[Sca-cooks] Fwd: cherries

Daniel Myers dmyers at medievalcookery.com
Sat Jul 23 08:19:36 PDT 2011


> -------- Original Message --------
> From: "Laura C. Minnick" <lcm at jeffnet.org>
> Date: Fri, July 22, 2011 9:12 pm
> 
> Hi there! This turned up on another list I'm on. Does anyone have any 
> suggestions for her?


Here are the recipes for preserving cherries that I could find in a
quick search:


To make Cherries in confection. Take ripe and chosen cherries, cut of
half the stalks and put them in a frying pan over a soft fire, for every
pound of Cheries strew upon them a pound of good white sugar in pouder,
seeth them so till the third part be wasted, when they are sod put in a
little Rosewater with a few cloves, and sinamon beaten togither, then
let them coole two or three houres, and then put them into your pots.

[A Book of Cookrye, (England, 1591)]

====

To make Prunes in confection. Take Prunes of damaske & do like with them
as you did with cheries, save that for every pound of Prunes take xii.
ounces of sugar, and that there must be wasted the fourth parte of the
sirrup awaye, and that the Cloves and Sinamon must be but half brused,
or els both be a like.

[A Book of Cookrye, (England, 1591)]

====

To preserve all kind of fruits that they shall not break in the
preserving. Take a Platter that is plaine in the bottom and lay Sugar in
the bottom, then Cheries or any other fruit, and so between every row
you lay, throw sugar and set it upon a pots head, and cover it with a
dish, and so let it boyle.

[A Book of Cookrye, (England, 1591)]

====

8 - The most kindely way to preserve plums, cherries, gooseberries, &c.
You must first purchase some reasonable quantity of their owne juyce,
with a gentle heat upon embers, in pewter dishes, dividing the juice
still as it commeth in the strewing; then boile each fruit in his own
juyce, with a convenient proportion of the best refined sugar.

[Delights for Ladies, (England, 1609)]

====

To preserue all kinde of fruites, that they shall not breake in the
preseruing of them. Take a platter that is playne in the bottome, and
laye suger in the bottome, then cherries or any other fruite, and so
between euerie rowe you lay, throw suger and set it vpon a pots heade,
and couer it with a dish, and so let it boyle.

[The Good Housewife's Jewell, (England, 1596)]

====

To preserue Cherries. To euery pounde of cherries take a pound of suger,
that done, take a fewe cherries and distraine them to make your sirrope,
and to euerye pound, a pound of suger, and cheries, take a quarter of a
pound of sirrop, and this done, take your sirrope and Suger, and set it
on the fire, then put your cherries into your sirrope, and let them
doyle fiue seuerall times, and after euery boyling skum them with the
backside of a spoone.

[The Good Housewife's Jewell, (England, 1596)]

====

To make a sauce of tart cherries. If you wish to make a good sauce of
tart cherries, put the cherries into a pot and place it on the embers
and let them boil. Then cool down again and pass them through a cloth,
put it back into the pot, place it on the embers and let it boil well
until it thickens. Then add honey and grated bread and cloves and good
spice powder and put it into a small cask. It will stay good three or
four years.

Zum ein salsenn von weichselnn zu machen. Item wiltu machen ein gutte
salsenn von weichselnn, so thue die weichsell in einen hafen vnd secz
die auff ein glut vnd laß sie siedenn vnd laß dann wider erkaltenn vnd
streich sie durch ein tuch vnd thue sie dann wider in den hafenn vnd
secz sie auff ein glut vnd laß sie wol sieden vnd rurr sie, piß sie
dick wirt, vnd thue dann honig dar an vnd geribens prot vnd negellein
vnd gut gestüep vnd thue sie in ein feßlein. Sie pleibt dir gut drew
oder vier iar.

[Das Kochbuch des Meisters Eberhard, (Germany, 15th century - V. Bach,
trans.)]

====

VIII - Cherries / Prunes. Take cherries and put them in a colander so
that they don't touch each other. Put the colander in a warm oven so
that they are well dried and then they are good prunes. These you can
use this way: Take wine and water equal amounts. Seethe the cherries in
it and put some sugar into it. Then fry bread in butter and let this
sauce over it.

[Koge Bog, (Denmark, 1616 - Martin Forest, trans.)]

====

To keepe Cheries condict, or Gooseberies. Cap. xvi. MAke your syrop as
for plumes then take halfe a pound of Cheries and cut off half the
length of ye stalke of euery Chery, put them into the syrop, and vse
them as you did the plummes, put in what spice that pleaseth you, and so
kepe it as before is written: but make your syrop strong inough of suger
lest it waxe hore and corrupte, then must ye make a new syrop stronger
of the Suger: and put the cheries in it to keepe, as before is sayde.
Thus ye maye doe wt Goosberies to make of them Tarts, or sawces al ye
wynter longe, sauing that Goosberies may be wel sodden without breakyng
because of their tough skin, so it be softly and dilligently donne.

[The Treasurie of commodious Conceits, (England, 1573 - J. Holloway,
transcr.)]

====

To make conserue of Cheries and Barberries. Cap. xxxi. LIkewise ye must
make coserue of Cheries, and also of barberis sauing that these require
more Suger then the other do which ar not so sowre as they bee.

Here is to be noted, that of conserues of Fruits mai be made marmalade,
for when your conserue is sufficiently sodden, and ready to be take off,
the seeth it more on height and it wyll be Marmalade.

Moreouer some make their conserue, Marmalade & Syrops with cleane Suger,
some with cleane Hony clarifyed, some with Suger and Hony together. And
after the opinion of diuers great Clarkes, Honye is more holsome, though
it be not so toothsome as suger.

[The Treasurie of commodious Conceits, (England, 1573 - J. Holloway,
transcr.)]






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