[Sca-cooks] Chyryse

[Pixel, Goddess and Queen]

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> >From "Forme of Cury" p. 33,
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> Take Almand, unblanched, grynde hem, draw hem up with gode broth.  do (th)to thridde part of chyryse. (th) ston.  take out and grynde hem smal, make a layo of gode bread a powdo and salt  and do (th)to.  colo it with sandr so that it may be stondying, and flourish it with aneys and with cheweryes, and strew (th)uppon and sue it forth.
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> 1 cup unblanched almonds
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> 1/2 cup cherries (I used water pack canned cherries)
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> 6 oz. chicken broth
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> 4 dinner rolls
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> 1 tsp. powder forte
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> 1/2 tsp. salt
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> anise seed
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> Grind almonds and cherries.  Add chicken broth and grind some more.  Bring to a rolling boil, reduce heat, and simmer for about 30min.  Cool.  Process again.  Cut dinner rolls into cubes and place in the bottom of a casserole.   Sprinkle with powder forte and salt.  Cover with cherry mush.  Sprinkle on anise seed.  Bake at 350 for 25 min.
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> Notes:  Next time I'll make almond milk with the almonds, and strain out the nuts.
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> I also want to try this as a sweet dish.  Pegge says in his introduction that "powder" could be taken to mean sugar in some dishes.
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> My mother loved it, ate nearly the entire dish by herself.  I found it pleasant enough, but think it could use the sugar.  Daddy doesn't like cherries, so he wouldn't try it.   BTW, I cooked this yesterday before my doctor told me not to cook for anyone other than myself for a month.  That's gonna put a crimp in my testing recipes timetable...
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> Lady Anne du Bosc
> Known as Mordonna The Cook


I went through all the variations I could find of this, when I was working
up the recipe for 12th Night. Many of them call for sugar. The one I am
using is Syrosye (and my notes are in the car, darn it). When my notes
make it back into the house, I will post my redaction.

Margaret