SC - RE: Cherry soup? Or cherry pudding?

[Butterfield, Margaret]

I have had a wonderful, wicked Fruit Soup several years back at Emerald
Joust.  Very good and quite intoxicating.  It was served at feast with the
warning of 21 and older only.
I have also had Cherry Soup and quite enjoyed that both ways--thin and
thick.

Olwen

> -----Original Message-----
> From:	lilinah at grin.net [SMTP:lilinah at grin.net]
> Sent:	Tuesday, April 20, 1999 3:23 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - RE: Cherry soup? Or cherry pudding?
> 
> I haven't actually made this - i have had the modern version of Cherry
> Soup
> which was definitely soupy - but here's the recipe from "The Medieval
> Kitchen - Recipes from France and Italy" by Odile Redon, Francoise Sabban,
> & Silvano Serventi, translated by Edward Schneider. Chicago & London, The
> University of Chicago Press, 1998 (Originally printed as "La Gastronomie
> au
> Moyen Age: 150 recettes de France et d'Italie" © 1991, 1993, Editions
> Stock).
> 
> Chireseye - from "Diversa servicia", recipe 77, in "Curye on Inglysch:
> English culinary manuscripts of the fourteenth century", edited by
> Constance Hieatt and Sharon Butler. London, Oxford University Press, 1985.
> 
> [I realize other messages in this thread have mentioned this, but this
> version appears different, which is why i quote it here]
> 
> <quote>
> The Medieval Text, p. 253:
> For to make chereseye tak chiryes at the fest of Seynt Iohn the Baptist, &
> do awey the stonys. Grynd hem in a morter, & after frot hem wel in a seue
> so that the ius be wel comyn owt; & do than in a pot & do therein feyre
> gres or boter & bred of wastel ymyid, & sugur a god perty, & a porcioun of
> wyn. & wan it is wel ysodyn & ydressyd in dyschis, stik therin clowis of
> gilofre & strew theron sugur.
> 
> Their Modernized Text, p. 208:
> To make chireseye, take cherries at the Feast of St. John the Baptist and
> remove the pits. Grind them in a mortar, and then press them hard through
> a
> sieve to extract all their juice; and put this in a pot and put in good
> fat
> or butter and good white bread, plenty of sugar, and some wine. And when
> itis thick and served up on plates, stud it with cloves and sprinkle with
> sugar.
> 
> [My comment: This modernization seems to have skipped the "ymyid" which
> does sound like "mied" to me, where "mie" is modern French for "crumb".
> List experts: does it mean the same in the Middle Ages?]
> 
> Their Redaction, p. 209:
> Cherry Pudding
> 1-1/2 pounds ripe cherries
> 2 slices dry white bread
> scant 1/2 cup sugar (100 g), plus 1 tablespoon for garnish
> 1-1/2 tablespooons butter (20g)
> 5 fl. ounces good red wine, such as a Bordeaux or other cabernet sauvignon
> (15 cl)
> whole cloves for garnish
> 
> Stem and pit the cherries, puree them in a blender or food processor, then
> strain in a fine sieve, pressing hard to extract as much juice as
> possible.
> 
> Remove the crusts from the bread, and cut the bread into small dice. In a
> heavy saucepan, combine the bread, cherry juice, wine, sugar, and butter.
> Bring to the boil and simmer over low heat for 10 to 15 minutes, until the
> mixture thickens and the bread falls apart and swells, binding the dessert
> into a creamy pudding. Turn into a serving bowl and chill well. Stud the
> top with cloves, forming a design of your own chioce. Refrigerate until
> served. Just before serving, sprinkle the top with sugar.
> 
> Don't forget to warn your guests that the cloves are there for decoration
> only. Some people will eat anything rather than insult the cook!
> </quote>
> ---------------------
> 
> I contribute this for comparison. I have read this book through, although
> i've yet to cook anything from it, and there are places where i don't see
> how their redaction matches the Medieval recipe - some seem rather
> altered.
> 
> Anahita Gaouri bint-Karim al-Fassi
> 
> 
> 
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