[Sca-cooks] Fwd: Cherry Pottage
Stefan li Rous
stefanlirous at austin.rr.com
Wed Mar 31 13:32:10 PDT 2010
Forwarded with permission.
Stefan
Begin forwarded message:
> From: Raymond Wickham <insidious565 at hotmail.com>
> Date: March 31, 2010 7:28:33 AM CDT
> To: <stefanlirous at austin.rr.com>
> Subject: Cherry Pottage
>
> This was posted and I believe its in reference to the redaction by
> Gideanus Adamantius from Ostgardr in the East Kingdom you may want
> to inform them as thats a nice change to the recipe
>
> 33. To make a syrosye. Tak cheryes & do out the stones & grynde
> hem wel & draw hem thorw a streynoure & do it in a pot. & do thereto
> whit gres or swete botere & myed wastel bred, & cast thereto good
> wyn & sugre, & salte it & stere it wel togedere, & dresse it in
> disches; & set thereyn clowe gilofre, & strew sugre aboue.
>
> 33. To make a syrose (cherry pottage). Take cherries and stone
> them and grind them well and draw them through a strainer and place
> it in a pot and add white grease or sweet butter and good white
> bread and add good wine and sugrar and salt, and stir it well
> together, and put it into a dish and garnish (?) with cloves and
> "strew sugar about". (III. Utilis Coquinario from Curye on Ingysch)
>
> WHAT IS THE MISTAKE YOU ASK?
>
> The mistake is in the translation of "clowe gilofre" to read
> "cloves". In Britain (and Australia) we have a little plant we grow
> in cottage gardens: it's common name is 'Pink", it is otherwise
> known as clove gillyflower or mini-carnation. The online dictionary
> says "Clove gillyflower (bot.) any fragrant self-coloured carnation.
> The clove pink." Maybe the French (Odile Redon et al) and the
> Americans (Constance Heiatt et al) don't call them clove
> gillyflowers...because the same error appears every time I see this
> recipe translated by SCAdians
>
> Try re-reading the recipe translating 'clove gillyflower' as
> 'miniature carnations', makes much more sense...yes?
>
> Cloves are traditionally used to flavour apples. Not
> traditionally used to flavour cherries. In this recipe the 'clowe
> gilofre" is strewn upon the dish after cooking and before serving.
> You need to cook cloves to infuse the dish with flavour. So to
> strew little pink flowers upon your crimson soup would look ever so
> pretty and to my thinking is much more likely to be the desired
> effect. It would also mean you don't have to "warn your guests that
> the cloves are there for decoration only" (Redon, et al, 1993)
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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