[Sca-cooks] DARYOLES

[Heleen Greenwald]

This is a multi-part message in MIME format.
--
--
[ Picked text/plain from multipart/alternative ]
I always liked Daryoles.  How about this recipe?

Phillipa




--------------------------------------------------------------------------------
DARYOLES

Daryoles. Take Milke an Eyround, & thn fatte of the Freyssche brothe, Pepper and Safroun & Honey; dry thine coffin, & cast thine mixture thereon & serve if forth.

Two Fifteenth Century Cookery Books. Harleian MS. 279. xxxix

Daryoles. Take wine & Fresh broth, Cloves, Maces & Marrow, & poweder of Ginger & Saffron & let all boil together & put thereto cream (& if it is clotted, draw it through a strainer) & yolks of Eggs, & mix them together, & pour the liquor that the Marrows was seethed in thereto; then make fair coffins of fair paste, & put the Marrow therein, & mince dates & strawberries in time of year, & put the coffins in the oven, & let them harden a little; then take them out & put the liquor thereto, & let them bake, & serve forth.

Two Fifteenth Century Cookery Books. Harleian MS. 279. iiij

3/4 c. cream

1/4 c. wine

1/4 c. milk


5 egg yolks + 1 egg

1 pint strawberries, cleaned and cut

1/2 c. chopped dates

1/2 c. honey

1/4 tsp each saffron & ginger

1/8 tsp each mace & ground cloves

2 baked pie shells


Take the milk, cream, wine, saffron and other spices, and bring to a boil. Remove from heat. Beat egg yolks and honey together and pour into cream mixture. Place the cut strawberries and dates in baked pie shells and pour cream mixture over fruit and into the shells. Bake at 400° F for 45 minutes.

I didn't include marrow in my recipe because I do not like the taste of marrow and one of the period recipes does not call for it.




Daryols. Take creme of cowe mylke, other of almaundes; do therto

ayren with sugur, safroun and salt. Medle it yfere. Do it in a coffyn of

ii ynche depe; bake it wel and serue it forth. (Forme of Cury)

[Darioles. Take cream of cow milk or of almonds; add to it eggs

with sugar, safron and salt, and mix it. Put it in a pie shell two inches

deep, bake it well and serve it forth.]

Cook Until Done




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Daryols

I used a mixture of cream and thick almond milk for my kitchen

test; at the actual feast, we ran low on almonds, so used less almond

milk, and it worked fine anyway.

1.5c cream

1/2c sugar

3 eggs + 1 yolk

1/8t saffron powder

1/2 c blanched almonds, blended fine with 1/2c water

1/4t salt

Bake in little coffyns 2" deep bake the shells first at 425deg F

until they just begin to brown, then reduce the heat to 325deg F, fill

the shells with the custard and bake again for 30_35 min until the

custard is set and the shells are golden brown.

Expansion: 1 gal cream, 5 c sugar, 5 c almonds, 33 eggs (24 + 9

yolks), 4 c water, 1 t saffron, 2 t salt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

> >> > So, if you have a cheesecake recipe you want distributed to
> the populace, send it to me.
> > Gunthar

--
[ Clear Day Bkgrd.jpg of type image/jpeg deleted ]
--