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Daryalys


This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

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.

autodoc



Recipes with similar titles:

iiij daryoles (Two Fifteenth-Century Cookery-Books)

xxxix daryoles (Two Fifteenth-Century Cookery-Books)

xl daryoles (Two Fifteenth-Century Cookery-Books)

DARYOLS (Forme of Cury)

Clxxxj Daryols (Fourme of Curye [Rylands MS 7])




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