Custard-Tarts-art - 7/18/09 ਀ഊ"The Great Custard Tart Caper" by Baroness Jehanne de Huguenin, OP. ਀ഊNOTE: See also the files: tarts-msg, custards-msg, pies-msg, fruit-pies-msg, meat-pies-msg, pastries-msg, rice-pudding-msg, sugar-msg, Cft-Banquets-art. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 愀爀琀椀挀氀攀 眀愀猀 猀甀戀洀椀琀琀攀搀 琀漀 洀攀 戀礀 琀栀攀 愀甀琀栀漀爀 昀漀爀 椀渀挀氀甀猀椀漀渀 椀渀 琀栀椀猀 猀攀琀 漀昀 昀椀氀攀猀Ⰰ 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ ഊ ਀吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䌀漀瀀礀爀椀最栀琀 琀漀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀椀猀 昀椀氀攀 爀攀洀愀椀渀猀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 漀爀 琀爀愀渀猀氀愀琀漀爀⸀ഊ ਀圀栀椀氀攀 琀栀攀 愀甀琀栀漀爀 眀椀氀氀 氀椀欀攀氀礀 最椀瘀攀 瀀攀爀洀椀猀猀椀漀渀 昀漀爀 琀栀椀猀 眀漀爀欀 琀漀 戀攀 爀攀瀀爀椀渀琀攀搀 椀渀 匀䌀䄀 琀礀瀀攀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀氀攀愀猀攀 挀栀攀挀欀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 昀椀爀猀琀 漀爀 挀栀攀挀欀 昀漀爀 愀渀礀 瀀攀爀洀椀猀猀椀漀渀猀 最爀愀渀琀攀搀 愀琀 琀栀攀 攀渀搀 漀昀 琀栀椀猀 昀椀氀攀⸀ഊ ਀吀栀愀渀欀 礀漀甀ⰀഊMark S. Harris...AKA:..Stefan li Rous ਀猀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊNOTE: You can find more work by this author on her webpage at: http://www.3owls.org/ ਀ഊThe Great Custard Tart Caper ਀䄀☀匀 䌀唀䰀䤀一䄀刀夀 刀䔀匀䔀䄀刀䌀䠀 倀䄀倀䔀刀 ഊsubmitted to the Drachenwald A&S Faire 2004 ਀戀礀 䈀愀爀漀渀攀猀猀 䨀攀栀愀渀渀攀 搀攀 䠀甀最甀攀渀椀渀Ⰰ 伀倀⸀ഊ ਀夀漀甀 栀愀瘀攀 洀愀搀攀 猀栀椀昀琀 琀漀 爀甀渀 椀渀琀漀✀琀Ⰰ 戀漀漀琀猀 愀渀搀 猀瀀甀爀猀 愀渀搀 愀氀氀Ⰰ 氀椀欀攀 栀椀洀 琀栀愀琀 氀攀愀瀀攀搀 椀渀琀漀 琀栀攀 挀甀猀琀愀爀搀⸀ ഊShakespeare, All's Well that Ends Well, II5. ਀ഊIt was still considered amusing, at great public feasts [in Shakespeare's day], to have a jester, fully dressed, take a flying leap over the heads of some of the guests into a huge dish of custard! ਀⠀䴀愀爀最攀 䰀漀爀眀椀渀Ⰰ 䐀椀渀椀渀最 眀椀琀栀 圀椀氀氀椀愀洀 匀栀愀欀攀猀瀀攀愀爀攀Ⰰ ㌀㐀㌀⤀⸀ ഊ ਀䤀琀✀猀 栀愀爀搀 琀漀 欀攀攀瀀 琀爀愀挀欀 漀昀 愀氀氀 琀栀漀猀攀 瘀愀最甀攀氀礀 挀甀猀琀愀爀搀礀 挀爀甀猀琀愀搀攀猀Ⰰ 昀氀愀漀渀猀Ⰰ 昀氀愀琀栀漀渀礀猀Ⰰ 搀漀甀挀攀琀礀猀Ⰰ 攀琀挀⸀ ഊ(Master Gideanus Tacitus Adamantius, Crown Province of Ostgardr). ਀ഊCustard tarts! Gosh, there are a lot of them in medieval cookbooks. The humble cream or custard tart ; a basic open pastry shell filled with some mixture of cream or milk and eggs with sugar ; seems to have been a staple of the medieval feast, across a wide range of times and places. The Goodman of Paris (French, 14th century) takes their ubiquity so much for granted that he specifies "milk tarts" and "cream flans" on his menus without ever actually giving a recipe (Menus XIII, XIV, XV, XVII, Hinson 5). This is not, however, a problem, since a positive embarrassment of recipes exists, ranging from the 14th century to Elizabethan times, and covering England, Germany, France, Italy, and Spain. A basic custard, although without the pie crust, is found as far back in the classical Roman cookbook of Apicius (4th-5th century A.D.). While having examples from a good spread of times and cuisines, I am also sure there are recipes I have not found, so this remains something of an ongoing project as I stumble across new ones. ਀ഊAs a research goal, I have set out to find as many recipes as I possibly can from across the breadth of Western European medieval cuisine, and to compare them in order to trace development across time, geographical variations and tastes. As part of this process, I have made test samples of several versions and tried them out on my long-suffering Shire, demanding detailed feedback; I have incorporated some of these comments into the comparison. In order to reduce this project to manageable proportions, I have also made some more or less arbitrary decisions in selecting these recipes. ਀ഊ• Since cream or milk were forbidden on fast days, there are many variants with almond milk rather than cream; I have included these in my random "custard tart" definition, but have rejected almond tarts which do not include egg. ਀ഊ• I've been particularly interested in tarts, rather than the various baked and boiled custards which tragically lack the pastry case, but have included some baked custards for comparison (see Appendix 2). ਀ഊ• I have excluded the various tarts which use rice for a thickener (Sabina Welserin seems particularly fond of these), since they seem to me to drift off into "rice tart" territory. ਀ഊ• Likewise, I turn up my nose at the dangerous cheesecake arena, excluding any recipes which include soft cheese of any sort. ਀ഊ• I have also largely ignored the various variants which include fresh or dried fruit as part of the custardy thing, including tardpolene and the English 15th-century pear custard. Let us be purist, or nothing. ਀ഊEven with these exclusions, the breadth of possibility is bewildering. ਀ഊ1. The Recipes (by date and country of origin) ਀ഊTyropatinam ਀㐀琀栀ⴀ㔀琀栀 挀攀渀琀甀爀礀ഊItaly ਀䄀瀀椀挀椀甀猀Ⰰ 䈀漀漀欀 㜀Ⰰ 堀䤀ⴀ㜀 ഊDaryols ਀㄀㌀㤀　ഊEngland ਀䘀漀爀洀 漀昀 䌀甀爀礀攀Ⰰ 䤀嘀⸀ ㄀㤀㄀ ഊDiriola ਀㄀㐀琀栀 挀攀渀琀甀爀礀ഊItaly ਀䴀愀攀猀琀爀漀 䴀愀爀琀椀渀漀Ⰰ 䰀椀戀爀攀 搀攀 愀爀琀攀 挀漀焀甀椀渀愀爀椀愀 ഊCream tarts and milk tarts (mentioned in menus) ਀㄀㌀㤀㔀ഊFrance ਀䰀攀 䴀攀渀愀最椀攀爀 搀攀 倀愀爀椀猀 ഊParti-coloured white dish ਀㄀㐀琀栀 挀攀渀琀甀爀礀ഊFrance ਀䰀攀 嘀椀愀渀搀椀攀爀 搀攀 吀愀椀氀氀攀瘀攀渀琀Ⰰ 㠀㈀ ഊLet molt bona al fforn ਀⠀猀椀洀椀氀愀爀 琀漀 昀氀愀渀猀⤀ഊ14th century ਀匀瀀愀椀渀 ⠀䌀愀琀愀氀漀渀椀愀⤀ഊLibre de sent sovi, 156 ਀䐀愀爀礀愀氀礀猀ഊEarly 15th century ਀䔀渀最氀愀渀搀ഊAncient Cookery ਀䐀漀甀挀攀琀攀猀ഊ1420 ਀䔀渀最氀愀渀搀ഊHarlein MS. 279, XV. ਀䘀氀愀琀栀漀渀猀 ഊ1420 ਀䔀渀最氀愀渀搀ഊHarleian 279 ਀䌀爀攀愀洀 䘀氀愀渀猀 ⠀洀攀渀琀椀漀渀攀搀 椀渀 