SC - gingered butternut squash soup (Was: Italian Ren Feast)

[Linda Carey]

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Groulx, Michelle wrote:
Prolly not. It has sweet potatoes in it. But then, I have gotten
somewhat
confused as to the legitimacy of yellow potatoes in late period Italy.
Some
of us are saying that they were there, and others are saying nay.


Michelle;
  But I saved this from an earlier posting on this list.....help us
anyone?
(see below)



Cindy/Sincgiefu
renfrow at skylands.net wrote:

If yours is a very late-period feast, you may include the new world
items.
Here is a snippet from Gerard's Herball of 1633.  There is more info on
potatoes & maize (turkey millet) at
http://members.aol.com/renfrowcm/gerard.html


[Sweet] Potato - pages 925-926.
"Sisarum Peruvianum, siue Batata Hispanorum. Potato's.
The Potato roots are among the Spaniards, Italians, Indians, and many
other
nations common and ordinarie meate; which no doubt are of mighty and
nourishing
parts... being tosted in the embers they lose much of their windinesse,
especially
being eaten sopped in wine.
Of these roots may be made conserues no lesse toothsome, wholesome, and
dainty
than of the flesh of Quinces: and likewise those comfortable and
delicate meats
called in shops Morselli, Placentulae, and diuers other such like.
These Roots may serue as a ground or foundation whereon the cunning
Confectioner or Sugar-Baker may worke and frame many comfortable
delicate
Conserues, and restoratiue sweete meates.
They are vsed to be eaten rosted in the ashes. Some when they be so
rosted
infuse
them and sop them in Wine; and others to giue them the greater grace in
eating, do
boyle them with prunes, and so eate them. And likewise others dresse
them
(being
first rosted) with Oyle, Vineger, and salt, euerie man according to his
owne taste
and liking. Notwithstanding howsoeuer they bee dressed, they comfort,
nourish, and
strengthen the body, procuring bodily lust, and that with greedinesse."







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