while looking for something in EEBO-TCP.
The second part of the good hus-wiues iewell
Another. ONions in flakes laid round about the dishe, with minced
carrets laid in the middle of the dish, with boyled Hippes in fiue
partes like an Oken leafe, made and garnished with tawney long cut with
oil and vineger.
A choice manual of rare and select secrets.
Kent, Elizabeth Grey. 1653.
To make a Tart of Hips.
Take Hips, and cut them, and take out the seeds very clean, then wash
them, sea|son them with Sugar, Cinnamon, and Ginger, then close your
Tart, bake it, ice it, scrape on Sugar, and serve it.
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