洀攀渀甀猀⤀ഊ1420 ਀䘀爀愀渀挀攀 ⠀匀愀瘀漀礀⤀ഊChiquart, On Cookery ਀䘀氀愀琀栀漀渀礀猀 ഊ1450 ਀䔀渀最氀愀渀搀ഊHarleian 4016 ਀䐀椀爀椀漀氀愀ഊ1475 ਀䤀琀愀氀礀 ⠀嘀攀渀椀挀攀⤀ഊPlatina, De Honesta Voluptate, VIII.58, ਀吀漀 洀愀欀攀 瘀氀愀礀攀渀 ⨀ഊ1490-1525 ਀䠀漀氀氀愀渀搀ഊUntitled collection of recipes from Ghent ਀䴀愀渀樀愀爀 氀攀渀琀漀 漀 猀甀愀瘀攀 ⠀匀氀漀眀 漀爀 猀洀漀漀琀栀 搀椀猀栀⤀ ⨀ഊ1529 ਀匀瀀愀渀椀猀栀Ⰰ⠀琀爀⸀ 昀爀漀洀 琀栀攀 䌀愀琀愀氀愀渀⤀ ഊRuperto de Nola, Libro de Cozina, 14. ਀吀漀 洀愀欀攀 愀渀 䔀渀最氀椀猀栀 琀愀爀琀ഊAn egg tart ਀䤀昀 礀漀甀 眀漀甀氀搀 洀愀欀攀 愀渀 攀最最 琀愀爀琀ഊTo make a cream tart ਀吀漀 洀愀欀攀 愀渀 攀最最 琀愀爀琀ഊAn egg tart ਀䠀漀眀 琀漀 洀愀欀攀 洀椀氀欀 琀愀爀琀猀ഊ1553 ਀䜀攀爀洀愀渀礀 ഊDas Kochbuch der Sabina Welserin, 36, 78, 104, 122, 128, 135, 187 ਀䠀漀眀 琀漀 洀愀欀攀 愀 洀椀氀欀ⴀ挀爀甀猀琀氀攀猀猀ⴀ昀氀愀渀⸀ ⨀ഊ1593 ਀䠀漀氀氀愀渀搀 ഊCocboeck, 45 ਀吀漀 洀愀欀攀 愀 挀甀猀琀愀爀搀 ⨀ഊ1596 ਀䔀渀最氀愀渀搀ഊThe Good Huswifes Jewell ਀吀漀 䴀愀欀攀 愀 䌀甀猀琀愀爀搀攀 ⨀ഊ1604 ਀䔀渀最氀愀渀搀ഊElinor Fettiplace's Receipt Book ਀䄀 礀攀氀氀漀眀 吀愀爀琀ഊA white Tart ਀㄀㘀㠀㌀ ⠀昀椀爀猀琀 攀搀椀琀椀漀渀 ㄀㘀㄀㔀⤀ഊEngland ਀䜀攀爀瘀愀猀攀 䴀愀爀欀栀愀洀Ⰰ 吀栀攀 䔀渀最氀椀猀栀 䠀漀甀猀攀眀椀昀攀 ഊTo make an almond custard ਀㄀㘀㘀　ഊEngland ਀刀漀戀攀爀琀 䴀愀礀Ⰰ 吀栀攀 䄀挀挀漀洀瀀氀椀猀栀琀 䌀漀漀欀 ഊ ਀吀爀愀渀猀挀爀椀瀀琀椀漀渀猀 漀昀 挀甀猀琀愀爀搀 琀愀爀琀 爀攀挀椀瀀攀猀 愀爀攀 昀漀甀渀搀 椀渀 䄀瀀瀀攀渀搀椀砀 䤀㬀 爀攀挀椀瀀攀猀 洀愀爀欀攀搀 眀椀琀栀 愀 ⨀ 愀爀攀 昀漀爀 挀甀猀琀愀爀搀猀 眀椀琀栀漀甀琀 愀 挀爀甀猀琀Ⰰ 愀渀搀 愀爀攀 昀漀甀渀搀 椀渀 䄀瀀瀀攀渀搀椀砀 䤀䤀⸀ ഊ ਀䰀漀漀欀椀渀最 愀琀 琀栀椀猀 爀攀挀椀瀀攀 搀椀猀琀爀椀戀甀琀椀漀渀Ⰰ 愀爀爀愀渀最攀搀 栀攀爀攀 戀礀 搀愀琀攀Ⰰ 眀栀愀琀 戀攀挀漀洀攀猀 椀洀洀攀搀椀愀琀攀氀礀 漀戀瘀椀漀甀猀 椀猀 琀栀愀琀 琀栀攀爀攀 椀猀 愀 昀愀椀爀 猀瀀爀攀愀搀 漀昀 爀攀挀椀瀀攀猀 椀渀 愀氀洀漀猀琀 攀瘀攀爀礀 挀攀渀琀甀爀礀Ⰰ 愀挀爀漀猀猀 洀漀猀琀 挀甀椀猀椀渀攀猀⸀ 吀栀攀 挀甀猀琀愀爀搀 琀愀爀琀Ⰰ 愀渀搀 椀琀猀 挀氀漀猀攀 挀漀甀猀椀渀 琀栀攀 挀爀甀猀琀氀攀猀猀 挀甀猀琀愀爀搀Ⰰ 愀爀攀 瀀爀攀琀琀礀 洀甀挀栀 甀戀椀焀甀椀琀漀甀猀Ⰰ 愀 猀琀愀瀀氀攀 漀昀 琀栀攀 洀攀搀椀攀瘀愀氀 昀攀愀猀琀⸀ 䴀漀猀琀 琀攀氀氀椀渀最氀礀Ⰰ 戀漀琀栀 䌀栀椀焀甀愀爀琀 愀渀搀 琀栀攀 䴀攀渀愀最椀攀爀 搀攀 倀愀爀椀猀 椀渀挀氀甀搀攀 洀椀氀欀 愀渀搀 挀爀攀愀洀 琀愀爀琀猀 漀渀 琀栀攀椀爀 洀攀渀甀猀Ⰰ 眀椀琀栀漀甀琀 愀挀琀甀愀氀氀礀 最椀瘀椀渀最 爀攀挀椀瀀攀猀 昀漀爀 琀栀攀洀⸀ 䰀椀欀攀 猀愀氀琀 椀渀 昀漀漀搀Ⰰ 椀琀 椀猀 漀戀瘀椀漀甀猀 琀栀愀琀 琀栀攀 挀甀猀琀愀爀搀 琀愀爀琀 眀愀猀 愀 最椀瘀攀渀 漀昀 䘀爀攀渀挀栀 洀攀搀椀攀瘀愀氀 挀漀漀欀椀渀最⸀ 吀栀攀 䔀渀最氀椀猀栀Ⰰ 漀渀 琀栀攀 漀琀栀攀爀 栀愀渀搀 㬀 戀漀琀栀 琀栀攀 䠀愀爀氀攀椀愀渀 洀愀渀甀猀挀爀椀瀀琀猀 愀渀搀 琀栀攀 䘀漀爀洀 漀昀 䌀甀爀礀攀 㬀 愀爀攀 渀漀琀 挀漀渀琀攀渀琀 琀漀 愀猀猀甀洀攀 琀栀愀琀 愀渀礀 挀漀漀欀 欀渀漀眀猀 栀漀眀 琀漀 挀漀漀欀 愀 挀甀猀琀愀爀搀 琀愀爀琀Ⰰ 愀渀搀 最椀瘀攀 渀甀洀攀爀漀甀猀Ⰰ 爀愀琀栀攀爀 猀椀洀椀氀愀爀 爀攀挀椀瀀攀猀 昀漀爀 瘀愀爀椀愀琀椀漀渀猀 漀渀 琀栀攀 戀愀猀椀挀 琀愀爀琀⸀ 吀栀攀 椀洀瀀氀椀挀愀琀椀漀渀 椀猀 琀栀攀 猀愀洀攀Ⰰ 栀漀眀攀瘀攀爀㨀 琀栀攀 挀甀猀琀愀爀搀 琀愀爀琀 椀猀 愀渀 椀洀瀀漀爀琀愀渀琀 愀渀搀 爀攀挀甀爀爀椀渀最 昀攀愀琀甀爀攀 椀渀 琀栀攀 洀攀搀椀攀瘀愀氀 洀攀渀甀⸀ ഊ ਀䰀漀漀欀椀渀最 愀琀 琀栀攀 猀瀀爀攀愀搀 漀昀 搀愀琀攀猀Ⰰ 琀栀攀 挀甀猀琀愀爀搀 琀愀爀琀 猀攀攀洀猀 琀漀 栀愀瘀攀 搀攀瘀攀氀漀瀀攀搀 爀攀愀猀漀渀愀戀氀礀 猀椀洀甀氀琀愀渀攀漀甀猀氀礀 椀渀 䔀渀最氀愀渀搀Ⰰ 䘀爀愀渀挀攀Ⰰ 䤀琀愀氀礀 愀渀搀 匀瀀愀椀渀Ⰰ 挀甀椀猀椀渀攀猀 眀栀椀挀栀 琀攀渀搀 琀漀 戀漀爀爀漀眀 昀爀漀洀 攀愀挀栀 漀琀栀攀爀 愀琀 琀栀攀 戀攀猀琀 漀昀 琀椀洀攀猀⸀ 吀栀椀猀 椀猀 猀攀攀渀 瀀愀爀琀椀挀甀氀愀爀氀礀 猀琀爀漀渀最氀礀 椀渀 琀栀攀 挀愀爀爀礀ⴀ漀瘀攀爀 漀昀 渀愀洀攀猀 愀挀爀漀猀猀 琀椀洀攀 愀渀搀 猀瀀愀挀攀㨀 䐀愀爀礀漀氀猀Ⰰ 䐀椀爀椀漀氀愀 䐀愀爀礀愀氀礀猀Ⰰ 䐀椀爀椀漀氀愀 愀挀爀漀猀猀 䘀爀愀渀挀攀Ⰰ 䔀渀最氀愀渀搀Ⰰ 䤀琀愀氀礀 愀渀搀 琀眀漀 挀攀渀琀甀爀椀攀猀⸀ ഊ ਀吀栀攀 漀渀氀礀 搀攀瘀椀愀琀椀漀渀 琀爀攀渀搀 椀猀 琀栀攀 瀀爀攀猀攀渀挀攀 漀昀 䜀攀爀洀愀渀礀 漀渀氀礀 氀愀琀攀爀 椀渀 琀栀攀猀攀 爀攀挀椀瀀攀猀㨀 䤀 昀漀甀渀搀 渀漀 挀甀猀琀愀爀搀 琀愀爀琀 爀攀挀椀瀀攀猀 椀渀 攀椀琀栀攀爀 䴀愀爀砀 刀甀洀瀀漀氀琀 ⠀㄀⤀Ⰰ 愀 挀漀渀琀攀洀瀀漀爀愀爀礀 漀昀 圀攀氀猀攀爀椀渀✀猀Ⰰ 漀爀 椀渀 琀栀攀 攀愀爀氀椀攀爀 䈀甀挀栀 瘀漀渀 䜀甀琀攀爀 匀瀀椀猀攀⸀ 䔀瘀椀搀攀渀琀氀礀 琀栀攀 䜀攀爀洀愀渀猀 瀀椀挀欀攀搀 甀瀀 琀栀椀猀 眀攀椀爀搀Ⰰ 搀攀挀愀搀攀渀琀Ⰰ 䘀爀攀渀挀栀 漀爀 䔀渀最氀椀猀栀 栀愀戀椀琀 漀渀氀礀 氀愀琀攀爀Ⰰ 愀渀搀 瀀愀爀琀椀愀氀氀礀⸀ 䜀攀渀攀爀愀氀氀礀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 眀栀攀爀攀 琀栀攀爀攀 愀瀀瀀攀愀爀 琀漀 戀攀 最愀瀀猀 椀渀 琀栀攀 攀瘀攀渀 猀瀀爀攀愀搀Ⰰ 椀琀 猀攀攀洀猀 氀椀欀攀氀礀 琀栀愀琀 琀栀攀 愀戀猀攀渀挀攀 椀猀 漀昀 愀挀琀甀愀氀 攀砀琀愀渀琀 爀攀挀椀瀀攀 挀漀氀氀攀挀琀椀漀渀猀 ⠀漀爀 洀礀 愀挀挀攀猀猀 琀漀 猀甀挀栀⤀Ⰰ 爀愀琀栀攀爀 琀栀愀渀 愀渀 愀戀猀攀渀挀攀 漀昀 挀甀猀琀愀爀搀 爀攀挀椀瀀攀猀㬀 洀礀 瀀攀爀猀漀渀愀氀 挀漀氀氀攀挀琀椀漀渀 椀猀 眀攀椀最栀琀攀搀 栀攀愀瘀椀氀礀 琀漀眀愀爀搀猀 䔀渀最氀椀猀栀 琀攀砀琀猀Ⰰ 愀渀搀 䤀 氀愀挀欀Ⰰ 昀漀爀 攀砀愀洀瀀氀攀Ⰰ 猀椀洀椀氀愀爀 猀瀀爀攀愀搀猀 漀昀 匀瀀愀渀椀猀栀 漀爀 䐀甀琀挀栀 挀漀漀欀戀漀漀欀猀 昀漀爀 瀀甀爀瀀漀猀攀猀 漀昀 挀漀洀瀀愀爀椀猀漀渀⸀ 吀栀甀猀Ⰰ 眀栀椀氀攀 䤀 栀愀瘀攀 渀漀琀 昀漀甀渀搀 愀 ㄀㐀琀栀ⴀ挀攀渀琀甀爀礀 䐀甀琀挀栀 挀甀猀琀愀爀搀 琀愀爀琀 爀攀挀椀瀀攀Ⰰ 琀栀椀猀 椀猀 焀甀椀琀攀 瀀漀猀猀椀戀氀礀 戀攀挀愀甀猀攀 䤀 栀愀瘀攀 渀漀 愀挀挀攀猀猀 琀漀 愀 ㄀㐀琀栀ⴀ挀攀渀琀甀爀礀 䐀甀琀挀栀 挀漀漀欀戀漀漀欀Ⰰ 渀漀琀 戀攀挀愀甀猀攀 琀栀攀 挀氀愀猀猀椀挀 ㄀㐀琀栀ⴀ挀攀渀琀甀爀礀 䐀甀琀挀栀 挀甀猀琀愀爀搀 琀愀爀琀 搀漀攀猀 渀漀琀 攀砀椀猀琀⸀ ഊ ਀㈀⸀ 䌀爀攀愀洀 漀爀 愀氀洀漀渀搀猀㼀 䰀攀渀琀攀渀 挀甀猀琀愀爀搀猀ഊ ਀ ഊ ਀䌀刀䔀䄀䴀⼀ഊ/MILK ਀䄀䰀䴀伀一䐀ഊ MILK ਀吀礀爀漀瀀愀琀椀渀愀洀 ⨀ ⠀䄀瀀椀挀椀甀猀⤀ഊ4th-5th century Italy ਀堀 ഊ ਀䐀愀爀礀漀氀猀 ⠀䘀漀爀洀 漀昀 䌀甀爀礀攀⤀ഊ1390 England ਀堀ഊor X ਀䐀椀爀椀漀氀愀 ⠀䴀愀爀琀椀渀漀⤀ഊ14th century Italy ਀堀ഊ ਀䌀爀攀愀洀 琀愀爀琀猀 ⠀䴀攀渀愀最椀攀爀⤀ഊ1395 France ਀堀ഊ ਀䰀攀琀 洀漀氀琀 戀漀渀愀 愀氀 昀昀漀爀渀 ഊ(Libre de Sent Sovi) ਀㄀㐀琀栀 挀攀渀琀甀爀礀 匀瀀愀椀渀ഊX ਀  ഊDaryalys (Ancient Cookery) ਀䔀愀爀氀礀 ㄀㔀琀栀 挀攀渀琀甀爀礀 䔀渀最氀愀渀搀ഊX ਀堀 ഊDoucetes (Harlein 279) ਀㄀㐀㈀　 䔀渀最氀愀渀搀ഊX ਀  ഊFlathons (Harleian 279) ਀㄀㐀㈀　 䔀渀最氀愀渀搀ഊX ਀  ഊCream Flans (Chiquart) ਀㄀㐀㈀　 䘀爀愀渀挀攀ഊX ਀  ഊFlathonys (Harleian 4016) ਀㄀㐀㔀　 䔀渀最氀愀渀搀ഊX ਀  ഊDiriola (Platina) ਀㄀㐀㜀㔀 䤀琀愀氀礀ഊX ਀  ഊTo make vlayen * (Ghent collection) ਀㄀㐀㤀　ⴀ㄀㔀㈀㔀 䠀漀氀氀愀渀搀ഊX ਀  ഊManjar lento o suave (de Nola) * ਀㄀㔀㈀㤀 匀瀀愀椀渀ഊX ਀  ഊEgg/cream tarts (Welserin), 7 recipes ਀㄀㔀㔀㌀ 䜀攀爀洀愀渀礀ഊX (6) ਀堀 ⠀㈀⤀ ഊHow to make a milk-crustless-flan. (Cocboek) * ਀㄀㔀㤀㌀ 䠀漀氀氀愀渀搀ഊX ਀  ഊTo make a custard (Good Huswife)* ਀㄀㔀㤀㘀 䔀渀最氀愀渀搀ഊX ਀  ഊTo Make a Custarde (Fettiplace) * ਀㄀㘀　㐀 䔀渀最氀愀渀搀ഊX ਀  ഊA yellow Tart (Markham) ਀䄀 眀栀椀琀攀 吀愀爀琀 ⠀䴀愀爀欀栀愀洀⤀ഊ1683 (first edition 1615) England ਀堀ഊ ਀吀漀 洀愀欀攀 愀渀 愀氀洀漀渀搀 挀甀猀琀愀爀搀 ഊ(Robert May) ਀㄀㘀㘀　 䔀渀最氀愀渀搀ഊX ਀堀 ഊ ਀䄀渀愀氀礀猀椀猀 漀昀 琀栀攀 挀漀氀氀攀挀琀攀搀 爀攀挀椀瀀攀猀 椀渀 琀攀爀洀猀 漀昀 琀栀攀椀爀 甀猀攀 漀昀 洀椀氀欀 瀀爀漀搀甀挀琀猀 愀渀搀⼀漀爀 愀氀洀漀渀搀猀 椀渀 琀栀攀 昀椀氀氀椀渀最Ⰰ 椀猀 瀀愀爀琀椀挀甀氀愀爀氀礀 椀渀琀攀爀攀猀琀椀渀最⸀ 吀栀爀漀甀最栀漀甀琀 洀漀猀琀 漀昀 琀栀攀 洀攀搀椀攀瘀愀氀 攀爀愀Ⰰ 昀愀猀琀 搀愀礀猀 爀攀焀甀椀爀攀搀 愀戀猀琀攀渀琀椀漀渀 昀爀漀洀 昀氀攀猀栀 ⠀洀攀愀琀 漀爀 昀漀眀氀⤀ 愀渀搀 昀爀漀洀 洀攀愀琀 瀀爀漀搀甀挀琀猀 眀栀椀挀栀 眀攀爀攀 挀漀渀猀椀搀攀爀攀搀 栀甀洀漀甀爀愀氀氀礀 眀愀爀洀椀渀最Ⰰ 椀渀挀氀甀搀椀渀最 昀愀琀Ⰰ 洀椀氀欀Ⰰ 戀甀琀琀攀爀 愀渀搀 挀栀攀攀猀攀 ⠀匀挀甀氀氀礀 㘀㄀⤀⸀ 吀栀攀 挀爀攀愀洀 琀愀爀琀 椀猀 椀渀琀爀椀渀猀椀挀愀氀氀礀 愀 氀椀最栀琀攀爀Ⰰ 搀攀猀猀攀爀琀ⴀ猀琀礀氀攀 琀栀椀渀最Ⰰ 眀椀琀栀 挀漀渀猀椀搀攀爀愀戀氀攀 爀椀挀栀渀攀猀猀 愀渀搀 猀眀攀攀琀渀攀猀猀Ⰰ 猀漀 琀栀愀琀 愀 挀爀攀愀洀 琀愀爀琀 眀椀琀栀漀甀琀 挀爀攀愀洀 猀攀攀洀猀 愀 氀椀琀琀氀攀 戀攀猀椀搀攀 琀栀攀 瀀漀椀渀琀㬀 琀栀攀 爀攀挀椀瀀攀猀 愀爀攀 琀栀甀猀 栀攀愀瘀椀氀礀 眀攀椀最栀琀攀搀 琀漀眀愀爀搀猀 琀栀攀 挀爀攀愀洀 瘀攀爀猀椀漀渀猀 爀愀琀栀攀爀 琀栀愀渀 琀栀攀 愀氀洀漀渀搀⸀ 䠀漀眀攀瘀攀爀Ⰰ 最椀瘀攀渀 琀栀愀琀 琀栀攀 攀最最 琀愀爀琀 椀猀 愀氀猀漀 愀 猀琀愀瀀氀攀 漀昀 猀漀洀攀 瀀愀爀琀椀愀氀 昀愀猀琀 搀愀礀猀 ⠀吀愀爀琀 昀漀爀 䔀洀戀攀爀 䐀愀礀 挀漀洀攀猀 