For Rabisha’s 1682 receipt (recipe), To make Pasties to Fry, put on a skillet of water with some Currans a boyling, then pare about a dozen Pippins, and cut them from the core.
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Posted by: hearttohearthcookery | January 13, 2020
Pare a Dozen Pippins-A Taste of Hearth Cooking
Posted in apples, culinary history, Currants, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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