SC - Message to Puck

[Michael F. Gunter]

I was able to get the Montmorency's dried from Baker's Catalogue...King Arthur
Flour folks!  Don't remember what they cost, but, soaked either in water or a
nice red wine, they plumped up very nicely and worked well with my recipe.

Kiri

"Hupman, Laurie" wrote:

> I only know of two varieties of cherry that are still available today:
> morellos and montemorcy (sp?).  Morellos, I believe, were more common then,
> however they are terribly difficult to come by now.  I can sometimes find
> pint jars of them in the German deli, packed in water and spices.
> Montemorcy cherries, according to my friendly neighborhood cooking laurel,
> were _the_ pie cherry of the late Middle Ages.  I don't know what his
> reference is, but in desperation he bought a cherry tree and planted it in
> his back yard.  I think he should be getting his first fruit from it this
> year.  Whenever I've seen a cherry referred to by name in a recipe, however,
> it's been a morello.
>
> Rose :)
>
> -----Original Message-----
> From: LrdRas at aol.com [mailto:LrdRas at aol.com]
> Sent: Thursday, May 11, 2000 8:21 PM
> To: sca-cooks at ansteorra.org
> Subject: SC - Cherries
>
> In a message dated 5/11/00 12:06:30 PM Eastern Daylight Time,
> margaret at Health.State.OK.US writes:
>
> << Would also like to know if there are
>  any period varieties still being grown in large enough numbers to show up
> at
>  markets. Ras you seem to be very knowledgeable. >>
>
> Alas my knowledge in the cherry area is somewhat limited. :-( I am not aware
>
> of any actual cherry varieties that  are being marketed today that may have
> been available to those living in the Middle Ages.
>
> As for recipes, Cherioun comes to mind. I think it is in Two-Fifteenth
> Century Cookery Books, IIRC.
>
> Ras
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