琀漀 洀椀渀搀⤀Ⰰ 渀漀渀ⴀ洀椀氀欀 漀爀 挀爀攀愀洀 瘀攀爀猀椀漀渀猀 漀昀 琀栀攀 猀琀愀瀀氀攀 挀甀猀琀愀爀搀 琀愀爀琀 搀漀 攀砀椀猀琀⸀ 一漀琀 猀栀漀眀渀 栀攀爀攀 愀爀攀 琀栀攀 猀攀瘀攀爀愀氀 琀愀爀琀 瘀攀爀猀椀漀渀猀 眀栀椀挀栀 甀猀攀 愀氀洀漀渀搀 洀椀氀欀 漀渀氀礀Ⰰ 眀椀琀栀漀甀琀 椀渀挀氀甀搀椀渀最 攀最最猀 ⠀琀栀攀 嘀椀愀渀搀椀攀爀 搀攀 吀愀椀氀氀椀瘀攀渀琀Ⰰ 䘀爀攀渀挀栀 ㄀㐀琀栀 挀攀渀琀甀爀礀Ⰰ 愀渀搀 䌀栀椀焀甀愀爀琀Ⰰ 䘀爀攀渀挀栀 ㄀㔀琀栀 挀攀渀琀甀爀礀Ⰰ 愀爀攀 琀眀漀 攀砀愀洀瀀氀攀猀⤀㬀 琀栀攀猀攀 洀漀瘀攀 琀栀攀 挀甀猀琀愀爀搀ⴀ猀琀礀氀攀 琀愀爀琀 漀甀琀 漀昀 琀栀攀 爀攀愀氀洀 漀昀 瀀愀爀琀椀愀氀 昀愀猀琀椀渀最 ⠀䔀洀戀攀爀 䐀愀礀猀 瀀攀爀洀椀琀琀攀搀 攀最最猀⤀ 愀渀搀 椀渀琀漀 琀栀攀 昀甀氀氀 䰀攀渀琀攀渀 搀攀渀椀愀氀 漀昀 愀氀氀 愀渀椀洀愀氀 瀀爀漀搀甀挀琀猀⸀ 吀栀攀礀 愀爀攀 琀栀甀猀 漀甀琀猀椀搀攀 洀礀 瀀愀爀愀洀攀琀攀爀猀 漀昀 猀琀甀搀礀 栀攀爀攀Ⰰ 戀甀琀 䤀 栀愀瘀攀 椀渀挀氀甀搀攀搀 琀栀攀 爀攀挀椀瀀攀猀 椀渀 䄀瀀瀀攀渀搀椀砀 ㌀Ⰰ 昀漀爀 挀漀洀瀀愀爀椀猀漀渀⸀ ഊ ਀䈀礀 琀栀攀 䔀氀椀稀愀戀攀琀栀愀渀 攀爀愀Ⰰ 琀栀攀 渀攀攀搀 昀漀爀 愀氀洀漀渀搀 洀椀氀欀 猀甀戀猀琀椀琀甀琀攀猀 猀攀攀洀猀 琀漀 栀愀瘀攀 搀椀攀搀 漀甀琀Ⰰ 愀 爀攀猀甀氀琀 漀昀 琀栀攀 爀攀氀愀砀椀渀最 漀昀 昀愀猀琀ⴀ搀愀礀 爀甀氀攀猀 戀礀 琀栀攀 䄀渀最氀椀挀愀渀 䌀栀甀爀挀栀⸀ 䰀攀渀琀攀渀 洀攀渀甀猀 椀渀 琀栀攀 猀椀砀琀攀攀渀琀栀 挀攀渀琀甀爀礀 樀漀礀漀甀猀氀礀 椀渀挀氀甀搀攀 戀甀琀琀攀爀 愀渀搀 攀最最猀 ⠀䰀漀爀眀椀渀Ⰰ 㜀㄀⤀Ⰰ 椀渀 挀漀渀琀爀愀猀琀 琀漀 琀栀攀 栀愀爀猀栀攀爀 搀攀洀愀渀搀猀 漀昀 攀愀爀氀椀攀爀 挀攀渀琀甀爀椀攀猀⸀ 伀琀栀攀爀 昀愀猀琀 搀愀礀猀 眀攀爀攀 猀攀挀甀氀愀爀 爀愀琀栀攀爀 琀栀愀渀 爀攀氀椀最椀漀甀猀㬀 昀椀猀栀ⴀ搀愀礀猀 眀攀爀攀 搀攀猀椀最渀攀搀 琀漀 愀猀猀椀猀琀 琀栀攀 昀椀猀栀椀渀最 椀渀搀甀猀琀爀礀 ⠀䰀漀爀眀椀渀Ⰰ ㈀㘀㜀⤀Ⰰ 愀渀搀 琀栀甀猀 瀀爀攀挀氀甀搀攀搀 洀攀愀琀 戀甀琀 渀漀琀 攀最最猀 漀爀 洀椀氀欀 瀀爀漀搀甀挀琀猀⸀ 吀眀漀 漀昀 匀愀戀爀椀渀愀 圀攀氀猀攀爀椀渀✀猀 挀爀攀愀洀 琀愀爀琀 爀攀挀椀瀀攀猀 愀氀氀漀眀 琀栀攀 漀瀀琀椀漀渀愀氀 愀搀搀椀琀椀漀渀 漀昀 愀氀洀漀渀搀猀 爀愀琀栀攀爀 琀栀愀渀 琀栀攀 猀甀戀猀琀椀琀甀琀椀漀渀 漀昀 愀氀洀漀渀搀猀 昀漀爀 洀椀氀欀Ⰰ 甀渀搀攀爀氀椀渀椀渀最 琀栀攀 昀愀氀氀椀渀最 愀眀愀礀 漀昀 琀栀攀 渀攀攀搀 昀漀爀 猀甀挀栀 猀甀戀猀琀椀琀甀琀椀漀渀猀⸀ 吀栀攀 氀漀最椀挀愀氀 挀漀渀挀氀甀猀椀漀渀 漀昀 琀栀椀猀 琀爀攀渀搀 椀猀 刀漀戀攀爀琀 䴀愀礀✀猀 愀氀洀漀渀搀 琀愀爀琀 眀栀椀挀栀 爀攀焀甀椀爀攀猀 戀漀琀栀 挀爀攀愀洀 愀渀搀 愀氀洀漀渀搀 洀椀氀欀Ⰰ 爀攀琀愀椀渀椀渀最 愀 爀攀洀渀愀渀琀 漀昀 琀栀攀 爀攀氀椀最椀漀甀猀 漀戀猀攀爀瘀愀渀挀攀 猀栀漀爀渀 漀昀 椀琀猀 漀爀椀最椀渀愀氀 瀀甀爀瀀漀猀攀Ⰰ 愀渀搀 栀攀爀攀 甀猀攀搀 椀渀猀琀攀愀搀 昀漀爀 愀搀搀椀琀椀漀渀愀氀 昀氀愀瘀漀甀爀⸀ ഊ ਀䤀渀琀攀爀攀猀琀椀渀最氀礀Ⰰ 琀栀攀 愀氀洀漀渀搀 洀椀氀欀 瘀攀爀猀椀漀渀猀 眀栀椀挀栀 䤀 挀漀漀欀攀搀 昀漀爀 洀礀 猀愀洀瀀氀攀 愀甀搀椀攀渀挀攀 ⠀圀攀氀猀攀爀椀渀✀猀 攀最最 琀愀爀琀Ⰰ 渀漀⸀ 㜀㠀Ⰰ 愀渀搀 刀漀戀攀爀琀 䴀愀礀✀猀 愀氀洀漀渀搀 挀甀猀琀愀爀搀⤀ 眀攀爀攀 渀漀琀 氀椀欀攀搀 渀攀愀爀氀礀 愀猀 洀甀挀栀 愀猀 琀栀攀 瀀甀爀攀 挀爀攀愀洀 漀渀攀猀⸀ 吀愀猀琀攀爀猀 搀椀搀 渀漀琀 氀椀欀攀 琀栀攀 琀攀砀琀甀爀攀Ⰰ 愀渀搀 昀漀甀渀搀 琀栀攀 琀愀爀琀猀 猀椀最渀椀昀椀挀愀渀琀氀礀 搀爀椀攀爀 琀栀愀渀 琀栀攀 愀氀氀ⴀ挀爀攀愀洀 瘀攀爀猀椀漀渀猀⸀ 吀栀椀猀 搀漀攀猀 猀攀攀洀 琀漀 昀椀琀 椀渀琀漀 琀栀攀 挀漀渀挀攀瀀琀 漀昀 昀愀猀琀 搀愀礀猀 愀猀 猀攀氀昀ⴀ搀攀渀椀愀氀℀ ഊ ਀㌀⸀ 䌀漀漀欀椀渀最 洀攀琀栀漀搀猀ഊ ਀吀栀攀 戀愀猀椀挀 洀愀欀攀ⴀ甀瀀 漀昀 琀栀攀 挀甀猀琀愀爀搀 琀愀爀琀 㬀 洀椀氀欀⼀挀爀攀愀洀⼀愀氀洀漀渀搀 洀椀氀欀Ⰰ 攀最最猀Ⰰ 猀眀攀攀琀攀渀攀爀 愀渀搀 昀氀愀瘀漀甀爀椀渀最 㬀 愀挀琀甀愀氀氀礀 愀搀洀椀琀猀 漀昀 挀漀渀猀椀搀攀爀愀戀氀攀 瘀愀爀椀愀琀椀漀渀⸀ 伀渀攀 瘀愀爀椀愀琀椀漀渀 椀猀 椀渀 琀栀攀 琀爀攀愀琀洀攀渀琀 漀昀 琀栀攀 昀椀氀氀椀渀最Ⰰ 眀栀椀挀栀 洀愀礀 戀攀 猀椀洀瀀氀礀 洀椀砀攀搀 愀渀搀 瀀漀甀爀攀搀 椀渀琀漀 琀栀攀 瀀爀攀ⴀ栀愀爀搀攀渀攀搀 瀀椀攀 猀栀攀氀氀 戀攀昀漀爀攀 戀愀欀椀渀最Ⰰ 漀爀 眀栀椀挀栀 洀愀礀 戀攀 琀栀椀挀欀攀渀攀搀 漀瘀攀爀 愀 昀氀愀洀攀 戀攀昀漀爀攀 戀攀椀渀最 愀搀搀攀搀 琀漀 琀栀攀 瀀椀攀 猀栀攀氀氀 愀渀搀 挀漀漀欀攀搀 椀渀 琀栀攀 漀瘀攀渀⸀ 䤀渀 愀搀搀椀琀椀漀渀Ⰰ 猀漀洀攀 瘀攀爀猀椀漀渀猀 甀渀搀攀爀氀椀渀攀 琀栀攀 渀漀渀ⴀ䰀攀渀琀攀渀 渀愀琀甀爀攀 漀昀 琀栀攀 琀愀爀琀 戀礀 愀搀搀椀渀最 戀甀琀琀攀爀Ⰰ 漀爀 戀礀 甀猀椀渀最 挀爀攀愀洀 椀渀猀琀攀愀搀 漀昀 洀椀氀欀⼀挀爀攀愀洀⸀ 伀琀栀攀爀 瘀愀爀椀愀琀椀漀渀猀 愀爀攀 漀戀琀愀椀渀攀搀 戀礀 甀猀攀 漀昀 漀渀氀礀 琀栀攀 攀最最 礀漀氀欀猀 漀爀 漀渀氀礀 琀栀攀 眀栀椀琀攀猀Ⰰ 愀猀 漀瀀瀀漀猀攀搀 琀漀 琀栀攀 眀栀漀氀攀 攀最最⸀ 䄀 戀爀椀攀昀 戀爀攀愀欀ⴀ搀漀眀渀 昀漀氀氀漀眀猀㨀 ഊ ਀ ഊPre-cooked filling ਀夀漀氀欀猀 漀渀氀礀ഊWhites only ਀䈀甀琀琀攀爀ഊCream ਀䴀椀氀欀 ഊTyropatinam * (Apicius) ਀ ഊ ਀ ഊ ਀ ഊX ਀䐀愀爀礀漀氀猀 ⠀䘀漀爀洀 漀昀 䌀甀爀礀攀⤀ഊ ਀ ഊ ਀ ഊX ਀  ഊDiriola (Martino) ਀ ഊX ਀ ഊ ਀ ഊX ਀䌀爀攀愀洀 琀愀爀琀猀 ⠀䴀攀渀愀最椀攀爀⤀ഊ? ਀㼀ഊ? ਀㼀ഊX ਀  ഊMilk tarts (Menagier) ਀㼀ഊ? ਀㼀ഊ? ਀ ഊX ਀䰀攀琀 洀漀氀琀 戀漀渀愀 愀氀 昀昀漀爀渀 ഊ(Libre de Sent Sovi) ਀ ഊ ਀ ഊX ਀ ഊX ਀䐀愀爀礀愀氀礀猀 ⠀䄀渀挀椀攀渀琀 䌀漀漀欀攀爀礀⤀ഊ ਀ ഊ ਀ ഊX ਀  ഊDoucetes (Harlein 279) ਀ ഊX ਀ ഊ ਀堀ഊ ਀䘀氀愀琀栀漀渀猀 ⠀䠀愀爀氀攀椀愀渀 ㈀㜀㤀⤀ഊ ਀堀ഊ ਀ ഊX ਀  ഊFlathonys (Harleian 4016) ਀ ഊX ਀ ഊ ਀ ഊX ਀䐀椀爀椀漀氀愀 ⠀倀氀愀琀椀渀愀⤀ഊ ਀堀ഊ ਀堀 ഊ ਀堀 ഊCream Flans (Chiquart) ਀㼀ഊ? ਀㼀ഊ? ਀堀ഊ ਀吀漀 洀愀欀攀 瘀氀愀礀攀渀 ⨀ ⠀䜀栀攀渀琀 挀漀氀氀攀挀琀椀漀渀⤀ഊ ਀ ഊ ਀堀ഊ ਀堀 ഊManjar lento o suave (de Nola) * ਀ ഊX ਀ ഊ ਀ ഊX ਀䔀最最⼀挀爀攀愀洀 琀愀爀琀猀 ⠀圀攀氀猀攀爀椀渀⤀Ⰰ 㜀 爀攀挀椀瀀攀猀ഊX (6) ਀ ഊ ਀堀 ⠀㔀⤀ഊX (2) ਀堀 ⠀㔀⤀ ഊHow to make a milk-crustless-flan (Cocboek) * ਀ ഊ ਀ ഊX ਀ ഊX ਀吀漀 洀愀欀攀 愀 挀甀猀琀愀爀搀 ⠀䜀漀漀搀 䠀甀猀眀椀昀攀⤀⨀ഊ ਀ ഊ ਀堀 ഊX ਀  ഊTo Make a Custarde (Fettiplace) * ਀ ഊX ਀ ഊ ਀堀ഊ ਀䄀 礀攀氀氀漀眀 吀愀爀琀 ⠀䴀愀爀欀栀愀洀⤀ഊX ਀堀ഊ ਀ ഊX ਀  ഊA white Tart (Markham) ਀堀ഊ ਀堀ഊ ਀堀ഊ ਀吀漀 洀愀欀攀 愀渀 愀氀洀漀渀搀 挀甀猀琀愀爀搀 ⠀刀漀戀攀爀琀 䴀愀礀⤀ഊ ਀ ഊ ਀ ഊX ਀  ഊ ਀吀栀攀 椀洀洀攀搀椀愀琀攀 昀愀挀琀漀爀 琀栀愀琀 氀攀愀瀀猀 琀漀 琀栀攀 攀礀攀 椀渀 琀栀攀 愀戀漀瘀攀 搀椀猀琀爀椀戀甀琀椀漀渀 椀猀 琀栀愀琀 琀栀攀 䔀氀椀稀愀戀攀琀栀愀渀猀 眀攀爀攀 瀀爀攀琀琀礀 搀愀爀渀攀搀 昀漀渀搀 漀昀 挀爀攀愀洀℀ 圀栀椀氀攀 洀椀氀欀 漀爀 挀爀攀愀洀 瘀攀爀猀椀漀渀猀 猀攀攀洀 攀焀甀愀氀氀礀 挀漀洀洀漀渀 攀愀爀氀椀攀爀 椀渀 瀀攀爀椀漀搀Ⰰ 戀礀 琀栀攀 氀愀琀攀 ㄀㘀琀栀 挀攀渀琀甀爀礀 椀琀 椀猀 漀戀瘀椀漀甀猀 琀栀愀琀 挀爀攀愀洀 椀猀 琀栀攀 瀀爀攀昀攀爀爀攀搀 椀渀最爀攀搀椀攀渀琀Ⰰ 愀 琀攀渀搀攀渀挀礀 眀栀椀挀栀 挀愀渀 戀攀 猀攀攀渀 愀挀爀漀猀猀 琀栀攀 挀漀爀瀀甀猀 漀昀 䔀氀椀稀愀戀攀琀栀愀渀 爀攀挀椀瀀攀猀⸀ 吀栀攀 椀猀猀甀攀 漀昀 礀漀氀欀猀 漀渀氀礀 瘀攀爀猀甀猀 眀栀漀氀攀 攀最最猀 猀攀攀洀猀 琀漀 戀攀 氀攀猀猀 漀昀 愀 洀愀爀欀攀搀 琀爀攀渀搀㬀 琀栀攀 ㄀㔀琀栀ⴀ挀攀渀琀甀爀礀 䔀渀最氀椀猀栀 爀攀挀椀瀀攀猀 猀攀攀洀 最攀渀攀爀愀氀氀礀 琀漀 瀀爀攀昀攀爀 礀漀氀欀猀Ⰰ 眀栀椀挀栀 最椀瘀攀 愀 爀椀挀栀攀爀 攀昀昀攀挀琀 琀栀愀渀 琀栀攀 眀栀漀氀攀 攀最最Ⰰ 戀甀琀 眀栀漀氀攀ⴀ攀最最 瘀攀爀猀椀漀渀猀 愀爀攀 猀挀愀琀琀攀爀攀搀 琀栀爀漀甀最栀漀甀琀 琀栀攀 猀瀀爀攀愀搀 漀昀 爀攀挀椀瀀攀猀⸀ 䄀 猀椀最渀椀昀椀挀愀渀琀 挀漀爀爀攀氀愀琀椀漀渀 椀猀 琀栀攀 甀猀攀 漀昀 戀甀琀琀攀爀㬀 漀渀氀礀 倀氀愀琀椀渀愀 甀猀攀猀 礀漀氀欀猀 愀渀搀 戀甀琀琀攀爀Ⰰ 昀漀爀 搀漀甀戀氀攀 爀椀挀栀渀攀猀猀⸀ 伀琀栀攀爀眀椀猀攀Ⰰ 琀栀攀 甀猀攀 漀昀 戀甀琀琀攀爀 猀攀攀洀猀 琀漀 最漀 栀愀渀搀ⴀ椀渀ⴀ栀愀渀搀 眀椀琀栀 甀猀攀 漀昀 琀栀攀 昀甀氀氀 攀最最Ⰰ 愀猀 愀渀 愀氀琀攀爀渀愀琀椀瘀攀 洀攀愀渀猀 漀昀 攀渀爀椀挀栀椀渀最 琀栀攀 昀椀氀氀椀渀最⸀ ഊ ਀䈀礀 琀栀攀 䔀氀椀稀愀戀攀琀栀愀渀 爀攀挀椀瀀攀猀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 眀攀 昀椀渀搀 琀栀攀 甀猀攀 漀昀 礀漀氀欀 漀爀 眀栀椀琀攀 漀渀氀礀 愀猀 愀渀 椀猀猀甀攀 漀昀 挀漀氀漀甀爀Ⰰ 椀渀 䴀愀爀欀栀愀洀✀猀 礀攀氀氀漀眀 愀渀搀 眀栀椀琀攀 琀愀爀琀猀㬀 琀栀椀猀 搀椀猀瀀氀愀礀 昀甀渀挀琀椀漀渀 椀猀 猀攀攀渀 瘀攀爀礀 猀琀爀漀渀最氀礀 椀渀 琀栀攀 猀甀戀琀氀攀琀礀 猀甀最最攀猀琀椀漀渀猀 眀栀椀挀栀 栀攀 攀渀搀猀 琀栀攀 爀攀挀椀瀀攀⸀ 䴀礀 琀愀猀琀攀ⴀ琀攀猀琀攀爀猀 昀漀甀渀搀 琀栀愀琀 琀栀攀 眀栀椀琀攀ⴀ漀渀氀礀 瘀攀爀猀椀漀渀 最愀瘀攀 愀 猀甀戀琀氀攀爀 昀氀愀瘀漀甀爀Ⰰ 眀栀椀挀栀 椀猀 椀渀琀攀爀攀猀琀椀渀最㨀 瀀攀爀猀漀渀愀氀氀礀 䤀 昀椀渀搀 椀琀 爀愀琀栀攀爀 戀氀愀渀搀⸀ 䠀漀眀攀瘀攀爀Ⰰ 琀栀攀 猀漀甀最栀琀ⴀ愀昀琀攀爀 眀栀椀琀攀渀攀猀猀 漀昀 琀栀攀 琀愀爀琀 椀猀 愀欀椀渀 琀漀 漀琀栀攀爀 䴀攀搀椀琀攀爀爀愀渀攀愀渀 爀攀挀椀瀀攀猀Ⰰ 洀漀猀琀 渀漀琀愀戀氀礀 䴀愀爀琀椀渀漀✀猀 吀漀爀琀愀 䈀椀愀渀挀愀 挀栀攀攀猀攀挀愀欀攀 ⠀刀攀搀漀渀 㤀㐀⤀⸀ ഊ ਀倀爀攀ⴀ挀漀漀欀椀渀最 漀昀 琀栀攀 昀椀氀氀椀渀最Ⰰ 猀琀椀爀爀攀搀 椀渀 愀 瀀漀琀 漀瘀攀爀 琀栀攀 昀椀爀攀Ⰰ 猀攀攀洀猀 琀漀 戀攀 愀 氀愀琀攀爀ⴀ瀀攀爀椀漀搀 搀攀瘀攀氀漀瀀洀攀渀琀Ⰰ 琀甀爀渀椀渀最 甀瀀 漀渀氀礀 昀爀漀洀 圀攀氀猀攀爀椀渀 漀渀眀愀爀搀猀⸀ 匀栀攀 愀氀猀漀 椀渀挀氀甀搀攀猀 昀氀漀甀爀 愀猀 愀 琀栀椀挀欀攀渀攀爀 椀渀 猀漀洀攀 爀攀挀椀瀀攀猀Ⰰ 猀甀最最攀猀琀椀渀最 琀栀愀琀 搀攀渀猀椀琀礀 漀昀 昀椀氀氀椀渀最 眀愀猀 搀攀猀椀爀愀戀氀攀⸀ 䔀愀爀氀椀攀爀 挀甀猀琀愀爀搀猀 猀攀攀洀 琀漀 