Daryoles (recipe)

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.

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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 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

1. Take the milk, cream, wine, saffron and other spices, and bring to the boil.
2. Remove from heat. Beat egg yolks and honey together and pour into cream mixture.
3. 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.