Austin, Thomas. Two Fifteenth-Century Cookery-Books. London: Early English Text Society, Oxford Series, No. 91, 1888.
Original recipe: 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.
- 3/4 cup cream
- 1/4 cup wine
- 1/4 cup milk
- 5 egg yolks + 1 egg
- 1 pint strawberries, cleaned and cut
- 1/2 cup chopped dates
- 1/2 cup honey
- 1/4 tsp saffron
- 1/4 tsp ginger
- 1/8 tsp each mace and ground cloves
- 2 baked pie shells
- Take the milk, cream, wine, saffron and other spices, and bring to the 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 (205°C) for 45 minutes.
In modern times, darioles are baked in dariole molds, which are small and deep. In period sources they are sometimes paired in menus with lechefres or leschefrites: broad, shallow tarts with fillings akin to custard, which might take their name from dripping pans. This suggests that the period dariole was a kind of pastry which made a contrast with lechefres, which might lend some credibility to the assumption that it was small, deep, and narrow like its modern counterpart. Some support for deep darioles in period is found in this recipe.
However, using normal 9" pie pans, if not accurate, is at least a practical adaptation.