Soops of Artichocks, Potatoes, Skirrets, or Parsnips


Being boil’d and cleansed, put to them yolks of hard eggs, dates, mace, cinamon, butter, sugar, white-wine, salt, slic’t lemon, grapes gooseberries, or barberries; stew them together whole, and being finely stewed, serve them on carved sippets in a clean scowred dish, and run it over with beaten butter and scraped sugar.