cherries-msg - 5/9/09
਀ഊPeriod cherries and cherry dishes. Recipes.
਀ഊNOTE: See also the files: apples-msg, fruit-quinces-msg. sugar-msg,
਀瘀攀最攀琀愀戀氀攀猀ⴀ洀猀最Ⰰ 洀攀氀漀渀猀ⴀ洀猀最Ⰰ 渀甀琀猀ⴀ洀猀最Ⰰ 瀀漀洀攀最爀愀渀愀琀攀猀ⴀ洀猀最Ⰰ 昀爀甀椀琀猀ⴀ洀猀最Ⰰ 瀀椀攀猀ⴀ洀猀最Ⰰഊfruit-pies-msg, wines-msg.
਀ഊ************************************************************************
਀一伀吀䤀䌀䔀 ⴀഊ
਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀  栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ
਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ
਀䤀  栀愀瘀攀 搀漀渀攀  愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀  漀昀  攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀  眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀  眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀  洀攀猀猀愀最攀 䤀䐀猀  眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ
਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀  渀漀 挀氀愀椀洀猀  愀猀  琀漀 琀栀攀 愀挀挀甀爀愀挀礀  漀昀  琀栀攀 椀渀昀漀爀洀愀琀椀漀渀  最椀瘀攀渀  戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ
਀倀氀攀愀猀攀  爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀  愀渀搀  攀昀昀漀爀琀猀 漀昀  琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀  琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀  挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀  漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀  椀猀  甀渀挀氀攀愀爀  愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀  椀渀昀漀爀洀愀琀椀漀渀  椀猀  瀀甀戀氀椀猀栀攀搀  昀爀漀洀  琀栀攀猀攀  洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ
਀吀栀愀渀欀 礀漀甀Ⰰഊ    Mark S. Harris                  AKA:  THLord Stefan li Rous
਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************
਀ഊDate: Fri, 11 Jul 1997 15:22:57 -0400
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - cherries
਀ഊMark Harris wrote:
਀㸀 䤀猀 琀栀椀猀 刀甀猀猀椀愀渀 䌀栀攀爀爀礀 匀漀甀瀀 瀀攀爀椀漀搀㼀 匀漀甀渀搀猀 氀椀欀攀 椀琀 瀀爀漀戀愀戀氀礀 椀猀渀✀琀⸀ 䌀漀甀氀搀ഊ> you please post this recipe anyway? Or send to me by email? It sounds
਀㸀 椀渀琀攀爀攀猀琀椀渀最⸀ഊ
਀䤀 猀甀猀瀀攀挀琀 琀栀愀琀 椀琀 瀀爀漀戀愀戀氀礀 椀猀 瀀攀爀椀漀搀Ⰰ 漀爀 搀攀爀椀瘀攀搀 昀爀漀洀 猀漀洀攀 攀愀爀氀椀攀爀ഊversion that is. An earlier version of the "Syrosye" recipe calls for
਀琀栀攀 椀渀挀氀甀猀椀漀渀 漀昀 ∀瘀氀攀栀猀 最爀攀琀∀Ⰰ 漀爀 最爀攀愀琀 昀氀攀猀栀Ⰰ 眀栀椀挀栀 椀猀 瀀爀漀戀愀戀氀礀 挀栀甀渀欀猀ഊor slices of a large joint cooked (or partly cooked) whole and
਀猀攀瀀愀爀愀琀攀氀礀Ⰰ 攀椀琀栀攀爀 戀礀 戀漀椀氀椀渀最 漀爀 爀漀愀猀琀椀渀最⸀ 吀栀攀 琀栀椀挀欀攀渀椀渀最 漀昀 戀爀攀愀搀ഊcrumbs suggests it is quite early, too. Actually the Russian Cherry Soup
਀猀漀甀渀搀猀 氀椀欀攀 戀漀爀猀挀栀琀 洀愀搀攀 眀椀琀栀 挀栀攀爀爀椀攀猀⸀ ⠀䐀漀攀猀渀✀琀 戀漀爀猀挀栀琀 樀甀猀琀 洀攀愀渀 猀漀甀瀀ഊanyway? But you know what I mean.)
਀ ഊ> I've only occasionaaly found fresh cherries in the grocery and they were
਀㸀 瀀爀漀戀愀戀氀礀 琀栀攀 猀眀攀攀琀 欀椀渀搀⸀ 䄀渀礀漀渀攀 欀渀漀眀 栀漀眀⼀眀栀攀爀攀 琀漀 最攀琀 琀栀攀猀攀 猀漀甀爀 挀栀攀爀爀椀攀猀㼀ഊ
਀吀栀攀礀 挀愀渀 戀攀 戀漀甀最栀琀 愀琀 䴀椀搀搀氀攀 䔀愀猀琀攀爀渀Ⰰ 䔀愀猀琀攀爀渀 䔀甀爀漀瀀攀愀渀 ⠀愀渀搀 刀甀猀猀椀愀渀 㬀 ഊ)  ) markets. Usually packed in jars of sour cherry juice. Sometimes
਀瀀椀琀琀攀搀Ⰰ 猀漀洀攀琀椀洀攀猀 渀漀琀⸀ ഊ 
਀㸀 圀栀愀琀 欀椀渀搀⠀猀⤀ 漀昀 挀栀攀爀爀椀攀猀 眀攀爀攀 欀渀漀眀渀 椀渀 洀攀搀椀攀瘀愀氀 攀甀爀漀瀀攀㼀ഊ
਀䤀 戀攀氀椀攀瘀攀 䴀漀渀琀洀漀爀攀渀挀攀礀猀 愀爀攀 瀀攀爀椀漀搀⸀ 吀栀攀礀 眀攀爀攀 戀爀漀甀最栀琀 琀漀 琀栀攀 一攀眀 圀漀爀氀搀ഊearly on. Bing cherries, probably the most common American variety, are
਀焀甀椀琀攀 氀愀琀攀 椀渀搀攀攀搀 ⠀氀椀欀攀 氀愀琀攀 ㄀㤀琀栀Ⰰ 攀愀爀氀礀 ㈀　琀栀 挀攀渀琀甀爀礀⤀⸀ 伀琀栀攀爀 琀栀愀渀 琀栀愀琀ഊI don't know. 
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㄀ 䨀甀氀 ㄀㤀㤀㜀 ㄀㔀㨀　㌀㨀㈀㌀ ⴀ　㔀　　 ⠀䌀䐀吀⤀ഊFrom: nweders at mail.utexas.edu (ND Wederstrandt)
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 挀栀攀爀爀椀攀猀ഊ
਀䤀琀 椀猀 甀渀昀漀爀琀甀渀愀琀攀 琀栀愀琀 搀漀眀渀 栀攀爀攀 椀渀 䄀渀猀琀攀漀爀爀愀 礀漀甀 挀愀渀 漀渀氀礀 最攀琀 䈀椀渀最ഊCherries fresh for the most part and for a very limited time.  The weather
਀搀漀攀猀渀✀琀 氀椀欀攀 琀栀攀洀 搀漀眀渀 栀攀爀攀⸀  夀漀甀 挀愀渀 猀漀洀攀琀椀洀攀猀 最攀琀 刀愀渀椀攀爀 眀栀椀挀栀 愀爀攀 愀ഊyellow cherry with a red blush.  They are sweet as well.  Occaisionally you
਀挀愀渀 挀愀渀猀 漀昀 猀漀甀爀 挀栀攀爀爀椀攀猀 椀渀 氀愀爀最攀爀 最爀漀挀攀爀礀 猀琀漀爀攀 ⠀䠀䔀䈀 愀渀搀 䌀攀渀琀爀愀氀 䴀愀爀欀攀琀ഊ(Austin) ). It pays to buy amounts of uncommon foods to encourage the
਀攀砀瀀愀渀猀椀漀渀 漀昀 琀栀攀 最攀渀攀 瀀漀漀氀 愀渀搀 洀漀爀攀 瘀愀爀椀攀琀礀⸀ഊApples down here in Ansteorra are starting to get really diverse, as well
਀愀猀 漀爀愀渀最攀猀⸀  圀攀 挀愀渀 最攀琀 匀攀瘀椀氀氀攀 漀爀愀渀最攀猀 眀栀攀渀 琀栀攀礀 愀爀攀 椀渀 猀攀愀猀漀渀 渀漀眀 愀猀 眀攀氀氀ഊas blood oranges.
਀ഊClare St. John
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㐀 䨀甀氀 ㄀㤀㤀㜀 ㄀　㨀㔀　㨀㈀㤀 ⴀ　㐀　　ഊFrom: Philip & Susan Troy <troy at asan.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䐀爀椀攀搀 䌀栀攀爀爀椀攀猀ഊ
਀氀眀瀀攀爀欀椀渀猀 眀爀漀琀攀㨀ഊ> Aislinn wrote regarding dried cherries....
਀㸀  ∀䤀 栀愀瘀攀 戀攀攀渀 洀愀欀椀渀最 琀栀攀洀 愀猀ഊ> > Pennsic snack food since cherries have been on sale frequently this
਀㸀 礀攀愀爀∀⸀⸀⸀ഊ> And I have to ask: how do you dry cherries so they don't mold first? Low
਀㸀 漀瘀攀渀㼀⸀⸀⸀⸀⸀ഊ
਀䄀 氀漀眀 漀瘀攀渀 眀椀氀氀 搀漀 椀琀 椀昀 椀琀✀猀 氀漀眀 攀渀漀甀最栀㨀 椀搀攀愀氀氀礀 椀琀 渀攀攀搀猀 琀漀 戀攀 猀攀琀 昀漀爀ഊ150-175 degrees F. Other options include a food dehydrator, and Mr.
਀䜀漀氀搀攀渀 匀甀渀Ⰰ 椀渀 愀瀀瀀爀漀瀀爀椀愀琀攀 眀攀愀琀栀攀爀⼀栀甀洀椀搀椀琀礀⸀ 夀漀甀 挀愀渀 洀愀欀攀 愀 眀漀漀搀攀渀 昀爀愀洀攀ഊand stretch window screen stuff (the nylon stuff is good because it's
਀渀漀渀ⴀ爀攀愀挀琀椀瘀攀⤀ 漀瘀攀爀 椀琀⸀ഊ
਀䤀琀✀猀 愀氀猀漀 愀 最漀漀搀 椀搀攀愀 琀漀 瀀椀琀 琀栀攀洀Ⰰ 椀昀 礀漀甀 眀愀渀琀 琀漀Ⰰ 䄀䘀吀䔀刀 搀爀礀椀渀最⸀ 吀栀攀ഊidea is that the juice remains in the cherry while drying, and the extra
਀猀甀最愀爀 愀渀搀 昀氀愀瘀漀爀 愀爀攀渀✀琀 氀漀猀琀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Mon, 14 Jul 1997 11:49:38 -0400 (EDT)
਀䘀爀漀洀㨀 䴀愀爀欀 匀挀栀甀氀搀攀渀昀爀攀椀 㰀猀挀栀甀氀搀礀 愀琀 愀戀攀氀⸀䴀䄀吀䠀⸀䠀䄀刀嘀䄀刀䐀⸀䔀䐀唀㸀ഊSubject: Re: SC - Dried Cherries
਀ഊ  A low oven will do it if it's low enough: ideally it needs to be set for
਀  ㄀㔀　ⴀ㄀㜀㔀 搀攀最爀攀攀猀 䘀⸀ 伀琀栀攀爀 漀瀀琀椀漀渀猀 椀渀挀氀甀搀攀 愀 昀漀漀搀 搀攀栀礀搀爀愀琀漀爀Ⰰ 愀渀搀 䴀爀⸀ഊ  Golden Sun, in appropriate weather/humidity. You can make a wooden frame
਀  愀渀搀 猀琀爀攀琀挀栀 眀椀渀搀漀眀 猀挀爀攀攀渀 猀琀甀昀昀 ⠀琀栀攀 渀礀氀漀渀 猀琀甀昀昀 椀猀 最漀漀搀 戀攀挀愀甀猀攀 椀琀✀猀ഊ  non-reactive) over it.
਀ഊHome made food dehyrdators were all the rage around here a few years ago,
਀戀攀昀漀爀攀 琀栀攀 挀漀洀洀攀爀挀椀愀氀 漀渀攀猀 戀攀挀愀洀攀 愀瘀愀椀氀愀戀氀攀⸀  吀漀 栀愀渀搀眀愀瘀攀 琀栀攀 搀攀猀椀最渀Ⰰ 洀愀欀攀 愀ഊsquare or rectangular vertical plywood box, with a lid, but with gaps at
਀琀栀攀 琀漀瀀 愀渀搀 戀漀琀琀漀洀Ⰰ 愀渀搀 眀椀琀栀 愀 搀漀漀爀 椀渀 琀栀攀 昀爀漀渀琀Ⰰ 愀渀搀 瀀甀氀氀 漀甀琀 最爀愀琀攀猀 漀爀ഊscreens.  Underneath it all, add a drip tray, a 100 watt bulb, and place
਀猀漀洀攀 昀漀椀氀 漀瘀攀爀 琀栀攀 戀甀氀戀 琀漀 欀攀攀瀀 琀栀攀 昀漀漀搀 漀昀昀 椀琀⸀  䜀愀瀀猀 愀琀 琀栀攀 琀漀瀀 愀渀搀 戀漀琀琀漀洀ഊallow warm air to rise, and drive the moisture off.
