[Sca-cooks] A simple dish for Stefan's files

[Pat]

I was going to just send this off to Stefan, but thought better of it.  It's a very easy recipe for cherries.
 

Original:

 

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 translation:

 

Take cherries and remove the pits.  Grind them well, and force through

a strainer.  Place in a pot with lard or butter, bread crumbs, wine, 

sugar, and salt.  Stir it well and dress it in dishes and decorate 

with cloves and sprinkle with sugar.

 

Easy Recipe:

 

1 can cherries

1 half cup bread crumbs

2 TBS. Butter

1 half cup sweet red wine

2 TBS. Sugar

1 half tsp. Salt

8 whole cloves

powdered sugar

 

Drain cherries.  Place in a blender or food processor with the next 5 

ingredients.  Puree.  Pour into a one quart casserole dish.  Bake until 

set in the center (about 30 min.) at 375.  Dot with cloves and sprinkle 

with powdered sugar.

 

The original does not call for baking, but for stirring over a flame.  

It is too easy to scorch it like that, and baking it in the oven gives 

the same end result with much less effort.  I’ve tried it both ways, 

and could truly not tell the difference in taste or texture in the 

finished product.



Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Millbrook, AL