Daryoles

There’s some debate about Daryoles, some saying it’s a type of proto-quiche and others that it’s a proto-custard. Daryoles show up in English culinary books early, 1390s early. But by the 17th century they are synonymous with small custards, and by the 19th century they refer to a specialized mould for making custards.

In favour of the proto-quiche side there is cheese and meat in several of the dishes. But as you will see the major factor seems to be the sweetness. There are a number of recipes available:

Forme of Cury, 1390

DARYOLS. XX.IX. III. Take Creme of Cowe mylke. oþer of Almandes. do þerto 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,

Fourme of Curye [Rylands MS 7], 1390

.Clxxxj. Daryols. Take creme of cowe mylke other of almaundes do ther to ayroun wyth sugur. safroun & salt, medle hyt y fere, do hyt in a coffyn of two ynche depe. bake hit wel & cet.

Ancient Cookery [Arundel 334], 1425

Daryalys. Take creme of almondes, or of cow mylke, and egges, and bete hom well togedur; and make smal coffyns, and do hit therin; and do therto sugur and gode pouders, or take gode fat chese and egges, and make hom of divers colours, grene, red, or zelowe, and bake hom and serve hom forthe.

Liber cure cocorum [Sloane MS 1986], 1430

For darials. Take creme of almonde mylke iwys, And 3olkes of eyren, so have þou blys, And make a batere þat is ful gode, And rere a cofyne with mylde mode; And sethe a mawdelarde, þat fat is þenne, And cut in peses, as I þe kenne; Square as dises þou shalt hit make, Kast hit in batere, and powder þou take Of gynger, of kanel, þat gode is, þo Enfors hit wele er þou more do, And loke þy cofyne be hardened wele, Powre in þy batere, so have þou cele, With a disshe hit florysshe þou may, With blanchyd almondes, as I þe say.

Take cream of almond milk truly, And yolks of eggs, so have you bliss, And make a batter that is quite good, And raise a coffin with mild mode;83 And seethe a mallard, that is fat then, And cut [it] in pieces, as I teach you; Square as dice you shall make it, Cast it in batter, and powder you take Of ginger, of cinnamon, that is good, then Season it well ere you do more, And look your coffin is hardened well, Pour in your batter, so have you bliss,84 With a dish garnish it you may, With blanched almonds, as I say [to] you.

Two Fifteenth-Century Cookery-Books (England, 1430)

xxxix - Daryoles. Take Milke an Eyroun, and the fatte of the Freyssche brothe, Pepir, and Safroun, and Hony; dry thin cofyn, and caste thin comade ther-on, and serue forth.

Xxxix - daryoles. take milk an eggs , and the fatte of the freyssche broth , pepper , and saffron , and honey; dry thin pastry crust, and cast thin pastry filling there -on, and serve forth..

Two Fifteenth-Century Cookery-Books (England, 1430)

Dariolles. Take wyne and fressh broth, Clowes, Maces, Mary, powder of Gynger, and Saffron, And lete al boyle togidre; And take Creme, (and if hit be cloutes, drawe hem thorgh a streynour,) And yolkes of egges, and medle hem togidre, and powre the licoure that the mary was soden in, thereto; And then make faire cofyns of fyne paast, and putte the mary there-in, and myced dates And streberies, if hit be in time of yere, and sette the Coffynsin the oven, And lete bake a litull while, And take hem oute, and putte the licour thereto, And lete hem bake ynouh.

Two Fifteenth-Century Cookery-Books, 1430

iiij - Daryoles. Take wyne and Fressche [correction; sic = Frssche] brothe, Clowes, Maces, and Marow, and pouder of Gyngere, and Safroun, and let al boyle to-gederys, and put ther-to creme, (and 3if it be clowtys, draw it thorwe a straynoure,) and 3olkys of Eyroun, and melle hem to-gederys, and pore the licoure that the Marow was sothyn yn ther-to; than make fayre cofyns of fayre past, and put the Marow ther-yn, and mynce datys, andstrawberys in tyme of 3ere, and put the cofyns in the ovyn, and late hem harde a lytel; than take hem owt, and put the licoure ther-to, and late hem bake, and serue forth [correction; sic = f].

Two Fifteenth-Century Cookery-Books, 1430

xl - Daryoles. Take croddys of the deye, and wryng owt the whey; and take 3olkys of Eyroun nowt to fewe, ne no3t to many, and strayne hem bothe to-gederys thorw a straynour, and than hard thin cofynne, and ley thin marew ther-in; and pore thin comade ther-on, an bake hem, and serue hem forth.

Two Fifteenth-Century Cookery-Books, 1430

xxvj - Darioles. Take Wyne, an Freyssche brothe, and Clowes, and Maces, and Marwe, pouder Gyngere, Safroun, and lat al boyle to-gederys, and Creme, (3if it be clowty, draw it thorw a straynoure,) and 3olkys of Eyroun, and melle hem to-gederys, and pore the lycoure that the marwe was sothe in, ther-to; then make fayre cofyns, and put the Marwe ther-in, and mence Datis, and Strawberys in tyme of 3ere, and sette the cofyns (Note: CofynsA., fyre Harl) in the ovenne, and lat hem hard a lytelle, and take hem out, and put the lycoure ther-to, and lat bake; and serue forth.

A Noble Boke off Cookry, 1467

To mak dariolites tak mynced fisshe and almond mylk mad with wyne and mynced bred sanders saffron raissins of corans hony and pouder and meleall to gedur so that it be thik and put it in the coffyn and bak it in the manner of flawnes and serue it.

Libro de arte coquinaria, Maestro Martino, 15th century

Dariole, or Custard Tart
Form the dough into the shape of a deep pie and fill it completely with flour so it will keep its shape; cook it in a pan until it is somewhat dry. And when this is done, remove the flour and take some egg yolk, milk, sugar, and cinnamon. When these things are made into a mixture, put it into the pastry, cooking it like a tart, moving it frim time to time and stirring with a spoon. And when you can see it starting to set, pour some rose water and stir well with a spoon. And when it has set completely it is cooked. Note that is should not cook too much, and that is should quiver like a junket."
---The Medieval Kitchen: Recipes from France and Italy, Odile Redon et al, translation