Daryalys
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Daryalys". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Daryalys. Take creme of almondes, or of cow mylke, and egges, and bete hom well togedur; and make smal coffyns, and do hit therin; and do therto sugur and gode pouders, or take gode fat chese and egges, and make hom of divers colours, grene, red, or zelowe, and bake hom and serve hom forthe.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

iiij - Daryoles. Take wyne and Fressche [correction; sic = Frssche] brothe, Clowes, Maces, and Marow, and pouder of Gyngere, and Safroun, and let al boyle to-gederys, and put ther-to creme, (and 3if it be clowtys, draw it thorwe a straynoure,) and 3olkys of Eyroun, and melle hem to-gederys, and pore the licoure that the Marow was sothyn yn ther-to; than make fayre cofyns of fayre past, and put the Marow ther-yn, and mynce datys, and strawberys in tyme of 3ere, and put the cofyns in the ovyn, and late hem harde a lytel; than take hem owt, and put the licoure ther-to, and late hem bake, and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

xxxix - Daryoles. Take Milke an Eyroun, and the fatte of the Freyssche brothe, Pepir, and Safroun, and Hony; dry thin cofyn, and caste thin comade ther-on, and serue forth. [Two Fifteenth-Century Cookery-Books]

xl - Daryoles. Take croddys of the deye, and wryng owt the whey; and take 3olkys of Eyroun nowt to fewe, ne no3t to many, and strayne hem bothe to-gederys thorw a straynour, and than hard thin cofynne, and ley thin marew ther-in; and pore thin comade ther-on, an bake hem, and serue hem forth. [Two Fifteenth-Century Cookery-Books]

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, [Forme of Cury]

.Clxxxj. Daryols. Take creme of cowe mylke other of almaundes do ther to ayroun wyth sugur. safroun & salt, medle hyt y fere, do hyt in a coffyn of two ynche depe. bake hit wel & cet. [Fourme of Curye [Rylands MS 7]]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

cream
nuts
beef
milk
eggs
pie_crust
sugar
podour
cheese


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:88>. Accessed on November 12, 2019, 3:57 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:221>. Accessed on November 12, 2019, 3:57 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:256>. Accessed on November 12, 2019, 3:57 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:257>. Accessed on November 12, 2019, 3:57 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:182>. Accessed on November 12, 2019, 3:57 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:182>. Accessed on November 12, 2019, 3:57 am.




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