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:

• Almond Milk
• Egg yolks
• Saffron or a few drops yellow food coloring
• Salt
• Honey
• 1 pre-baked nine-inch pie shell
• Marrow, diced

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!