Title: 18th century Derbyshire dishes /
Authors: Thornton, Janet.; Arkwright Society,
Year: 1970
Subjects: Cooking, English Early works to 1800; Cooking England Derbyshire.
Contents: 1. A quarter tart of pippins -- 2. A way to boyle chickens or pigeons with gooseberries or grapes -- 3. To make a cake the way of the royal princes -- 4. Chewet of stockfish -- 5. To make pancakes so crisp, that you may set them upright -- 6. Two vegetable dishes -- 7. Bakewell pudding -- 8. To make puf paste -- 9. To boyle a chine of mutton or veal in sharpe broth on the French fashion -- 10. Mince pyes, 1795 -- 11. To make an Italian pudding -- 12. To make pikelets.