A RECIPE FOR POMPION PYE FROM HANNA WOOLLEY,
THE GENTLEWOMAN’S COMPANION, 1673.

1. Take a pound of pompion and slice it, a handful of Thyme, a little Rosemary, Parsley and Sweet Marjoram slipped off the stalks, and chop them small.

2. Then take cinnamon, nutmeg, pepper, a few cloves (up to six), and beat them, take 10 eggs and beat them, and mix them all together with as much sugar as you think fit, then fry them like a pancake, and after it is fried, let stand ‘til it be cold.

3. Then fill your Pye in this manner: take sliced apples thin round ways, and lay them in a row on the pancake. Then layer the apples with currants, and another with apples with currants between the layers. Put in a good amount of sweet butter before you close it.

4. When the Pye is baked, take 6 yolks of eggs, some white wine or verjuice, and make a caudle (sauce) thereof, but not too thick. Cut up the Lid and put it in, and stir them all together, and so serve up.