14th century English Custard, Daryols

I made this dish for the April 2012 Cooks Guild meeting. I used the Easy Vegan Pie Crust recipe and made almond milk using 1/2 cup blanched almonds and 1 1/4 cups cold water. I also added 1 tsp ground cinnamon and 1 tsp rose water as was suggested in the equivalent recipe here:
http://allrecipes.com/recipe/medieval-custard-pie-daryoles/
I left out all butter, cream, milk and any other dairy product because I was expecting a certain child with a cow's milk allergy to want some. I was right, he loved it!

http://www.godecookery.com/mtrans/mtrans14.htm

---

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

DIRECTIONS:

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!