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Xxxix - Daryoles

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"

xxxix - Daryoles. Take Milke an Eyroun, and the fatte of the Freyssche brothe, Pepir, and Safroun, and Hony; dry thin cofyn, and caste thin comade ther-on, 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)

Darioles (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Daryalys (Ancient Cookery [Arundel 334])

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