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Xxvj - Darioles

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

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.


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)

To mak daryolites (A Noble Boke off Cookry)

Daryoles (Two Fifteenth-Century Cookery-Books)

Daryoles (Two Fifteenth-Century Cookery-Books)

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