A strawberry and cream pie - contributed by Monica Gaudio

Original recipe from Harleian MS. 279:

Daryoles. Take Milke an Eyround, & thn fatte of the Freyssche brothe, Pepper and Safroun & Honey; dry thine coffin, & cast thine mixture thereon & serve if forth.

Original recipe from Harleian MS. 279:

Daryoles. Take wine & Fresh broth, Cloves, Maces & Marrow, & poweder of Ginger & Saffron & let all boil together & put thereto cream (& if it is clotted, draw it through a strainer) & yolks of Eggs, & mix them together, & pour the liquor that the Marrows was seethed in thereto; then make fair coffins of fair paste, & put the Marrow therein, & mince dates & strawberries in time of year, & put the coffins in the oven, & let them harden a little; then take them out & put the liquor thereto, & let them bake, & serve forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. London: Early English Text Society, Oxford Series, No. 91, 1888.

Modern recipe:

  • 3/4 c. cream
  • 1/4 c. wine
  • 1/4 c. milk
  • 5 egg yolks + 1 egg
  • 1 pint strawberries, cleaned and cut
  • 1/2 c. chopped dates
  • 1/2 c. honey
  • 1/4 tsp each saffron & ginger
  • 1/8 tsp each mace & ground cloves
  • 2 baked pie shells
Take the milk, cream, wine, saffron and other spices, and bring to a boil. Remove from heat. Beat egg yolks and honey together and pour into cream mixture. Place the cut strawberries and dates in baked pie shells and pour cream mixture over fruit and into the shells. Bake at 400° F for 45 minutes.

I didn't include marrow in my recipe because I do not like the taste of marrow and one of the period recipes does not call for it.

Daryoles is featured in Heralds & Scribes Schola

Metric, Celsius, & Gas Mark Equivalencies

Monica Gaudio is a Gode Cookery apprentice and resides near Pittsburgh, PA.

A Boke of Gode CookeryThe Historical Cookery Page

Daryoles © 1998 Monica Gaudio | This page © 2000 James L. Matterer

The Historical Cookery Page

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence