SC - Cherries

[Hupman, Laurie]

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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