SC - More Potato Recipes

[alysk at ix.netcom.com]

Robert May's _The Accomplisht Cook_, fourth edition, 1678, has
these potato recipes.

"To bake Potatoes, Artichocks, in a Dish, Pie, or Patty-pan, 
either in Paste or little Pasties."

"Take any of these roots, and boil them in fair water, but put 
them not in till the water boils, being tenter boil'd, blanch them, 
& season them with nutmeg, pepper, cinamon, and salt, season them 
lightly, then lay on a sheet of paste in a dish, and lay on some bits 
of butter, then lay on the potatoes round the dish, also some erringo 
roots, and dates in halves, beef marrow, large mace, slic't lemon, 
and some butter, close it up with another sheet of paste, bake it, 
and being baked liquor it with grape-verjuyce, butter and sugar, and 
ice it with rose-water and sugar."

"Soops of Artichocks, Potatoes, Skirrets, or Parsnips."

"Being boil'd and cleansed, put to them yolks of hard eggs, dates, 
mace, cinamon, butter, sugar, white-wine, salt, slic't lemon, grapes, 
gooseberries, or barberries, stew them together whole, and being 
finely stewed, serve them on carved sippets in a clean scowred dish, 
and run it over with beaten butter and scraped sugar."

I found two more recipes for potatoes, but they are from
cookery books of 1695 or slightly later.  One for a pie, by John Evelyn,
echoes the recipe I sent in another post.  Anne Blencowe (1695) has
a recipe for a potato pudding.

Alys Katharine