SC - RE: Cherry soup? Or cherry pudding?

[Butterfield, Margaret]

Actually, I was told by the maker that I could not write down the recipe,
but he was kind enough to prop it up and let me video tape it.  True to my
word, I will not write (or type) it down, but I can make a picture!

> -----Original Message-----
> From:	Peters, Rise J. [SMTP:rise.peters at spiegelmcd.com]
> Sent:	Wednesday, April 21, 1999 11:18 AM
> To:	'sca-cooks at Ansteorra.ORG'
> Subject:	RE: SC - RE: Cherry soup? Or cherry pudding?
> 
> The Emerald Joust Fruit Soup is famous, but I've never seen the recipe.
> Anybody out there have it?
> 
> > ----------
> > From: 	Butterfield, Margaret[SMTP:msbutterfield at mail.aacc.cc.md.us]
> > Reply To: 	sca-cooks at Ansteorra.ORG
> > Sent: 	Wednesday, April 21, 1999 11:11 AM
> > To: 	'sca-cooks at Ansteorra.ORG'
> > Subject: 	RE: SC - RE: Cherry soup? Or cherry pudding?
> > 
> > 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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> > >
> >
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