[Sca-cooks] deep frying

[Nancy Kiel]

Eleanor Fettiplace's Receipt Book lists "To butter potato roots" and has two
receipts for candying potatoes.  Hilary Spurling says that by Lady F's time,
sweet potatoes were a regular autumn import from Spain; the white potato did
not reach European markets until the 1640s.  Looking through La Varenne from
1653, I don't see any potato receipts listed in the index, but without
looking through all the dishes I can't categorically deny that he doesn't
use potatoes.



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>From: vongraph <vongraph at comcast.net>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] deep frying
>Date: Fri, 31 Jan 2003 00:54:03 -0500
>
>Are french fried potatoes period?
>
>Elric
>----- Original Message -----
>From: "AF Murphy" <afmmurphy at earthlink.net>
>To: <sca-cooks at ansteorra.org>
>Sent: Friday, January 31, 2003 12:28 AM
>Subject: Re: [Sca-cooks] deep frying
>
>
> > Bingo! I do believe that's the major reason... LOL!
> >
> > Anne
> >
> > Robin Carroll-Mann wrote:
> > >
> > >
> > >
> > >
> > > All the cool kids are doing it...
> > >
> > >
> > > Brighid ni Chiarain *** mka Robin Carroll-Mann
> > >
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at ansteorra.org
> > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>
>
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