[Sca-cooks] cherry pottage, what's a #1 can?
Johnna Holloway
johnnae at mac.com
Wed Mar 31 03:26:19 PDT 2010
There are others of course. We index 7 in the Concordance under Cherry
Pottage.
One really easy way to find cherry recipes is to
go to medievalcookery.com and use Doc's handy search engine.
Search under cherry and then again under cherries. Results vary a bit.
http://www.medievalcookery.com/cgi/search.pl?term=cherry&file=all
http://www.medievalcookery.com/cgi/search.pl?term=cherries&file=all
You didn't specify a country or time period and over name the pottage
name becomes
sometimes 'pudding.' This one is late but retains the pottage name.
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.
This is from A Book of Cookrye (England, 1591)
------
Can sizes:
http://homecooking.about.com/library/archive/blhelp7.htm
Hope this helps
Johnnae
On Mar 31, 2010, at 1:43 AM, Stefan li Rous wrote:
>
> PS: Also this is the only "cherry pottage" recipe I seem to have.
> Does anyone else have another period cherry pottage or something
> similar?
More information about the Sca-cooks
mailing list