1 meal in this book
“_Clo._ I cannot do't without counters. Let me see; what 35 am I to buy for our sheep-shearing feast? Three pound of sugar; five pound of currants; rice--what will this sister of mine do with rice? But my father hath made her mistress of the feast, and she lays it on. She hath made me four and twenty nosegays for the shearers, three-man song-men 40 all, and very good ones; but they are most of them means and bases; but one puritan amongst them, and he sings psalms to hornpipes. I must have saffron to colour the warden pies; mace; dates, none, that's out of my note; nutmegs, seven; a race or two of ginger, but that I may 45 beg; four pound of prunes, and as many of raisins o' the sun.”
1 cup currants 1 cup sugar ΒΌ cup flour 2 egg yolks 2 tablespoons water Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants, drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover with Meringue I. Cook in slow oven until delicately browned.
Recipe from The Boston cooking-school cook book of 1896.
Sources: Every passage above is quoted verbatim from The Works of William Shakespeare [Cambridge Edition] [ of 9], free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — ochre cloth, lamp stamp.