戀攀 甀渀椀昀漀爀洀氀礀 猀椀洀瀀氀攀爀Ⰰ 眀椀琀栀 琀栀攀 椀渀最爀攀搀椀攀渀琀猀 洀椀砀攀搀 愀渀搀 瀀漀甀爀攀搀 椀渀琀漀 琀栀攀 瀀爀攀ⴀ栀愀爀搀攀渀攀搀 猀栀攀氀氀 ⠀㈀⤀⸀ 䈀漀琀栀 瘀攀爀猀椀漀渀猀 猀甀爀瘀椀瘀攀 琀漀 琀栀攀 洀漀搀攀爀渀 搀愀礀㬀 愀 戀愀欀攀搀 挀甀猀琀愀爀搀 椀猀 渀漀琀 瀀爀攀ⴀ琀栀椀挀欀攀渀攀搀Ⰰ 戀甀琀 琀栀攀 挀氀愀猀猀椀挀 䐀甀琀挀栀 洀攀氀欀琀攀爀琀 椀猀⸀ 䴀礀 琀愀猀琀攀ⴀ琀攀猀琀椀渀最 漀昀 瘀愀爀椀漀甀猀 瘀攀爀猀椀漀渀猀 猀栀漀眀攀搀 愀 猀琀爀漀渀最 瀀爀攀昀攀爀攀渀挀攀 昀漀爀 琀栀攀 渀漀渀ⴀ瀀爀攀ⴀ琀栀椀挀欀攀渀攀搀 瘀攀爀猀椀漀渀Ⰰ 眀栀椀挀栀 栀愀猀 愀 搀攀渀猀攀爀Ⰰ 洀漀椀猀琀攀爀 琀攀砀琀甀爀攀⸀ ഊ ਀㐀⸀ 匀瀀椀挀攀猀 愀渀搀 昀氀愀瘀漀甀爀椀渀最猀ഊ ਀ ഊSugar ਀䠀漀渀攀礀ഊSaffron ਀䌀椀渀渀愀洀漀渀ഊRose water ਀伀琀栀攀爀 ഊTyropatinam * (Apicius) ਀ ഊX ਀ ഊ ਀ ഊ ਀䐀愀爀礀漀氀猀 ⠀䘀漀爀洀 漀昀 䌀甀爀礀攀⤀ഊX ਀ ഊX ਀ ഊ ਀  ഊDiriola (Martino) ਀堀 ഊ ਀ ഊX ਀堀ഊ ਀䰀攀琀 洀漀氀琀 戀漀渀愀 愀氀 昀昀漀爀渀 ഊ(Libre de Sent Sovi) ਀堀 ഊ ਀堀 ഊX ਀ ഊnutmeg ਀䐀愀爀礀愀氀礀猀 ⠀䄀渀挀椀攀渀琀 䌀漀漀欀攀爀礀⤀ഊX ਀  ഊ ਀堀 ∀最漀漀搀 瀀漀眀搀攀爀猀∀ഊ ਀  ഊDoucetes (Harlein 279) ਀堀 ഊor X ਀堀 ഊ ਀ ഊ ਀䘀氀愀琀栀漀渀猀 ⠀䠀愀爀氀攀椀愀渀 ㈀㜀㤀⤀ഊX ਀ ഊ ਀ ഊ ਀  ഊFlathonys (Harleian 4016) ਀堀 ഊ ਀ ഊ ਀ ഊale ਀䐀椀爀椀漀氀愀 ⠀倀氀愀琀椀渀愀⤀ഊX ਀ ഊ ਀堀 ഊ ਀  ഊTo make vlayen * (Ghent collection) ਀堀 ഊ ਀  ഊ ਀  ഊ ਀䴀愀渀樀愀爀 氀攀渀琀漀 漀 猀甀愀瘀攀 ⠀搀攀 一漀氀愀⤀ ⨀ഊX ਀ ഊX ਀堀 ഊ ਀  ഊEgg/cream tarts (Welserin), 7 recipes ਀堀 ⠀㜀⤀ഊ ਀  ഊX (1) ਀堀 ⠀㐀⤀ഊ1 sweet wine ਀䠀漀眀 琀漀 洀愀欀攀 愀 洀椀氀欀ⴀ挀爀甀猀琀氀攀猀猀ⴀ昀氀愀渀 ⠀䌀漀挀戀漀攀欀⤀ ⨀ഊX ਀  ഊ ਀  ഊ ਀  ഊTo make a custard (Good Huswife)* ਀堀 ഊ ਀堀 ഊX ਀ ഊGinger, cloves, mace ਀吀漀 䴀愀欀攀 愀 䌀甀猀琀愀爀搀攀 ⠀䘀攀琀琀椀瀀氀愀挀攀⤀ ⨀ഊX ਀ ഊ ਀ ഊ ਀一甀琀洀攀最Ⰰ ഊginger ਀䄀 礀攀氀氀漀眀 吀愀爀琀 ⠀䴀愀爀欀栀愀洀⤀ഊX ਀  ഊ ਀堀 ഊX ਀  ഊA white Tart (Markham) ਀堀 ഊ ਀ ഊX ਀堀 ഊ ਀䄀渀 愀氀洀漀渀搀 挀甀猀琀愀爀搀 ⠀刀漀戀攀爀琀 䴀愀礀⤀ഊX ਀  ഊ ਀  ഊX ਀  ഊ ਀䄀瀀瀀愀爀攀渀琀氀礀Ⰰ 愀氀洀漀猀琀 愀氀氀 最漀漀搀 挀甀猀琀愀爀搀猀 愀爀攀 昀氀愀瘀漀甀爀攀搀 眀椀琀栀 挀椀渀渀愀洀漀渀 愀渀搀 猀甀最愀爀℀ 吀栀攀 爀攀最甀氀愀爀椀琀礀 漀昀 挀椀渀渀愀洀漀渀✀猀 愀瀀瀀攀愀爀愀渀挀攀 椀渀 琀栀攀猀攀 爀攀挀椀瀀攀猀 猀甀最最攀猀琀猀 渀漀琀 漀渀氀礀 愀 氀漀最椀挀愀氀 昀氀愀瘀漀甀爀 挀漀洀戀椀渀愀琀椀漀渀 ⠀琀栀攀 䐀甀琀挀栀 洀攀氀欀琀愀爀琀 琀漀搀愀礀 椀猀 猀琀椀氀氀 栀攀愀瘀椀氀礀 挀椀渀渀愀洀漀渀ⴀ昀氀愀瘀漀甀爀攀搀⤀Ⰰ 戀甀琀 琀栀攀 攀砀琀攀渀琀 琀漀 眀栀椀挀栀 琀栀攀猀攀 爀攀挀椀瀀攀猀 戀漀爀爀漀眀 昀爀漀洀 愀渀搀 挀漀瀀礀 攀愀挀栀 漀琀栀攀爀 愀挀爀漀猀猀 琀椀洀攀 愀渀搀 猀瀀愀挀攀⸀ 䤀渀 昀愀挀琀Ⰰ 愀瀀愀爀琀 昀爀漀洀 䰀椀戀爀攀 搀攀 匀攀渀琀 匀漀瘀椀✀猀 渀甀琀洀攀最 愀渀搀 琀栀攀 猀瀀椀挀攀ⴀ洀椀砀 猀甀最最攀猀琀攀搀 戀礀 ∀最漀漀搀 瀀漀眀搀攀爀猀∀ ⠀瀀爀漀戀愀戀氀礀 瀀漀甀搀爀攀 搀漀甀挀攀Ⰰ 栀攀愀瘀椀氀礀 爀攀氀椀愀渀琀 漀渀 挀椀渀渀愀洀漀渀 愀渀搀 猀甀最愀爀⤀Ⰰ 挀椀渀渀愀洀漀渀 椀猀 琀栀攀 漀渀氀礀 猀瀀椀挀攀 愀猀猀漀挀椀愀琀攀搀 眀椀琀栀 挀甀猀琀愀爀搀 琀愀爀琀猀 甀渀琀椀氀 琀栀攀 䔀氀椀稀愀戀攀琀栀愀渀猀 猀琀愀爀琀 戀攀挀漀洀椀渀最 洀漀爀攀 瘀攀渀琀甀爀攀猀漀洀攀 眀椀琀栀 渀甀琀洀攀最Ⰰ 最椀渀最攀爀Ⰰ 挀氀漀瘀攀猀 愀渀搀 琀栀攀椀爀 漀昀琀ⴀ爀攀挀甀爀爀椀渀最 洀愀挀攀⸀ 匀愀昀昀爀漀渀Ⰰ 愀 挀栀愀爀愀挀琀攀爀椀猀琀椀挀 猀瀀椀挀攀 漀昀 攀愀爀氀礀 䔀渀最氀椀猀栀 挀甀椀猀椀渀攀Ⰰ 愀氀猀漀 猀甀爀瘀椀瘀攀猀 猀甀爀瀀爀椀猀椀渀最氀礀 眀攀氀氀 椀渀琀漀 琀栀攀 䔀氀椀稀愀戀攀琀栀愀渀 挀漀爀瀀甀猀⸀ 䠀漀渀攀礀Ⰰ 漀渀 琀栀攀 漀琀栀攀爀 栀愀渀搀Ⰰ 椀猀 爀攀瀀氀愀挀攀搀 瘀攀爀礀 攀愀爀氀礀 漀渀 戀礀 猀甀最愀爀Ⰰ 眀栀椀挀栀 渀攀瘀攀爀 最漀攀猀 愀眀愀礀⸀ 圀栀椀氀攀 䄀瀀椀挀椀甀猀 猀瀀攀挀椀昀椀攀猀 栀漀渀攀礀Ⰰ 漀渀氀礀 琀栀攀 昀椀昀琀攀攀渀琀栀ⴀ挀攀渀琀甀爀礀 䐀漀甀挀攀琀攀猀 爀攀挀椀瀀攀 愀挀琀甀愀氀氀礀 猀甀最最攀猀琀猀 椀琀 愀猀 愀渀 愀氀琀攀爀渀愀琀椀瘀攀 琀漀 猀甀最愀爀⸀ 吀栀椀猀 椀猀 猀甀爀瀀爀椀猀椀渀最 琀漀 洀攀Ⰰ 猀椀渀挀攀 琀愀猀琀攀ⴀ琀攀猀琀椀渀最 瀀爀漀搀甀挀攀搀 甀渀椀瘀攀爀猀愀氀 愀瀀瀀爀漀瘀愀氀 昀漀爀 䄀瀀椀挀椀甀猀✀猀 搀攀氀椀挀愀琀攀氀礀ⴀ昀氀愀瘀漀甀爀攀搀 栀漀渀攀礀 挀甀猀琀愀爀搀⸀ 䤀 猀甀猀瀀攀挀琀 琀栀愀琀Ⰰ 漀渀挀攀 愀最愀椀渀Ⰰ 眀攀 愀爀攀 爀甀渀渀椀渀最 椀渀琀漀 琀栀攀 甀猀攀 漀昀 猀甀最愀爀 愀猀 愀 猀琀愀琀甀猀 猀礀洀戀漀氀 愀猀 洀甀挀栀 愀猀 愀 昀氀愀瘀漀甀爀愀渀琀⸀ 䠀漀渀攀礀Ⰰ 樀甀猀琀 猀漀 瀀愀猀猀攀⸀ ഊ ਀刀漀猀攀眀愀琀攀爀 椀猀 愀渀 椀渀琀攀爀攀猀琀椀渀最 愀搀搀椀琀椀漀渀 㬀 眀栀椀氀攀 椀琀 琀甀爀渀猀 甀瀀 攀愀爀氀礀 漀渀 椀渀 䴀愀爀琀椀渀漀✀猀 爀攀挀椀瀀攀Ⰰ 倀氀愀琀椀渀愀Ⰰ 搀攀猀瀀椀琀攀 戀攀椀渀最 琀栀攀 猀栀愀洀攀氀攀猀猀 瀀氀愀最椀愀爀椀猀琀 琀栀愀琀 栀攀 眀愀猀Ⰰ 昀愀椀氀猀 琀漀 愀搀漀瀀琀 椀琀Ⰰ 愀渀搀 椀琀 椀猀 渀漀琀 猀攀攀渀 愀最愀椀渀 甀渀琀椀氀 匀愀戀椀渀愀 圀攀氀猀攀爀椀渀 愀渀搀 琀栀漀猀攀 昀氀愀瘀漀甀爀ⴀ昀椀攀渀搀猀Ⰰ 琀栀攀 䔀氀椀稀愀戀攀琀栀愀渀猀⸀ 䘀椀渀愀氀氀礀Ⰰ 琀栀攀 瀀爀攀猀攀渀挀攀 漀昀 愀氀攀 愀渀搀 眀椀渀攀 椀渀 琀眀漀 漀昀 琀栀攀 爀攀挀椀瀀攀猀 椀猀 椀渀琀攀爀攀猀琀椀渀最㬀 琀栀攀 愀氀攀 眀漀甀氀搀 猀攀攀洀Ⰰ 氀椀欀攀 琀栀攀 眀椀渀攀Ⰰ 琀漀 戀攀 愀 昀氀愀瘀漀甀爀愀渀琀Ⰰ 渀漀琀 愀 爀愀椀猀椀渀最 愀最攀渀琀Ⰰ 猀椀渀挀攀 琀栀攀 爀攀挀椀瀀攀 搀漀攀猀 渀漀琀 椀渀 愀渀礀 眀愀礀 猀甀最最攀猀琀 琀栀愀琀 琀栀攀 昀椀氀氀椀渀最 猀栀漀甀氀搀 爀椀猀攀⸀ 䤀 栀愀瘀攀 渀漀琀 琀愀猀琀攀ⴀ琀攀猀琀攀搀 琀栀攀猀攀 愀搀搀椀琀椀漀渀猀Ⰰ 愀渀搀 琀栀攀礀 愀爀攀 昀愀椀爀氀礀 洀愀爀最椀渀愀氀 愀渀漀洀愀氀椀攀猀⸀ ഊ ਀㔀⸀ 䌀漀渀挀氀甀猀椀漀渀猀ഊ ਀吀栀攀 戀愀猀椀挀 渀愀琀甀爀攀 漀昀 琀栀攀 挀甀猀琀愀爀搀 琀愀爀琀Ⰰ 愀 猀椀洀瀀氀攀Ⰰ 昀甀渀搀愀洀攀渀琀愀氀 爀攀挀椀瀀攀Ⰰ 洀愀欀攀猀 椀琀 瀀愀爀琀椀挀甀氀愀爀氀礀 椀渀琀攀爀攀猀琀椀渀最 愀猀 愀 瀀氀愀礀最爀漀甀渀搀 昀漀爀 瀀愀爀琀椀挀甀氀愀爀 琀爀攀渀搀猀Ⰰ 椀渀挀氀甀搀椀渀最 猀瀀椀挀椀渀最Ⰰ 昀愀猀琀ⴀ搀愀礀 爀甀氀攀猀Ⰰ 洀攀琀栀漀搀猀 愀渀搀 椀渀最爀攀搀椀攀渀琀猀⸀ 䤀渀瘀攀猀琀椀最愀琀椀渀最 琀栀攀猀攀 爀攀挀椀瀀攀猀 攀渀搀猀 甀瀀 最椀瘀椀渀最 琀栀攀 爀攀猀攀愀爀挀栀攀爀 愀 瘀攀爀礀 最漀漀搀 猀攀渀猀攀 漀昀 洀攀搀椀攀瘀愀氀 䔀甀爀漀瀀攀愀渀 挀漀漀欀椀渀最 愀猀Ⰰ 攀猀猀攀渀琀椀愀氀氀礀Ⰰ 漀渀攀 挀甀椀猀椀渀攀 㬀 栀愀瘀椀渀最 椀琀猀 爀攀最椀漀渀愀氀 瘀愀爀椀愀琀椀漀渀猀Ⰰ 挀攀爀琀愀椀渀氀礀Ⰰ 愀渀搀 猀栀漀眀椀渀最 猀漀洀攀 搀攀瘀攀氀漀瀀洀攀渀琀 愀挀爀漀猀猀 琀椀洀攀Ⰰ 戀甀琀 愀琀 琀栀攀 猀愀洀攀 琀椀洀攀 栀愀瘀椀渀最 搀椀猀栀攀猀Ⰰ 椀渀最爀攀搀椀攀渀琀猀 愀渀搀 愀猀猀甀洀瀀琀椀漀渀猀 瘀攀爀礀 洀甀挀栀 椀渀 挀漀洀洀漀渀⸀ 䤀 愀洀 猀琀爀甀挀欀Ⰰ 氀漀漀欀椀渀最 戀愀挀欀 漀瘀攀爀 琀栀攀猀攀 挀漀洀瀀愀爀椀猀漀渀猀Ⰰ 戀礀 栀漀眀 氀椀琀琀氀攀 琀栀攀 瘀愀爀椀愀琀椀漀渀猀 挀漀渀昀漀爀洀 琀漀 最攀漀最爀愀瀀栀椀挀愀氀 椀搀攀渀琀椀琀礀⸀ 刀漀猀攀眀愀琀攀爀Ⰰ 昀漀爀 攀砀愀洀瀀氀攀Ⰰ 猀攀攀洀猀 琀漀 戀攀 愀渀 䤀琀愀氀椀愀渀 琀爀攀渀搀Ⰰ 甀渀琀椀氀 礀漀甀 渀漀琀椀挀攀 栀漀眀 漀昀琀攀渀 椀琀 琀甀爀渀猀 甀瀀 椀渀 琀栀攀 䜀攀爀洀愀渀 爀攀挀椀瀀攀猀⸀ 吀栀攀 琀攀渀搀攀渀挀礀 昀漀爀 䔀氀椀稀愀戀攀琀栀愀渀 愀渀搀 漀琀栀攀爀 氀愀琀攀ⴀ瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 琀漀 猀栀漀眀 爀攀挀甀爀爀椀渀最 搀椀昀昀攀爀攀渀挀攀猀 昀爀漀洀 攀愀爀氀椀攀爀 爀攀挀椀瀀攀猀Ⰰ 椀猀 愀猀 洀甀挀栀 愀 昀甀渀挀琀椀漀渀 漀昀 琀栀攀 搀爀椀昀琀 愀眀愀礀 昀爀漀洀 琀爀甀攀 洀攀搀椀攀瘀愀氀 椀渀琀漀 攀愀爀氀礀 洀漀搀攀爀渀 挀漀漀欀椀渀最Ⰰ 愀猀 愀渀礀 爀攀最椀漀渀愀氀 漀爀 挀甀氀琀甀爀愀氀 搀椀昀昀攀爀攀渀挀攀⸀ 吀栀攀 挀甀椀猀椀渀攀猀 漀昀 搀椀昀昀攀爀攀渀琀 挀漀甀渀琀爀椀攀猀 戀漀爀爀漀眀攀搀 猀漀 栀攀愀瘀椀氀礀 昀爀漀洀 攀愀挀栀 漀琀栀攀爀 琀栀愀琀 漀渀攀 挀愀渀渀漀琀 洀愀欀攀 昀愀挀椀氀攀 愀猀猀甀洀瀀琀椀漀渀猀 愀戀漀甀琀 琀爀攀渀搀猀 漀爀 椀渀最爀攀搀椀攀渀琀猀⸀ 伀渀 琀栀攀 漀琀栀攀爀 栀愀渀搀Ⰰ 搀攀瘀攀氀漀瀀洀攀渀琀 愀渀搀 椀渀昀氀甀攀渀挀攀 愀挀爀漀猀猀 琀栀攀猀攀 爀攀挀椀瀀攀猀 椀猀 愀 挀漀洀瀀氀攀砀 愀渀搀 昀愀猀挀椀渀愀琀椀渀最 瀀爀漀挀攀猀猀⸀ ഊ ਀一伀吀䔀匀ഊ ਀⠀㄀⤀ 䄀氀琀栀漀甀最栀 愀搀洀椀琀琀攀搀氀礀 琀栀攀 琀爀愀渀猀氀愀琀椀漀渀 琀漀 眀栀椀挀栀 䤀 栀愀瘀攀 愀挀挀攀猀猀 椀猀 瀀愀爀琀椀愀氀Ⰰ 愀渀搀 琀栀攀爀攀 洀椀最栀琀 戀攀 愀渀礀 渀甀洀戀攀爀 漀昀 挀甀猀琀愀爀搀 琀愀爀琀猀 氀甀爀欀椀渀最 椀渀 愀氀氀 琀栀愀琀 䜀攀爀洀愀渀⸀ ഊ ਀⠀㈀⤀ 䤀渀琀攀爀攀猀琀椀渀最氀礀Ⰰ 圀攀氀猀攀爀椀渀 最椀瘀攀猀 愀 爀攀挀椀瀀攀 昀漀爀 ∀䔀渀最氀椀猀栀 吀愀爀琀∀Ⰰ 戀甀琀 椀琀 椀猀 瘀攀爀礀 洀甀挀栀 琀栀攀 瀀爀攀ⴀ挀漀漀欀攀搀Ⰰ 戀甀琀琀攀爀ⴀ攀渀爀椀挀栀攀搀Ⰰ 昀氀漀甀爀ⴀ琀栀椀挀欀攀渀攀搀 昀氀愀渀 漀昀 栀攀爀 漀眀渀 䜀攀爀洀愀渀 挀甀椀猀椀渀攀 爀愀琀栀攀爀 琀栀愀渀 琀栀攀 猀椀洀瀀氀攀爀 琀栀椀渀最 眀攀✀搀 攀砀瀀攀挀琀 昀爀漀洀 愀 ㄀㔀琀栀ⴀ挀攀渀琀甀爀礀 䔀渀最氀椀猀栀 挀甀猀琀愀爀搀 瀀椀攀⸀ ഊ ਀䈀椀戀氀椀漀最爀愀瀀栀礀ഊ ਀䄀渀挀椀攀渀琀 䌀漀漀欀攀爀礀Ⰰ 䄀爀甀渀搀攀氀 䌀漀氀氀攀挀琀椀漀渀 ㌀㐀㐀Ⰰ ㄀㔀琀栀 挀攀渀琀甀爀礀⸀ 䤀渀 䄀 䌀漀氀氀攀挀琀椀漀渀 漀昀 䴀攀搀椀攀瘀愀氀 愀渀搀 刀攀渀愀椀猀猀愀渀挀攀 䌀漀漀欀戀漀漀欀猀Ⰰ 嘀漀氀甀洀攀 䤀Ⰰ 㜀琀栀 攀搀椀琀椀漀渀⸀ ഊ ਀嘀愀氀漀椀猀攀 䄀爀洀猀琀爀漀渀最 ⠀琀爀⤀ 䐀攀爀 䬀漀挀栀戀甀挀栀 搀攀爀 匀愀戀椀渀愀 圀攀氀猀攀爀椀渀 ⠀㄀㔀㔀㌀⤀⸀ 栀琀琀瀀㨀⼀⼀眀眀眀⸀搀愀瘀椀搀搀昀爀椀攀搀洀愀渀⸀挀漀洀⼀䴀攀搀椀攀瘀愀氀⼀䌀漀漀欀戀漀漀欀猀⼀匀愀戀爀椀渀愀开圀攀氀猀攀爀椀渀⸀栀琀洀氀ഊ ਀䄀氀椀愀 䄀琀氀愀猀 ⠀琀爀⤀ 䐀愀猀 䈀甀挀栀 瘀漀渀 䜀甀琀攀爀 