[Sca-cooks] Artichoke Pie

[Mark.S Harris]

Bear gave an artichoke recipe:
>
> To Make an Artichoak Pye.  Take the bottoms of six Artichoaks Boyled very
> tender, put them in a dish, and some Vinegar over them.  Season them with
> Ginger and Sugar, a little Mace Whole, and put them in a Coffin of Paste.
> When you lay them in, lay some Marrow and Dates slices, and a few Raisons of
> the Sun in the bottom with a good store of butter.  When it is half baked,
> take a Gill of Sack, being boyled first with Sugar and a peel of Orange.
> Put it into the Pye, and set it in the oven again, till you use it.
>
> attributed to Hugh Platt, The Accomplisht Ladys Delight

And gave these recipes:

> 1  8 or 9 inch pie shell
> 1 14 ounce can quartered artichoke hearts
> 2 Tablespoons of cider vinegar
> 1 teaspoon ginger
> 4 Tablespoons of sugar
> 1/2 teaspoon mace
> 1 teaspoon grated orange peel
> 1/4 cup raisins
> 1/2 cup chopped or sliced dates
> 2 Tablespoons of butter
> 1 Tablespoon of marrow (optional)
> 1 Cup Dry Sherry

The recipe says "a little Mace Whole". What is meant by "Whole" in
this? It's probably not the whole nut since the outside is nutmeg
and the inside is mace, right? Is "whole" just being ignored in
this redaction?

And are "Raisons of the Sun" actually just rasins? Why the "of the
Sun"? Were grapes also dried in ovens? Or were there other fruits
than the grape that when dried were called "raisins"?

Thanks,
  Stefan