[Sca-cooks] Cherry question

[ekoogler1 at comcast.net]

I did a similar dish, but from a different source, called Syrose of Cherries, some time back...in fact the ingredients were almost identical.  I did use sour cherries and the result was wonderful.  I served it with a pork roast...

Kiri
> 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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