Take about half a pound of Pumpion and slice it, a
handfull of tyme, a little rosemary, parsley and sweet
marjorum slipped off the stalks, and chop them small, then
take the cynamon, nutmeg, pepper and six cloves, and
beat them, take ten eggs and beat them, then mix them
and beat them all together and put in as much sugar as
you think fit, then fry them like a froize*, after it is fryed, let
it stand till it be cold, then fill your pye, take sliced apples
thinne round wayes, and lay a rowe of the froize, and
layer the apples with currents betwixt the layer while your
pye is fitted, and put in a good deal of sweet Butter before
you close it, when pye is baked, take six yelks of eggs,
some whitewine or vergis*, and make a caudle* of this,
but not too thick, cut up the lid and put it in, stir them well
together whilst the eggs and pumpions be not perceived
and so serve it up.
from: The Compleat Cook. London: printed for Nathaniel Brook, 1671.
*froize = a kind of pancake or omelet
*vergis = verjuice, juice from unripened grapes or from crab apples or other sour fruit
*caudle = a warm spiced and sugared drink