Recipe Manuscript

To Make Egge Pyes

Name: To Make Egge Pyes
Prep time: PTPT1H
Cook time: PTPT1H
Yield: 20
Cuisine: European
Ingredients: 28 large eggs (approx. 1.4 liters, resulting in about 680g when cooked dry); 680g stoned raisins; 20 dates, chopped (approx. 200g); 3-4 tart apples (pippins, approx. 300-400g), peeled and finely shredded; 2 kg beef suet, very finely minced (or substitute vegetable suet/cold grated butter & lard); 1.36 kg currants; Freshly grated nutmeg, ground cloves, mace (quantities to taste, approx. 5g each); Sugar, to taste (approx. 100-150g); 7-8 tablespoons (100-120ml) rosewater; 90-100ml cider vinegar; 1 tablespoon grated orange peel; Pie pastry for lining and covering pies

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Advanced Dessert Snack Other

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Egge Pyes

"Take 28 Egges and beat them very well in a deep pewter dish and sett them over a Charcole fire keeping them stirring till they are very dry soe that they will shread then take a pound and halfe of these Eggs as much stoned Raisons and 20 Dates 3 or 4 pippins and shread all these very well together till it is like a paste then take to this quantity four pounds and a halfe of Beefe seuit very finely shread and by degrees shread it all in till it be very finely shread add to this three pound of Currants season it with Nuttmegg Cloves Mace and sugar according to your taste add to these 7 or 8 spoonfulls of Rose water and near as much Vinegar and a spoonfull of orange peele mingle all these very well together and so fill your pyes//"

Note on the Original Text

Recipes like this were written as continuous prose, assuming the reader already had a solid grasp of baking and household management. Quantities were sometimes given by weight, sometimes by count, and instructions often called for judgment and skill ('very finely shread', 'according to your taste'). Spelling was highly irregular—'egge', 'pyes', and 'shread' are typical examples—and punctuation minimal. Recipes were more reminders for experienced cooks than detailed, step-by-step guides, relying on tradition to fill in the details.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for 'egge pyes' comes from an early 18th-century English manuscript, dated around 1700, a time when both sweet and savoury pies flourished in British kitchens. The dish is a rich, festive pie filling, blending dried fruits, eggs, suet, and spices, bearing a strong resemblance to the mincemeat pies served at Christmas. At that time, eggs were often used as a base for pie fillings rather than simply a binding agent, leading to uniquely textured, luxurious results. The presence of rosewater, wine vinegar, and a notable quantity of spices and sugar signals this as a special occasion or winter feast recipe, accessible mainly to well-to-do households or for holiday gatherings.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1700, the cook would use deep pewter or copper bowls for beating eggs, a charcoal brazier or open hearth for gentle heat, and heavy knives for chopping fruit and suet finely. Pastry would be rolled by hand on wooden boards with a simple rolling pin, and pies shaped in hand-crafted metal or ceramic pie dishes. All stirring was done with sturdy wooden spoons and spatulas; temperature control was by experience, rather than precision.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr

Cook Time

1 hr

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

28 large eggs (about 6 cups, resulting in about 1 1/2 lbs when cooked dry)
1 1/2 lbs stoned raisins
20 dates, chopped (about 7 ounces)
3-4 tart apples (pippins, about 10-14 oz), peeled and finely shredded
4 1/2 lbs beef suet, very finely minced (or substitute vegetable suet/cold grated butter & lard)
3 lbs currants
Freshly grated nutmeg, ground cloves, mace (quantities to taste, about 2 teaspoons each)
Sugar, to taste (about 1/2 to 3/4 cup)
7-8 tablespoons (3 1/2 to 4 fl oz) rosewater
3 to 3 1/2 fl oz cider vinegar
1 tablespoon grated orange peel
Pie pastry for lining and covering pies

Instructions

Begin by beating 28 large eggs (about 6 cups) thoroughly in a large, heatproof bowl.
Place the bowl over a gentle heat source (a double boiler or bain-marie is best nowadays) and stir constantly until the mixture is quite dry and crumbly, resembling scrambled eggs cooked until all moisture is gone.
Weigh out about 1 1/2 pounds of this dried egg, and mix with 1 1/2 pounds of chopped, stoned raisins and 20 finely chopped dates.
Peel, core, and finely shred 3 or 4 tart apples (about 10-14 ounces), then blend all these together until the mixture becomes a paste.
Next, gradually add 4 1/2 pounds of very finely minced beef suet (if unavailable, substitute with vegetable suet or a mixture of grated cold butter and lard).
Work this into the egg-fruit paste, ensuring everything is finely combined, then stir in 3 pounds of currants.
Season generously with freshly ground nutmeg, cloves, and mace, plus sugar to taste (about 1/2 to 3/4 cup, or to personal preference).
Add 7-8 tablespoons (3 1/2 to 4 fluid ounces) of rosewater, nearly as much (3 to 3 1/2 fluid ounces) of cider vinegar, and a tablespoon of finely grated orange peel.
Mix thoroughly, then use this filling to fill pastry-lined pie shells, baking until golden and set.

Estimated Calories

820 per serving

Cooking Estimates

We estimate the time and calories based on carefully preparing and baking a traditional mincemeat pie using the ingredients above. Actual values may vary depending on your kitchen and chosen portions.

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.