Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Pies and Pastries

Open sweet egg custard tart with minced white meat such as pork or veal. Known to have been served at Henry IV's coronation banquet in 1399 (Austin 1440, etc)

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

Doucete. Take creme a good cupfulle, & put it on a strainer; thanne take yolks of eggs & put thereto, & a little milk; then strayne it thorw a strainer in-to a bolle; then take sugar y-now, & put thereto, or ellys hony forde faute of sugar, than coloure it with saffron; than take thin cofyns, & put in the ovynne lere, & let them ben hardyd; than take a dish y-fastenyd on the pelys ende; & pore thin comade in-to the dyssche, & from the dyssche in-to the cofyns; & when they don a-ryse wel, take them out, & serve them forth.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones 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 and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018