Daryols (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
(→Notes: link to notes to other dariole recipe) |
No edit summary |
||
| Line 1: | Line 1: | ||
delricchier |
|||
== Period Recipe == |
== Period Recipe == |
||
From the [[Forme of Cury]]. |
From the [[Forme of Cury]]. |
||
:'''''DARYOLS''. XX.IX. III.''' |
:'''''DARYOLS''. XX.IX. III.''' |
||
:Take Creme of Cowe mylke. |
:Take Creme of Cowe mylke. oþer of Almandes. do þerto 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, |
||
=== Notes === |
=== Notes === |
||
Revision as of 03:41, 29 October 2007
delricchier
Period Recipe
From the Forme of Cury.
- DARYOLS. XX.IX. III.
- Take Creme of Cowe mylke. oþer of Almandes. do þerto 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,
Notes
- Daryols. Qu.
Modern Recipe
Ingredients
Method
- Mix all ingredients together and pour into a pastry case
- Bake at 180 C for about 30 minutes until solid
Emma de Lastene
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
See Daryoles (recipe) for analysis of the possible shape of period darioles.
