Curye on Inglysch, 15th c.
Tak cheryes & do out the stones & grynde hem wel &
draw hem thorw a streynour & do it in a pot. & do therto
whit gres or swete botere & myed wastel bred, & cast therto
good wyn & sugre, & salte it & stere it wel togedere,
& dresse it in disches; and set theryn clowe gilofre, &
strewe sugre aboue.
The Modern Version:
2 lbs ripe red cherries
1 1/2 cups white wine
3/4 cup sugar
4 Tbsp butter
1 cup breadcrumbs
pinch of salt
flower heads of clove pinks (optional)
sugar, preferably raw sugar if available
Wash the cherries and remove the stems and stones. Puree the
fruit in a blender with 1/2 cup of the wine and half the
sugar. Add a little more wine as needed to get a smooth puree.
Melt the butter in a saucepan and add the fruit puree, breadcrumbs,
remaining wine, remaining sugar, and salt. Simmer, stirring often,
until the puree is very thick. Pour into a serving bowl, cover,
and let cool. The cherry pottage should be the consistency of
a thick apple sauce. Refridgerate until served. Before serving,
decorate the edge of the bowl with the clove pinks, if desired.
Sprinkle the sugar over the dish.
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Last updated Oct,1995.