Daryols

PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: A simple quiche

ORIGINAL RECEIPT:

191. Daryols. Take creme of cowe mylke, oþer of almaundes; do þerto ayren with sugur, safroun and salt. Medle it yfere. Do it in a coffyn of ii yinche depe; bake it wel and serue it forth.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

GODE COOKERY TRANSLATION:

Take cream of cow milk, or of almonds; do there-to eggs with sugar, saffron and salt. Mix it fair. Do it in a pie shell of 2 inch deep; bake it well and serve it forth.

INGREDIENTS:

• Cream - cow's cream, but the option is to use almond cream, which is the creamy white liquid obtained when grinding almonds, used for making almond milk.
• Eggs
• Sugar
• Saffron
• Salt
• Nine-inch pie shell

Beat eggs; beat in cream, sugar, saffron, & salt. Place in pie shell. Bake until filling is done and the pastry has browned. Serve it forth!