[Sca-cooks] Fwd: cherries

James Prescott 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?
>  Liutgard
>  -------- 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.
>  Martha

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