To make a Squichanaray Pie:
Boil the roots till they are tender then pill [peel] them and season them with beaten cinnamin [cinnamon] and sugar.
Then power [pour] over them a quarter of a pint of white wine and about three spoonfull of vinegar. So let them stand till next day.
When you put them in a dish power [pour] the wine they are stept [steeped] in upon them and put in one sort of wet sweetmeats, then place - but be sure - a good deal of current jelly for it will make the roots look of a good culler [colour].
And put in the yolks of ten eggs boiled.
Have some candyed orange lemon and citron pill [peel], cut them in slices and put some butter in the top and bottom, about half an hour will bake it.
When you take it out of the oven take a quarter of a pint of white wine and sweeten it and beat the yolk of an egg in it and thicken it a little over a fire.
Then take the lid of [off] the pye and power [pour] it in and shake it together, so send it up.
Some put lumps of marrow in this pye.
Courtesy Derbyshire Record Office.