匀瀀椀猀攀 ⠀㄀㐀琀栀 挀攀渀琀甀爀礀⤀⸀ 栀琀琀瀀㨀⼀⼀挀猀ⴀ瀀攀漀瀀氀攀⸀戀甀⸀攀搀甀⼀愀欀愀琀氀愀猀⼀䈀甀挀栀⼀戀甀挀栀⸀栀琀洀氀 ഊ ਀䌀愀爀攀氀 䈀愀琀攀渀 䔀攀渀攀渀 猀攀攀爀 猀挀栀漀漀渀攀渀 攀渀搀攀 攀砀挀攀氀氀攀渀琀攀渀 䌀漀挀戀漀攀挀欀 ⠀✀䄀渀 攀砀焀甀椀猀椀琀攀 愀渀搀 攀砀挀攀氀氀攀渀琀 挀漀漀欀戀漀漀欀✀⤀ ㄀㔀㤀㌀⸀ 栀琀琀瀀㨀⼀⼀眀眀眀⸀欀漀漀欀栀椀猀琀漀爀椀攀⸀挀漀洀⼀椀渀搀攀砀⸀栀琀洀Ⰰ 愀渀搀 攀ⴀ洀愀椀氀 昀爀漀洀 䨀愀洀攀猀 倀爀攀猀挀漀琀琀Ⰰ ㈀　　㌀⸀ഊ ਀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀 ⠀琀爀⤀ ㈀　　㄀ 刀甀瀀攀爀琀漀 搀攀 一漀氀愀Ⰰ 䰀椀戀爀攀 搀攀氀 䌀漀挀栀 ⠀㄀㔀㈀㤀⤀ 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最⼀昀椀氀攀猀⼀䘀伀伀䐀ⴀ䴀䄀一唀匀䌀刀䤀倀吀匀⼀䜀甀椀猀愀搀漀猀㄀ⴀ愀爀琀⸀栀琀洀氀ഊ ਀䨀漀栀渀 䔀搀眀愀爀搀猀 ⠀㄀㤀㠀㐀⤀ 吀栀攀 刀漀洀愀渀 䌀漀漀欀攀爀礀 漀昀 䄀瀀椀挀椀甀猀Ⰰ 琀爀愀渀猀氀愀琀攀搀 愀渀搀 愀搀愀瀀琀攀搀 昀漀爀 琀栀攀 洀漀搀攀爀渀 欀椀琀挀栀攀渀⸀ 䰀漀渀搀漀渀㨀 刀椀搀攀爀⸀ ഊ ਀䔀氀椀渀漀爀 䘀攀琀琀椀瀀氀愀挀攀Ⰰ 䔀氀椀渀漀爀 䘀攀琀琀椀瀀氀愀挀攀✀猀 刀攀挀攀椀瀀琀 䈀漀漀欀Ⰰ ㄀㘀　㐀 ഊ ਀䴀⸀ 䜀爀愀猀猀攀 ⠀琀爀⤀ 䔀椀渀 一攀眀 䬀漀挀栀戀甀挀栀 ⠀㄀㔀㠀㄀⤀Ⰰ 戀礀 䴀愀爀砀 刀甀洀瀀漀氀琀Ⰰ 栀琀琀瀀㨀⼀⼀挀氀攀洀⸀洀猀挀搀⸀攀搀甀⼀縀最爀愀猀猀攀⼀䜀䬀开刀甀洀瀀漀氀琀㄀⸀栀琀洀ഊ ਀䌀漀渀猀琀愀渀挀攀 䈀⸀ 䠀椀攀愀琀琀 愀渀搀 匀栀愀爀漀渀 䈀甀琀氀攀爀Ⰰ 攀搀猀 ⠀㄀㤀㠀㔀⤀⸀ 䌀甀爀礀攀 漀渀 䤀渀最氀礀猀挀栀㨀 䔀渀最氀椀猀栀 挀甀氀椀渀愀爀礀 洀愀渀甀猀挀爀椀瀀琀猀 漀昀 琀栀攀 昀漀甀爀琀攀攀渀琀栀 挀攀渀琀甀爀礀 ⠀椀渀挀氀甀搀椀渀最 琀栀攀 䘀漀爀洀 漀昀 䌀甀爀礀⤀⸀ 䰀漀渀搀漀渀㨀 伀砀昀漀爀搀 唀倀⸀ ഊ ਀䨀愀渀攀琀 䠀椀渀猀漀渀 ⠀琀爀⤀⸀ ⠀㄀㤀㠀㠀⤀ 䰀攀 䴀攀渀愀最椀攀爀 搀攀 倀愀爀椀猀⼀䜀漀漀搀洀愀渀 漀昀 倀愀爀椀猀Ⰰ ㄀㌀㤀㔀⸀ 䤀渀 䄀 䌀漀氀氀攀挀琀椀漀渀 漀昀 䴀攀搀椀攀瘀愀氀 愀渀搀 刀攀渀愀椀猀猀愀渀挀攀 䌀漀漀欀戀漀漀欀猀Ⰰ 嘀漀氀甀洀攀 䤀䤀Ⰰ 㜀琀栀 攀搀椀琀椀漀渀⸀ ഊ ਀䰀椀戀爀攀 搀攀 猀攀渀琀 猀漀瘀椀Ⰰ ㄀㐀琀栀 挀攀渀琀甀爀礀Ⰰ 攀ⴀ洀愀椀氀 琀爀愀渀猀挀爀椀瀀琀椀漀渀 愀渀搀 爀攀搀愀挀琀椀漀渀 昀爀漀洀 䴀椀猀琀爀攀猀猀 䄀攀氀昀眀礀渀渀 䜀礀爀琀栀攀猀搀漀栀琀漀爀 ⠀䌀礀渀愀爀愀⤀Ⰰ ㈀　　㐀⸀ ഊ ਀䴀愀搀最攀 䰀漀爀眀椀渀 ⠀㄀㤀㜀㘀⤀ 䐀椀渀椀渀最 眀椀琀栀 圀椀氀氀椀愀洀 匀栀愀欀攀猀瀀攀愀爀攀⸀ 一攀眀 夀漀爀欀㨀 䄀琀栀攀渀攀甀洀⸀ ഊ ਀䜀攀爀瘀愀猀攀 䴀愀爀欀栀愀洀 ⠀㄀㘀㠀㌀⤀ 吀栀攀 䔀渀最氀椀猀栀 䠀漀甀猀攀眀椀昀攀⸀ 吀爀愀渀猀挀爀椀戀攀搀 戀礀 䬀椀爀爀椀氀礀 刀漀戀攀爀琀Ⰰ 栀琀琀瀀㨀⼀⼀椀渀昀漀琀爀漀瀀攀⸀渀攀琀⸀猀挀愀⼀琀攀砀琀猀⼀攀渀最氀椀猀栀ⴀ栀漀甀猀攀眀椀昀攀ഊ ਀䴀愀爀礀 䔀氀氀愀 䴀椀氀栀愀洀 ⠀㄀㤀㤀㠀⤀ 倀氀愀琀椀渀愀㨀 伀渀 刀椀最栀琀 倀氀攀愀猀甀爀攀 愀渀搀 䜀漀漀搀 䠀攀愀氀琀栀⸀ 吀攀洀瀀攀㨀 䴀攀搀椀攀瘀愀氀 ☀ 刀攀渀愀椀猀猀愀渀挀攀 吀攀砀琀猀 ☀ 匀琀甀搀椀攀猀⸀ ഊ ਀䨀愀洀攀猀 倀爀攀猀挀漀琀琀 ⠀琀爀⤀ 䰀攀 嘀椀愀渀搀椀攀爀 搀攀 吀愀椀氀氀攀瘀攀渀琀 ⠀㄀㐀琀栀 䌀攀渀琀甀爀礀⤀Ⰰ 栀琀琀瀀㨀⼀⼀眀眀眀⸀琀攀氀甀猀瀀氀愀渀攀琀⸀渀攀琀⼀瀀甀戀氀椀挀⼀瀀爀攀猀挀漀琀樀⼀搀愀琀愀⼀瘀椀愀渀搀椀攀爀⼀瘀椀愀渀搀椀攀爀㄀⸀栀琀洀氀ഊ ਀伀搀椀氀攀 刀攀搀漀渀Ⰰ 䘀爀愀渀挀漀椀猀攀 匀愀戀愀渀 愀渀搀 匀椀氀瘀愀渀漀 匀攀爀瘀攀渀琀椀 吀栀攀 䴀攀搀椀攀瘀愀氀 䬀椀琀挀栀攀渀㨀 刀攀挀椀瀀攀猀 昀爀漀洀 䘀爀愀渀挀攀 愀渀搀 䤀琀愀氀礀⸀ 䌀栀椀挀愀最漀㨀 䌀栀椀挀愀最漀 唀倀⸀ ഊ ਀䌀椀渀搀礀 刀攀渀昀爀漀眀 ⠀㄀㤀㤀㌀⤀ 吀愀欀攀 愀 吀栀漀甀猀愀渀搀 䔀最最猀 漀爀 䴀漀爀攀Ⰰ 嘀漀氀⸀ ㄀ ☀ ㈀⸀ 倀甀戀氀椀猀栀攀搀 瀀爀椀瘀愀琀攀氀礀⸀ ഊ ਀吀攀爀攀渀挀攀 匀挀甀氀氀礀 ⠀㄀㤀㠀㘀⤀ 琀爀⸀ 䌀栀椀焀甀愀爀琀✀猀 ✀伀渀 䌀漀漀欀攀爀礀✀㨀 䄀 䘀椀昀琀攀攀渀琀栀ⴀ䌀攀渀琀甀爀礀 匀愀瘀漀礀愀爀搀 䌀甀氀椀渀愀爀礀 吀爀攀愀琀椀猀攀⸀ 一攀眀 夀漀爀欀㨀 倀攀琀攀爀 䰀愀渀最⸀ ഊ ਀ⴀⴀऀ⠀㄀㤀㤀㔀⤀ 吀栀攀 䄀爀琀 漀昀 䌀漀漀欀攀爀礀 椀渀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀⸀ 圀漀漀搀戀爀椀搀最攀㨀 䈀漀礀搀攀氀氀⸀ ഊ ਀䜀攀爀愀爀搀 瘀愀渀 䠀攀甀猀搀攀渀 愀渀搀 䔀猀琀栀攀爀 䈀攀渀欀攀渀栀漀爀猀琀 ⠀㄀㤀㤀㠀⤀ ∀伀渀 䐀甀琀挀栀 䌀漀漀欀攀爀礀∀Ⰰ 吀漀甀爀渀愀洀攀渀琀猀 䤀氀氀甀洀椀渀愀琀攀搀 ㄀㈀㔀Ⰰ 圀椀渀琀攀爀 ㄀㤀㤀㠀⸀ ഊ ਀䄀瀀瀀攀渀搀椀砀 ㄀㨀 䌀甀猀琀愀爀搀 吀愀爀琀 刀攀挀椀瀀攀猀ഊ ਀䔀渀最氀椀猀栀Ⰰ ㄀㐀琀栀 挀攀渀琀甀爀礀 ⠀䘀漀爀洀 漀昀 䌀甀爀礀攀⤀ ഊIV. 191. Daryols. Take creme of cowe mylke, o?er of amaundes; do ?erto ayren with sugur, safroun and salt. Medle it yfere. Do it in a coffyn of ii ynche depe; bake it wel and serue it forth. ਀ഊItalian, 14th century (Maestro Martino, Libre de arte coquinaria) (in Redon) ਀䐀椀爀椀漀氀愀⸀ 䘀漀爀洀 琀栀攀 搀漀甀最栀 椀渀琀漀 琀栀攀 猀栀愀瀀攀 漀昀 愀 搀攀攀瀀 瀀椀攀 愀渀搀 昀椀氀氀 椀琀 挀漀洀瀀氀攀琀攀氀礀 眀椀琀栀 昀氀漀甀爀 猀漀 椀琀 眀椀氀氀 欀攀攀瀀 椀琀猀 猀栀愀瀀攀㬀 挀漀漀欀 椀琀 椀渀 愀 瀀愀渀 甀渀琀椀氀 猀漀洀攀眀栀愀琀 搀爀礀⸀ 䄀渀搀 眀栀攀渀 琀栀椀猀 椀猀 搀漀渀攀Ⰰ 爀攀洀漀瘀攀 琀栀攀 昀氀漀甀爀 愀渀搀 琀愀欀攀 猀漀洀攀 攀最最 礀漀氀欀猀Ⰰ 洀椀氀欀Ⰰ 猀甀最愀爀 愀渀搀 挀椀渀渀愀洀漀渀⸀ 圀栀攀渀 琀栀攀猀攀 琀栀椀渀最猀 愀爀攀 洀愀搀攀 椀渀琀漀 愀 洀椀砀琀甀爀攀Ⰰ 瀀甀琀 椀琀 椀渀琀漀 琀栀攀 瀀愀猀琀爀礀Ⰰ 挀漀漀欀椀渀最 椀琀 氀椀欀攀 愀 琀愀爀琀Ⰰ 洀漀瘀椀渀最 椀琀 昀爀漀洀 琀椀洀攀 琀漀 琀椀洀攀 愀渀搀 猀琀椀爀爀椀渀最 眀椀琀栀 愀 猀瀀漀漀渀⸀ 䄀渀搀 眀栀攀渀 礀漀甀 挀愀渀 猀攀攀 椀琀 猀琀愀爀琀椀渀最 琀漀 猀攀琀Ⰰ 瀀漀甀爀 漀渀 猀漀洀攀 爀漀猀攀 眀愀琀攀爀 愀渀搀 猀琀椀爀 眀攀氀氀 眀椀琀栀 愀 猀瀀漀漀渀⸀ 䄀渀搀 眀栀攀渀 椀琀 栀愀猀 猀攀琀 挀漀洀瀀氀攀琀攀氀礀 椀琀 椀猀 挀漀漀欀攀搀⸀ 一漀琀攀 琀栀愀琀 椀琀 猀栀漀甀氀搀 渀漀琀 挀漀漀欀 琀漀漀 洀甀挀栀Ⰰ 愀渀搀 琀栀愀琀 椀琀 猀栀漀甀氀搀 焀甀椀瘀攀爀 氀椀欀攀 愀 樀甀渀欀攀琀⸀ ഊ ਀䔀渀最氀椀猀栀Ⰰ 攀愀爀氀礀 ㄀㔀琀栀 挀攀渀琀甀爀礀Ⰰ ⠀䄀渀挀椀攀渀琀 䌀漀漀欀攀爀礀⤀ ഊDaryalys ਀吀愀欀攀 挀爀攀洀攀 漀昀 愀氀洀漀渀搀攀猀Ⰰ 漀爀 漀昀 挀漀眀 洀礀氀欀攀Ⰰ 愀渀搀 攀最最攀猀Ⰰ 愀渀搀 戀攀琀攀 栀攀洀 眀攀氀氀 琀攀最攀搀甀爀 愀渀搀 洀愀欀攀 猀洀愀氀 挀漀昀昀礀渀猀Ⰰ 愀渀搀 搀漀 栀椀琀 琀栀攀爀椀渀㬀 愀渀搀 搀漀 琀栀攀爀琀漀 猀甀最甀爀 愀渀搀 最漀搀攀 瀀漀甀搀攀爀猀Ⰰ 漀爀 琀愀欀攀 最漀搀攀 昀愀琀 挀栀攀猀攀 愀渀搀 攀最最攀猀Ⰰ 愀渀搀 洀愀欀攀 栀漀洀 漀昀 搀椀瘀攀爀猀 挀漀氀漀甀爀猀Ⰰ 最爀攀渀攀Ⰰ 爀攀搀 漀爀 稀攀氀漀眀攀Ⰰ 愀渀搀 戀愀欀攀 栀漀洀 愀渀搀 猀攀爀瘀攀 栀漀洀 昀漀爀琀栀攀⸀ ഊ ਀䔀渀最氀椀猀栀Ⰰ ㄀㔀琀栀 挀攀渀琀甀爀礀 ⠀䠀愀爀氀攀椀渀 䴀匀⸀ ㈀㜀㤀Ⰰ 愀爀漀甀渀搀 ㄀㐀㈀　⤀ ⠀椀渀 䄀甀猀琀椀渀⤀ ഊXV. Doucetes. Take Creme a gode cupfulle, & put it on a straynoure; ?anne take yolkys of Eyroun & put ?er-to; & a lytel mylke; ?en strayne it ?orw a straynourse in-to a bolle; ?en take Sugre y-now, & put ?er-to, or elyys honey forde faute of Sugre, ?an coloure it with Safroun; ?an take ?in cofyns, & put in ?e ovynne lere, & lat hem ben hardyd; ?an take a dysshe y-fastenyd on ?e pelys ende; & pore thyn comade into ?e dysshe, & fro ?e dyssche in-to ?e cofyns; & when ?ey don aryse wel, take hem out, & serue hem forth. ਀ഊXVIIJ. Flathons. Take milke an yolks of Eyrouns, & draw it ?orw a straynoure with whyte sugre, o?er blake Sugre, & mylt fayle botter, & putte ?er-to, & salt; & make fayre cofyns, & sette hem on ?e ouen tyl ?ey ben hard; ?an take a pele with a dyscche on ?e ende, & fylle ?e dyssche with ?in comade, & pore in-to ?e cofyns, & lat bake a lytel whyle; ?an take hme out in-to a fayre dyssche, & cast whyte sugre ?er-on, & serue forth. ਀ഊEnglish, 15th century (Harleian 4016, around 1450) (in Austin) ਀䘀氀愀琀栀漀渀礀猀⸀ 吀愀欀攀 洀礀氀欀攀Ⰰ 愀渀搀 礀漀氀欀攀猀 漀昀 攀最最攀猀Ⰰ 愀渀搀 愀氀攀Ⰰ 愀渀搀 搀爀愀眀攀 栀攀洀 琀栀漀爀最栀 愀 猀琀爀愀礀渀漀甀爀Ⰰ 眀椀琀栀 眀栀椀琀攀 猀甀最甀爀 漀爀 戀氀愀欀㬀 䄀渀搀 洀攀氀琀 昀愀椀爀攀 戀甀琀琀攀爀Ⰰ 愀渀搀 瀀甀琀 琀栀攀爀攀琀漀 猀愀氀琀Ⰰ 愀渀搀 洀愀欀攀 昀愀椀爀攀 挀漀昀昀礀渀猀Ⰰ 愀渀搀 瀀甀琀 栀攀洀 椀渀琀漀 愀 一漀眀渀攀 琀椀氀 㼀攀椀 戀攀 愀 氀椀琀甀氀氀 栀愀爀搀㬀 㼀攀渀 琀愀欀攀 愀 瀀椀氀攀Ⰰ 愀渀搀 愀 搀椀猀猀栀 昀愀猀琀渀攀搀 琀栀攀爀攀ⴀ漀渀Ⰰ 愀渀搀 昀椀氀氀 㼀攀 挀漀昀昀礀渀猀 琀栀攀爀攀眀椀琀栀 漀昀 琀栀攀 猀攀椀搀 猀琀甀昀昀攀 愀渀搀 氀愀琀攀 栀攀洀 戀愀欀攀 愀 眀栀椀氀攀⸀ 䄀渀搀 㼀攀渀 琀愀欀攀 栀攀洀 漀甀琀攀Ⰰ 愀渀搀 猀攀爀甀攀 栀攀洀 昀漀爀 琀栀攀Ⰰ 愀渀搀 挀愀猀琀攀 匀甀最甀爀 礀渀漀最栀 漀渀 栀攀洀⸀ ഊ ਀䤀琀愀氀椀愀渀Ⰰ ㄀㔀琀栀 挀攀渀琀甀爀礀 ⠀倀氀愀琀椀渀愀Ⰰ 䐀攀 䠀漀渀攀猀琀愀 嘀漀氀甀瀀琀愀琀攀Ⰰ 嘀攀渀椀挀攀Ⰰ ㄀㐀㜀㔀⤀ ഊVIII.58. Diriola. Make a little crust, as I described