[Sca-cooks] Fwd: cherries
prescotj at telusplanet.net
Fri Jul 22 18:39:12 PDT 2011
I have a bush with cherries that sound similar to that.
I boil the cherries whole with a small amount of water, till they
are fairly well softened, let them cool, then rub them with my
fingers through a sieve in small batches. It takes a while, but
by the time I've finished I have a lot of pulp in one place, and
a whole pile of mostly pulp-free stones in another place.
Relatively trouble free. Relatively.
I usually make a jam with the result, but the pulp could be saved
and used for other purposes.
At 6:12 PM -0700 7/22/11, Laura C. Minnick wrote:
> Hi there! This turned up on another list I'm on. Does anyone have
> any suggestions for her?
> -------- Original Message --------
> Subject: cherries
> Date: Fri, 22 Jul 2011 13:46:02 -0700 (PDT)
> From: Martha Sherwoodpike <msherwoodpike at yahoo.com>
> Reply-To: noblespoon at googlegroups.com
> To: noblespoon at googlegroups.com <noblespoon at googlegroups.com>
> I was just out at ME Moore on Seavey loop and discovered that you
> can get upick bird cherries there for 15 cents a pound. It strikes
> me that these are a great period ingredient as they would be much
> closer to the type of cherries available in Medieval Europe than
> any commercial variety. Anyway, I came home with 11 pounds and
> would appreciate any suggestions on how to deal with them so they
> are available in the future for period recipes. I am not going to
> pit them individually.
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