How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

Cut butter into flour, then crush saffron
into 1 t of water; mix that and the rest of the
water with the egg yolks and stir it into the
flour-butter mixture.
To Make a Tarte of Beans
A Proper Newe Book of Cookery p. 37
Take beanes and boyle them tender in fayre
water, then take theym oute and breake them in a
morter and strayne them with the yolckes of foure
egges, curde made of mylke, then ceason it up with
suger and halfe a dysche of butter and a lytle
synamon and bake it.
½ lb (1 ¼ c) dry fava beans 4 T sugar
4 egg yolks 6 T butter
½ c curds (cottage cheese) 4 t cinnamon
crust: (from short paest for tarte, p. 45)
1 c flour 6 threads saffron
5 t water 2 egg yolks
5-6 T very soft butter
Put beans in 2 ½ c of water, bring to boil
and let sit, covered, 70 minutes. Add another
cup of water, boil about 50 minutes, until soft.
Drain beans and mush in food processor. Cool
bean paste so it won't cook the yolks. Mix in
yolks; add cottage cheese (do not drain); add
sugar, butter (soft or in small bits) and
cinnamon, then mush it all together to a thick
liquid.
Make crust according to the previous
recipe. Roll smooth and place in 9" pie plate.
Crimp edge. Pour into raw crust and bake at
350° for about 50 minutes (top cracks). Cool
before eating.
This would probably be good with fresh
fava beans, but we have not tried it that way.
46
Desserts, Appetizers, Etc.
Prince-Bisket
Hugh Platt p. 14
Take one pound of very fine flower, and one
pound of fine sugar, and eight egges, and two
spoonfuls of Rose water, and one ounce of
Carroway seeds, and beat it all to batter one
whole houre: for the more you beat it, the better
your bread is: then bake it in coffins, of white
plate, being basted with a little butter before you
put in your batter, and so keep it.
4 c flour (1 lb) 2 t rose water
2 c sugar (1 lb) 4 t caraway seeds
5 eggs
Beat all ingredients together one whole
hour (or do a fourth of a recipe at a time in a
food processor, processing it for several
minutes or until the blades stall); there is a
visible change in texture at that point. Spoon
out onto a greased cookie sheet as 3" biscuits
and bake about 20 minutes at 325°. You end
up with very hard biscuits which keep forever.
Excellent Small Cakes
Digby p. 221
Take three pound of very fine flower well dried
by the fire, and put to it a pound and a half of
loaf sugar sifted in a very fine sieve and dried; 3
pounds of currants well washed, and dried in a
cloth and set by the fire; when your flour is well
mixed with the sugar and currants, you must put
in it a pound and a half of unmelted butter, ten
spoonfuls of cream, with the yolks of three newlaid
eggs beat with it, one nutmeg; and if you please,
three spoonfuls of sack. When you have wrought
your paste well, you must put it in a cloth, and
set it in a dish before the fire, till it be through
warm. Then make them up in little cakes, and
prick them full of holes; you must bake them in a
quick oven unclosed. Afterwards ice them over
with sugar. The cakes should be about the bigness
of a hand breadth and thin; of the size of the
sugar cakes sold at Barnet.