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.clxxxj. Daryols.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.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.

Original manuscript image: f84v / f85r

autodoc



Other versions of this recipe:

Dariolles (Two Fifteenth-Century Cookery-Books)

DARYOLS (Forme of Cury)

For darials (Liber cure cocorum [Sloane MS 1986])

Daryoles (Two Fifteenth-Century Cookery-Books)

To mak daryolites (A Noble Boke off Cookry)

Daryoles (Two Fifteenth-Century Cookery-Books)

Darioles (Two Fifteenth-Century Cookery-Books)

Daryoles (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Daryalys (Ancient Cookery [Arundel 334])




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