਀ഊ	Tibor
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㐀 䨀甀氀 㤀㜀 ㄀㄀㨀㄀㘀㨀　　 ⴀ　㔀　　ഊFrom: "Suzanne Berry"<sberry at primavera.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䐀爀椀攀搀 䌀栀攀爀爀椀攀猀ഊ
਀㸀䤀琀✀猀 愀氀猀漀 愀 最漀漀搀 椀搀攀愀 琀漀 瀀椀琀 琀栀攀洀Ⰰ 椀昀 礀漀甀 眀愀渀琀 琀漀Ⰰ 䄀䘀吀䔀刀 搀爀礀椀渀最⸀ 吀栀攀ഊ>idea is that the juice remains in the cherry while drying, and the extra
਀㸀猀甀最愀爀 愀渀搀 昀氀愀瘀漀爀 愀爀攀渀✀琀 氀漀猀琀⸀ഊ
਀㸀䄀搀愀洀愀渀琀椀甀猀ഊ
਀   䤀 搀漀渀✀琀 洀攀愀渀 琀漀 挀漀渀琀爀愀搀椀挀琀 愀渀 攀砀瀀攀爀琀Ⰰ 戀甀琀 洀礀 搀椀爀攀挀琀椀漀渀猀 挀愀氀氀 昀漀爀  ⠀愀渀搀ഊ   I've had good luck with) pitting them when they're half-dry.   You
਀   猀椀洀瀀氀礀 猀焀甀攀攀稀攀 琀栀攀洀 愀 戀椀琀Ⰰ 愀渀搀 琀栀攀 瀀椀琀猀 瀀漀瀀 爀椀最栀琀 漀甀琀⸀ഊ
਀   ⴀ  䄀椀猀氀椀渀渀ഊ
਀ഊDate: Mon, 14 Jul 1997 12:47:38 -0400
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - dried sour cherries
਀ഊMark Harris wrote:
਀ഊ> I too, noticed these small bags of cherries in the grocery this last Sunday.
਀㸀 吀栀攀礀 眀攀爀攀 椀渀 昀愀挀琀Ⰰ 氀愀戀攀氀攀搀 ∀琀愀爀琀∀ 挀栀攀爀爀椀攀猀⸀ 䄀渀搀 礀攀猀Ⰰ 琀栀攀礀 眀攀爀攀 爀愀琀栀攀爀ഊ> expensive although since they were dried they might go further once
਀㸀 爀攀栀礀搀爀愀琀攀搀⸀ഊ
਀䤀琀 琀愀欀攀猀 愀戀漀甀琀 㐀 瀀漀甀渀搀猀 漀昀 昀爀攀猀栀 挀栀攀爀爀椀攀猀 琀漀 洀愀欀攀 漀渀攀 瀀漀甀渀搀 漀昀 搀爀椀攀搀Ⰰഊso, for each pound of dried cherries you buy, you are paying for 4
਀瀀漀甀渀搀猀 ⠀漀爀 猀漀⤀ 漀昀 挀栀攀爀爀椀攀猀Ⰰ 瀀氀甀猀 琀栀攀 挀漀猀琀 漀昀 搀爀礀椀渀最 琀栀攀洀⸀ 䤀 戀攀氀椀攀瘀攀 䤀ഊget them for around $4 a pound, IIRC.
਀ ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 匀甀渀Ⰰ 㔀 伀挀琀 ㄀㤀㤀㜀 　㠀㨀　㐀㨀㐀㔀 ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊFrom: Stephen Bloch <sbloch at adl15.adelphi.edu>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀㨀 䄀 挀漀甀瀀氀攀 焀甀攀猀琀椀漀渀猀 ⸀ ⸀ ⸀⸀ഊ
਀㸀 ㌀⤀ 圀栀愀琀 愀戀漀甀琀 猀甀戀猀椀琀甀琀椀漀渀猀㼀   䤀 愀洀 椀渀 琀栀攀 洀椀搀猀琀 漀昀 最愀琀栀攀爀椀渀最 爀攀挀椀瀀攀猀 昀漀爀 愀ഊ> killer menu for Crown Tourney this next weekend,  and I was thinking about
਀㸀 琀栀攀 ∀匀琀爀愀眀戀攀爀礀攀∀ 戀甀琀 甀猀椀渀最 挀栀攀爀爀椀攀猀 愀渀搀 䬀椀爀猀挀栀眀愀猀猀攀爀 椀渀猀琀攀愀搀 ⠀✀挀漀稀 䤀 栀愀瘀攀ഊ> cherries) 
਀ഊI can't speak for the Kirschwasser, but there are surviving recipes for
਀挀栀攀爀爀椀攀猀⸀  䤀渀 昀愀挀琀Ⰰ 琀栀攀 ∀匀琀爀愀眀戀攀爀礀攀∀ 爀攀挀椀瀀攀 礀漀甀✀爀攀 琀栀椀渀欀椀渀最 漀昀Ⰰഊpresumably the one from Harleian ms. 279, is followed IMMEDIATELY in the
਀洀愀渀甀猀挀爀椀瀀琀 戀礀 漀渀攀 昀漀爀 挀栀攀爀爀椀攀猀⸀  匀漀 爀愀琀栀攀爀 琀栀愀渀 愀搀愀瀀琀椀渀最 ∀匀琀爀愀眀戀攀爀礀攀∀ 琀漀ഊcherries myself, I would use the 15th-century recipe whose author thought
਀椀琀 眀愀猀 猀椀洀椀氀愀爀 攀渀漀甀最栀 琀漀 瀀甀琀 琀栀攀洀 漀渀 琀栀攀 猀愀洀攀 瀀愀最攀⸀ഊ
਀匀琀爀愀眀戀攀爀礀攀㨀 吀愀欀攀 匀琀爀愀眀戀攀爀礀猀Ⰰ ☀ 眀愀礀猀猀栀攀 栀攀洀 椀渀 琀礀洀攀 漀昀 ㌀攀爀攀 椀渀 最漀搀攀 爀攀搀ഊwyne; [th]an strayne [th]orwe a clo[th]e, & do hem in a potte with gode
਀䄀氀洀愀甀渀搀攀 洀礀氀欀攀Ⰰ 愀ⴀ氀愀礀 椀琀 眀椀琀栀 䄀洀礀渀搀漀甀渀 漀嬀琀栀崀攀爀 眀椀琀栀 嬀琀栀崀攀 昀氀漀眀爀攀 漀昀 刀礀猀Ⰰഊ& make it chargeaunt and lat it boyle, and do [th]er-in Roysonys of
਀挀漀爀愀甀渀挀攀Ⰰ 匀愀昀爀漀甀渀Ⰰ 倀攀瀀椀爀Ⰰ 匀甀最爀攀 最爀攀琀攀 瀀氀攀渀琀攀Ⰰ 瀀漀甀搀攀爀 䜀礀渀最攀爀攀Ⰰ 䌀愀渀攀氀ⰀഊGalyngale; poynte it with Vynegre, & a lytil whyte grece put [th]er-to;
਀挀漀氀漀甀爀攀 椀琀 眀椀琀栀 䄀氀欀攀渀愀搀攀Ⰰ ☀ 搀爀漀瀀瀀攀 椀琀 愀ⴀ戀漀眀琀攀Ⰰ 瀀氀愀渀琀攀 椀琀 眀椀琀栀 嬀琀栀崀攀ഊgraynys of Pome-garnad, & [th]an serue it forth.
਀ഊChyryoun: Take Chyryis, & pike out [th]e stonys, waysshe hem clene in
਀眀礀渀攀Ⰰ 嬀琀栀崀愀渀 眀爀礀渀最 栀攀洀 嬀琀栀崀漀爀眀 愀 挀氀漀嬀琀栀崀攀Ⰰ ☀ 搀漀 椀琀 漀渀 愀 瀀漀琀琀攀Ⰰ ☀ 搀漀ഊ[th]er-to whyte grece a quantyte, & a partye of Floure of Rys, & make it
਀挀栀愀爀最攀愀甀渀琀㬀 搀漀 嬀琀栀崀攀爀ⴀ琀漀 栀眀礀琀攀 䠀漀渀礀 漀爀 匀甀最爀攀Ⰰ 瀀漀礀渀琀攀 椀琀 眀椀琀栀 嘀攀渀攀最爀攀㬀ഊA-force it with stronge pouder of Canelle & of Galyngale, & a-lye it
਀眀椀琀栀 愀 最爀攀琀攀 瀀漀爀挀礀漀甀渀 漀昀 ㌀漀氀欀礀猀 漀昀 䔀礀爀漀甀渀㬀 挀漀氀漀甀爀攀 椀琀 眀椀琀栀 匀愀昀爀漀甀渀 漀爀ഊSaunderys; & whan [th]ou seruyste in, plante it with Chyrioun, & serue
਀昀嬀漀爀琀栀崀⸀ഊ
਀一漀琀椀挀攀 琀栀攀 昀漀氀氀漀眀椀渀最 搀椀昀昀攀爀攀渀挀攀猀㨀ഊ1) the cherry recipe doesn't call for almond milk, currants, pepper, or
਀最椀渀最攀爀㬀 洀愀礀戀攀 琀栀攀 愀甀琀栀漀爀 愀渀搀⼀漀爀 栀椀猀 瀀愀琀爀漀渀 昀攀氀琀 琀栀愀琀 琀栀攀猀攀 昀氀愀瘀漀爀猀 眀攀渀琀ഊwell with strawberries but not with cherries.
਀㈀⤀ 琀栀攀 挀栀攀爀爀礀 爀攀挀椀瀀攀Ⰰ 愀昀琀攀爀 戀攀椀渀最 琀栀椀挀欀攀渀攀搀 眀椀琀栀 爀椀挀攀 昀氀漀甀爀Ⰰ 椀猀 昀甀爀琀栀攀爀ഊthickened with "a grete porcyoun" of eggyolks.  I don't know why the
਀愀甀琀栀漀爀 挀栀漀猀攀 琀漀 搀漀 琀栀椀猀 眀椀琀栀 挀栀攀爀爀椀攀猀 愀渀搀 渀漀琀 眀椀琀栀 猀琀爀愀眀戀攀爀爀椀攀猀Ⰰ 戀甀琀ഊlacking evidence to the contrary, I'd follow his lead.
਀㌀⤀ 琀栀攀 猀琀爀愀眀戀攀爀爀礀 爀攀挀椀瀀攀 椀猀 挀漀氀漀爀攀搀 瀀甀爀瀀氀攀 眀椀琀栀 愀氀欀攀渀愀搀攀Ⰰ 眀栀椀氀攀 琀栀攀ഊcherry recipe is colored yellow with saffron or red with sandalwood.
਀㐀⤀ 琀栀攀 猀琀爀愀眀戀攀爀爀礀 爀攀挀椀瀀攀 椀猀 最愀爀渀椀猀栀攀搀 眀椀琀栀 瀀漀洀攀最爀愀渀愀琀攀 猀攀攀搀猀Ⰰ 琀栀攀 挀栀攀爀爀礀ഊrecipe with whole cherries.
਀ഊI would start by following the cherry recipe as closely as possible,
਀甀猀椀渀最 愀 欀渀漀眀渀ⴀ琀愀猀琀礀 爀攀搀愀挀琀椀漀渀 漀昀 ∀匀琀爀愀眀戀攀爀礀攀∀ 琀漀 最攀琀 愀 昀椀爀猀琀ഊapproximation of the quantities.  If I had time (which you don't between
਀渀漀眀 愀渀搀 渀攀砀琀 眀攀攀欀攀渀搀⤀Ⰰ 䤀 眀漀甀氀搀 攀砀瀀攀爀椀洀攀渀琀 眀椀琀栀 攀愀挀栀 漀昀 琀栀攀 愀戀漀瘀攀ഊdifferences and try to figure out why they are there.
਀ഊ					mar-Joshua ibn-Eleazar ha-Shalib
਀                                                 匀琀攀瀀栀攀渀 䈀氀漀挀栀ഊ                                           sbloch at panther.adelphi.edu
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㐀 䄀瀀爀 ㄀㤀㤀㤀 ㈀　㨀㐀㌀㨀㈀㜀 ⴀ　㐀　　ഊFrom: Philip & Susan Troy <troy at asan.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀䔀㨀 䌀栀攀爀爀礀 猀漀甀瀀㼀 伀爀 挀栀攀爀爀礀 瀀甀搀搀椀渀最㼀ഊ
਀∀倀攀琀攀爀猀Ⰰ 刀椀猀攀 䨀⸀∀ 眀爀漀琀攀㨀ഊ> So... do you have a recipe you're willing to share?  Since you say "always
਀㸀 洀愀搀攀∀ 椀琀Ⰰ 䤀✀洀 愀猀猀甀洀椀渀最 椀琀 琀甀爀渀攀搀 漀甀琀 眀攀氀氀 攀渀漀甀最栀 琀栀愀琀 礀漀甀 眀攀爀攀 眀椀氀氀椀渀最 琀漀ഊ> eat it more than once.<g>
਀ഊCourtesy of East Kingdom 12th Night, A.S. XXXI...
਀ഊSyrosye
਀ഊ"To make a syrosye.  Tak cheryes & do out *e stones & grynde hem wel &
਀搀爀愀眀 栀攀洀 ⨀漀爀眀 愀 猀琀爀攀礀渀漀甀爀攀 ☀ 搀漀 椀琀 椀渀 愀 瀀漀琀⸀  ☀ 搀漀 ⨀攀爀琀漀 眀栀椀琀 最爀攀猀 漀爀ഊswete botere & myed wastel bred, & cast *erto good wyn & sugre, & salte
਀椀琀 ☀ 猀琀攀爀攀 椀琀 眀攀氀 琀漀最攀搀攀爀攀Ⰰ ☀ 搀爀攀猀猀攀 椀琀 椀渀 搀椀猀挀栀攀猀㬀  ☀ 猀攀琀 ⨀攀爀礀渀 挀氀漀眀攀ഊgilofre, & strew sugre aboue."
