SC - potatoes

[Thomas Gloning]

<<< Given the date, are these likely to be white potatoes, or are they
probably the sweet kind? Christianna
3. Side Dish (Period POTATOES)
Another. (Lancelot de Casteau, ca. 1604)
Take the sliced potatoes and let them stew in butter (...) >>>

The original text is:

"Autrement. [= Tartoufle autrement; the third of four recipes for
"tartoufle"]
Prennez la tartoufle par tranches, & mettez esteuuer auec beurre,
mariolaine haschee, du persin: puis prennez quatre ou cinq iaulnes
d'oeuf battus auec vn peu de vin, & iettez le dessus tout en bouillant,
& tirez arriere du feu, & seruez ainsi" (Lancelot de Casteau, Ouverture
de cuisine, Liège 1604, p.95).

Léo Moulin and Jacques Kother in the facsimile of Lancelot de Casteau's
'Ouverture de cuisine' (repr. Anvers & Bruxelles 1983) held the view
that potatoes were ment: "Ces quatre recettes de pomme de terre
constituent une des plus précieuses révélations du livre de Lancelot de
Casteau" (p.255). They quote some evidence for their position, but as
far as I can see, some of the quoted texts are also uncertain.

In the 'Ouverture de cuisine', there are four recipes with "tartoufle"
(p.94-95), a translation into modern French on p. 254-257 together with
a long note, and an entry in the glossary (p. 296-7, note 29), including
a reference to: Léo Moulin: La Belgique à table. L'art de manger en
Belgique. Antwerpen (Esco Books) 1979, 15-22, for the diffusion of
potatoes in Europe.

I must leave you with that.
Thomas

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