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For Darials

This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

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.


Other versions of this recipe:

Dariolles (Two Fifteenth-Century Cookery-Books)

DARYOLS (Forme of Cury)

Daryols (Fourme of Curye [Rylands MS 7])

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)

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