To make Puff-Paste divers ways

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The Accomplisht Cook

The Accomplisht Cook

Published 1660

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A made Dish or Florentine of any kind of Tongue in Dish, Pye, or Patty-pan

A made Dish of Tongues otherways

Made Dish in Paste of two Rabits, with sweet liquor

A made Dish of Florentine, or a Partridge or Capon

To make a Florentine, or Dish, without Paste, or on Paste

To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan either in Paste, or little Pasties

To make a made Dish of Spinage in Paste baked

Other made Dish of Spinage in Paste baked

A made Dish of Spinage otherways

To make a made Dish of Barberries

To make a Peasecod Dish, in a Puff Paste

Make Dishes of Frogs in the Italian Fashion

To make a made Dish of Marrow

A made Dish of Rice in Puff Paste

Otherways of Almond-Paste, and boiled Rice

Otherways a Made Dish of Rice and Paste

To make a made Dish of Rice, Flour, and Cream

To make a made Dish of Rice, Prunes, and Raisins

To make a made Dish of Blanchmanger

A made Dish of Custard stuff, called an Artichock Dish

A made Dish of Butter and eggs

To make a made dish of Curds

To make a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary Flowers, &c

To make the Portugal Tarts for banquetting

To make Marchpane

To make Collops like Bacon of Marchpane

To make Almond Bread

To make Almond Bisket

To make Almond-Cakes

To make Almond-Cakes otherways

To make white Ambergriese Cakes

To make Sugar-Cakes or Jambals

To make Jemelloes

To make Jambals

To make Sugar Plate

To make Muskedines called Rising Comfits or Vissing Comfits

To make Craknels

To make Mackeroons

To make the Italian Chips

To make Bisket Bread

To make Bisquite du Roy

Bisquite du Roy otherways

To make Shell Bread

To make Bean Bread

To make Ginger-Bread

To make Ipocras

To make excellent Mead much commended

To make Metheglin

Part of

To make all manner of made Dishes, with or without Paste

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