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

[johnna holloway]

Smithsonian did a dinner in August 2001.
see http://residentassociates.org/rap/otoaug/coronation.asp
for what they did. We discussed it on the list in July.

Johnna

Melody Mahanna wrote:
>
> This is a multi-part message in MIME format.
> --
> 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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