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

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