SC - RE: Cherry soup? Or cherry pudding?

[Peters, Rise J.]

> 	In October 1998, Adamantius posted the following recipe and comments
> (somewhat snipped):
> 
> 	**********************************************
> 	Syrosye
> 	"To make a syrosye.  Tak cheryes & do out (th)e stones & grynde hem
> wel & draw
> 	hem (th)orw a streynoure & do it in a pot.  & do (th)erto whit gres
> or swete
> 	botere & myed wastel bred, & cast (th)erto good wyn & sugre, & salte
> it &
> 	stere it wel togedere, & dresse it in disches;  & set (th)eryn clowe
> gilofre,
> 	& strew sugre aboue."
> 				Curye On  Inglysch, Book III, Utilis
> Coquinario,  Ed. Constance B. Hieatt &
> 	Sharon Butler, Oxford University Press, Oxford 1985
> 
> 	 The above dish often seems to be interpreted as a sort of thick
> pudding, but
> 	one could argue either way: the instructions don't use the standard
> medieval
> 	English adjectives denoting extreme thickness -- chargeaunt or
> stondyng. All
> 	we know for sure is that it has to be thick enough to hold up some
> cloves set
> 	into its surface, long enough to make it to the table, and you might
> be
> 	surprised at how thin a pottage will do that.
> 
> 	However, one side effect of the addition of white grease or butter
> to a
> 	pottage thickened with bread crumbs is that if it does grow cold, or
> at least
> 	room temperature, it won't become glutinous in texture. I'm not
> arguing that
> 	this means the dish was served cold, but let's say that if it should
> be served
> 	cold by accident, the quality of the dish probably wouldn't suffer
> greatly.
> 
> **************************************
> 
> Has anyone made this?  What conclusions should we draw regarding
> texture/thickness from the location of this recipe in CoI, where it is
> with the blacmaunges?
> 
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