xxvj - Darioles
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by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "xxvj - Darioles". [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:

xxvj - Darioles. Take Wyne, an Freyssche brothe, and Clowes, and Maces, and Marwe, pouder Gyngere, Safroun, and lat al boyle to-gederys, and Creme, (3if it be clowty, draw it thorw a straynoure,) and 3olkys of Eyroun, and melle hem to-gederys, and pore the lycoure that the marwe was sothe in, ther-to; then make fayre cofyns, and put the Marwe ther-in, and mence Datis, and Strawberys in tyme of 3ere, and sette the cofyns (Note: Cofyns A., fyre Harl) in the ovenne, and lat hem hard a lytelle, and take hem out, and put the lycoure ther-to, and lat bake; and serue forth.



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]

Dariolles. Take wyne and fressh broth, Clowes, Maces, Mary, powder of Gynger, and Saffron, And lete al boyle togidre; And take Creme, (and if hit be cloutes, drawe hem thorgh a streynour,) And yolkes of egges, and medle hem togidre, and powre the licoure that the mary was soden in, thereto; And then make faire cofyns of fyne paast, and putte the mary there-in, and myced dates And streberies, if hit be in time of yere, and sette the Coffyns in the oven, And lete bake a litull while, And take hem oute, and putte the licour thereto, And lete hem bake ynouh [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]]

For darials. Take creme of almonde mylke iwys, And 3olkes of eyren, so have þou blys, And make a batere þat is ful gode, And rere a cofyne with mylde mode. And sethe a mawdelarde, þat fat is þenne, And cut in peses, as I þe kenne. Square as dises þou shalt hit make, Kast hit in batere, and powder þou take Of gynger, of kanel, þat gode is, þo Enfors hit wele er þou more do, And loke þy cofyne be hardened wele, Powre in þy batere, so have þou cele, With a disshe hit florysshe þou may, With blanchyd almondes, as I þe say. [Liber cure cocorum [Sloane MS 1986]]

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]

To mak dariolites tak mynced fisshe and almond mylk mad with wyne and mynced bred sanders saffron raissins of corans hony and pouder and mele all to gedur so that it be thik and put it in the coffyn and bak it in the manner of flawnes and serue it. [A Noble Boke off Cookry]

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]

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]

Dariolles. Take wyne and fressh broth, Clowes, Maces, Mary, powder of Gynger, and Saffron, And lete al boyle togidre; And take Creme, (and if hit be cloutes, drawe hem thorgh a streynour,) And yolkes of egges, and medle hem togidre, and powre the licoure that the mary was soden in, thereto; And then make faire cofyns of fyne paast, and putte the mary there-in, and myced dates And streberies, if hit be in time of yere, and sette the Coffyns in the oven, And lete bake a litull while, And take hem oute, and putte the licour thereto, And lete hem bake ynouh [Two Fifteenth-Century Cookery-Books]

For darials. Take creme of almonde mylke iwys, And 3olkes of eyren, so have þou blys, And make a batere þat is ful gode, And rere a cofyne with mylde mode. And sethe a mawdelarde, þat fat is þenne, And cut in peses, as I þe kenne. Square as dises þou shalt hit make, Kast hit in batere, and powder þou take Of gynger, of kanel, þat gode is, þo Enfors hit wele er þou more do, And loke þy cofyne be hardened wele, Powre in þy batere, so have þou cele, With a disshe hit florysshe þou may, With blanchyd almondes, as I þe say. [Liber cure cocorum [Sloane MS 1986]]

[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]

wine
broth
cloves
mace
podour
ginger
saffron
cream
yolks
eggs
pie_crust
dates
strawberries
thyme


[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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:243>. Accessed on November 17, 2019, 6:33 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:182>. Accessed on November 17, 2019, 6:33 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:182>. Accessed on November 17, 2019, 6:33 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:93>. Accessed on November 17, 2019, 6:33 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:68>. Accessed on November 17, 2019, 6:33 am.




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