SC - Strawberry Quest

[RuddR at aol.com]

Aoife writes:
  
>  I thought I'd throw out a request and see how many answers we get:
>  
>  Who has a period recipe for strawberries? Who has redacted recipes for
>  strawberries?

(Snip)  

>  Please quote modern source including translator and publisher/date/isbn and
>  also original historical author/publisher/country-location/date.
____________________________________________________________________

DARYOLES
Strawberry Date Custard Pie 

Take Wyne & Fre[e]ssche bro(th)e, Clowes, Maces, & Marow, & pouder of 
Gyngere, & Safroun, & let al boyle to-gederys, & put (th)er-to creme, (& 
(y)if it be clowtys, draw it (th)orwe a straynoure,) & (y)olkys of Eyroun, & 
melle hem to-gederys, & pore (th)e licoure (th)at (th)e Marow was so(th)yn yn 
(th)er-to; (th)an make fayre cofyns of fayre past, & put (th)e Marow 
(th)er-yn, & mynce datys, & strawberys in tyme of (y)ere, & put (th)e cofyns 
in (th)e ovyn, & late hem harde a lytel; (th)an take hem owt, & put (th)e 
licoure (th)er-to, & late hem bake, & serue f[orth].
Harleian MS 279 
(Two Fifteenth-Century Cookery Books, Thomas Austin, Ed., Early English Text 
Society, Kraus Reprint, Millwood, NY, 1964.)

Pastry dough for one nine-inch pie crust
1/2 C raw bone marrow
3/4 C heavy cream
4 egg yolks
1/4 C beef bouillon (may be made from the marrow bones)
1/4 C sweet wine
1 pint fresh strawberries, whole, or cut into pieces
1 1/2 C dates, cut in two
1 tsp powdered ginger
1/4 tsp saffron
1/8 tsp each mace and cloves
Sugar to taste (optional)

1.  Preheat oven to 425°.
2.  Line pie pan with the pastry dough, and then fill it with the 
strawberries and dates, either the dates on the bottom and the strawberries 
on top, or mixed together.  Put the pie crust in the oven and bake it for ten 
minutes to harden it.  Remove it, and reduce oven temperature to 375°.
3.  In a small saucepan, over low heat, bring beef bouillon to a simmer.  Add 
bone marrow and simmer, covered, for ten minutes.  Remove the bone marrow and 
add it to the fruit in the pie crust.
4.  In a bowl, combine cream, wine, beef bouillon, spices and sugar.  Beat 
them well together, and pour this into the pie crust with the fruit and 
marrow.  
5.  Put the pie in the oven and bake it for one hour or until a toothpick 
draws out clean.  Refrigerate before serving.
Serves eight to twelve.

Rudd Rayfield