for rolls. Put in two well-beaten egg yolks, milk, cinnamon and sugar. Stir for a long time on the fire until it becomes thick. This is praised by Cassius, not undeservedly, for it is of much good nourishment! ਀ഊGerman, 16th century (Das Kochbuch der Sabina Welserin) ਀㌀㘀 吀漀 洀愀欀攀 愀渀 䔀渀最氀椀猀栀 琀愀爀琀 ഊFirst take one third of a quart of cream, some three quarters of a pound of fat and a quarter pound of sugar, which must be allowed to cook with the milk and the fat. After that take six eggs, according to how [large] they are, and, also six egg yolks, beat two eggs with a small spoonful of flour and stir it until smooth, and when it is well-beaten, then beat into it all the eggs, put it all in a pan and let it simmer together until it becomes fairly thick, and watch out that it does not burn, and when it is cooked then salt it a little and pour in a little rose water on it while it is still warm, and let it bake. ਀ഊ78 An egg tart ਀吀愀欀攀 攀椀最栀琀 攀最最猀Ⰰ 戀攀愀琀 琀栀攀洀 眀攀氀氀 愀渀搀 琀愀欀攀 漀渀攀 焀甀愀爀琀 漀昀 洀椀氀欀⸀ 䰀攀琀 椀琀 戀漀椀氀 椀渀 愀 瀀愀渀 愀渀搀 瀀甀琀 琀栀攀 攀最最猀 椀渀琀漀 椀琀 愀渀搀 猀琀椀爀 椀琀 愀爀漀甀渀搀 甀渀琀椀氀 椀琀 戀攀挀漀洀攀猀 琀栀椀挀欀Ⰰ 愀渀搀 氀攀琀 椀琀 戀攀挀漀洀攀 挀漀漀氀Ⰰ 猀漀 琀栀愀琀 琀栀攀 眀愀琀攀爀 攀瘀愀瀀漀爀愀琀攀猀⸀ 倀甀琀 椀渀 椀琀 猀甀最愀爀 愀渀搀 愀 氀椀琀琀氀攀 戀甀琀琀攀爀⸀ 䤀昀 礀漀甀 眀漀甀氀搀 氀椀欀攀Ⰰ 礀漀甀 挀愀渀 愀氀猀漀 瀀甀琀 椀渀琀漀 椀琀 最爀漀甀渀搀 愀氀洀漀渀搀猀 愀渀搀 爀漀猀攀 眀愀琀攀爀⸀ 䄀渀搀 氀攀琀 椀琀 戀愀欀攀⸀ ഊ ਀㄀　㐀 䤀昀 礀漀甀 眀漀甀氀搀 洀愀欀攀 愀渀 攀最最 琀愀爀琀 ഊThen take eggs and milk and prepare them as for an egg cake and put almonds and sugar into it. It is delicious and good. ਀ഊ122 To make a cream tart ਀䘀漀爀 琀栀爀攀攀 琀愀爀琀猀Ⰰ 眀栀椀挀栀 猀栀漀甀氀搀 攀愀挀栀 戀攀 愀戀漀甀琀 愀 昀漀漀琀 眀椀搀攀Ⰰ 琀愀欀攀 漀渀攀 焀甀愀爀琀 漀昀 琀栀攀 戀攀猀琀 挀爀攀愀洀 琀栀愀琀 礀漀甀 挀愀渀 昀椀渀搀Ⰰ 愀渀搀 瀀甀琀 椀琀 椀渀 愀 瀀愀渀 漀瘀攀爀 琀栀攀 昀椀爀攀⸀ 䄀渀搀 瀀甀琀 琀眀漀 攀最最猀Ⰰ 眀栀椀挀栀 愀爀攀 眀攀氀氀 戀攀愀琀攀渀Ⰰ 椀渀琀漀 椀琀Ⰰ 愀渀搀 眀栀攀渀 椀琀 戀攀最椀渀猀 琀漀 戀漀椀氀Ⰰ 琀栀攀渀 琀愀欀攀 猀椀砀 洀漀爀攀 攀最最猀 愀渀搀 氀攀琀 琀栀攀洀 戀攀 眀攀氀氀 戀攀愀琀攀渀 愀渀搀 瀀甀琀 琀栀攀洀 椀渀琀漀 椀琀Ⰰ 愀渀搀 猀漀洀攀 最漀漀搀 昀氀漀甀爀 愀渀搀 瀀漀甀爀 椀琀 猀氀漀眀氀礀 椀渀琀漀 琀栀攀 瀀愀渀⸀ 䄀渀搀 漀渀攀 猀栀漀甀氀搀 猀琀椀爀 椀琀 挀漀渀猀琀愀渀琀氀礀Ⰰ 猀漀 琀栀愀琀 椀琀 搀漀攀猀 渀漀琀 戀甀爀渀⸀ 䄀昀琀攀爀 琀栀愀琀Ⰰ 眀栀攀渀 琀栀攀 攀最最猀 栀愀瘀攀 戀攀攀渀 瀀漀甀爀攀搀 椀渀Ⰰ 琀栀爀漀眀 愀 焀甀愀爀琀攀爀 漀昀 愀 瀀漀甀渀搀 漀昀 昀爀攀猀栀 戀甀琀琀攀爀 椀渀琀漀 椀琀 愀渀搀 氀攀琀 椀琀 猀椀洀洀攀爀 琀漀最攀琀栀攀爀Ⰰ 甀渀琀椀氀 椀琀 戀攀挀漀洀攀猀 琀栀椀挀欀⸀ 䄀昀琀攀爀眀愀爀搀猀 氀攀琀 椀琀 挀漀漀氀Ⰰ 愀渀搀 眀栀攀渀 椀琀 椀猀 挀漀氀搀Ⰰ 琀栀攀渀 瀀甀琀 椀琀 椀渀琀漀 琀栀爀攀攀 瀀愀猀琀爀礀 猀栀攀氀氀猀Ⰰ 攀愀挀栀 漀昀 眀栀椀挀栀 椀猀 愀 昀漀漀琀 眀椀搀攀⸀ 䄀渀搀 氀攀琀 椀琀 戀愀欀攀 椀渀 琀栀攀 琀愀爀琀 瀀愀渀⸀ 䤀昀 礀漀甀 眀漀甀氀搀 瀀甀琀 椀琀 猀琀爀愀椀最栀琀 愀眀愀礀 漀渀 琀栀攀 琀愀戀氀攀Ⰰ 琀栀攀渀 猀瀀爀椀渀欀氀攀 愀 焀甀愀爀琀攀爀 瀀漀甀渀搀 漀昀 猀甀最愀爀 漀瘀攀爀 愀氀氀 琀栀爀攀攀Ⰰ 琀漀最攀琀栀攀爀 眀椀琀栀 愀 氀椀琀琀氀攀 爀漀猀攀 眀愀琀攀爀⸀ 䄀渀搀 漀渀攀 猀栀漀甀氀搀 猀攀爀瘀攀 椀琀 昀漀爀琀栀 眀栀椀氀攀 椀琀 椀猀 礀攀琀 眀愀爀洀⸀ 吀栀椀猀 爀攀挀椀瀀攀 眀愀猀 最椀瘀攀渀 琀漀 洀攀 戀礀 琀栀攀 攀氀搀攀爀 䈀攀爀渀栀愀爀搀 䴀攀椀琀椀渀最Ⰰ 䤀 栀愀瘀攀 渀漀琀 礀攀琀 瀀爀攀瀀愀爀攀搀 椀琀⸀ ഊ ਀㄀㈀㠀 吀漀 洀愀欀攀 愀渀 攀最最 琀愀爀琀 ഊMake a dish of egg-milk with ten eggs and three quarts of milk. Pour it on a cloth so that the water trickles out, pour it in a bowl and stir it up well. Put an abundance of sugar and cinnamon into it. And if you think that it has not drained off well enough, then beat into it two more eggs and strain the water off. Make a pastry shell with an egg and put a hazelnut-sized piece of fat into it and roll the dough out well. Pour the filling on the crust and bake it slowly until it is crisp, or else it will be doughy. ਀ഊ135 An egg tart ਀吀愀欀攀 琀眀攀渀琀礀 攀最最猀 愀渀搀 愀猀 洀甀挀栀 洀椀氀欀 愀猀 攀最最猀 愀渀搀 戀攀愀琀 椀琀 眀攀氀氀 琀漀最攀琀栀攀爀⸀ 䰀攀琀 椀琀 挀漀漀欀 琀漀最攀琀栀攀爀 氀椀欀攀 攀最最ⴀ洀椀氀欀Ⰰ 琀栀攀渀 猀琀椀爀 猀甀最愀爀 椀渀琀漀 椀琀⸀ 䴀愀欀攀 愀 瀀愀猀琀爀礀 猀栀攀氀氀 愀渀搀 爀漀氀氀 椀琀 猀洀漀漀琀栀⸀ 吀栀攀渀 瀀甀琀 爀漀猀攀 眀愀琀攀爀 琀栀攀爀攀椀渀 愀渀搀 瀀甀琀 椀琀 椀渀琀漀 愀 琀愀爀琀 瀀愀渀Ⰰ 瀀甀琀 栀攀愀琀 甀渀搀攀爀 愀渀搀 漀瘀攀爀 椀琀Ⰰ 戀愀欀攀 椀琀 甀渀琀椀氀 戀爀漀眀渀⸀ ഊ ਀㄀㠀㜀 䠀漀眀 琀漀 洀愀欀攀 洀椀氀欀 琀愀爀琀猀 ഊTake two pints of good milk and bring it to a boil and put into it a fist sized piece of fat and beat ten eggs, put them into the milk and then when it is well blended, so that it becomes very firm, then watch out, that it does not burn. Take it off and pour it onto a cloth, so that the water runs off and let it cool. Put afterwards sweet wine into it, some cream, sugar and small raisins, salt it a little, and make a tart dough under it, but don't cover it. ਀ഊEnglish, 17th century (Gervase Markham, The English Housewife, 1683, first edition 1615) ਀䄀 礀攀氀氀漀眀 吀愀爀琀 ഊTake the yelks of Eggs, and break away the films, and beat them well with a little Cream, then take of the sweetest and thickest Cream that can be got, and set it on the fire in a clean skillet, and put into it Sugar, Cinamon, Rose-water and then boyl it well: when it is boyl'd, and still boyling, stir it well, and as you stir it put in Eggs, and so boyl it till it curdle: then take it from the fire, and put it into a Strainer, and first let the thin Whey run away into a By-dish, then strain the rest very well, and beat it well with a spoon, and so put it into the Tart Coffin, and adorn it as you do your Prune-Tart, and so serve it, and this carryeth the colour yellow. ਀ഊA white Tart ਀吀愀欀攀 琀栀攀 眀栀椀琀攀猀 漀昀 䔀最最猀 愀渀搀 戀攀愀琀 琀栀攀洀 眀椀琀栀 刀漀猀攀ⴀ眀愀琀攀爀Ⰰ 愀渀搀 愀 氀椀琀琀氀攀 猀眀攀攀琀 挀爀攀愀洀Ⰰ 琀栀攀渀 猀攀琀 漀渀 琀栀攀 昀椀爀攀 最漀漀搀 琀栀椀挀欀 猀眀攀攀琀 挀爀攀愀洀Ⰰ 愀渀搀 瀀甀琀 椀渀琀漀 椀琀 匀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 爀漀猀攀 眀愀琀攀爀 愀渀搀 戀漀礀氀 椀琀 眀攀氀氀Ⰰ 愀渀搀 愀猀 椀琀 戀漀礀氀猀 猀琀椀爀 椀琀 攀砀挀攀攀搀椀渀最氀礀Ⰰ 愀渀搀 椀渀 琀栀攀 猀琀椀爀爀椀渀最 瀀甀琀 椀渀 琀栀攀 眀栀椀琀攀猀 漀昀 䔀最最猀Ⰰ 愀渀搀 戀漀礀氀 椀琀 琀椀氀氀 椀琀 挀甀爀搀Ⰰ 愀渀搀 愀昀琀攀爀 搀漀 椀渀 愀氀氀 琀栀椀渀最猀 愀猀 礀漀甀 搀椀搀 琀漀 琀栀攀 礀攀氀氀漀眀 吀愀爀琀㬀 愀渀搀 琀栀椀猀 挀愀爀爀椀攀琀栀 琀栀攀 挀漀氀漀甀爀 眀栀椀琀攀Ⰰ 愀渀搀 椀琀 椀猀 愀 瘀攀爀礀 瀀甀爀攀 眀栀椀琀攀Ⰰ ☀ 琀栀攀爀攀昀漀爀攀 眀漀甀氀搀 戀攀 甀渀愀搀漀爀渀攀搀 眀椀琀栀 爀攀搀 䌀愀爀愀眀愀礀 䌀漀洀昀攀琀猀Ⰰ 愀渀搀 愀猀 琀栀椀猀Ⰰ 猀漀 眀椀琀栀 戀氀愀甀渀挀栀攀搀 䄀氀洀漀渀搀猀 氀椀欀攀 眀栀椀琀攀 吀愀爀琀猀Ⰰ 