SC - Period potato recipe

[Robin Carroll-Mann]

I was browsing through one of my Spanish cookbooks, looking for 
something else entirely, when I came across a recipe for a citron-potato 
conserve.  In view of past discussions, I thought it might interest some 
of the gentles here.  

Source: "Libro del Arte de Cozina" (Spanish, 1599); translation mine

CIDRA Y PATATA -- Citron and Potato

The citron must be mature, make it into four quarters, and remove the 
sourness, and peel it, and then grate it, and cast it in to cook, and 
having brought it to boil two or three times, set it aside, and let it cool, 
and then wash it in tepid water, and cast it in a hair sieve, and wash it in 
cold waters, until it is not bitter, and leave it until it drains very well.  The 
potatoes must be large, and washed, and cast them in to cook, and 
when they are tender, peel them, and pass them through a clarifying 
hair sieve, and then weigh it, and combine it with the citron, and mix it 
all well, and have in a boiler clarified sugar, and instantly, [it being] 
thick, cast it in, and set it to cook on a fire of coals, which should be 
mild, and let it cook, and stir it constantly with one hand, so that it 
doesn't stick, and when the bottom of the boiler becomes white, it is 
cooked: cast in a little orange-blossom water, and a little musk, and set 
it aside, and beat it a while until it cools, and then cast it in the box, 
and have it five or six days in the sun, and then keep it.  The quantity 
must be, to two pounds of sugar, one and a quarter of potato, and one 
of citron.

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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