Note: if I had not made a boo boo and tossed on the lid before I realized that I forgot to add sugar and butter before lidding (and thus having to take it off and add it), the pie would have looked a whole lot tidier!
Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Sunday, May 30, 2010
Potato Pie Revisited...
Recently I tried out the 17th century Potato Pie recipe and I have to say... if my eyes were closed, I would think I was eating an apple pie!
Note: if I had not made a boo boo and tossed on the lid before I realized that I forgot to add sugar and butter before lidding (and thus having to take it off and add it), the pie would have looked a whole lot tidier!
Note: if I had not made a boo boo and tossed on the lid before I realized that I forgot to add sugar and butter before lidding (and thus having to take it off and add it), the pie would have looked a whole lot tidier!
Sunday, April 4, 2010
A mid 17th century Potato Pie
From Elizabeth Jacob's cookbook, written in 1654 (or possibly later)
A Potatoe Pye
Boyle them and peel them lay them in your pye, take marrow dipt in the yolks of eggs, then bake the rowles of marrow with some cinamon and lay them in slices in the pye with some lemon and orange peel candied and Apricocks and barberries on the tope of the pye before it be lided lay on sugar and buttor, one how or bakes it.
The English manuscript itself is dated to 1654, but this may be simply a starting date for the book. Regardless, I do enjoy finding a good early recipe for things like potatoes... especially as the subject of potatoes continues to come up in various conversations about earlier cookery.
I could see such a recipe being quite a hit if made with sweet potatoes though I am distantly reminded of layered pies of sweet spices and cheese with either turnips or apples from the 15-16th centuries. One obviously being a sweet fruit while the other is an almost bitter root, yet both work quite well... I actually prefer the turnip variation.
(note: turnip, not rutabaga and sweet potato, not yam)
This recipe does, however, simply states "potatoe" so draw your own conclusion... it is certainly late enough to be a perfectly plausible potato pie. Though quite possibly a sweet potato pie, num!
A Potatoe Pye
Boyle them and peel them lay them in your pye, take marrow dipt in the yolks of eggs, then bake the rowles of marrow with some cinamon and lay them in slices in the pye with some lemon and orange peel candied and Apricocks and barberries on the tope of the pye before it be lided lay on sugar and buttor, one how or bakes it.
The English manuscript itself is dated to 1654, but this may be simply a starting date for the book. Regardless, I do enjoy finding a good early recipe for things like potatoes... especially as the subject of potatoes continues to come up in various conversations about earlier cookery.
I could see such a recipe being quite a hit if made with sweet potatoes though I am distantly reminded of layered pies of sweet spices and cheese with either turnips or apples from the 15-16th centuries. One obviously being a sweet fruit while the other is an almost bitter root, yet both work quite well... I actually prefer the turnip variation.
(note: turnip, not rutabaga and sweet potato, not yam)
This recipe does, however, simply states "potatoe" so draw your own conclusion... it is certainly late enough to be a perfectly plausible potato pie. Though quite possibly a sweet potato pie, num!
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