White potatoes were little known in Shakespeare’s day, so most recipes calling for potatoes were for the sweet variety.  Few cookbooks gave recipes for preparing them other than as desserts.  Apples, on the other hand, had been known for centuries in England and were often brought to the playhouse by affluent dandies who would take a bite out of one and then throw it into the pit where youths would then fight over it.  This recipe from a cookbook published in 1654 was updated by Madge Lorwin.

Ingredients:

1 and 1/2 pound sweet potatoes
1 pound tart cooking apples
5 tablespoons brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon ginger
4 tablespoons butter
1/3 cup white wine vinegar
1/4 cup diced candied orange peel

Directions:

Bake the potatoes at 400 degrees for 30 minutes.  Peel and slice thinly.  Peel and core the apples and slice thinly.  Grease a casserole dish with one tablespoon butter and place a layer of apples into it.  Combine three tablespoons sugar and spices and sprinkle a little over apples.  Dot with butter.  Cover with a layer of potatoes, sprinkle with sugar mixture and dot with butter.  Continue with remaining apples and potatoes.  Pour vinegar over and sprinkle with remaining two tablespoons sugar.  Bake covered at 350 degrees for 40 minutes until tender.  Scatter orange peel over top and serve.

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