਀      䌀甀爀礀攀 伀渀  䤀渀最氀礀猀挀栀Ⰰ 䈀漀漀欀 䤀䤀䤀Ⰰ 唀琀椀氀椀猀 䌀漀焀甀椀渀愀爀椀漀Ⰰ  䔀搀⸀ 䌀漀渀猀琀愀渀挀攀 䈀⸀ഊHieatt & Sharon Butler, Oxford University Press, Oxford 1985
਀ഊ        In other words... To make some cherries. Take cherries, pit them, pureé
਀琀栀攀洀Ⰰ 愀渀搀 瀀甀琀 琀栀攀洀 椀渀 愀 瀀漀琀⸀ 䄀搀搀 氀愀爀搀 漀爀 猀眀攀攀琀 戀甀琀琀攀爀 愀渀搀 猀漀洀攀 眀栀椀琀攀ഊbread crumbs, and add some good wine and sugar. Salt it and stir well,
਀猀攀爀瘀攀 椀琀 椀渀 搀椀猀栀攀猀Ⰰ 愀渀搀 最愀爀渀椀猀栀 眀椀琀栀 挀氀漀瘀攀猀 愀渀搀 猀甀最愀爀⸀ഊ        I'm assuming some actual cooking takes place here, if only to melt the
਀氀愀爀搀 漀爀 戀甀琀琀攀爀⸀  䈀爀攀愀搀 挀爀甀洀戀猀 愀爀攀 愀 洀愀琀琀攀爀 漀昀 琀愀猀琀攀⸀ 䤀 漀瀀琀攀搀 昀漀爀 愀ഊrather thin soup, but the actual dish was probably a bit thicker. Some
਀瀀攀漀瀀氀攀 甀猀攀 攀渀漀爀洀漀甀猀 焀甀愀渀琀椀琀椀攀猀 漀昀 戀爀攀愀搀 挀爀甀洀戀猀 琀漀 最攀琀 愀 瀀甀搀搀椀渀最ⴀ氀椀欀攀ഊ"standing pottage", but the recipe doesn't call for that, and it's
਀渀愀猀琀礀Ⰰ 琀漀 戀漀漀琀⸀ 䤀 猀甀猀瀀攀挀琀 琀栀攀 挀氀漀瘀攀猀 愀爀攀 椀渀琀攀渀搀攀搀 琀漀 戀攀 氀攀昀琀 眀栀漀氀攀Ⰰഊrather than ground, since powder of cloves is a known, standard, 14th
਀挀攀渀琀甀爀礀 椀渀最爀攀搀椀攀渀琀 眀栀椀挀栀 挀漀甀氀搀 栀愀瘀攀 攀愀猀椀氀礀 戀攀攀渀 猀瀀攀挀椀昀椀攀搀 椀昀 椀渀琀攀渀搀攀搀⸀ഊWe used powdered cloves, to avoid expensive dental accidents in dim
਀昀攀愀猀琀 栀愀氀氀猀⸀  䄀猀 昀漀爀 猀甀最愀爀Ⰰ 椀琀 眀愀猀 瀀爀漀戀愀戀氀礀 猀瀀爀椀渀欀氀攀搀 氀愀瘀椀猀栀氀礀 漀渀 琀漀瀀ഊpartly for the look, which probably  means there was a bit less in total
਀ 琀栀愀渀 椀昀 椀琀 栀愀搀 戀攀攀渀 猀椀洀瀀氀礀 洀椀砀攀搀 椀渀⸀ഊ
਀        䘀漀爀 攀椀最栀琀 猀攀爀瘀椀渀最猀㨀ഊ
਀        ㈀ 焀甀愀爀琀猀 瀀椀琀琀攀搀 洀漀爀攀氀氀漀 挀栀攀爀爀椀攀猀 椀渀 樀甀椀挀攀 ⠀䤀昀 樀愀爀猀 愀爀攀 氀攀猀猀 琀栀愀渀 愀ഊ          quart, add bottled or canned cherry juice to compensate)
਀        ㄀⼀㈀ ⴀ ㌀⼀㐀  挀甀瀀 甀渀猀攀愀猀漀渀攀搀 眀栀椀琀攀 戀爀攀愀搀 挀爀甀洀戀猀Ⰰ 瀀爀攀昀攀爀愀戀氀礀 昀爀攀猀栀ഊ        1/4 - 1/2 cup sugar (granulated light brown is ideal, but white is O.K.)
਀        ㄀⼀㈀ 挀甀瀀 爀攀搀 眀椀渀攀ഊ        3 Tbs butter
਀        ㄀⼀㈀ ⴀ ㄀ 琀猀瀀 瀀漀眀搀攀爀攀搀 挀氀漀瘀攀猀ഊ        Salt
਀ഊ        Puree the cherries in a food mill or processor. Put everything but the
਀戀甀琀琀攀爀Ⰰ 琀栀攀 挀氀漀瘀攀猀 愀渀搀 琀栀攀 猀愀氀琀 椀渀琀漀 愀 瀀漀琀 愀渀搀 戀爀椀渀最 琀漀 愀 戀漀椀氀Ⰰ 眀栀椀瀀瀀椀渀最ഊto break up any breadcrumb lumps. Add cloves to taste. Cut cold butter
਀椀渀琀漀 猀洀愀氀氀 瀀椀攀挀攀猀 愀渀搀 搀爀漀瀀 琀栀攀洀 椀渀琀漀 琀栀攀 猀椀洀洀攀爀椀渀最 氀椀焀甀椀搀Ⰰ 漀渀攀 愀琀 愀 愀ഊtime, whipping constantly until each is melted and incorporated, before
਀愀搀搀椀渀最 琀栀攀 渀攀砀琀 ⠀漀琀栀攀爀眀椀猀攀 礀漀甀✀氀氀 栀愀瘀攀 愀 氀愀礀攀爀 漀昀 最爀攀愀猀攀 昀氀漀愀琀椀渀最 漀渀ഊtop). Salt to taste and serve.
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㔀 伀挀琀 ㄀㤀㤀㤀 　㜀㨀㐀㘀㨀㄀㐀 ⴀ　㐀　　ഊFrom: Philip & Susan Troy <troy at asan.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 匀礀氀氀愀戀甀戀 ⴀ 搀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 愀 瀀攀爀椀漀搀 爀攀挀椀瀀攀㼀ഊ
਀䜀氀攀渀搀愀 刀漀戀椀渀猀漀渀 眀爀漀琀攀㨀ഊ> There's a lovely recipe in Pleyn Delit - Strawberry Pudding. This can use
਀㸀 昀爀漀稀攀渀 猀琀爀愀眀戀攀爀爀椀攀猀⸀ഊ
਀吀栀愀琀 眀漀甀氀搀 戀攀 琀栀攀 昀爀攀猀攀攀 爀攀挀椀瀀攀 䤀 猀瀀漀欀攀 漀昀Ⰰ 眀栀椀挀栀 䤀 戀攀氀椀攀瘀攀 倀䐀 栀愀猀 愀猀 愀ഊvariant on syrosye, which they refer to as a cherry pudding. I don't
਀攀渀琀椀爀攀氀礀 戀甀礀 琀栀攀 椀搀攀愀 琀栀愀琀 琀栀椀猀 椀猀 猀甀瀀瀀漀猀攀搀 琀漀 戀攀 愀 挀栀愀爀最攀愀甀渀琀 漀爀ഊstondyng dish, so I use fewer breadcrumbs than Hieatt, Butler and Jones
਀爀攀挀漀洀洀攀渀搀Ⰰ 愀渀搀 猀攀爀瘀攀 椀琀 眀愀爀洀 愀猀 愀 洀攀搀椀甀洀ⴀ琀栀椀挀欀 瀀漀琀琀愀最攀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Wed, 15 Dec 1999 08:24:01 -0500
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - cherries
਀ഊPink Sunshine wrote:
਀㸀 䌀愀渀 愀渀礀漀渀攀 琀攀氀氀 洀攀 椀昀 挀栀攀爀爀椀攀猀 愀爀攀 瀀攀爀椀漀搀㼀ഊ
਀夀攀猀Ⰰ 琀栀攀礀 愀爀攀⸀ 伀昀昀 琀栀攀 琀漀瀀 漀昀 洀礀 栀攀愀搀Ⰰ 愀渀搀 攀瘀攀渀 戀攀昀漀爀攀 琀栀攀 洀漀爀渀椀渀最ഊcaffeine, I can think of recipes in medieval English, German, and
਀䤀琀愀氀椀愀渀 猀漀甀爀挀攀猀Ⰰ 愀猀 眀攀氀氀 愀猀 爀攀昀攀爀攀渀挀攀猀 椀渀 琀栀攀 瀀攀爀椀漀搀 䴀攀搀椀琀攀爀爀愀渀攀愀渀ഊmedical texts known collectively as Tacuina Sanitatis. The Romans ate
਀琀栀攀洀 琀漀漀Ⰰ 椀昀 䤀 爀攀洀攀洀戀攀爀 挀漀爀爀攀挀琀氀礀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Fri, 17 Dec 1999 06:34:01 -0500
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - cherries
਀ഊPink Sunshine wrote:
਀㸀 䤀✀搀 爀攀愀氀氀礀 氀椀欀攀 猀漀洀攀 洀攀愀琀 愀渀搀 挀栀攀爀爀礀 爀攀挀椀瀀攀猀⸀ഊ
਀㸀䘀爀漀洀 䈀䰀 䴀匀 䄀搀搀⸀ 㐀㘀㤀㄀㤀 ⠀䠀攀⤀Ⰰ 瀀甀戀氀椀猀栀攀搀 椀渀 ∀䌀甀爀礀攀 伀渀 䤀渀最氀礀猀挀栀∀ 愀猀 开䐀椀甀攀爀猀愀ഊCibaria_ .
਀ഊ"14. Scirresez. Milke of alemauns i(th)ikked wy(th) amydoun, chiseberien
਀椀最爀漀甀渀搀攀渀 眀椀⠀琀栀⤀漀甀琀攀渀 ⠀琀栀⤀攀 猀琀漀渀攀猀Ⰰ 愀 瀀攀爀琀椀攀 漀昀 猀甀挀爀攀 猀漀 ⠀琀栀⤀愀琀 栀椀琀 戀攀漀ഊwel isauored of cheseberien, vlehs gret, & cheseberien istreed abouen;
਀⠀琀栀⤀攀 挀漀氀漀甀爀 椀猀 爀攀搀⸀∀ഊ
਀伀刀ഊ
਀縀 ㄀㐀⸀ 䌀栀攀爀爀椀攀猀⸀ 䴀椀氀欀 漀昀 愀氀洀漀渀搀猀 琀栀椀挀欀攀渀攀搀 眀椀琀栀 眀栀攀愀琀 猀琀愀爀挀栀Ⰰ 最爀漀甀渀搀ഊpitted cherries, some sugar to bring out the flavor of the cherries,
਀昀氀攀猀栀 最爀攀愀琀 ⠀椀⸀攀⸀ 猀氀椀挀攀猀 漀爀 挀栀甀渀欀猀 椀渀 猀攀爀瘀椀渀最 猀椀稀攀 漀昀 爀漀愀猀琀 漀爀 戀漀椀氀攀搀ഊmeat: maybe lamb or mutton or boiled fresh ham), & garnished with
਀挀栀攀爀爀椀攀猀 漀渀 琀漀瀀⸀ 吀栀攀 挀漀氀漀爀 椀猀 爀攀搀⸀ഊ
਀嘀攀爀礀 爀漀甀最栀 焀甀愀渀琀椀琀椀攀猀 洀椀最栀琀 戀攀 ⠀䤀✀洀 最甀攀猀猀椀渀最 栀攀爀攀⤀㨀ഊ
਀㄀ ㄀⼀㈀ ⴀ ㈀ 挀甀瀀猀 愀氀洀漀渀搀 洀椀氀欀 洀愀搀攀 昀爀漀洀 愀 瀀椀渀琀 漀昀 戀漀椀氀椀渀最 眀愀琀攀爀 愀渀搀 ㄀⼀㈀ 挀甀瀀ഊground, blanched almonds whizzed up in  the blender and strained
਀㄀ ㄀⼀㈀ 吀戀猀 眀栀攀愀琀 猀琀愀爀挀栀Ⰰ 搀椀猀猀漀氀瘀攀搀 椀渀 愀 氀椀琀琀氀攀 眀愀琀攀爀 漀爀 挀栀攀爀爀礀 樀甀椀挀攀ഊ1 to 1 1/2 pounds cherries, weighed after pitting
਀㌀ⴀ㐀 吀戀猀 猀甀最愀爀 漀爀 琀漀 琀愀猀琀攀 ⠀猀瀀愀爀椀渀最氀礀℀⤀ഊ2 lbs hunk-o-meat, roast or boiled, cut in small medallion-sized slices
਀漀爀 挀甀戀攀搀ഊoptional red coloring agent of your choice: maybe red sandalwood if necessary
਀猀愀氀琀 琀漀 琀愀猀琀攀ഊ
਀倀甀爀攀攀 愀戀漀甀琀 ㌀⼀㐀 漀昀 礀漀甀爀 挀栀攀爀爀椀攀猀 甀猀椀渀最 愀 洀漀爀琀愀爀Ⰰ 昀漀漀搀 洀椀氀氀Ⰰ 昀漀漀搀ഊprocessor or blender. Watch out for pits if using a power tool to avoid
਀最攀琀琀椀渀最 挀栀攀爀爀椀攀猀 漀渀 琀栀攀 挀攀椀氀椀渀最⸀ ⠀夀攀猀Ⰰ 䤀 猀瀀攀愀欀 昀爀漀洀 攀砀瀀攀爀椀攀渀挀攀⸀⤀ 刀攀猀攀爀瘀攀ഊthe rest of the cherries as a garnish.
਀ഊCombine the pureed cherries with the wheat starch slurry and most of the
਀愀氀洀漀渀搀 洀椀氀欀 椀渀 愀 猀愀甀挀攀瀀愀渀 愀渀搀 戀爀椀渀最 琀漀 愀 戀漀椀氀Ⰰ 猀琀椀爀爀椀渀最 昀爀攀焀甀攀渀琀氀礀⸀ഊSimmer briefly until thickened. Skim off any foam that may arise. Adjust
਀琀栀攀 琀栀椀挀欀渀攀猀猀 戀礀 挀漀漀欀椀渀最 椀琀 搀漀眀渀 愀 戀椀琀 椀昀 琀漀漀 琀栀椀渀Ⰰ 漀爀 戀礀 琀栀椀渀渀椀渀最 眀椀琀栀ഊthe last of the almond milk if too thick. You want the sauce to coat the
਀洀攀愀琀 戀甀琀 渀漀琀 猀琀愀渀搀 甀瀀 漀渀 椀琀猀 漀眀渀⸀ 䄀搀搀 猀甀最愀爀 愀渀搀 猀愀氀琀 琀漀 琀愀猀琀攀 ⠀䤀 戀攀氀椀攀瘀攀ഊin adding salt to almost everything -- just don't overdo it.)
