[Sca-cooks] Chyryse or Syrosye

[Nancy Kiel]

I would interpret "clowe gilofre" as "clove gillyflowers" which is a sort of
Dianthus.  Are similar references made in other of the book's receipts that
might clear up my misunderstanding?



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>From: "Karen O" <kareno at lewistown.net>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: [Sca-cooks] Chyryse or Syrosye
>Date: Sun, 15 Dec 2002 10:08:45 -0700
>
> > >From "Forme of Cury" p. 33,
> > 1 cup unblanched almonds
> > 1/2 cup cherries (I used water pack canned cherries)
> > 6 oz. chicken broth
> > 4 dinner rolls
> > 1 tsp. powder forte
> > 1/2 tsp. salt
> > anise seed
> >
> > 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.
> > Notes:  Next time I'll make almond milk with the almonds, and strain out
>the nuts.
> > 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.
> > Lady Anne du Bosc
> > Known as Mordonna The Cook
>
>     This is what I have made, and entered into  A&S exhibitions:
>
>To make a syrosye               (#33,  III: Utilis Coquinario  Curye in
>Inglysch  p.90 )
>
>Tak cheryes & do out the stones & grynde hem wel & draw hem thorw a
>streynoure & do it in a pot. & do therto whit gres or swete botere & Myed
>wastel bred, & cast therto good wyn & sugre, & salte it & stere it wel
>togedere, & dresse it in disches; & set theryn clowe gilofre & strew sugar
>aboue.
>
>
>My Redaction:
>Take  cherries and stone them, grind them until the pulp can be strained.
>Put the mixture in a pot with white grease or sweet butter and mild (sweet)
>white breadcrumbs and good wine, sugar and salt.  Stir this well, and cook
>until thickened.   Pour the mixture into bowls, and place upon it whole
>cloves sprinkle with sugar.
>


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