[Sca-cooks] Help!! - Recipe needed for Honey & Saffron Tart!!

[DeeWolff at aol.com]

Darioles

Ancient Cookery p. 37/443
Take cream of almonds, or of cow milk, and eggs, and beat them well together;
and make small coffins, and do it therein; and do thereto sugar and good
powders, or else take good fat cheese and eggs, and make them of divers
colors, green, red, or yellow, and bake them and serve them forth.
1 1/3 c milk and cream
1/3 c sugar
2 eggs
1/6 t salt
enough pastry for 2 9" pie crusts
colorings, each in a quantity for 1/3 of the filling:
6 threads of saffron in 1 t water
3/16 t of saunders
2 T parsley mashed and strained with 2 t water
Make pastry into tart shells in muffin tins and bake about 10 minutes. Make
filling, divide in three and color one part with saffron, one with saunders,
and one with parsley juice. Pour into tart shells and bake. The recipe makes
15 tarts.

http://www.pbm.com/~lindahl/cariadoc/desserts.html#25


Doucettes a-forcyd
PERIOD: England, 15th century | SOURCE: Harleian MS 279 | CLASS: Authentic
DESCRIPTION: An almond milk pie

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ORIGINAL RECEIPT:
.xxxviij. Doucettes a-forcyd. Take Almaunde Milke, & yolkys of Eyroun
y-melled to-gederys, Safroun, Salt, & hony; dry <thorn>in cofyn, & ley
<thorn>in Maribonys <thorn>er-on, & caste <thorn>in comade <thorn>er-on, &
serue forth.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 &
Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS
55. London: for The Early English Text Society by N. Trübner & Co., 1888.

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GODE COOKERY TRANSLATION:
Mock Doucettes. Take Almond Milk, & yolks of eggs blended together, Saffron,
Salt, & honey. Dry your pie shell, & lay your marrow there-on, & place your
filling there-on, & serve forth.

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INGREDIENTS:

*   Almond Milk
*   Egg yolks
*   Saffron or a few drops yellow food coloring
*   Salt
*   Honey
*   1 pre-baked nine-inch pie shell
*   Marrow, diced

DIRECTIONS:
Beat together the almond milk and the egg yolks. Sweeten with the honey and
season with the salt and saffron. Place diced marrow in the bottom of the pie
shell; fill shell with the egg & almond milk mixture. Bake until the filling
has set. Serve forth!

http://www.godecookery.com/mtrans/mtrans28.htm