To make Umble Pye*
From Mr. Thomas Fletcher of Norwich

Take the Umbles of a Dear and boil them tenderly, and when they are cold, chop them as small as Meat for minc’d Pyes, and shred to them as much Beef-Suet, six large Apples, half a Pound of Sugar, a Pounds of Currants, a little Salt, and as much Clove, Nutmeg and Pepper powder’d as you see convenient; then mix them well together, and when they are put into the Paste, pour in half a Pint of Sack, the Juice of two Lemons and an Orange; and when this is done, close the Pye, and when it is baked, Serve it hot to the Table.

From Richard Bradley, The Country Housewife and Lady's Director, 1732

This project was developed through a Teaching American History Grant partnership between Anne Arundel County Public Schools, the Center for History Education at the University of Maryland, Baltimore County (UMBC) and Historic London Town and Gardens.