਀ഊIf your meat is hot, arrange in a deep serving dish and pour the sauce
਀漀瘀攀爀⸀ 䤀昀 挀漀氀搀Ⰰ 礀漀甀 挀愀渀 爀攀栀攀愀琀 琀栀攀 洀攀愀琀 ⠀攀猀瀀攀挀椀愀氀氀礀 椀昀 挀甀戀攀搀⤀ 椀渀 琀栀攀ഊsauce and pour it all in the serving dish. Garnish with the remaining
਀瀀椀琀琀攀搀 挀栀攀爀爀椀攀猀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Thu, 11 May 2000 12:36:10 -0400
਀䘀爀漀洀㨀 䔀氀愀椀渀攀 䬀漀漀最氀攀爀 㰀攀欀漀漀最氀攀爀 愀琀 挀栀攀猀愀瀀攀愀欀攀⸀渀攀琀㸀ഊSubject: Re: SC - Mackerel
਀ഊ"Decker, Margaret" wrote:
਀㸀㸀䤀✀洀 氀漀漀欀椀渀最 昀漀爀 瀀攀爀椀漀搀 爀攀挀攀椀瀀琀猀 甀猀椀渀最 挀栀攀爀爀椀攀猀Ⰰ ⸀⸀⸀ഊ
਀䤀 最漀琀 愀 爀攀愀氀氀礀 眀漀渀搀攀爀昀甀氀 挀栀椀挀欀攀渀 瀀椀攀 漀甀琀 漀昀 倀氀愀琀椀渀愀 琀栀愀琀 甀猀攀猀 挀栀攀爀爀椀攀猀⸀⸀⸀䤀✀瘀攀ഊhad nothing but rave responses to it.  The recipe?  Here you go:
਀ഊCRUSTA EX CICURIBUS
਀ഊAnother Crust with Tame Creatures
਀ഊFrom De honesta voluptate, by Platina:
਀ഊIf you want to put pigeons and any other birds in a crust, first let them boil;
਀眀栀攀渀 琀栀攀礀 愀爀攀 愀氀洀漀猀琀 挀漀漀欀攀搀Ⰰ 琀愀欀攀 琀栀攀洀 漀甀琀 漀昀 琀栀攀 瀀漀琀Ⰰ 琀栀攀渀 挀甀琀 琀栀攀洀 椀渀琀漀 渀椀挀攀ഊpieces and fry them in a pan with a goodly amount of lard.  Next put them in a
਀搀攀攀瀀 搀椀猀栀 漀爀 愀渀 攀愀爀琀栀攀渀 瀀漀琀 琀栀愀琀 栀愀猀 戀攀攀渀 眀攀氀氀 最爀攀愀猀攀搀Ⰰ 愀渀搀 眀栀攀爀攀 愀 挀爀甀猀琀 栀愀猀ഊbeen rolled out on the bottom.  To this dish you may add plums and cherries or
਀猀漀甀爀 昀爀甀椀琀 眀椀琀栀漀甀琀 最漀椀渀最 眀爀漀渀最⸀  吀栀攀渀 琀愀欀攀 瘀攀爀樀甀椀挀攀 愀渀搀 攀椀最栀琀 攀最最猀Ⰰ 洀漀爀攀 漀爀 氀攀猀猀ഊdepending on the number of guests, if there are a few, with a little juice,
਀戀攀愀琀攀渀 眀椀琀栀 愀 猀瀀漀漀渀㬀 琀漀 琀栀椀猀 愀搀搀 瀀愀爀猀氀攀礀Ⰰ 洀愀樀漀爀愀洀 愀渀搀 昀椀渀攀氀礀 挀甀琀 洀椀渀琀Ⰰ 眀栀椀挀栀 挀愀渀ഊbe blended after being cut up, and put this all near the fire, but far from the
਀昀氀愀洀攀⸀  䤀琀 洀甀猀琀 戀攀 愀 猀氀漀眀 栀攀愀琀 猀漀 琀栀愀琀 椀琀 搀漀攀猀 渀漀琀 戀漀椀氀 漀瘀攀爀⸀  䄀氀氀 琀栀攀 眀栀椀氀攀Ⰰ 椀琀ഊshould be stirred with a spoon until it sticks to the spoon because of its
਀琀栀椀挀欀渀攀猀猀⸀  䘀椀渀愀氀氀礀 瀀漀甀爀 琀栀椀猀 猀愀甀挀攀 椀渀琀漀 琀栀攀 瀀愀猀琀爀礀 挀爀甀猀琀 愀渀搀 瀀甀琀 椀琀 渀攀愀爀 琀栀攀ഊfire and when it seems to have cooked enough, serve it to your guests.  It is
਀瘀攀爀礀 渀漀甀爀椀猀栀椀渀最 愀渀搀 猀氀漀眀 琀漀 戀攀 搀椀最攀猀琀攀搀⸀  䤀琀 栀愀猀 昀攀眀 栀愀爀洀昀甀氀 攀昀昀攀挀琀猀Ⰰ 挀栀攀挀欀猀 琀栀攀ഊbile and irritates the body.
਀ഊRedaction by Minowara Kiritsubo
਀ഊ2 lb. Chicken
਀倀愀猀琀爀礀 昀漀爀 愀 猀椀渀最氀攀 挀爀甀猀琀ഊ1 cup plums and/or cherries (if dried, soak in white wine until soft)
਀㄀⼀㈀ 挀甀瀀 眀栀椀琀攀 眀椀渀攀ഊ6 tsp. White wine vinegar
਀㠀 攀最最猀ഊ1 1/4 tsp. each of marjoram, mint and parsley
਀㄀⼀㐀 琀猀瀀⸀ 猀愀氀琀ഊ1 pt. chicken stock
਀㄀⼀㈀ 挀甀瀀 挀栀椀挀欀攀渀 猀琀漀挀欀ഊ
਀㄀⸀  䈀漀椀氀 挀栀椀挀欀攀渀 瀀椀攀挀攀猀 椀渀 ㄀ 瀀琀⸀ 漀昀 猀琀漀挀欀 甀渀琀椀氀 愀氀洀漀猀琀 挀漀漀欀攀搀⸀  䈀漀渀攀 琀栀攀 挀栀椀挀欀攀渀ഊpieces and brown in a little olive oil.
਀㈀⸀  䰀椀渀攀 愀 搀攀攀瀀 搀椀猀栀 瀀椀攀 琀椀渀 眀椀琀栀 瀀愀猀琀爀礀Ⰰ 琀栀攀渀 昀椀氀氀 眀椀琀栀 挀栀椀挀欀攀渀 愀渀搀 昀爀甀椀琀⸀ഊ3.  Pour the sauce over the pie.  Bake at 350 degrees until browned on top.
਀ഊSauce:
਀ഊ1.  Blend eggs, wine, vinegar and ? cup of the chicken broth together.
਀㈀⸀  䄀搀搀 昀椀渀攀氀礀 洀椀渀挀攀搀 瀀愀爀猀氀攀礀Ⰰ 洀愀爀樀漀爀愀洀 愀渀搀 洀椀渀琀⸀ഊ3.  Cook over a low heat, stirring constantly, until thickened so that it clings
਀琀漀 琀栀攀 猀瀀漀漀渀⸀ഊ
਀一漀琀攀猀㨀ഊ
਀㄀⸀  䤀 甀猀攀搀 愀 洀椀砀琀甀爀攀 漀昀 眀栀椀琀攀 眀椀渀攀 瘀椀渀攀最愀爀 挀甀琀 眀椀琀栀 愀 氀椀琀琀氀攀 眀栀椀琀攀 眀椀渀攀 琀漀ഊapproximate the verjuice that the original recipe calls for.
਀㈀⸀  䤀 甀猀攀搀 猀漀甀爀 挀栀攀爀爀椀攀猀 昀漀爀 琀栀攀 昀爀甀椀琀Ⰰ 眀栀椀挀栀 瀀爀漀搀甀挀攀搀 愀 最漀漀搀 戀愀氀愀渀挀攀 眀椀琀栀 琀栀攀ഊflavor of the chicken.
਀ഊKiri
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㄀ 䴀愀礀 ㈀　　　 ㄀㘀㨀　㈀㨀㔀　 ⴀ　㐀　　ഊFrom: Angie Malone <alm4 at cornell.edu>
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀䔀㨀挀栀攀爀爀椀攀猀ഊ
਀吀栀攀爀攀 椀猀 愀 爀攀挀椀瀀攀 椀渀 倀氀攀礀渀 䐀攀氀椀琀 昀漀爀 挀栀攀爀爀礀 瀀甀搀搀椀渀最 椀琀 椀猀 眀漀渀搀攀爀昀甀氀⸀  䤀ഊdon't remember where the original recipe came from but I can check when I
਀最攀琀 栀漀洀攀 眀栀攀爀攀 琀栀攀 戀漀漀欀 椀猀 愀渀搀 瀀漀猀猀椀戀氀礀 椀渀挀氀甀搀攀 愀 爀攀搀愀挀琀椀漀渀⸀  䄀氀琀栀漀甀最栀 䤀 愀洀ഊsure many people on this list have already redacted the recipe I am
਀琀栀椀渀欀椀渀最 漀昀Ⰰ 猀漀 椀昀 瀀攀漀瀀氀攀 眀椀猀栀 瀀氀攀愀猀攀 瀀漀猀琀 礀漀甀爀 瘀攀爀猀椀漀渀⸀   ഊ
਀ऀ䄀渀最攀氀椀渀攀ഊ
਀ഊDate: Thu, 11 May 2000 20:49:40 -0700 (PDT)
਀䘀爀漀洀㨀 䠀甀攀琀琀攀 瘀漀渀 䄀栀爀攀渀猀 㰀愀栀爀攀渀猀栀愀瘀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: SC - Cherries
਀ഊ- --- LrdRas at aol.com wrote:
਀㸀 洀愀爀最愀爀攀琀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀 眀爀椀琀攀猀㨀ഊ> << Would also like to know if there are
਀㸀 愀渀礀 瀀攀爀椀漀搀 瘀愀爀椀攀琀椀攀猀 猀琀椀氀氀 戀攀椀渀最 最爀漀眀渀 椀渀 氀愀爀最攀 攀渀漀甀最栀 渀甀洀戀攀爀猀 琀漀 猀栀漀眀 甀瀀 愀琀ഊ>  markets. Ras you seem to be very knowledgeable. >>
਀㸀 ഊ> Alas my knowledge in the cherry area is somewhat limited. :-( I am not aware 
਀㸀 漀昀 愀渀礀 愀挀琀甀愀氀 挀栀攀爀爀礀 瘀愀爀椀攀琀椀攀猀 琀栀愀琀  愀爀攀 戀攀椀渀最 洀愀爀欀攀琀攀搀 琀漀搀愀礀 琀栀愀琀 洀愀礀 栀愀瘀攀 ഊ> been available to those living in the Middle Ages.
਀㸀 ഊ> As for recipes, Cherioun comes to mind. I think it
਀㸀 椀猀 椀渀 吀眀漀ⴀ䘀椀昀琀攀攀渀琀栀 䌀攀渀琀甀爀礀 䌀漀漀欀攀爀礀 䈀漀漀欀猀Ⰰ 䤀䤀刀䌀⸀ഊ
਀䘀爀漀洀 眀栀愀琀 䤀 栀愀瘀攀 猀攀攀渀 猀漀 昀愀爀Ⰰ 琀栀攀 䴀漀爀攀氀氀漀 漀爀 䈀氀愀挀欀ഊCherry is the only cherry that has continued from
਀瀀攀爀椀漀搀 甀渀琀椀氀 渀漀眀⸀  䤀琀 椀猀 愀渀搀 眀愀猀 瘀攀爀礀 攀猀猀攀渀琀椀愀氀 椀渀ഊGerman and Dutch cooking.
਀ഊHuette
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㈀ 䴀愀礀 ㈀　　　 　㤀㨀㌀㌀㨀㌀㤀 ⴀ　㔀　　ഊFrom: "Decker, Terry D." <TerryD at Health.State.OK.US>
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 䌀栀攀爀爀椀攀猀 愀渀搀 猀琀爀愀眀戀攀爀爀椀攀猀ഊ
਀㸀 猀漀 眀栀愀琀 愀爀攀 琀栀漀猀攀 瀀攀爀椀漀搀 漀渀攀猀 氀椀欀攀㼀  圀漀甀氀搀 琀栀攀礀 戀攀 洀漀爀攀 氀椀欀攀ഊ> the choke cherry?  More sour?
਀ഊThere were many different type of cherries in period.  At least three
਀搀椀昀昀攀爀攀渀琀 琀礀瀀攀 愀爀攀 搀椀猀瀀氀愀礀攀搀 椀渀 吀栀攀 䘀爀甀椀琀 匀攀氀氀攀爀⸀  吀栀攀 瀀爀漀戀氀攀洀 椀猀 琀栀攀ഊcherries are often classified by the color of their juice and the tartness
਀漀爀 猀眀攀攀琀渀攀猀猀 漀昀 琀栀攀椀爀 琀愀猀琀攀㬀 琀眀漀 挀栀愀爀愀挀琀攀爀椀猀琀椀挀猀 搀椀昀昀椀挀甀氀琀 琀漀 琀爀愀渀猀洀椀琀ഊwithout direct experience.  As an opinion, any modern cherry probably had a
਀挀漀甀渀琀攀爀瀀愀爀琀 椀渀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀 愀渀搀 礀漀甀 猀栀漀甀氀搀 瀀爀漀戀愀戀氀礀 猀攀攀欀 琀栀漀猀攀 琀礀瀀攀猀ഊwhich best fit the recipe.
