“To make a Pumpion Pye.
Take about a half a pound of Pumpion and slice it, a handful of Tyme, a little Rosemary, Parsley, and sweet Marjaoram, stripped off the stalk, and chop very small. Then take Cinamon, Nutmeg, Pepper, and six Cloves, and beat them; take ten Eggs and beat them, then mix them, and beat them altogether, and put in as much sugar as you think fit, then fry them like a froize; after it is fryed, let it stand till it be cold, then fill your Pye, take sliced Apples thin roundways, and lay a row of the Froiz, and then a layer of Apples, with Currans betwixt the layer while your pye is fitted, and put in a good deal of sweet butter before you close it; when the pye is baked, take six yolks of Eggs, some white Wine or Verjuyce, & make a Caudle of this, but not too thick; cut up the lid and put it in, stir them well together whilst the Eggs and Pumpions be not perceived, so serve it up.”
- (1655) W.M. The Compleat Cook.
To make this pumpkin pie:
- It’s going to take a while – give yourself PLENTY of time.
- Take half a pound of pumpkin (or squash) and peel and slice it. Take some thyme, rosemary, parsley, marjoram, stripped off the stalk and chopped fine.
- Add some cinnamon, nutmeg, pepper and 6 cloves. They should all be powdered.
- Beat 10 eggs. Add the spice eggs.
- Add some butter to a frying pan. Add the slice pumpkin and the herbs.
- When the pumpkin start to get soft, add the eggs with the spice. Add a little sugar, turn the eggs around the pumpkin and let it set up. Froize means fried, rather like frittata means fried…when this is cooked through you could let it cool, or serve it up with some nice crusty bread and a glass of wine and call it a day.
- To be continued……
Tags: 17th century recipe, bake, butter, caudle, cinnamon, eggs, foiz, froise, froize, John Gerard, marjoram, nutmeg, parsley, pepper, pie, pompion, pumpkin, rosemary, sugar, thyme, W.M. The Compleat Cook, wine