To make pescoddes
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: Small marrow pastries that resemble peas in pod
To make pescoddes.
Take mary bones and pull the mary hole out of them and cut it in two partes then season it with suger / synamon ginger and a little salte / and make your paest as fyne as ye can and as shorte and thyn as ye can / then frye theim in swete suet and cast vpon theim a lytle sinamon and ginger and so serue them at the table.
To make peasecods.
Take marrow bones and pull the marrow whole out of them and cut it in two parts then season it with sugar / cinnamon ginger and a little salt / and make your paste as fine as you can and as short and thin as you can / then fry them in sweet suet and cast upon them a little cinnamon and ginger and so serve them at the table.
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