[Sca-cooks] Cherry question

[Tom Bilodeau]

Grace,

I would use sour cherries.  Since you are already adding sugar to the
pottage, the sugar will mellow the tartness.  Otherwise, it will be too
sweet and not too tasty.


Tirloch

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of KristiWhyKelly at aol.com
Sent: Monday, February 09, 2004 4:08 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Cherry question


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. 
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