[Sca-cooks] Potato Pie (was: deep frying)

[david friedman]

Berengaria wrote:

>That's the one!!!
>
>Could you please? (dig it up and post it)  My copy is in storage in CO.

This is from _The Good Huswifes Jewell_ by Thomas Dawson, 1596; I
have the Falconwood Press edition (1988).
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To make a tarte that is a courage to a man or woman.
Take twoo Quinces, and twoo or three Burre rootes, and a potaton, and
pare your Potaton, and scrape your rootes and put them into a quart
of wine, and let them boyle till they bee tender, & put in an ounce
of dates, and when they be boyled tender, Drawe them through a
strainer, wine and all, and then put in the yolkes of eight Egges,
and the braynes of three or four cocke Sparrows, and straine them
into the other, and a little Rose water, and seeth them all with
suger, Cinamon and Gynger, and Cloves and mace, and put in a little
sweet butter, and set it upon a chafingdish of coles betweene two
platters, and so let it boyle till it be something bigge.
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Nothing in the recipe itself to say whether it is a white or a sweet potaton.

Elizabeth of Dendermonde/Betty Cook