[Sca-cooks] King Henry IV's Coronation Feast .. Honey and Saffron Quiche

[Melody Mahanna]

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Good evening folks,
   Rejoined the list today and I already have questions! *grins*   I am
trying to find information on King Henry IV's coronation feast.  I have a
recipe for Honey and Saffron Quiche that the book (Seven Centuries of
English Cooking, A Collection of Recipes by Maxine de la Falaise) says was
served to Henry IV at his coronation feast at Westminster on 13 October
1399.  The book doesn't give the source for the recipe although most other
recipes in the section come from Two Fifteenth Century Cookery Books and The
Forme of Cury.  Does anyone know where I could find a list of what was
served at this feast? I have tried a general search and haven't come up with
anything useful.  I am hoping to include the recipe for a feast in December
but I would like to document it if at all possible.  Any help at all would
be wonderful!  I am including the excerpt from the book as well as the
recipe.  Also would you serve this hot or cold?  Thanks!

Honey and Saffron Quiche
  This is one of the many dishes served to Henry IV at his coronation feast
at Westminster on 13 October 1399.  It is very rich, and will serve eight
guests if cut into thin slices.

     Doucetye:
     Take Creme a gode cupfulle, & put it on a straynoure; thanne take
yolkys of Eryoun & put there-to, & a lytel mylke; then strayne it thorw a
straynoure in-to a bolle; then take Sugre y-now, & put ther-to, or ellys
hony forde faute of Sugre, than coloure it with Saffroun ; than take thin
cofyns, & put in the ovynne lere, & lat hem ben hardyd, than take a dysshe
y-fastenyd on the pelys ende; & pore thin comade in-to the cofyns; & when
they don a-ryse wel, take them out, & serue hem forth.

Serves 8
3/4 pt ( 2 cups thick cream)
1/8 tsp Saffron
1/4 pt (1/2 cup) milk
3 eggs + 2 extra yolks
1/4 pt (1/2 cup) honey
A 9 inch pastry shell, baked blind
  Heat the cream, saffron, and milk together in a saucepan until cooked.
Beat the eggs and yolks with honey in a bowl. Slowly add the hot liquid,
beating constantly with a wire whisk.  Pour into the cool shell.  Bake at
350 degrees for 25-30 minutes until set.

Seven Centuries of English Cooking, A Collection of Recipes by Maxine de la
Falaise
Grove Press, New York C. 1973
Pages 51 & 52


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