• Ingredients:
  • 3/4 lb Pastry
  • 6 oz (2 cups) Onions, sliced
  • 1 oz (2 Tbs) Butter
  • 2 Eggs plus 2 extra Yolks
  • 1/8 tsp Saffron
  • 1/2 pt (1 cup) Thick Cream
  • 1 oz (1/4 cup) Raisins, plumped in hot water and drained
  • 1 oz (1/4 cup) Currants
  • 1/4 tsp each Ginger, Cinnamon, and Nutmeg
  • 1 oz (2 Tbs) Sugar
  • 1/2 tsp Salt
  • 1/8 tsp Pepper
• Directions
  • Roll out the pastry dough and line a 9-inch pie ring with it.
  • Crimp the edges and bake unfilled for 10 minutes at 400 degrees Fahrenheit.
  • Fry the onions in butter until golden; reserve.
  • Beat the eggs and extra yolks in a bowl.
  • Warm up the cream.
  • Add the saffron into the cream to infuse.
  • Then heat the saffron and cream rmixture until bubbles appear round the edges.
  • Beat the cream into the eggs.
  • Stir the fried onions, raisins, currants, spices, ginger and seasonings into the egg mixture.
  • Pour in the cooled pie shell.
  • Bake at 350 degrees Fahrenheit for 25-30 minutes or until the mixture has set.

   

  Cook's Notes: I experimented with this recipe a little. I tried it without the sugar once, and it was rather bland. Tumeric can substituted for Saffron. If you can find an inexpensive source for the Saffron, use it instead. For Mudthaw we found a source that charged $1.50 for a about half a tablespoon of Saffron. A very good price. You can buy a pie shell at your local grocery store if you want to simplify and speed up the process.

   

(adapted from Maxime de la Falaise's Seven Centuries of English Cooking. She redacted it from The Forme of Cury, 1378 )