[Sca-cooks] cherry pottage, what's a #1 can?

[Johnna Holloway]

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?