SC - RE: Cherry soup? Or cherry pudding?

[Peters, Rise J.]

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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