[Sca-cooks] darioles was Novice Saffron User

[Olwen the Odd]

I am very confused at the redaction in the darioles recipe.  The first says 
take cream of almonds, which I am thinking means almond milk; the redaction 
says 1 1/3 c milk and cream with no mention of almonds or almond milk.  
Anyone have any idea why???

>The recipe for Darioles from Ancient Cookery (Curye on Inglysch) includes,
>potentially, saffron. It's mostly supposed to be for color, but there's no
>reason to not increase the amount to where you can taste it. It's really
>good in the cheese variation.
>
>Margaret
>
> >From the Miscellany (because I am horrendously lazy and don't feel like
>transcribing when I get home:
>
>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.
>

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