Daryoles (recipe) - Revision history

HenryMaldon: rewriting about lechefres

2009-09-13T01:02:15Z

rewriting about lechefres

← Older revision		Revision as of 11:02, 13 September 2009
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	'''Analysis'''		'''Analysis'''

	In modern times, darioles are baked in dariole molds, which are small and deep. In period sources they are sometimes paired in menus with <I>leschefrites</I> ~~or lechefres~~: broad, shallow tarts with fillings akin to custard, which take their name from dripping pans. This suggests that the period dariole was ~~seen as~~ a ~~different~~ kind of pastry ~~from~~ 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 [[daryols (recipe)\|this recipe]].		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 <I>leschefrites</I>: 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 [[daryols (recipe)\|this recipe]].

	However, using normal 9" pie pans, if not accurate, is at least a practical adaptation.		However, using normal 9" pie pans, if not accurate, is at least a practical adaptation.

Conrad Leviston: mace redirect

2006-10-31T12:05:43Z

mace redirect

← Older revision		Revision as of 22:05, 31 October 2006
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	* 1/4 tsp [[saffron]]		* 1/4 tsp [[saffron]]
	* 1/4 tsp [[ginger]]		* 1/4 tsp [[ginger]]
	* 1/8 tsp each [[mace]] and ground [[clove]]s		* 1/8 tsp each [[mace (spice)\|mace]] and ground [[clove]]s
	* 2 baked [[pie]] shells		* 2 baked [[pie]] shells

69.72.66.151: citation of other dariole recipe on cunnan

2006-02-23T15:45:37Z

citation of other dariole recipe on cunnan

← Older revision		Revision as of 01:45, 24 February 2006
Line 28:		Line 28:
	'''Analysis'''		'''Analysis'''

	In modern times, darioles are baked in dariole molds, which are small and deep. In period sources they are sometimes paired in menus with <I>leschefrites</I> or lechefres: broad, shallow tarts with fillings akin to custard, which take their name from dripping pans. This suggests that the period dariole was seen as a different kind of pastry from lechefres, which might lend some credibility to the assumption that it was small and narrow like its modern counterpart.		In modern times, darioles are baked in dariole molds, which are small and deep. In period sources they are sometimes paired in menus with <I>leschefrites</I> or lechefres: broad, shallow tarts with fillings akin to custard, which take their name from dripping pans. This suggests that the period dariole was seen as a different kind of pastry from 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 [[daryols (recipe)\|this recipe]].

	However, using normal 9" pie pans, if not accurate, is at least a practical adaptation.		However, using normal 9" pie pans, if not accurate, is at least a practical adaptation.

69.72.66.151: Brief analysis of evidence for shape of darioles

2006-02-23T15:35:53Z

Brief analysis of evidence for shape of darioles

← Older revision		Revision as of 01:35, 24 February 2006
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	# Remove from heat. Beat egg yolks and honey together and pour into cream mixture.		# 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.		# 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.

			--------------

			'''Analysis'''

			In modern times, darioles are baked in dariole molds, which are small and deep. In period sources they are sometimes paired in menus with <I>leschefrites</I> or lechefres: broad, shallow tarts with fillings akin to custard, which take their name from dripping pans. This suggests that the period dariole was seen as a different kind of pastry from lechefres, which might lend some credibility to the assumption that it was small and narrow like its modern counterpart.

			However, using normal 9" pie pans, if not accurate, is at least a practical adaptation.

	[[Category:recipes]]		[[Category:recipes]]

Morgant: temp conversion

2005-08-09T05:37:31Z

temp conversion

← Older revision		Revision as of 15:37, 9 August 2005
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	# Take the milk, cream, wine, saffron and other spices, and bring to the boil.		# 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.		# 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 ~~400F~~ for 45 minutes.		# 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.

	[[Category:recipes]]		[[Category:recipes]]

Conrad Leviston at 06:00, 10 December 2004

2004-12-10T06:00:32Z

← Older revision		Revision as of 16:00, 10 December 2004
Line 23:		Line 23:
	# Remove from heat. Beat egg yolks and honey together and pour into cream mixture.		# 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 400F for 45 minutes.		# Place the cut strawberries and dates in baked pie shells and pour cream mixture over fruit and into the shells. Bake at 400F for 45 minutes.

			[[Category:recipes]]

211.29.150.92 at 11:49, 3 July 2003

2003-07-03T11:49:41Z

New page

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.

----

'''Redaction:'''

* 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 [[date]]s
* 1/2 cup [[honey]]
* 1/4 tsp [[saffron]]
* 1/4 tsp [[ginger]]
* 1/8 tsp each [[mace]] and ground [[clove]]s
* 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 400F for 45 minutes.