Recipe Manuscript

A Chicken Pye

Name: A Chicken Pye
Prep time: PTPT25M
Cook time: PTPT1H5M
Yield: 6
Cuisine: European
Ingredients: 2 chickens (1–1.5 kg each) or equivalent pieces (quarters best, approx. 500 g per piece); 120 g unsalted butter; 1/4 tsp ground cloves; 1/4 tsp ground mace; 1 tbsp fresh thyme, chopped; 2 tbsp fresh parsley, chopped; 30 g candied orange peel, chopped; 30 g candied citron peel, chopped (substitute: candied lemon peel); 2 hard-boiled eggs, sliced; 50 g bone marrow (substitute: extra butter); 2–3 romaine lettuce leaves; short strips of clean linen (omit or substitute with baking parchment); 1 portion pie pastry to cover (approx. 300 g); For the caudle:; 100 ml dry white wine; 2 eggs; 30 g butter; 1 tbsp sugar

1706

From the treasured pages of Cookbook

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch

Original Recipe • 1706

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

A Chicken Pye

"If the Chickens be little take them whole, if big in halfs or quarters, quarters is best, first put in some butterr at the bottom of the pye to keep them from sticking, a few Cloves & mace, sweet herbs, Tyme and parsley sliced shred & put with inside and out as you lay the chickens, putting butterr between them and atop of them, as much as will bake them, and not too dry, put in what sweet meats you please, orange & Citron hard egges and marrow, Slices of linnen & lettice, when it is almost baked you must cut up the lid, and have a Caudle, white wine egges, butterr and Sugar well stirred together, put in these, cover it again and let it stand a little in the oven to soake."

Note on the Original Text

The recipe is written in loose, prose-like instructions with little in the way of precise measurements or temperatures. This reflects early 18th-century cookbook practice, where recipes assumed a basic level of culinary knowledge and intuition in the cook. Spelling, capitalization, and punctuation are irregular—'egges' for eggs, 'Caudle' for caudle, 'Citron' for candied peel, and directions such as 'as much as will bake them' rely on the cook's judgment. Modern readers should read this as a framework rather than a list of rigid steps.

Modern Kitchen Interpretation

Recipe's Origin

Title

Cookbook (1706)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1706

Publisher

Unknown

Background

Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from early 18th century England, around the year 1706, a time when elaborate meat pies formed the centrepiece of many banquets and feasts. The pie is both a luxurious creation and an example of the baroque English love of blending savoury meats with spices, citrus, sugar, and candied fruits—a palate inherited from Renaissance and Restoration-era tastes. It predates the industrial era, relying on what were costly ingredients at the time: imported spices, candied peels, marrow, and sweet herbs. The caudle, a fortified wine custard, finishes the pie with an unmistakably decadent flourish, signaling this as a dish for special occasions and affluent tables.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook in 1706 would have used a deep pie dish, commonly earthenware or tin, over an open fire or in a wood-fired oven. Chopping and mincing used sturdy knives and wooden boards, while eggs might be beaten with a simple whisk or fork. The pastry was rolled with a dowel-like rolling pin. The caudle mixture was stirred over gentle coals in a small iron or copper saucepan. Dried herbs were chopped with a mezzaluna or large knife; the pie was baked on a peel in a brick oven, checked using a long-handled iron.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

1 hr 5 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 chickens (2–3 lb each) or equivalent pieces (quarters best, approx. 1 lb per piece)
4 oz unsalted butter
1/4 tsp ground cloves
1/4 tsp ground mace
1 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
1 oz candied orange peel, chopped
1 oz candied citron peel, chopped (substitute: candied lemon peel)
2 hard-boiled eggs, sliced
2 oz bone marrow (substitute: extra butter)
2–3 romaine lettuce leaves
short strips of clean linen (omit or substitute with baking parchment)
1 portion pie pastry to cover (approx. 10 oz)
For the caudle:
1/2 cup dry white wine
2 eggs
1 oz butter
1 tbsp sugar

Instructions

To recreate this sumptuous 18th-century chicken pie, begin by preparing your chickens.
If you have small chickens (about 2–3 lb each), leave them whole; if large, use halves or, preferably, quarters (about 1 lb pieces).
Lay a generous knob of unsalted butter (about 2 oz) at the base of your pie dish to prevent sticking.
Season your chicken pieces with a pinch (1/4 tsp) each of ground cloves and mace.
Chop fresh thyme (1 tbsp) and parsley (2 tbsp), and scatter them inside and over the chicken as you arrange the pieces in your dish.
Dot with more butter between and on top of the chicken (another 2 oz).
For an authentic sweet/savoury note, add a handful (1 oz each) of chopped candied orange peel and citron (substitute lemon peel if citron unavailable), slices of hard-boiled eggs (2 eggs), and, if you wish, beef bone marrow (2 oz; substitute with extra butter if unavailable).
If desired, lay down leaves of crisp lettuce (2 or 3 leaves) and, for whimsy, some fine cloth strips (which can be omitted or replaced with parchment as a symbolic touch).
Cover the pie with a pastry lid and bake at 350°F for about 45-55 minutes, or until the chicken is cooked through.
Near the end of baking, cut a circular vent in the crust.
Meanwhile, whisk together a caudle: 1/2 cup dry white wine, 2 eggs, 1 oz butter, and 1 tbsp sugar over low heat until slightly thickened but not scrambled.
Pour the caudle into the pie, reseal the lid, and return to the oven for 10 more minutes to allow the custard to soak through.
Rest before serving.

Estimated Calories

670 per serving

Cooking Estimates

It takes about 25 minutes to prepare the ingredients, then 55 minutes to bake the pie and an extra 10 minutes after adding the caudle. The recipe makes a large pie that serves 6. Each portion contains about 670 calories, making this a rich and satisfying main dish.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.

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Recipe's Origin

Title

Cookbook (1706)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1706

Publisher

Unknown

Background

Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.