[Sca-cooks] Feast

[Elaine Koogler]

Terry Decker wrote:

>
> So, pot roast or stew and boiled potatoes, but no Rosti.
>
> Personally, for a feast, I would choose sweet potatoes over white 
> potatoes. There are a number of actual recipes and historical evidence 
> that they were well known and in much wider use than white potatoes.
>
> Bear

I agree. There's a wonderful late period recipe that I found in Dining 
with William Shakespeare:


  _Stewed Potatoes_

* *

1 1/2 pounds sweet potatoes
1 pound tart cooking apples
5 tbsp. Brown sugar
1/4 tsp. cinnamon
1/2 tsp. ginger
4 tbsp. Butter, diced
1/3 cup white wine vinegar
1/4 cup candied orange peel, diced

Bake the potatoes in their skins for 30 minutes at 400°. Peel them and 
cut them into thin slices. Core and peel the apples and slice them thin.

Mix 3 tbsp. of the sugar with the cinnamon and ginger. Butter a 
casserole with one tbsp. of the butter and put a layer of sliced apples 
into it. Sprinkle a little of the sugar-spice mixture and bits of diced 
butter over them. Cover with a layer of sliced potatoes, sprinkle a 
little of the sugar-spice mixture and dot with butter. Continue layering 
apples and potatoes as abofve until all are in the casserole.

Pour the wine vinegar over the top and sprinkle with the remaining two 
tbsp. of sugar. Cover and bake at 350° for 40 minutes or until the 
potatoes and apples are tender. Dot the dish with candied orange peel 
and serve hot.

Original: 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 Oreengado, 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./

Lorwin, Madge. /Dining with William Shakespeare.
/

This is a wonderful dish and one that I suspect teens might like. I also 
like the other things you've chosen. They seem to be mostly familiar 
things and you're doing something that I think is great...kids get a big 
kick out of learning that something they've been eating all their lives, 
like macaroni and cheese, is actually a Medieval dish...like Loysyns.

Kiri
//