਀ഊ> And what about strawberries.  I haven't checked the
਀㸀 昀氀漀爀椀氀攀最椀甀洀 礀攀琀 愀渀搀 䤀 愀戀猀漀氀甀琀攀氀礀 洀甀猀琀 最攀琀 琀漀 戀攀搀 戀攀昀漀爀攀 ㄀ 愀洀ഊ> today.  The only food ref I have is Food in History and
਀㸀 琀栀攀礀✀爀攀 渀漀琀 洀攀渀琀椀漀渀攀搀⸀  一漀琀 猀甀爀攀 漀昀 琀栀攀 栀椀猀琀漀爀礀⸀  吀栀愀渀欀猀⸀ഊ> Serian
਀ഊPardon any errors, but I'm working from memory.  Strawberries were mostly
਀栀愀爀瘀攀猀琀攀搀 昀爀漀洀 琀栀攀 眀椀氀搀 瀀爀椀漀爀 琀漀 琀栀攀 ㄀㐀琀栀 䌀攀渀琀甀爀礀⸀  吀栀攀礀 琀栀攀渀 眀攀爀攀 戀爀漀甀最栀琀ഊfrom the wild and planted in manor gardens.  The type commonly planted was
਀琀栀攀 ∀昀爀愀椀猀攀 搀甀 戀漀椀猀∀ 漀爀 䔀甀爀漀瀀攀愀渀 眀漀漀搀氀愀渀搀 猀琀爀愀眀戀攀爀爀礀Ⰰ 眀栀漀猀攀 猀挀椀攀渀琀椀昀椀挀 渀愀洀攀ഊescapes me.  Also available, but less common, was Fragaria moschata or the
਀洀甀猀欀礀 猀琀爀愀眀戀攀爀爀礀⸀  ഊ
਀䤀渀 琀栀攀 一攀眀 圀漀爀氀搀Ⰰ 䘀爀愀最愀爀椀愀 瘀椀爀最椀渀椀愀渀愀 愀渀搀 䘀爀愀最愀爀椀愀 挀栀椀氀漀攀渀猀椀猀 眀攀爀攀 昀漀甀渀搀⸀ഊBecause of chromosomal differences, cross-breeding with "fraise du bois" and
਀䘀⸀ 洀漀猀挀栀愀琀愀 椀猀 瘀攀爀礀 甀渀瀀爀漀搀甀挀琀椀瘀攀⸀  䘀⸀ 瘀椀爀最椀渀椀愀渀愀 愀渀搀 䘀⸀ 挀栀椀氀漀攀渀猀椀猀ഊcross-breed easily with each other and in the 18th Century they were
਀挀爀漀猀猀ⴀ戀爀攀搀 琀漀 瀀爀漀搀甀挀攀 琀栀攀 洀漀搀攀爀渀 挀漀洀洀攀爀挀椀愀氀 猀琀爀愀眀戀攀爀爀椀攀猀⸀ഊ
਀∀䘀爀愀椀猀攀 搀甀 戀漀椀猀∀ 愀爀攀 愀瘀愀椀氀愀戀氀攀Ⰰ 戀甀琀 礀漀甀 眀椀氀氀 瀀爀漀戀愀戀氀礀 渀攀攀搀 琀漀 最爀漀眀 礀漀甀爀 漀眀渀ഊor purchase them through a specialty grocer.  I know that the berries are
਀甀渀愀瘀愀椀氀愀戀氀攀 椀渀 愀渀礀 漀昀 洀礀 氀漀挀愀氀 洀愀爀欀攀琀猀⸀ഊ
਀䈀攀愀爀ഊ
਀ഊDate: Fri, 12 May 2000 10:52:41 -0400
਀䘀爀漀洀㨀 ∀䠀甀瀀洀愀渀Ⰰ 䰀愀甀爀椀攀∀ 㰀䰀䠀甀瀀洀愀渀 愀琀 欀攀渀礀漀渀⸀挀漀洀㸀ഊSubject: RE: SC - Cherries
਀ഊI only know of two varieties of cherry that are still available today:
਀洀漀爀攀氀氀漀猀 愀渀搀 洀漀渀琀攀洀漀爀挀礀 ⠀猀瀀㼀⤀⸀  䴀漀爀攀氀氀漀猀Ⰰ 䤀 戀攀氀椀攀瘀攀Ⰰ 眀攀爀攀 洀漀爀攀 挀漀洀洀漀渀 琀栀攀渀Ⰰഊhowever they are terribly difficult to come by now.  I can sometimes find
਀瀀椀渀琀 樀愀爀猀 漀昀 琀栀攀洀 椀渀 琀栀攀 䜀攀爀洀愀渀 搀攀氀椀Ⰰ 瀀愀挀欀攀搀 椀渀 眀愀琀攀爀 愀渀搀 猀瀀椀挀攀猀⸀ഊMontemorcy cherries, according to my friendly neighborhood cooking laurel,
਀眀攀爀攀 开琀栀攀开 瀀椀攀 挀栀攀爀爀礀 漀昀 琀栀攀 氀愀琀攀 䴀椀搀搀氀攀 䄀最攀猀⸀  䤀 搀漀渀✀琀 欀渀漀眀 眀栀愀琀 栀椀猀ഊreference is, but in desperation he bought a cherry tree and planted it in
਀栀椀猀 戀愀挀欀 礀愀爀搀⸀  䤀 琀栀椀渀欀 栀攀 猀栀漀甀氀搀 戀攀 最攀琀琀椀渀最 栀椀猀 昀椀爀猀琀 昀爀甀椀琀 昀爀漀洀 椀琀 琀栀椀猀ഊyear.  Whenever I've seen a cherry referred to by name in a recipe, however,
਀椀琀✀猀 戀攀攀渀 愀 洀漀爀攀氀氀漀⸀ഊ
਀刀漀猀攀 㨀⤀ഊ
਀ഊDate: Fri, 12 May 2000 11:45:24 -0400
਀䘀爀漀洀㨀 䔀氀愀椀渀攀 䬀漀漀最氀攀爀 㰀攀欀漀漀最氀攀爀 愀琀 挀栀攀猀愀瀀攀愀欀攀⸀渀攀琀㸀ഊSubject: Re: SC - Cherries
਀ഊI was able to get the Montmorency's dried from Baker's Catalogue...King Arthur
਀䘀氀漀甀爀 昀漀氀欀猀℀  䐀漀渀✀琀 爀攀洀攀洀戀攀爀 眀栀愀琀 琀栀攀礀 挀漀猀琀Ⰰ 戀甀琀Ⰰ 猀漀愀欀攀搀 攀椀琀栀攀爀 椀渀 眀愀琀攀爀 漀爀 愀ഊnice red wine, they plumped up very nicely and worked well with my recipe.
਀ഊKiri
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㈀ 䴀愀礀 ㈀　　　 ㄀㜀㨀㐀㔀㨀㔀㌀ 䔀䐀吀ഊFrom: Mbatmantis at aol.com
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䌀栀攀爀爀椀攀猀ഊ
਀吀栀攀爀攀 愀爀攀 琀栀爀攀攀 琀礀瀀攀猀 漀昀 挀栀攀爀爀椀攀猀㬀 匀眀攀攀琀Ⰰ 匀漀甀爀 ⠀瀀椀攀⤀ 愀渀搀 䐀甀欀攀⸀ഊ  There are two types of sour cherries: Amarelle (clear juice yellow flesh) 
਀漀爀 䴀漀爀攀氀氀漀 ⠀爀攀搀 樀甀椀挀攀 愀渀搀 昀氀攀猀栀⤀ ⸀ 吀栀攀 䴀漀渀琀洀漀爀攀渀挀礀 椀猀 琀栀攀 愀洀愀爀攀氀氀攀 琀礀瀀攀⸀ 䤀琀 ഊis the standard sour cherry. They are very easily found at any nursery that 
਀搀攀愀氀猀 椀渀 昀爀甀椀琀 琀爀攀攀猀 漀爀 昀爀漀洀 愀渀礀 洀愀椀氀 漀爀搀攀爀 猀漀甀爀挀攀⸀ഊ  They are available through Stark Bro's for $20 for semi-dwarf trees. Dwarf 
਀琀爀攀攀猀 愀爀攀 愀 氀椀琀琀氀攀 洀漀爀攀⸀ 吀栀攀 眀攀戀 猀椀琀攀 椀猀 䴀礀匀攀愀猀漀渀猀⸀挀漀洀 ⸀ഊ    All cherries need a considerable winter chill and moist but well drained 
਀猀漀椀氀⸀ ഊ
਀                        刀⸀ഊ
਀ഊDate: Tue, 18 Jul 2000 23:43:12 +0200
਀䘀爀漀洀㨀 吀栀漀洀愀猀 䜀氀漀渀椀渀最 㰀最氀漀渀椀渀最 愀琀 䴀愀椀氀攀爀⸀唀渀椀ⴀ䴀愀爀戀甀爀最⸀䐀䔀㸀ഊSubject: SC - Some recipes with sour cherries in German cookbooks (was: need help)
਀ഊ<< I would like to use sour cherries as one of the sweets.  Would it be
਀愀瀀瀀爀漀瀀爀椀愀琀攀 琀漀 洀愀欀攀 愀 挀漀洀瀀漀琀攀㼀 㸀㸀ഊ
਀䄀猀 昀愀爀 愀猀 䤀 挀愀渀 猀攀攀Ⰰ 琀栀攀 甀猀攀 漀昀 猀漀甀爀 挀栀攀爀爀椀攀猀 ⠀最攀爀洀⸀ 开眀攀椀挀栀猀攀氀开Ⰰഊ_wissel_, _weixl_, etc.) is documented in the German cookbooks from 1350
਀漀渀眀愀爀搀猀 椀渀 搀椀昀昀攀爀攀渀琀 瀀爀攀瀀愀爀愀琀椀漀渀猀㨀ഊ
਀䈀甀挀栀 瘀漀渀 最甀漀琀攀爀 匀瀀攀椀猀攀 ⠀愀爀漀甀渀搀 ㄀㌀㔀　⤀㨀ഊ- -- #82 Ein wissel mu:os
਀ⴀ ⴀⴀ ⌀㠀㌀ 䔀椀渀 最甀㨀漀琀 昀甀㨀攀氀氀攀ഊ- -- #84 Ein cumpost von wisseln
਀ⴀ ⴀⴀ ⌀㠀㔀 䔀椀渀攀渀 昀氀愀搀攀渀 瘀漀渀 眀椀猀猀攀氀渀ഊonline at: http://staff-www.uni-marburg.de/~gloning/bvgs.htm
਀⠀琀栀攀爀攀 愀爀攀 漀琀栀攀爀 瘀攀爀猀椀漀渀猀 愀渀搀 愀渀 䔀渀最氀椀猀栀 琀爀愀渀猀氀愀琀椀漀渀 漀渀氀椀渀攀Ⰰ 琀漀漀⤀ഊ
਀吀栀攀 挀漀漀欀戀漀漀欀 椀渀 琀栀攀 洀愀渀甀猀挀爀椀瀀琀 䈀愀猀攀氀 䐀 䤀䤀 ㌀　 ⠀愀爀漀甀渀搀 ㄀㐀㠀　⤀ 栀愀猀 愀 猀愀甀挀攀ഊfrom sour cherries:
਀∀圀䨀氀琀甀 洀愀挀栀攀渀 攀椀渀 最甀琀 猀愀氀猀猀攀渀 瘀漀渀 眀攀椀挀栀猀攀氀攀渀 猀漀 琀栀甀 搀礀 眀攀椀挀栀猀攀氀攀渀 椀渀ഊeinen haffen vnd secz in auf ein glut vnd losz sie sieden vnd losz sie
਀欀愀氀琀 眀攀爀搀攀渀 瘀渀搀 猀琀爀攀椀挀栀 猀椀攀 搀甀爀挀栀 攀椀渀 琀甀挀栀 瘀渀搀 琀栀甀 猀椀攀 嬀椀渀 搀攀渀崀 椀渀 攀椀渀攀渀ഊhaffen vnd secz sie aber auff ein glut vnd losz sie wol siedenn vnd r?r
਀猀椀攀 瀀椀猀稀 搀愀稀 猀椀攀 搀椀挀欀 眀攀爀搀攀渀 瘀渀搀 琀栀甀 搀漀爀 攀椀渀 栀漀渀椀最 瘀渀搀 最攀爀椀戀攀渀猀 瀀爀漀琀琀ഊnegelein vnd gut stup genuck vnd thu sie in ein veslein so pleibtt ez
਀攀椀渀 䨀愀爀 漀搀攀爀 瘀椀爀 最甀琀∀ ⠀昀漀氀⸀ ㌀　　爀愀⤀⸀ഊ(The same recipe in the cookbook and dietetic text of Meister Eberhard;
਀猀攀攀 琀栀攀 爀攀挀椀瀀攀 ⌀㄀ 愀琀㨀ഊhttp://staff-www.uni-marburg.de/~gloning/feyl.htm)
਀ഊFurther, there are two recipes with sour cherries from the cookbook of
਀䈀愀氀琀栀愀猀愀爀 匀琀愀椀渀搀氀 ㄀㔀㘀㤀㨀 ഊ
਀∀䔀椀渀 昀愀猀琀 最甀㨀漀琀猀 洀甀㨀漀㼀⼀ 搀愀猀 猀挀栀眀愀爀琀稀 椀猀琀⸀ഊxlix. Schneid gu:ot o:epffel in ein Hafen/ vnnd thu:o darzu ein 
਀琀栀攀椀氀 搀攀爀 爀漀琀攀渀 圀攀椀挀栀猀攀氀渀 漀搀攀爀 娀眀攀㼀最攀渀⼀ 愀甀挀栀 攀椀渀 最甀㨀漀琀 琀栀攀椀氀 ഊdie mollen von einer semel/ vnd ge¸? ein wein daran/ la? also
਀搀甀爀挀栀 攀椀渀愀渀搀攀爀 眀漀氀 猀椀攀搀攀渀⼀ 戀椀㼀 攀猀 昀攀椀渀 眀攀椀挀栀 眀椀爀琀⼀ 猀漀 猀琀爀攀椀挀栀猀 ഊdurch ein siblin oder tu:och/ thu:o zucker darein/ vnd gu:ots linds
਀最眀렀爀琀稀⼀ 氀愀㼀 愀戀猀椀攀搀攀渀 椀渀 攀椀渀攀爀 瀀昀愀渀渀攀渀⼀ 最椀戀猀 欀愀氀琀 漀搀攀爀 眀愀爀洀⸀∀ഊ
਀∀吀漀爀琀攀渀 瘀漀渀 圀攀椀挀栀猀攀氀渀 瘀渀搀 䄀洀攀爀攀氀氀攀渀⸀ഊxxxix. Die nimb/ thu:o den kern daruon/ vnd zuckers rein wol
਀攀椀渀⼀ 瘀渀笀搀紀 琀栀甀㨀漀猀 椀渀 搀椀攀 吀漀爀琀攀渀 瘀漀洀 琀攀椀最 最攀洀愀挀栀琀⼀ 攀椀渀 搀攀挀欀攀氀 漀戀攀渀ഊdar¸ber/ gibs warm."
