Doucettes a-forcyd PERIOD: England, 15th century | SOURCE: Harleian MS 279 | CLASS: Authentic DESCRIPTION: An almond milk pie
ORIGINAL RECEIPT: .xxxviij. Doucettes a-forcyd. Take Almaunde Milke, & yolkys of Eyroun y-melled to-gederys, Safroun, Salt, & hony; dry þin cofyn, & ley þin Maribonys þer-on, & caste þin comade þer-on, & serue forth. - Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
GODE COOKERY TRANSLATION: Mock Doucettes. Take Almond Milk, & yolks of eggs blended together, Saffron, Salt, & honey. Dry your pie shell, & lay your marrow there-on, & place your filling there-on, & serve forth.
INGREDIENTS:
Beat together the almond milk and the egg yolks. Sweeten with the honey and season with the salt and saffron. Place diced marrow in the bottom of the pie shell; fill shell with the egg & almond milk mixture. Bake until the filling has set. Serve forth! |
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