[Sca-cooks] Potatoes/Sweet Potatoes (was: Never ever work with a renn faire...)

[david friedman]

BaronessaIlaria wrote:

>How about sweet potatoes then?
>
>How to Stew Potatoes
>Dining With William Shakespeare
>Madge Lorwin
>
>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 stick it full of green Sucket or Orrengado, or some such liquid
>sweet-meat; sippit it and scrape Sugar upon it, and serve it up hot to the
>Table.
>Joseph Cooper/ The Art of Cookery Refin'd and Augmented

(modern recipe snipped)

Any idea what the date of Cooper's book is?

Also, I've been told that most "potato" recipes from the end of our
period or shortly after are actually for sweet potatoes, but I don't
know the evidence for this. Anyone know?

Elizabeth/Betty Cook