਀ഊIn the cookbook of Sabina Welser (1553), there are several recipes with
਀猀漀甀爀 挀栀攀爀爀椀攀猀Ⰰ 琀漀漀㨀ഊ- -- #46 (Weixelmus?)
਀ⴀ ⴀⴀ ⌀㜀㈀ ⠀䄀椀渀 琀漀爀琀攀渀 瘀漀渀 愀洀攀氀戀攀爀攀渀Ⰰ 欀攀爀猀攀渀Ⰰ ⸀⸀⸀⤀ഊ- -- #165 (auffgelaffne weixlen)
਀ⴀ ⴀⴀ ⌀㄀㌀　 ⠀眀攀椀砀攀氀琀漀爀琀攀⤀ഊThe original text is online at:
਀栀琀琀瀀㨀⼀⼀猀琀愀昀昀ⴀ眀眀眀⸀甀渀椀ⴀ洀愀爀戀甀爀最⸀搀攀⼀縀最氀漀渀椀渀最⼀猀愀眀攀⸀栀琀洀ഊValoise Armstrong's English translation is webbed on David Friedman's
਀猀椀琀攀ഊ
਀䤀 愀洀 渀漀琀 猀甀爀攀 眀栀攀琀栀攀爀 漀爀 渀漀琀 琀栀攀 爀攀挀椀瀀攀 ⌀㔀㔀 漀昀 䐀愀渀渀攀爀✀猀 䬀漀挀栀爀攀稀攀瀀琀攀 愀甀猀ഊdem bayerischen Inntal (around 1500) is about sour cherries, because one
਀漀昀 琀栀攀 漀氀搀攀爀 洀攀愀渀椀渀最猀 漀昀 ∀眀攀椀挀栀猀攀氀∀ 眀愀猀 琀漀 搀攀渀漀琀攀 琀栀攀 嘀漀最攀氀欀椀爀猀挀栀攀Ⰰ 愀渀搀ഊin #44 "pech" of "weichselp‰umen" is mentioned which is typical for the
਀嘀漀最攀氀欀椀爀猀挀栀攀⸀ 吀栀椀猀 琀攀砀琀 椀猀 漀渀氀椀渀攀 愀琀㨀ഊhttp://staff-www.uni-marburg.de/~gloning/kb-dann.htm.
਀ഊOf course, Rumpolt (1581) mentions or describes kinds of preparations
਀眀椀琀栀 猀漀甀爀 挀栀攀爀爀椀攀猀㨀ഊ
਀一椀洀戀 搀甀㨀攀爀爀攀 圀攀椀挀栀猀攀氀⼀ 猀琀漀㼀 猀椀攀 洀椀琀 搀攀洀 䬀攀爀渀⼀ 琀爀攀椀戀 猀椀攀 洀椀琀 圀攀椀渀 搀甀爀挀栀⼀ഊmachs su:e? mit Zimmet vnd Zucker/ vnnd la? darmit auffsieden/ so ist es
਀攀椀渀 最甀琀攀 圀攀椀挀栀猀攀氀猀甀瀀瀀攀渀⸀ഊ
਀一椀洀戀 昀爀椀猀挀栀攀 圀攀椀挀栀猀攀氀⼀ 爀攀椀㼀 搀椀攀 匀琀攀渀最攀氀 愀戀⼀ 最攀甀㼀 圀攀椀渀⼀ 最攀猀琀漀猀猀攀渀攀渀ഊZimmet vnd Zucker darein/ la? darmit auffsieden/ thu gero:e?t Brot von
਀攀椀渀攀洀 圀攀挀欀 搀愀爀瘀渀琀攀爀⼀ 瘀渀搀 最椀戀猀 眀愀爀洀 愀甀昀昀 攀椀渀攀渀 吀椀猀挀栀⼀ 瘀渀渀搀 戀攀猀琀爀愀㨀攀眀 攀猀ഊmit Zucker.
਀ഊNimb Amarellen/ vnd sto? sie mit den Kern/ sie seyn du:err oder gru:en/
਀猀琀爀攀椀挀栀 猀椀攀 洀椀琀 娀椀洀洀攀琀 瘀渀渀搀 圀攀椀渀 搀甀爀挀栀⼀ 瘀渀渀搀 洀愀挀栀 猀椀攀 眀漀氀 猀甀㨀攀㼀⼀ 氀愀㼀ഊdarmit auffsieden/ so ist es gut.
਀ഊMach ein Teig an von lauter Wein/ sto? Weichsel mit dem Stengel hinein/
਀氀愀㼀 搀攀渀 吀攀椀最 栀攀爀愀戀 爀椀渀渀攀渀⼀ 瘀渀搀 眀椀爀昀昀猀 最攀猀挀栀眀椀渀搀琀 椀渀 栀攀椀猀猀攀 䈀甀琀琀攀爀⼀ 瘀渀搀ഊla? geschwindt backen/ da? der Safft nit herau? rinnet/ wenns gebacken
਀椀猀琀⼀ 猀漀 戀攀猀琀爀愀㨀攀眀 攀猀 洀椀琀 眀攀椀猀猀攀洀 娀甀挀欀攀爀⼀ 瘀渀搀 最椀戀猀 眀愀爀洀 愀甀昀昀 攀椀渀 吀椀猀挀栀⸀ഊ
਀䜀攀戀愀挀欀攀渀 䄀洀愀爀攀氀氀攀渀 椀渀 攀椀渀攀洀 猀漀氀挀栀攀渀 吀攀椀最 最攀戀愀挀欀攀渀⸀ഊ
਀圀攀椀挀栀猀攀氀 吀甀爀琀攀渀⼀ 琀栀甀 搀椀攀 䬀攀爀渀 愀甀挀栀 栀攀爀愀甀㼀⸀ഊ
਀䄀洀愀爀攀氀氀攀渀 吀甀爀琀攀渀 洀椀琀 娀椀洀洀攀琀 瘀渀搀 娀甀挀欀攀爀 愀渀最攀洀愀挀栀琀⸀ 伀搀攀爀 渀椀洀笀洀紀 搀椀攀ഊAmarellen/ vn{d} streich sie durch/ thu gerieben Brot von einem Weck
਀搀愀爀瘀渀琀攀爀⼀ 猀漀 眀椀爀琀 搀椀攀 䘀甀㨀攀氀氀 搀攀猀琀漀 猀琀攀椀昀昀攀爀⸀ഊ
਀䤀渀 愀搀搀椀琀椀漀渀Ⰰ 䴀愀椀猀琀攀爀 䠀愀渀渀猀 ⠀㄀㐀㘀　⤀ 栀愀猀 愀 搀椀猀栀 眀椀琀栀 猀攀瘀攀渀 挀漀氀漀爀猀Ⰰ 眀栀攀爀攀ഊthe red-brown color is due to the sour cherries ("Die rott prawn varb
਀最攀攀琀 瘀漀渀 眀攀椀挀栀猀攀氀渀 稀甀攀∀㬀 昀漀氀⸀ 㤀㜀爀⸀㔀⤀⸀ 伀渀 昀漀氀⸀ ㄀　㈀瘀Ⰰ 琀栀攀爀攀 椀猀 愀 爀攀挀椀瀀攀ഊ"Von einem gemu:ess von stain obs ze machen", where "weichseln" are
਀洀攀渀琀椀漀渀攀搀 愀猀 漀渀攀 漀昀 琀栀攀 瀀漀猀猀椀戀氀攀 椀渀最爀攀搀椀攀渀琀猀 ⠀一爀⸀ ㈀㜀　 椀渀 琀栀攀 䔀栀氀攀爀琀ഊedition).
਀ഊ(...)
਀ഊBest,
਀吀栀漀洀愀猀ഊ
਀ഊDate: Thu, 21 Sep 2000 20:37:36 -0400
਀䘀爀漀洀㨀 ∀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀∀ 㰀栀愀爀瀀攀爀 愀琀 椀搀琀⸀渀攀琀㸀ഊSubject: SC - Cherry preserves
਀ഊAnd it came to pass on 21 Sep 00,, that Vincent Cuenca wrote:
਀㸀 吀栀攀 猀愀洀攀 漀渀攀 愀猀 礀漀甀⸀  ㄀㤀㈀㤀Ⰰ 䐀椀漀渀椀猀椀漀 倀攀爀攀稀Ⰰ 爀攀瀀爀椀渀琀 漀昀 琀栀攀 ㄀㔀㈀㤀⸀ഊ 
਀㸀 䄀渀 䔀氀攀挀琀甀愀爀礀 漀昀 匀漀甀爀 䌀栀攀爀爀椀攀猀 昀漀爀 䤀渀瘀愀氀椀搀猀 眀栀漀 䠀愀瘀攀 䰀漀猀琀 琀栀攀 䐀攀猀椀爀攀 琀漀 䔀愀琀ഊ> 
਀㸀 吀愀欀攀 愀猀 洀愀渀礀 猀漀甀爀 挀栀攀爀爀椀攀猀 愀猀 礀漀甀 眀椀猀栀 愀渀搀 瀀甀琀 琀栀攀洀 椀渀 愀 瀀漀琀 漀渀 琀栀攀 昀椀爀攀ഊ> and add just enough water, and let them cook in this water until they
਀㸀 戀攀挀漀洀攀 瘀攀爀礀 琀攀渀搀攀爀 愀渀搀 愀瀀瀀攀愀爀 琀漀 戀攀 眀栀椀琀攀㬀 愀渀搀 琀栀攀渀 琀栀爀漀眀 漀甀琀 琀栀攀 眀愀琀攀爀 椀渀ഊ> which they have cooked; and then take a coarse sieve of bristles, which
਀㸀 礀漀甀 挀愀渀 猀琀爀愀椀渀 琀栀攀洀 眀椀琀栀 愀渀搀 爀甀戀 琀栀攀洀 眀椀琀栀 礀漀甀爀 栀愀渀搀猀 甀渀琀椀氀 琀栀攀礀 栀愀瘀攀 愀氀氀ഊ> passed through.  Then take for each pound of these sour cherries, prepared
਀㸀 椀渀 琀栀椀猀 眀愀礀Ⰰ 栀愀氀昀 愀 瀀漀甀渀搀 漀昀 猀甀最愀爀 愀渀搀 洀椀砀 椀琀 椀渀 椀琀猀 瀀漀琀 漀瘀攀爀 愀 氀漀眀 昀椀爀攀㬀ഊ> stirring constantly with a piece of cane until it is cooked; and then take
਀㸀 椀琀 漀昀昀 愀渀搀 瀀甀琀 琀栀椀猀 攀氀攀挀琀甀愀爀礀 椀渀 愀 最氀愀稀攀搀 樀愀爀 眀椀琀栀 愀 最漀漀搀 挀漀瘀攀爀㬀 礀漀甀 挀愀渀ഊ> add some cloves and a little cinnamon to it.
਀ഊAnd here is mine:
਀ഊTake as many sour cherries as you wish and put them in a saucepan upon the 
਀昀椀爀攀 愀渀搀 挀愀猀琀 琀栀攀洀 椀渀 眀愀琀攀爀 戀礀 琀栀攀洀猀攀氀瘀攀猀Ⰰ 愀渀搀 氀攀琀 琀栀攀洀 挀漀漀欀 椀渀 琀栀愀琀 眀愀琀攀爀 甀渀琀椀氀 ഊthey turn very tender and appear white; and then throw out that water of 
਀礀漀甀爀猀 椀渀 眀栀椀挀栀 琀栀攀礀 挀漀漀欀攀搀㬀 愀渀搀 琀栀攀渀 琀愀欀攀 愀 猀椀攀瘀攀 漀昀 瘀攀爀礀 琀栀椀渀 栀漀爀猀攀栀愀椀爀Ⰰ 椀渀 ഊwhich you can strain them and rub them so much with your hands that 
਀攀瘀攀爀礀琀栀椀渀最 瀀愀猀猀攀猀 琀栀爀漀甀最栀⸀  吀栀攀渀 琀愀欀攀 昀漀爀 攀愀挀栀 瀀漀甀渀搀 漀昀 琀栀攀猀攀 挀栀攀爀爀椀攀猀 ഊthusly prepared, half a pound of sugar and mix it in your saucepan on a gentle 
਀昀椀爀攀㬀 挀漀渀猀琀愀渀琀氀礀 猀琀椀爀爀椀渀最 眀椀琀栀 愀 挀愀渀攀 甀渀琀椀氀 琀栀攀礀 愀爀攀 挀漀漀欀攀搀㬀 愀渀搀 琀栀攀渀 瀀甀琀 椀琀 愀猀椀搀攀 愀渀搀 瀀甀琀 琀栀椀猀 攀氀攀挀琀甀愀爀礀 椀渀 愀 瘀攀猀猀攀氀 漀昀 最氀愀稀攀搀 攀愀爀琀栀攀渀眀愀爀攀Ⰰ 眀攀氀氀 猀琀漀瀀瀀攀爀攀搀㬀 椀昀 礀漀甀 眀椀猀栀 礀漀甀 挀愀渀 瀀甀琀 猀漀洀攀 挀氀漀瘀攀猀 愀渀搀 愀 氀椀琀琀氀攀 挀椀渀渀愀洀漀渀 椀渀 椀琀⸀ഊ
਀䰀愀搀礀 䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀ഊSettmour Swamp, East (NJ)
਀ഊ
਀䘀爀漀洀㨀 ∀䴀漀爀最愀渀 䌀愀椀渀∀ 㰀洀漀爀最愀渀挀愀椀渀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊTo: <sca-cooks at ansteorra.org>
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㌀㄀ 䴀愀礀 ㈀　　㄀ ㈀㈀㨀　㘀㨀㔀㄀ ⴀ　㔀　　ഊSubject: [Sca-cooks] Cherries
਀ഊThe current issues of COOK'S magazine (July-August 2001) has an article on
਀挀栀攀爀爀椀攀猀Ⰰ 挀漀洀瀀愀爀椀渀最 昀爀漀稀攀渀 愀渀搀 琀椀渀渀攀搀 愀渀搀 樀愀爀爀攀搀 愀渀搀 昀爀攀猀栀⸀  䄀瀀瀀愀爀攀渀琀氀礀 椀琀ഊis not just the method of keeping the cherries, but the kind of cherry that
਀洀愀欀攀猀 愀 戀椀最 搀椀昀昀攀爀攀渀挀攀⸀ഊ
਀                                    ⴀⴀⴀ㴀 䴀漀爀最愀渀ഊ
਀ഊDate: Fri, 1 Jun 2001 07:10:50 -0700 (PDT)
਀䘀爀漀洀㨀 䈀攀琀栀爀愀 匀瀀椀挀攀眀攀氀氀 㰀挀栀爀椀猀琀椀渀愀开攀氀椀猀愀戀攀琀栀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊTo: sca-cooks at ansteorra.org
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 伀渀氀椀渀攀 搀爀椀攀搀 挀栀攀爀爀椀攀猀ഊ
਀ 䴀礀 昀愀瘀漀爀椀琀攀 猀漀甀爀挀攀 昀漀爀 搀爀椀攀搀 挀栀攀爀爀椀攀猀 椀猀 漀渀氀椀渀攀Ⰰ 愀琀 琀栀攀 一漀爀琀栀攀爀渀ഊDelights company.
