SC - funny recipe

[Elaine Koogler]

It's very similar to one I did for an Elizabethan feast last year.  I think that
the only difference is the use of pastry in this one, and the one I did used
apples.  Other than that, they are very similar:

Boyle or roast your potatoes very tender, and blanch [peel] them; cut them into
thin slices, put them into a dish or stewing pan, put to them three or foure
pippins sliced thin, a good quantity of beaten Ginger and Cynamon, Verjuice,
Sugar and Butter; stew these together an hour very softly, dish them being
stewed enough, putting to them Butter and Verjuice beat together, and tick it
full of green Sucket  or Orrengado, or some such liquid sweet-meat; sippit it
and scrape Sugar on it, and serve it up hot to the Table.
                                                --Joseph Cooper, "The Art of
Cookery Refin'd and
                                                    Augmented.

There are, as I said, a few differences, but essentially, it's the same dish.

Kiri

Olwen the Odd wrote:

> Hi all.  Yesterday (I think or maybe Monday) I said I had bought the little
> Williamsburg cookbook and as I was reading through it last eve I ran across
> this recipe;
>
>     Potato Pies
>
> Potatoes (sweet) well cooked, boiled or baked.  When cold, slice them about
> one fourth of an inch thick.  A layer of potatoes placed on the pastry in
> the pan.  Then a layer of sugar, finely beaten allspice sprinkled over it.
> Considerable butter over this if desired to be rich.  According to taste.
> Then potatoes, allspice, sugar and butter again and keep alternating thus
> until pie is of desired thickness, then fill the plate with white wine,
> cover the whole with pastery, cook it well and send me a piece.  Eat hot.
> For Mrs. Cote, with Mrs. Peyton's compliments.
>
> Charming...funny but charming.  And it sound pretty good too.  Think I'll
> have to try this one!
> Olwen
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