愀渀搀 昀甀氀氀 愀猀 瀀甀爀攀⸀ 一漀眀 礀漀甀 洀愀礀 椀昀 礀漀甀 瀀氀攀愀猀攀 瀀甀琀 愀氀氀 琀栀攀猀攀 椀渀 猀攀瘀攀爀愀氀 挀漀氀漀甀爀猀Ⰰ 愀渀搀 猀攀瘀攀爀愀氀 猀琀甀昀昀猀 椀渀琀漀 漀渀攀 吀愀爀琀Ⰰ 愀猀 琀栀甀猀㨀 椀昀 琀栀攀 吀愀爀琀 戀攀 椀渀 瀀爀漀瀀漀爀琀椀漀渀猀 漀昀 愀 戀攀愀猀琀Ⰰ 琀栀攀 戀漀搀礀 洀愀礀 戀攀 漀昀 漀渀攀 挀漀氀漀甀爀Ⰰ 琀栀攀 攀礀攀猀 漀昀 愀渀漀琀栀攀爀Ⰰ 琀栀攀 琀攀攀琀栀 漀昀 愀渀漀琀栀攀爀Ⰰ 琀栀攀 琀愀氀氀漀渀猀 漀昀 愀渀漀琀栀攀爀㨀 愀渀搀 漀昀 戀椀爀搀猀Ⰰ 琀栀攀 戀漀搀礀 漀昀 漀渀攀 挀漀氀漀甀爀Ⰰ 琀栀攀 攀礀攀猀 漀昀 愀渀漀琀栀攀爀Ⰰ 琀栀攀 氀攀最猀 漀昀 愀渀漀琀栀攀爀Ⰰ 愀渀搀 攀瘀攀爀礀 昀攀愀琀栀攀爀 椀渀 琀栀攀 眀椀渀最猀 漀昀 愀 猀攀瘀攀爀愀氀 挀漀氀漀甀爀Ⰰ 愀挀挀漀爀搀椀渀最 琀漀 昀愀渀挀礀㨀 愀渀搀 猀漀 氀椀欀攀眀椀猀攀 椀渀 䄀爀洀猀Ⰰ 琀栀攀 䘀椀攀氀搀 漀渀攀 挀漀氀漀甀爀Ⰰ 琀栀攀 䌀栀愀爀最攀 漀昀 愀渀漀琀栀攀爀Ⰰ 愀挀挀漀爀搀椀渀最 琀漀 琀栀攀 昀漀爀洀 漀昀 琀栀攀 䌀漀愀琀ⴀ愀爀洀漀甀爀Ⰰ 愀猀 昀漀爀 䴀愀渀琀氀攀猀Ⰰ 吀爀愀椀氀猀Ⰰ 愀渀搀 搀攀瘀椀挀攀猀 愀戀漀甀琀 䄀爀洀猀Ⰰ 琀栀攀礀 洀愀礀 戀攀 猀攀琀 漀甀琀 眀椀琀栀 猀攀瘀攀爀愀氀 挀漀氀漀甀爀猀 漀昀 倀爀攀猀攀爀瘀攀猀Ⰰ 䌀漀渀猀攀爀瘀攀猀Ⰰ 䴀愀爀洀愀氀愀搀攀Ⰰ 愀渀搀 最漀漀搀 椀渀 挀愀欀攀猀Ⰰ 愀渀搀 愀猀 礀漀甀 猀栀愀氀氀 昀椀渀搀 漀挀挀愀猀椀漀渀 漀爀 椀渀瘀攀渀琀椀漀渀㬀 愀渀搀 猀漀 氀椀欀攀眀椀猀攀 漀昀 欀渀漀琀猀Ⰰ 漀渀攀 琀愀椀氀 漀昀 漀渀攀 挀漀氀漀甀爀Ⰰ 愀渀搀 愀渀漀琀栀攀爀 漀昀 愀渀漀琀栀攀爀Ⰰ 愀渀搀 猀漀 漀昀 愀猀 洀愀渀礀 愀猀 礀漀甀 瀀氀攀愀猀攀⸀ ഊ ਀䔀渀最氀椀猀栀Ⰰ ㄀㜀琀栀 挀攀渀琀甀爀礀 ⠀刀漀戀攀爀琀 䴀愀礀Ⰰ 吀栀攀 䄀挀挀漀洀瀀氀椀猀栀琀 䌀漀漀欀Ⰰ ㄀㘀㘀　⤀ ഊTo make an almond custard. Take two pounds of almonds, blanch and beat them very fine with rose water, then strain them with some two quarts of cream, twenty whites of eggs, and a pound of double-refined sugar; make the paste as aforesaid, and bake it in a milde oven fine and white, strow on them biskets red and white, stick muskadines red and white, and scrape thereon double refined sugar. ਀ഊAppendix 2: Baked Custard Recipes ਀ഊRoman, 4th-5th century (Apicius Book 7, XI-7) (in Edwards) ਀吀礀爀漀瀀愀琀椀渀愀洀⸀ 吀愀欀攀 猀甀昀昀椀挀椀攀渀琀 洀椀氀欀 昀漀爀 琀栀攀 猀椀稀攀 漀昀 琀栀攀 挀愀欀攀 瀀愀渀⸀ 䴀椀砀 琀栀攀 洀椀氀欀 眀椀琀栀 栀漀渀攀礀 樀甀猀琀 愀猀 椀昀 礀漀甀 眀攀爀攀 洀愀欀椀渀最 洀椀氀欀 昀漀漀搀⸀ 吀栀攀渀 瀀甀琀 椀渀 昀椀瘀攀 攀最最猀 琀漀 愀 瀀椀渀琀 漀昀 琀栀攀 栀漀渀攀礀ⴀ洀椀氀欀 洀椀砀琀甀爀攀Ⰰ 漀爀 琀栀爀攀攀 攀最最猀 琀漀 栀愀氀昀 愀 瀀椀渀琀⸀ 䐀椀猀猀漀氀瘀攀 琀栀攀 攀最最猀 椀渀琀漀 琀栀攀 洀椀氀欀 猀漀 琀栀愀琀 琀栀攀 爀攀猀甀氀琀椀渀最 洀椀砀琀甀爀攀 椀猀 猀洀漀漀琀栀⸀ 匀琀爀愀椀渀 椀渀琀漀 愀 挀氀愀礀 瘀攀猀猀攀氀 愀渀搀 挀漀漀欀 漀瘀攀爀 愀 猀氀漀眀 昀椀爀攀⸀ 圀栀攀渀 琀栀攀 挀甀猀琀愀爀搀 椀猀 昀椀爀洀Ⰰ 猀瀀爀椀渀欀氀攀 眀椀琀栀 瀀攀瀀瀀攀爀 愀渀搀 猀攀爀瘀攀⸀ ഊ ਀匀瀀愀渀椀猀栀Ⰰ ㄀㐀琀栀 䌀攀渀琀甀爀礀 ⠀䰀椀戀爀攀 搀攀 猀攀渀琀 猀漀瘀椀Ⰰ 爀攀搀愀挀琀椀漀渀 戀礀 䴀椀猀琀爀攀猀猀 䄀攀氀昀眀礀渀渀 䜀礀爀琀栀攀猀搀漀栀琀漀爀 ⠀䌀礀渀愀爀愀⤀ ഊCapitol ∑ cLvi ∑ qui parla con sa deu ffer let molt bona al fforn ਀匀椀 瘀漀氀猀 洀攀渀礀愀爀 氀攀琀 戀甀氀椀搀愀 愀氀 昀昀漀爀渀 猀攀 昀昀愀 愀砀椀 倀爀攀渀攀琀猀 搀攀 戀漀渀愀 氀攀琀 昀昀爀攀猀焀甀愀 䔀 挀漀氀愀琀猀 氀愀 戀攀 䔀 焀甀愀渀琀 猀攀爀愀 戀攀 挀漀氀愀搀愀 洀愀琀攀琀猀 氀愀 攀渀 甀渀愀 挀愀猀漀氀愀 最爀愀渀 栀漀 瀀漀焀甀愀 猀攀最漀渀猀 焀甀攀 猀椀愀 氀愀 氀攀琀 渀攀氀猀 洀攀渀樀愀搀漀爀猀 䔀 洀愀琀攀琀猀 栀椀 栀漀甀猀 搀攀 戀愀琀甀琀猀 琀愀渀琀猀 焀甀攀 渀椀 愀礀愀 栀甀渀 瀀攀爀 栀漀洀愀 䔀 洀愀琀攀琀猀 栀椀 洀愀渀琀攀最甀愀 猀愀最漀渀猀 焀甀攀 挀漀渀攀砀愀爀攀琀猀 焀甀攀 渀椀 愀礀愀 洀愀渀攀猀琀攀爀 䔀 搀攀 戀漀渀攀猀 攀猀瀀椀挀椀攀猀 䔀 洀漀氀琀 猀攀昀昀爀愀 䔀 焀甀愀渀琀 愀猀漀 愀礀愀琀猀 昀昀攀琀 瘀愀礀愀 愀氀 昀昀漀爀渀 䔀 挀漀最甀愀 愀琀愀渀漀爀 䔀 最漀爀搀愀琀猀 焀甀攀 渀漀 挀漀最甀愀 洀愀猀猀愀 䴀愀猀 氀愀 氀攀琀 愀焀甀攀氀氀愀 挀漀渀 猀椀愀 挀甀礀琀愀 䔀 瀀爀攀猀愀 栀攀 攀猀瀀攀猀愀 愀 猀攀洀戀氀愀渀琀 搀攀 昀昀氀愀栀漀渀猀 猀愀瀀椀愀琀猀 焀甀攀 攀猀 洀漀氀琀 戀漀渀 洀攀渀礀愀爀 ഊ ਀䈀愀欀攀搀 䴀椀氀欀 ഊ4 servings ਀㐀 氀愀爀最攀 攀最最猀 ഊ1 3/4 cups milk ਀㄀⼀㐀 琀攀愀猀瀀漀漀渀 欀漀猀栀攀爀 猀愀氀琀 ഊ8 threads Spanish saffron (more if your guests really like saffron) ਀㄀⼀㈀ 琀攀愀猀瀀漀漀渀 最爀漀甀渀搀 䌀攀礀氀漀渀 挀椀渀渀愀洀漀渀 ഊ1/8 teaspoon freshly grated nutmeg ਀㈀ 琀愀戀氀攀猀瀀漀漀渀猀 甀渀猀愀氀琀攀搀 戀甀琀琀攀爀 ഊ ਀倀爀攀栀攀愀琀 琀栀攀 漀瘀攀渀 琀漀 ㌀㈀㔀 搀攀最爀攀攀猀⸀ ഊ ਀䤀渀 愀 氀愀爀最攀 戀漀眀氀Ⰰ 戀攀愀琀 琀栀攀 攀最最猀 瘀攀爀礀 眀攀氀氀 愀渀搀 猀琀椀爀 椀渀 琀栀攀 洀椀氀欀⸀ ഊGrind the salt and saffron together in a mortar until the saffron is finely powdered. Add the cinnamon and nutmeg and grind again briefly. Stir the spices into the milk mixture. ਀ഊCut the butter into bits and stir it into the milk mixture. Pour the mixture into a 3-cup baking dish and place it in the oven. Bake the custard for 30 minutes, or until set. ਀ഊServe warm or at room temperature. ਀ഊDutch, 15th-16th century (Untitled manuscript from Ghent, 1490-1525) (in van Heusden) ਀吀漀 洀愀欀攀 瘀氀愀礀攀渀 ഊMilkfare, and a spoon of flour, and 20 eggs in the pot, that will be a vierendeel, and a little bit of butter and sugar and salt. ਀ഊSpanish, 16th century (Ruperto de Nola, Libro de Cozina, 1529) ਀㄀㐀⸀ 䴀愀渀樀愀爀 氀攀渀琀漀 漀 猀甀愀瘀攀 ⠀匀氀漀眀 漀爀 猀洀漀漀琀栀 搀椀猀栀⤀ ഊFor half a dozen dishes, take a half azumbre of strained milk, and half a dozen egg yolks, and beat them well, and thin them with a little milk; and set the other milk to heat alone by itself on a fire of coals away from the fire; and when it is hot, remove it from the fire, and cast the beaten egg yolks into it, and three or four ounces of sugar, and return it to the coals; and if you wish to give it color, cast in a little saffron, and then return it to the coals, stirring it constantly in one direction until it is thick so that it seems good to you; and then sample it for taste; and if it is good, set it aside from the fire to rest, and grind sugar and cinnamon to cast upon the dishes. ਀ഊDutch, 16th Century (Carel Baten, Eenen seer schoonen ende excellenten Cocboeck, 1593) (tr. James Prescott) ਀㐀㔀 䠀漀眀 琀漀 洀愀欀攀 愀 洀椀氀欀ⴀ挀爀甀猀琀氀攀猀猀ⴀ昀氀愀渀⸀ ഊTake to a jar of milk a spoon of flour and a good 20 eggs small-beaten and leave together to boil a quarter-part of a hour. Then put therewith a little butter and a bit of salt and sugar, until it is as sweet as you want and then put in the cups and leave to bake. You might also make this in a dish. ਀ഊEnglish, 16th century (The Good Huswifes Jewell, 1596) ਀吀漀 䴀愀欀攀 愀 䌀甀猀琀愀爀搀⸀ 䈀爀攀愀欀攀 礀漀甀爀 䔀最最攀猀 椀渀琀漀 愀 戀漀眀氀攀Ⰰ 愀渀搀 瀀甀琀 礀漀甀爀 䌀爀攀愀洀攀 椀渀琀漀 愀渀漀琀栀攀爀 戀漀眀氀攀Ⰰ 愀渀搀 猀琀爀愀椀渀 礀漀甀爀 攀最最攀猀 椀渀琀漀 琀栀攀 挀爀攀愀洀攀Ⰰ 愀渀搀 瀀甀琀 椀渀 猀愀昀昀爀漀渀Ⰰ 挀氀漀瘀攀猀Ⰰ 愀渀搀 洀愀挀攀Ⰰ 愀渀搀 愀 氀椀琀琀氀攀 猀礀渀愀洀漀渀 愀渀搀 最椀渀最攀爀Ⰰ 愀渀搀 椀昀 礀漀甀 眀椀氀氀 猀漀洀攀 猀甀最攀爀 愀渀搀 戀甀琀琀攀爀Ⰰ 愀渀搀 猀攀愀猀漀渀 椀琀 眀椀琀栀 猀愀氀琀攀Ⰰ 愀渀搀 洀攀氀琀 礀漀甀爀 戀甀琀琀攀爀Ⰰ 愀渀搀 猀琀椀爀爀攀 椀琀 眀椀琀栀 琀栀攀 氀愀搀氀攀 愀 最漀漀搀 眀栀椀氀攀Ⰰ 愀渀搀 搀甀戀戀攀 礀漀甀爀 挀甀猀琀愀爀搀 眀椀琀栀 搀愀琀攀猀 漀爀 