Recipe By : Joan Parry Dutton
Serving Size : 4 Preparation Time :0:00
Categories : Medieval
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Milk
2 tb Bread crumbs
4 oz Butter
2 oz Almonds -- ground
1 oz Sugar
3 Eggs
1 Lemon -- zest of
Puff paste
Boil the milk and bread crumbs and let them stand for 10 minutes.
Add the butter, almonds, and sugar. Beat in the eggs, one at a
time. Put a dessert spoonful of the mixture in the center of the
pastry of the pastry, and bake until golden brown.
Recipe FROM: The Good Fare and Cheer of Old England, 1960
Notes:
> It is said that Maids of Honour cakes date from a day in 1525
> when Henry VIII saw Maids of Honour for one of his six Queens
> eating a platter of cakes with such joyous relish that he tried
> one himself, and found it very good. Another tradition says they
> were named for Queen Elizabeth's Maids of Honour when she lived
> at Richmond Palace.
>
> Several towns in Britain make small, delectable tarts known as
> Maids of Honour, but none are so rich in flavor and therefore so
> famous as Richmond Maids of Honour, which come from Richmond, a
> suburb of London, and are said to have been invented for the
> court of Henry VIII in the 16th Century.
>
> From: The Cooking of the British Isles by Adrian Bailey, 1969
