[Sca-cooks] Chyryse

[Daniel Myers]

Sounds good.  One question though:  Any reason for using powder fort
instead of powder douce?  The latter would have sweetened the dish up a
bit.


On Saturday, December 14, 2002, at 06:43 PM, Anne duBosc wrote:

>> From "Forme of Cury" p. 33,
>
> 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.
>
> 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.
>
> 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...
>
>
>
>
> Lady Anne du Bosc
> Known as Mordonna The Cook
> Atenveldt, Atenveldt
> mundanely Pat Griffin
> Phoenix, AZ
>
>
> ---------------------------------
> Do you Yahoo!?
> Yahoo! Mail Plus - Powerful. Affordable. Sign up now
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>