挀甀爀爀愀渀猀⸀ ഊ ਀䔀渀最氀椀猀栀Ⰰ 攀愀爀氀礀 ㄀㜀琀栀 挀攀渀琀甀爀礀 ⠀䔀氀椀渀漀爀 䘀攀琀琀椀瀀氀愀挀攀Ⰰ ㄀㘀　㐀⤀ ഊTo Make a Custarde ਀吀愀欀攀 琀栀椀挀欀攀 挀爀攀愀洀攀 瀀甀琀 猀漀洀攀 渀甀琀琀洀攀最最攀 愀渀搀 猀甀最攀爀 椀渀琀漀 礀琀 愀渀搀 戀漀礀氀攀 礀琀 眀攀氀氀 漀渀 琀栀攀 昀椀爀攀Ⰰ 琀栀攀渀 戀攀愀琀攀 琀栀攀 礀攀氀欀攀猀 漀昀 瘀椀 攀最最攀猀 瘀攀爀礀 眀攀氀氀 愀渀搀 琀愀欀攀 猀漀洀攀 漀昀 礀漀爀 戀漀礀氀攀搀 挀爀攀愀洀攀 愀渀搀 猀琀椀爀爀 礀琀 眀椀琀栀 礀漀爀 攀最最攀猀 琀栀攀渀 瀀甀琀 礀琀 琀漀 琀栀攀 爀攀猀琀 漀昀 礀漀甀爀 䌀爀攀愀洀攀 愀渀搀 戀漀礀氀攀 礀琀 愀瀀愀挀攀 漀渀 眀愀氀洀攀Ⰰ 琀栀攀渀 瀀甀琀 礀琀 椀渀 愀 搀椀猀栀 愀渀搀 氀攀琀 礀琀 猀琀愀渀搀 甀渀琀椀氀氀 礀琀 戀攀攀 挀漀氀搀Ⰰ 椀昀 礀漀甀 洀愀欀攀 愀 戀愀欀攀搀 挀甀猀琀愀爀搀攀 瀀甀琀 礀漀爀 攀最最猀 礀漀爀 猀瀀椀挀攀 愀渀搀 猀甀最攀爀 琀漀 礀漀爀 䌀爀攀愀洀攀 愀猀 猀漀漀渀攀 愀猀 礀漀甀 栀愀瘀攀 猀挀甀洀攀搀 礀琀 愀渀搀 戀攀愀琀攀 礀琀 眀攀氀氀 琀漀最攀琀栀攀爀Ⰰ 琀栀攀渀 猀琀爀愀椀渀攀 礀琀 琀栀爀漀甀最栀 愀 猀琀爀愀椀渀攀爀 漀昀 挀甀猀栀漀椀渀 挀愀渀瘀愀猀攀Ⰰ 愀渀搀 猀漀 戀愀欀攀 礀琀Ⰰ 礀漀爀 猀瀀椀挀攀 洀甀猀琀 戀攀攀 渀甀琀琀洀攀最最攀 愀渀搀 䜀椀渀最攀爀⸀ ഊ ਀ഊAppendix 3: Almond Tart Recipes ਀ഊFrance, 14th century (Viandier de Taillevent) ਀㠀㈀⸀ 倀愀爀琀椀ⴀ挀漀氀漀甀爀攀搀 眀栀椀琀攀 搀椀猀栀⸀ ഊTake blanched and peeled almonds, crush very well, steep in boiled water, [and make your milk]. For thickening you need some starch or beaten rice. When your milk has been boiled, divide it into several parts, into two pots (if you wish to make only two colours) or (if you wish) into 3 or 4 parts. It should be as solidly thickened as Frumenty, so that it can not spread out when it is set out on the plate or in the bowl. Take alkanets, turnsole, fine azure, parsley, or avens. Sieve a little saffron with the greens so that they will hold their colour better when boiled. Soak the alkanets or turnsole, and the azure likewise, in some lard. Throw some sugar into the milk when it boils, remove it to the back [of the fire], salt it, and stir it strongly until it is thickened and has taken the colour that you wish to give it. ਀ഊEngland, 15th century (Harleian 279) ਀砀砀砀瘀椀椀樀⸀ 䐀漀甀挀攀琀琀攀猀 愀ⴀ昀漀爀挀礀搀⸀ 吀愀欀攀 䄀氀洀愀甀渀搀攀 䴀椀氀欀攀Ⰰ ☀ 礀漀氀欀礀猀 漀昀 䔀礀爀漀甀渀 礀ⴀ洀攀氀氀攀搀 琀漀ⴀ最攀搀攀爀礀猀Ⰰ 匀愀昀爀漀甀渀Ⰰ 匀愀氀琀Ⰰ ☀ 栀漀渀礀㬀 搀爀礀 㼀椀渀 挀漀昀礀渀Ⰰ ☀ 氀攀礀 㼀椀渀 䴀愀爀椀戀漀渀礀猀 㼀攀爀ⴀ漀渀Ⰰ ☀ 挀愀猀琀 㼀椀渀 挀漀洀愀搀攀 㼀攀爀漀渀Ⰰ 愀洀瀀㬀 猀攀爀甀攀 昀漀爀琀栀⸀ ഊ ਀砀氀樀⸀ 䘀氀愀琀栀漀甀渀猀 椀渀 氀攀渀琀攀⸀ 吀愀欀攀 ☀ 搀爀愀眀 愀 㼀爀椀昀琀礀 䴀椀氀欀攀 漀昀 䄀氀洀愀渀搀攀猀㬀 琀攀洀瀀攀爀 眀椀琀栀 匀甀最爀攀 圀愀琀攀爀㬀 㼀愀渀 琀愀欀攀 栀愀爀搀椀搀 挀漀昀礀渀猀Ⰰ ☀ 瀀漀爀攀 㼀椀渀 挀漀洀愀搀攀 㼀攀爀ⴀ漀渀㬀 戀氀愀甀渀挀栀攀 䄀氀洀愀甀渀搀椀猀 栀漀氀Ⰰ ☀ 挀愀猀琀攀 琀栀攀爀ⴀ漀渀 倀漀甀搀攀爀 䜀礀渀最攀爀攀Ⰰ 䌀愀渀攀氀氀攀Ⰰ 匀甀最爀攀Ⰰ 匀愀氀琀Ⰰ ☀ 匀愀昀爀漀眀渀㬀 戀愀欀攀 栀攀洀Ⰰ ☀ 猀攀爀甀攀 昀漀爀琀栀⸀ ഊ ਀䘀爀愀渀挀攀Ⰰ ㄀㔀琀栀 挀攀渀琀甀爀礀 ⠀䌀栀椀焀甀愀爀琀Ⰰ 伀渀 䌀漀漀欀攀爀礀Ⰰ ㄀㔀㈀　⤀ ഊ28. Almond-milk flans: depending on the number of flans you will be making, get that quantity of almonds, have them skinned neatly and have them well ground; get very good clean water and let him strain his almond milk into a bucket or a two-handled pot which is good and clean in an amount appropriate for the flans he is to make. Then get good starch, wash it in good fresh water and put it in a fine bucket when it is washed; then take your almond milk and pour it in to soak the starch, and add in a little saffron to give it colour; then strain that through a good bolting cloth into a good clean bucket, and put in a little salt, and a great deal of sugar. When this is done, call your pastry cook for the pie shells to be made, and have him put them in the oven for a little while to become firm. Then the pastry cook should have a good spoon of either wood or iron attached to a good stout stick to fill the shells of the flans in the oven. ਀ഊ ਀䄀瀀瀀攀渀搀椀砀 㐀㨀 䴀漀搀攀爀渀 戀愀欀攀搀 挀甀猀琀愀爀搀 愀渀搀 挀甀猀琀愀爀搀 琀愀爀琀ഊ ਀䌀爀洀攀 䌀愀爀愀洀攀氀 ഊ ਀㈀㐀　 洀氀 洀椀氀欀⼀挀爀攀愀洀 ⠀栀愀氀昀 漀昀 攀愀挀栀⤀ ഊvanilla ਀㐀 攀最最猀 ഊ2 oz sugar (60g) ਀㌀ ㄀⼀㈀ 漀稀 猀甀最愀爀 ⠀㄀　　最⤀ ഊOven temp: 300 degrees F (150 degrees C) ਀ഊHeat 100g sugar at highish temperature in heavy-bottomed pot until melted, brown and caramelised. ਀䌀漀愀琀 戀漀琀琀漀洀 愀渀搀 猀椀搀攀猀 漀昀 戀甀琀琀攀爀攀搀 漀瘀攀渀ⴀ瀀爀漀漀昀 搀椀猀栀⸀ ഊScald milk and vanilla. ਀䈀攀愀琀 攀最最猀 愀渀搀 㘀　最 猀甀最愀爀Ⰰ 愀渀搀 瀀漀甀爀 洀椀氀欀 猀氀漀眀氀礀 漀瘀攀爀 洀椀砀琀甀爀攀⸀ 匀琀爀愀椀渀⸀ ഊPour into dish on top of caramel. ਀匀琀愀渀搀 搀椀猀栀 椀渀 瀀愀渀 漀昀 眀愀琀攀爀Ⰰ 愀渀搀 戀愀欀攀 昀漀爀 ⬀⼀ⴀ 㐀㔀 洀椀渀猀⸀ ഊ ਀⠀琀栀椀猀 椀猀 洀礀 洀漀琀栀攀爀✀猀 爀攀挀椀瀀攀Ⰰ 䤀 栀愀瘀攀 渀漀 椀搀攀愀 眀栀攀爀攀 椀琀 挀漀洀攀猀 昀爀漀洀⤀⸀ ഊ ਀䐀甀琀挀栀 䴀攀氀欀琀攀爀琀 ഊ ਀倀甀昀昀 瀀愀猀琀爀礀 ഊ ਀㜀㔀　 洀氀 洀椀氀欀 ഊ2 pieces stick cinnamon ਀㔀　最 挀愀欀攀 昀氀漀甀爀 ഊa little cold milk ਀瀀椀渀挀栀 猀愀氀琀 ഊ125g butter ਀瘀愀渀椀氀氀愀 攀猀猀攀渀挀攀 ഊalmond essence ਀㘀 攀最最猀Ⰰ 猀攀瀀愀爀愀琀攀搀 ഊ ਀䈀爀椀渀最 㜀㔀　洀氀 洀椀氀欀 愀渀搀 挀椀渀渀愀洀漀渀 琀漀 琀栀攀 戀漀椀氀⸀ 䴀椀砀 琀栀攀 挀愀欀攀 昀氀漀甀爀 眀椀琀栀 愀 氀椀琀琀氀攀 挀漀氀搀 洀椀氀欀 愀渀搀 愀搀搀 琀栀攀 猀愀氀琀⸀ 䄀搀搀 琀栀攀 戀漀椀氀椀渀最 洀椀氀欀 最爀愀搀甀愀氀氀礀 琀漀 琀栀攀 洀椀砀琀甀爀攀Ⰰ 猀琀椀爀爀椀渀最 愀氀氀 琀栀攀 琀椀洀攀⸀ 刀攀琀甀爀渀 琀漀 琀栀攀 猀琀漀瘀攀 愀渀搀 戀爀椀渀最 猀氀漀眀氀礀 琀漀 琀栀攀 戀漀椀氀⸀ 䌀漀渀琀椀渀甀攀 琀漀 戀漀椀氀 昀漀爀 愀戀漀甀琀 㔀 洀椀渀甀琀攀猀 甀渀琀椀氀 琀栀攀 洀椀砀琀甀爀攀 琀栀椀挀欀攀渀猀⸀ 刀攀洀漀瘀攀 昀爀漀洀 琀栀攀 猀琀漀瘀攀 愀渀搀 愀搀搀 琀栀攀 戀甀琀琀攀爀 愀渀搀 琀栀攀 昀氀愀瘀漀甀爀椀渀最猀⸀ 䄀氀氀漀眀 琀漀 挀漀漀氀 猀氀椀最栀琀氀礀⸀ 䈀攀愀琀 琀栀攀 攀最最 礀漀氀欀猀 愀渀搀 琀栀攀 猀甀最愀爀 瘀攀爀礀 眀攀氀氀 愀渀搀 愀搀搀 琀漀 琀栀攀 洀椀砀琀甀爀攀⸀ 匀琀椀爀 眀攀氀氀⸀ 䈀攀愀琀 琀栀攀 攀最最 眀栀椀琀攀猀 甀渀琀椀氀 琀栀攀礀 愀爀攀 瘀攀爀 猀琀椀昀昀 愀渀搀 昀漀氀搀 琀栀攀洀 椀渀⸀ 䐀椀瘀椀搀攀 琀栀攀 昀椀氀氀椀渀最 椀渀琀漀 琀栀爀攀攀 攀焀甀愀氀 瀀漀爀琀椀漀渀猀 琀漀 昀椀氀氀 琀栀爀攀攀 瀀椀攀ⴀ搀椀猀栀攀猀 氀椀渀攀搀 眀椀琀栀 瀀甀昀昀 瀀愀猀琀爀礀 ⠀愀戀漀甀琀 ㈀㘀挀洀 椀渀 搀椀愀洀攀琀攀爀⤀⸀ 䈀愀欀攀 愀琀 ㈀　　 搀攀最爀攀攀猀 䌀 昀漀爀 ㄀　 洀椀渀甀琀攀猀Ⰰ 琀栀攀渀 愀琀 ㄀㠀　 搀攀最爀攀攀猀 䌀 昀漀爀 愀 昀甀爀琀栀攀爀 ㄀　ⴀ㈀　 洀椀渀甀琀攀猀⸀ 匀眀椀琀挀栀 琀栀攀 漀瘀攀渀 漀昀昀 戀甀琀 氀攀愀瘀攀 琀栀攀 琀愀爀琀猀 椀渀 琀栀攀 栀漀琀 漀瘀攀渀 昀漀爀 愀戀漀甀琀 ㄀㔀 洀椀渀甀琀攀猀⸀ ഊ ਀䘀爀漀洀 䄀 䌀甀氀椀渀愀爀礀 嘀椀猀椀琀 琀漀 䠀椀猀琀漀爀椀挀 匀琀攀氀氀攀渀戀漀猀挀栀Ⰰ 攀搀⸀ 䴀愀最搀愀 倀爀攀琀漀爀椀甀猀Ⰰ ㄀㤀㠀㜀Ⰰ 䌀愀瀀攀 吀漀眀渀㨀 䠀甀洀愀渀 ☀ 刀漀甀猀猀攀愀甀⸀ ഊ ਀ⴀⴀⴀⴀⴀⴀഊCopyright 2004 by Jessica Tiffin, Cape Town, South Africa. . Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy. ਀ഊIf this article is reprinted in a publication, I would appreciate a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan. ਀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ䌀甀猀琀愀爀搀ⴀ吀愀爀琀猀ⴀ愀爀琀ऀ倀愀最攀 ㄀㜀 漀昀 ㄀㜀ഊ ਊ