"Potato. The ſmall green Fruit (when about the ſize of the Wild Cherry) being pickled, is an agreeable Sallet. But the Root being roaſted under the Embers, or otherwiſe, open'd with a Knife, the Pulp is butter'd in the Skin, of which it will take up a good Quantity, and is ſeaſoned with a little Salt and Pepper. Some eat them with Sugar together in the Skin, which has a pleaſant Crimpneſs. They are alſo ſtew'd and bak'd in Pyes, &c."Not to speak of boiled and mashed. Everything you might need to know about salads should you find yourself in the 17th century.