[Sca-cooks] Cherry question

[KristiWhyKelly at aol.com]

I got this recipe from the New book of Cookery 1591.  Does anyone have ideas 
on which type I should be using, sour or sweet cherries?  I'm leaning toward 
sour just because they have a more robust flavor and texture that would hold up 
to frying and then boiling.

Thanks,
Grace

To make pottage of Cherries.
Fry white bread in butter til it be brown and so put it into a dish, then 
take Cherries and take out the stones and frye them where you fried the bread 
then put thereto Sugar, Ginger, and Sinamon, for lacke of broth, take White or 
Claret Wine, boyle these togither, and that doon, serve them upon your Tostes.