Medieval Lombardy Quiche
From jencathen 15 years ago
- 25 minutes to make
- Serves 4
This is a typical dish of the middle ages and was served to Henry IV at his coronation feast; it is also mentioned in the Forme of Cury. The pastry shells were called coffins or traps in those days. This recipe is from Two 15th century cookbooks and has been converted for modern cooking. Read more I have included the original text at the bottom of the directions for those interested. See less
Ingredients
- 2 cups thick cream shopping list
- 3 eggs plus 2 yolks shopping list
- 4 tbsp raw beef marrow chopped shopping list
- ½ cup dates, pitted and minced shopping list
- ½ cup prunes, pitted and minced shopping list
- 9” bakery shell, prebaked shopping list
- 2 tbsp parsley, finely chopped shopping list
How to make it
- Heat the cream, but do not boil.
- Beat the eggs and the extra yolks in a bowl then pour in the hot cream, beating as you do. Arrange the marrow, dates and prunes in the pastry shell and pour in the custard. Stir in the parsley. Bake at 350 degrees for 25 minutes.
- Take gode Creme, & leuys of Percely, & Eyroun, þe ȝolkys & þe whyte, & breke hem þer-to, & strayne þorwe a straynoure, tyl it be so styf þat it wol bere hym-self; þan take fayre Marwe, & Datys y-cutte in .ij. or .iij. & Pruneȝ; & putte þe Datys an þe Pruneȝ & Marwe on a fayre cofynne, y-mad of fayre past, & put þe cofyn on þe ovyn tyl it be a lytel hard; þanne draw hem out of þe ouyn; take þe lycour & putte þer-on, & fylle it vppe, & caste Sugre y-now on, & Salt; þan lat bake to-gederys tyl it be y-now; & ȝif it be in lente, lef þe Eyroun & þe Marwe out, [leaf 40, back.] & þanne serue it forth.
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