The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...


Pastries - Sweet Open Pies

Small open crust tarts filled with a semi-set confection of milk with spices and fruit (Austin 1440)

Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Dariolles. Take wine and fresh broth, clowes, maces, mary, powder of gynger, and saffron, and let al boil together; and take creme, (and if it be cloutes, drawe them through a streynour) and yolkes of egges, and medle them together, and powre the liquor that the mary was soden in, thereto; and then make faire cofyns of fine paste, and put the mary there-in, and myced dates and streberies, if it be in time of yere, and set the coffyns in the oven, and let bake a little while, and take them oute, and put the licour thereto, and let them bake ynou.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018