We Had No Idea How This Recipe Would Turn Out

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Today we try something we've never done before. We picked a random recipe out of a cookbook without testing to see if it would work, and gave it a shot. This is a recipe for "pindents" from "The Whole Body of Cookery Dissected" by William Rabisha. Let's see how this turns out!

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Technically this episode of 18th Century cooking features a 17th Century recipe, since the book was published in 1682. The word pindent is an archaic word meaning round.

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