਀㰀栀琀琀瀀㨀⼀⼀眀眀眀⸀搀爀椀攀搀挀栀攀爀爀椀攀猀⸀挀漀洀⼀挀栀漀爀搀攀爀⸀栀琀洀㸀ഊ
਀吀栀攀礀 愀爀攀 戀愀猀攀搀 漀甀琀 漀昀 䘀氀漀爀椀搀愀Ⰰ 戀甀琀 琀栀攀 瀀爀漀搀甀挀琀 椀猀 昀爀漀洀 䴀椀挀栀椀最愀渀Ⰰ 䤀䤀刀䌀⸀ഊThey also have dried cranberries, but I haven't tried those yet. They
਀搀漀 栀愀瘀攀 猀漀洀攀 愀搀搀攀搀 猀眀攀攀琀攀渀攀爀Ⰰ 琀栀漀甀最栀⸀ 䤀 琀栀椀渀欀 琀栀攀 挀漀爀渀 猀礀爀甀瀀 椀猀 瀀愀爀琀氀礀ഊwhat keeps them soft. They're wonderful as a snack - which is why
਀琀栀攀礀✀爀攀 椀渀 愀渀 甀渀洀愀爀欀攀搀 漀瀀愀焀甀攀 挀漀渀琀愀椀渀攀爀 椀渀 琀栀攀 昀爀椀搀最攀⸀ 㬀ⴀ⤀ഊ
਀䈀攀琀栀爀愀ഊ
਀⨀ 䌀栀爀椀猀琀椀渀愀 䔀氀椀猀愀戀攀琀栀 搀攀 氀愀 䜀爀椀昀昀漀渀 刀椀愀渀琀ഊBarony of Stonemarche  EK *
਀ഊ
਀䐀愀琀攀㨀 匀甀渀Ⰰ 　㌀ 䨀甀渀 ㈀　　㄀ ㄀㜀㨀㔀㔀㨀㐀㘀 ⴀ　㐀　　ഊFrom: "Barbara Evans" <mathilde at borg.com>
਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊSubject: [Sca-cooks] Cherries (Long)
਀ഊSince we were discussing what sort of cherries worked best for Kiri's
਀䄀渀漀琀栀攀爀 䌀爀甀猀琀 漀昀 吀愀洀攀 䌀爀攀愀琀甀爀攀猀Ⰰ 䤀 氀漀漀欀攀搀 甀瀀 猀漀洀攀 椀渀昀漀爀洀愀琀椀漀渀 漀渀 琀栀攀洀⸀ 圀栀愀琀ഊI concluded was that, although the sweet cherry varieties we use in the U.S.
਀琀漀搀愀礀 愀爀攀 渀漀琀 瀀攀爀椀漀搀Ⰰ 琀栀攀礀 洀愀礀 渀漀琀 戀攀 愀氀氀 琀栀愀琀 搀椀昀昀攀爀攀渀琀 昀爀漀洀 猀眀攀攀琀 挀栀攀爀爀椀攀猀ഊused in period. The sour cherries we use may be period; I was unable to find
਀搀漀挀甀洀攀渀琀愀琀椀漀渀 昀漀爀 䴀漀渀琀洀漀爀攀渀挀礀 挀栀攀爀爀椀攀猀 琀漀 漀甀爀 瀀攀爀椀漀搀Ⰰ 愀渀搀 眀漀甀氀搀 愀瀀瀀爀攀挀椀愀琀攀ഊhearing from anyone with more information.
਀ഊMathilde
਀ഊFrom Alan Davidson's _The Oxford Companion to Food_, p. 163:
਀ഊGroups of Cherry Varieties
਀ഊSweet cherries have often been classed into two main groups: bigarreau with
਀昀椀爀洀Ⰰ 搀爀礀 昀氀攀猀栀㬀 愀渀搀 最甀椀最渀攀 ⠀琀栀攀 䘀爀攀渀挀栀 攀焀甀椀瘀愀氀攀渀琀 漀昀 ✀最攀愀渀✀⤀ 眀椀琀栀 猀漀昀琀Ⰰഊjuicy flesh. However, hybridization has blurred this old distinction. Sweet
਀挀栀攀爀爀椀攀猀 漀昀 琀栀攀 昀椀爀洀攀爀 ⠀戀椀最愀爀爀攀愀甀⤀ 猀漀爀琀 椀渀挀氀甀搀攀 琀栀攀 樀甀猀琀氀礀 瀀漀瀀甀氀愀爀 ✀眀栀椀琀攀✀ഊ(in reality light red and yellow) Napoleon, Bing (a fine red cherry, named
਀愀昀琀攀爀 栀椀猀 䌀栀椀渀攀猀攀 眀漀爀欀洀愀渀 戀礀 愀渀 䄀洀攀爀椀挀愀渀 最爀漀眀攀爀Ⰰ 渀漀眀 搀漀洀椀渀愀琀椀渀最 唀匀 昀爀攀猀栀ഊsweet cherry production), and Rainier (a cross of Bing and Van, delicate and
਀攀砀焀甀椀猀椀琀攀氀礀 猀眀攀攀琀⤀㸀 匀漀昀琀攀爀 ⠀最甀椀最渀攀⤀ 瘀愀爀椀攀琀椀攀猀 椀渀挀氀甀搀攀 䈀氀愀挀欀 吀愀爀琀愀爀椀愀渀 愀渀搀ഊCoe's Transparent (with a clear skin, but too delicate to be shipped.)
਀ഊSour cherries are classified into two groups: amarelle or relatively light
਀挀漀氀漀爀攀搀Ⰰ 眀椀琀栀 挀氀攀愀爀 樀甀椀挀攀㬀 愀渀搀 最爀椀漀琀琀攀Ⰰ 搀愀爀欀 漀爀 戀氀愀挀欀Ⰰ 眀椀琀栀 挀漀氀漀甀爀攀搀 樀甀椀挀攀⸀ഊMontmorency (which originated in the valley of that name in the
਀䤀氀攀ⴀ搀攀ⴀ䘀爀愀渀挀攀Ⰰ 眀栀攀爀攀 愀 䘀攀琀攀 搀攀 氀愀 䌀攀爀椀猀攀 椀猀 猀琀椀氀氀 栀攀氀搀 愀渀渀甀愀氀氀礀⤀ 椀猀 愀 昀愀洀漀甀猀ഊvariety of amarelle; and Morello the best-known griotte.
਀ഊSweet-and-sour cherries are intermediate between the above categories. They
਀漀昀琀攀渀 最漀 甀渀搀攀爀 琀栀攀 渀愀洀攀 䐀甀欀攀 ⠀刀漀礀愀氀攀 椀渀 䘀爀愀渀挀攀⤀⸀ 吀栀椀猀 欀椀渀搀 漀昀 挀栀攀爀爀礀 挀愀洀攀 琀漀ഊEngland from Medoc, which name was adapted to May Duke, later abbreviated to
਀䐀甀欀攀⸀ഊ
਀䘀爀漀洀 琀栀攀 匀愀氀攀洀 䠀椀猀琀漀爀礀 倀爀漀樀攀挀琀Ⰰ 搀攀瘀攀氀漀瀀攀搀 戀礀 琀栀攀 匀愀氀攀洀 倀甀戀氀椀挀 䰀椀戀爀愀爀礀ⰀഊSalem, Oregon (http://salemhistory.org/agriculture/ac01.htm):
਀ഊThe Cherry City
਀ഊThe story of Salem's cherry industry begins in 1847 when pioneer nurseryman
਀䠀攀渀搀攀爀猀漀渀 䰀攀眀攀氀氀椀渀最⸀⸀⸀愀爀爀椀瘀攀搀 昀爀漀洀 䤀漀眀愀⸀ 䰀攀眀攀氀氀椀渀最 戀爀漀甀最栀琀 眀椀琀栀 栀椀洀 㜀　　 琀椀渀礀ഊfruit trees in earth-filled boxes. Shortly after arriving in the Willamette
਀嘀愀氀氀攀礀Ⰰ 䰀攀眀攀氀氀椀渀最 琀漀漀欀 甀瀀 愀 氀愀渀搀 挀氀愀椀洀 渀攀愀爀 䴀椀氀眀愀甀欀攀攀 眀栀攀爀攀 栀攀 攀猀琀愀戀氀椀猀栀攀搀ഊan orchard....Among the cherry trees brought from Iowa was one Napoleon
਀䈀椀最愀爀爀攀愀甀 眀栀椀挀栀Ⰰ 昀漀爀 爀攀愀猀漀渀猀 渀漀眀 氀漀渀最 昀漀爀最漀琀琀攀渀Ⰰ 䴀爀⸀ 䰀攀眀攀氀氀椀渀最 挀愀氀氀攀搀 ∀刀漀礀愀氀ഊAnne."....Seth Lewelling [Henderson's brother] is best remembered for his
਀眀漀爀欀 椀渀 搀攀瘀攀氀漀瀀椀渀最 渀攀眀 昀爀甀椀琀 瘀愀爀椀攀琀椀攀猀⸀ 䄀洀漀渀最 琀栀攀猀攀Ⰰ 琀眀漀 戀氀愀挀欀 挀栀攀爀爀椀攀猀ഊstand out...the original Black Republican tree [which was] grown from a seed
਀漀昀 愀 䈀氀愀挀欀 䔀愀最氀攀 挀栀攀爀爀礀Ⰰ 愀渀搀Ⰰ 椀渀 ㄀㠀㜀㔀Ⰰ 愀 䈀氀愀挀欀 刀攀瀀甀戀氀椀挀愀渀 瀀氀愀渀琀椀渀最 嬀眀栀椀挀栀崀ഊproduced a promising seedling that [Seth] Lewelling named "Bing" after his
਀昀愀椀琀栀昀甀氀 䌀栀椀渀攀猀攀 栀攀氀瀀攀爀⸀ഊ
਀䘀爀漀洀 琀栀攀 一愀琀椀漀渀愀氀 䌀栀攀爀爀礀 䘀攀猀琀椀瘀愀氀 眀攀戀 瀀愀最攀ഊ(http://www.cherryfestival.org/cherries/history.php):
਀∀䄀渀漀琀栀攀爀 猀眀攀攀琀 挀栀攀爀爀礀 瘀愀爀椀攀琀礀 椀猀 琀栀攀 䰀愀洀戀攀爀琀Ⰰ 眀栀椀挀栀 愀氀猀漀 最漀琀 椀琀猀 猀琀愀爀琀 漀渀ഊLewelling Farms."
਀∀吀栀攀 刀愀椀渀椀攀爀 挀栀攀爀爀礀Ⰰ 愀 氀椀最栀琀 猀眀攀攀琀 瘀愀爀椀攀琀礀Ⰰ 漀爀椀最椀渀愀琀攀搀 昀爀漀洀 琀栀攀 挀爀漀猀猀ഊbreeding of the Bing and Van varieties....The Bing, Lambert, and Rainier
਀瘀愀爀椀攀琀椀攀猀 琀漀最攀琀栀攀爀 愀挀挀漀甀渀琀 昀漀爀 洀漀爀攀 琀栀愀渀 㤀㔀 瀀攀爀挀攀渀琀 漀昀 琀栀攀 一漀爀琀栀眀攀猀琀 猀眀攀攀琀ഊcherry production."
