Roots in Syrup from: Elinor Fettiplace's Receipt Book (1605) Original: "Boile your roots in faire water until they bee somewhat tender then pill of the skinne, then make your syrupe, weying to every pound of roots, a pound of sugar and a quarter of a pint of faire water, & as much of rose water, & the juice of three or fowre oranges, then boile the syrupe, & boile them till they bee throughlie soaked in the syrupe, before you take it from the fire, put in a little musk and amber greece." Translation: "Boil your roots in fair water until they be somewhat tender, then peel off the skin, then make your syrup, weighing to every pound of roots, a pound of sugar, and a quarter of a pint of fair water, and as much of rose water, and the juice of three or four oranges, then boil the syrup, and boil them until they be throughly soaked in the syrup, before you take it from the fire, put in a little musk and ambergris." Commentary: This recipe book contains some of the earliest recipes for sweet potatoes in Great Britain. What we generally think of as a potato, is actually a New World plant, not used in cooking until much later. It was widely grown and used in Ireland long before it became common in England and was referred to as 'the Irish potato' to distinguish it from the the more commonly used sweet potato. It was considered suitable only for peasants, prisoners and as animal feed. 'Amber grease' is ambergris, essentially whale vomit. :) It is grey, waxy in texture and floats. An English peasant who found a piece washed up on shore would consider it good fortune, as it could be sold to perfume manufacturers to help scents last longer. Some expensive perfumes still use it today. I substituted vanilla for ambergris in the recipe. Redaction: 4 lbs sweet potatoes 1 cup sugar 1/2 cup water 1/4 cup orange juice 1/4 cup rose water 1/4 tsp vanilla Boil the sweet potatoes, until soft. Peel and slice. Lay them out attractively on a serving platter. Mix sugar and water over low heat until they form a syrup. Add orange juice, rose water and vanilla. Stir well. Pour over the potato slices and serve hot. Served at Heronter's Twelfth Night.