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Xl - 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"

xl - Daryoles. Take croddys of the deye, and wryng owt the whey; and take 3olkys of Eyroun nowt to fewe, ne no3t to many, and strayne hem bothe to-gederys thorw a straynour, and than hard thin cofynne, and ley thin marew ther-in; and pore thin comade ther-on, an bake hem, and serue hem 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)

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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