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To Mak Daryolites


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

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.

autodoc



Other versions of this recipe:

Dariolles (Two Fifteenth-Century Cookery-Books)

DARYOLS (Forme of Cury)

Daryols (Fourme of Curye [Rylands MS 7])

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

Daryoles (Two Fifteenth-Century Cookery-Books)

Daryoles (Two Fifteenth-Century Cookery-Books)

Darioles (Two Fifteenth-Century Cookery-Books)

Daryoles (Two Fifteenth-Century Cookery-Books)




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