਀ഊFrom _Domestication of Plants in the Old World_, 2nd. edition, Daniel Zohary
਀愀渀搀 䴀愀爀椀愀 䠀漀瀀昀Ⰰ 伀砀昀漀爀搀㨀 䌀氀愀爀攀渀搀漀渀 倀爀攀猀猀Ⰰ ㄀㤀㤀㐀㨀ഊ
਀䌀栀愀瀀琀攀爀 㔀㨀 䘀爀甀椀琀 琀爀攀攀猀 愀渀搀 渀甀琀猀ഊ
਀䐀攀昀椀渀椀琀攀 攀瘀椀搀攀渀挀攀 昀漀爀 琀栀攀椀爀 挀甀氀琀椀瘀愀琀椀漀渀 嬀琀栀攀 愀瀀瀀氀攀Ⰰ 瀀攀愀爀Ⰰ 瀀氀甀洀Ⰰ 愀渀搀 挀栀攀爀爀礀崀ഊonly appears in the 1st millennium bc and their extensive incorporation into
਀栀漀爀琀椀挀甀氀琀甀爀攀 猀攀攀洀猀 琀漀 栀愀瘀攀 琀愀欀攀渀 瀀氀愀挀攀 漀渀氀礀 椀渀 䜀爀攀攀欀 愀渀搀 刀漀洀愀渀 琀椀洀攀猀⸀⸀⸀⸀䄀ഊplausible explanation for the late appearance of these 'second wave' fruit
਀搀漀洀攀猀琀椀挀愀琀攀猀 椀猀 琀栀愀琀 琀栀攀礀 搀漀 渀漀琀 氀攀渀搀 琀栀攀洀猀攀氀瘀攀猀 琀漀 猀椀洀瀀氀攀 瘀攀最攀琀愀琀椀瘀攀ഊpropagation [unlike the olive, grape vine, fig, date palm, and pomegranate,
਀眀栀椀挀栀 挀愀渀 戀攀 瀀爀漀瀀愀最愀琀攀搀 琀栀爀漀甀最栀 挀甀琀琀椀渀最猀崀⸀ 吀栀攀椀爀 挀甀氀琀甀爀攀 椀猀 戀愀猀攀搀 愀氀洀漀猀琀ഊentirely on grafting....The adoption of clonal cultivation means that most
਀昀爀甀椀琀 琀爀攀攀猀Ⰰ 椀渀 琀栀攀 㔀 漀爀 㘀 洀椀氀氀攀渀渀椀愀 猀椀渀挀攀 琀栀攀椀爀 椀渀琀爀漀搀甀挀琀椀漀渀 椀渀琀漀ഊcultivation, have undergone very few sexual cycles. In other words,
਀猀攀氀攀挀琀椀漀渀 挀漀甀氀搀 漀渀氀礀 栀愀瘀攀 漀瀀攀爀愀琀攀搀 搀甀爀椀渀最 愀 氀椀洀椀琀攀搀 渀甀洀戀攀爀 漀昀 最攀渀攀爀愀琀椀漀渀猀Ⰰഊand we have to expect that the cultivars have not diverged considerably from
਀琀栀攀椀爀 瀀爀漀最攀渀椀琀漀爀猀✀ 最攀渀攀ⴀ瀀漀漀氀猀⸀ഊ
਀䌀栀攀爀爀椀攀猀㨀 倀爀甀渀甀猀 愀瘀椀甀洀 愀渀搀 倀⸀ 挀攀爀愀猀甀猀ഊ
਀吀栀攀 猀眀攀攀琀 挀栀攀爀爀礀Ⰰ 倀⸀ 愀瘀椀甀洀 嬀挀栀攀爀爀椀攀猀 氀椀欀攀搀 戀礀 戀椀爀搀猀℀崀 椀猀 愀 爀愀琀栀攀爀 琀愀氀氀ഊtree...with sweet, round, red-black berries....The cultivated clones of the
਀猀眀攀攀琀 挀栀攀爀爀礀 嬀倀⸀ 愀瘀椀甀洀崀 愀爀攀 挀氀漀猀攀氀礀 爀攀氀愀琀攀搀 琀漀 愀 最爀漀甀瀀 漀昀 眀椀氀搀 愀渀搀 昀攀爀愀氀ഊforms which are widely distributed over temperate Europe....The sour cherry,
਀倀⸀ 挀攀爀愀猀甀猀Ⰰ 椀猀 愀 猀洀愀氀氀攀爀 琀爀攀攀⸀⸀⸀眀椀琀栀 戀爀椀最栀琀 爀攀搀 戀攀爀爀椀攀猀 愀渀搀 愀 挀栀愀爀愀挀琀攀爀椀猀琀椀挀ഊacid taste....The earliest report of cherry cultivation appears in classical
਀琀椀洀攀猀⸀ 倀氀椀渀礀 琀攀氀氀猀 琀栀愀琀 䰀甀挀甀氀氀甀猀Ⰰ 椀渀 琀栀攀 昀椀爀猀琀 挀攀渀琀甀爀礀 䈀䌀Ⰰ 椀渀琀爀漀搀甀挀攀搀 琀漀ഊRome a superior cherry variety which he obtained in the Pontus
਀爀攀最椀漀渀⸀⸀⸀䰀愀爀最攀 焀甀愀渀琀椀琀椀攀猀 漀昀 挀栀攀爀爀礀 猀琀漀渀攀猀 眀攀爀攀 昀漀甀渀搀 椀渀 戀漀琀栀 刀漀洀愀渀 愀渀搀ഊMedieval contexts in Germany as well as other central European countries.
਀ഊ
਀䘀爀漀洀㨀 氀椀氀椀渀愀栀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀ഊDate: Mon, 28 Jan 2002 08:50:21 -0800
਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊSubject: Re: [Sca-cooks] Morella cherries
਀ഊFrom: "Debra Hense" <DHense at ifmc.org>
਀㸀䐀漀攀猀 愀渀礀漀渀攀 欀渀漀眀 眀栀攀渀 琀栀攀礀 挀漀洀攀 椀渀琀漀 猀攀愀猀漀渀㼀   䌀愀渀 琀栀攀礀 戀攀 漀戀琀愀椀渀攀搀 椀渀 琀栀攀 唀匀㼀ഊ>I have a produce manager lined up who may be willing to order them.
਀㸀ഊ>I'm looking at a late April/Early May timeframe for the german feast
਀㸀䤀 愀洀 瀀氀愀渀渀椀渀最⸀ഊ
਀䤀✀瘀攀 渀攀瘀攀爀 猀攀攀渀 琀栀攀洀 昀爀攀猀栀Ⰰ 漀爀 椀昀 椀 搀椀搀Ⰰ 椀 搀椀搀渀✀琀 欀渀漀眀 琀栀攀礀 眀攀爀攀ഊMorellos. I usually buy them bottled in light syrup.
਀ഊWhen the store where i usually buy them ran out, i bought Morello
਀挀栀攀爀爀礀 樀愀洀 琀栀愀琀 栀愀搀 栀甀最攀 眀栀漀氀攀 挀栀攀爀爀椀攀猀 椀渀 椀琀 ⠀椀琀 眀愀猀 椀洀瀀漀爀琀攀搀⤀ 昀漀爀ഊthe mostly German Boar Hunt i did in December. I mixed the cherries
਀愀渀搀 琀栀攀 樀愀洀 琀漀最攀琀栀攀爀⸀ 䄀氀氀 琀栀攀 爀攀挀椀瀀攀猀 琀栀愀琀 甀猀攀搀 琀栀攀洀 椀渀瘀漀氀瘀攀搀 挀漀漀欀椀渀最ഊthem with sugar anyway - not quite the same i realize, but better
਀琀栀愀渀 漀琀栀攀爀 挀愀渀渀攀搀 挀栀攀爀爀椀攀猀⸀ഊ
਀䤀 爀攀挀攀渀琀氀礀 昀漀甀渀搀 爀攀愀氀 䴀漀爀攀氀氀漀 挀栀攀爀爀礀 猀礀爀甀瀀 愀琀 琀栀攀 倀攀爀猀椀愀渀 洀愀爀欀攀琀⸀ഊBeats the heck out of the Italian Torani cherry syrup on wonderful
਀昀氀愀瘀漀爀Ⰰ 愀渀搀 椀琀 椀猀渀✀琀 琀栀愀琀 椀挀欀礀 愀爀琀椀昀椀挀椀愀氀 戀爀椀最栀琀 爀攀搀 攀椀琀栀攀爀Ⰰ 愀渀漀琀栀攀爀ഊplus.
਀ഊAnahita
਀ഊ
਀䘀爀漀洀㨀 ∀刀愀渀搀礀 䜀漀氀搀戀攀爀最 䴀䐀∀ 㰀最漀氀搀戀攀爀最 愀琀 戀攀猀琀眀攀戀⸀渀攀琀㸀ഊTo: <sca-cooks at ansteorra.org>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 洀愀爀愀猀挀栀椀渀漀 挀栀攀爀爀椀攀猀Ⰰ 眀愀猀 䤀 焀甀椀琀ⴀ 愀渀搀 昀爀漀甀瀀℀ഊDate: Sat, 30 Mar 2002 19:07:32 -0500
਀ഊ> What's the difference between Maraschino and morello? How does the
਀昀氀愀瘀漀爀✀猀ഊ> differ? Never heard of morello but i'm a fan of maraschino
਀ഊAccording to Epicurious (www.epicurious.com), Maraschino cherries are a
਀猀瀀攀挀椀愀氀氀礀 琀爀攀愀琀攀搀 昀爀甀椀琀 琀栀愀琀 挀愀渀 戀攀 洀愀搀攀 昀爀漀洀 愀渀礀 瘀愀爀椀攀琀礀 漀昀 挀栀攀爀爀礀Ⰰഊthough the Royal Ann is most often used. The cherries are pitted and
਀琀栀攀渀 洀愀挀攀爀愀琀攀搀 椀渀 愀 昀氀愀瘀漀爀攀搀 猀甀最愀爀 猀礀爀甀瀀 ⠀甀猀甀愀氀氀礀 愀氀洀漀渀搀 昀氀愀瘀漀爀 昀漀爀 爀攀搀ഊcherries, mint for green). At one time they were traditionally flavored
਀眀椀琀栀 䴀愀爀愀猀挀栀椀渀漀 氀椀焀甀攀甀爀Ⰰ 琀栀漀甀最栀 猀甀挀栀 愀渀 攀砀琀爀愀瘀愀最愀渀挀攀 椀猀 渀漀眀 爀愀爀攀⸀ 吀栀攀ഊcherries are then dyed red or green. The federal government has now
਀戀愀渀渀攀搀 琀栀攀 甀猀攀 漀昀 琀栀攀 栀愀爀洀昀甀氀 搀礀攀猀 琀栀愀琀 眀攀爀攀 甀猀攀搀 甀渀琀椀氀 爀攀挀攀渀琀氀礀⸀ഊMaraschino cherries can be purchased with or without stems. They're used
਀愀猀 愀 最愀爀渀椀猀栀 昀漀爀 搀攀猀猀攀爀琀猀 愀渀搀 挀漀挀欀琀愀椀氀猀Ⰰ 愀猀 眀攀氀氀 愀猀 椀渀 戀愀欀攀搀 最漀漀搀猀 愀渀搀ഊfruit salads. Because of the processing, they really don't taste much
਀氀椀欀攀 挀栀攀爀爀椀攀猀 愀琀 愀氀氀⸀ഊ
਀䴀漀爀攀氀氀漀 挀栀攀爀爀椀攀猀Ⰰ 漀渀 琀栀攀 漀琀栀攀爀 栀愀渀搀Ⰰ 愀挀挀漀爀搀椀渀最 琀漀 吀嘀 䘀漀漀搀 一攀琀眀漀爀欀ഊ(www.foodtv.com), are sour cherries with dark red skin and flesh, seldom
਀昀漀甀渀搀 昀爀攀猀栀 愀渀搀 甀猀攀搀 椀渀 愀 瘀愀爀椀攀琀礀 漀昀 瀀爀漀挀攀猀猀攀搀 瀀爀漀搀甀挀琀猀⸀ 吀栀攀 戀氀漀漀搀ⴀ爀攀搀ഊjuice is used in making liqueurs and brandies, and the cherries can be
਀昀漀甀渀搀 挀愀渀渀攀搀Ⰰ 瀀愀挀欀攀搀 椀渀 猀礀爀甀瀀Ⰰ 搀爀椀攀搀 愀渀搀 椀渀 瀀爀攀猀攀爀瘀攀猀⸀ 吀栀攀 猀栀愀爀瀀Ⰰ 猀漀甀爀ഊtaste makes the Morello unsuitable for eating raw but perfect for
਀挀漀漀欀椀渀最⸀ഊ
਀䄀瘀爀愀栀愀洀ഊ****************************************
਀䄀瘀爀愀栀愀洀 栀愀刀漀昀攀栀ഊ(mka Randy Goldberg MD)
਀ഊ
਀䐀愀琀攀㨀 匀愀琀Ⰰ ㌀　 䴀愀爀 ㈀　　㈀ ㈀㌀㨀㄀㐀㨀㄀㌀ ⴀ　㠀　　ഊTo: sca-cooks at ansteorra.org
਀䘀爀漀洀㨀 氀椀氀椀渀愀栀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀ഊSubject: Re: [Sca-cooks] maraschino cherries, was I quit- and froup!
਀ഊMaire wrote:
਀㸀䠀攀礀Ⰰ 䄀渀愀栀椀琀愀Ⰰ 搀漀 礀漀甀 栀愀瘀攀 愀渀 漀渀氀椀渀攀 猀漀甀爀挀攀 昀漀爀 洀漀爀攀氀氀漀猀㼀 䤀✀搀 氀漀瘀攀 琀漀 琀爀礀ഊ>them....with or without chocolate liqueur <g>
਀ഊEven my local source ran dry. I was cooking a German rice and cherry
਀搀椀猀栀 昀漀爀 琀栀攀 䈀漀愀爀 䠀甀渀琀 椀渀 䐀攀挀攀洀戀攀爀 愀渀搀 椀 渀攀攀搀攀搀 ㈀ 漀爀 ㌀ 戀漀琀琀氀攀猀⸀ 吀栀攀爀攀ഊwere only one or two on the shelf and the store never got more in.
਀䰀愀猀琀 琀椀洀攀 椀 眀愀猀 椀渀 琀栀攀爀攀 琀栀攀礀 ⨀猀琀椀氀氀⨀ 搀椀搀渀✀琀 栀愀瘀攀 愀渀礀⸀ 䤀 琀栀椀渀欀 琀栀攀ഊsource was somewhere in Europe. I've seen Hungarian bottled morellos
਀椀渀 䴀椀琀琀氀攀 䔀甀爀漀瀀攀愀渀 搀攀氀椀猀⸀⸀⸀ഊ
਀䘀漀爀 琀栀攀 昀攀愀猀琀 椀 攀渀搀攀搀 甀瀀 瀀甀爀挀栀愀猀椀渀最 猀漀洀攀 䔀甀爀漀瀀攀愀渀 洀漀爀攀氀氀漀 挀栀攀爀爀礀ഊpreserves with big whole fruits in it and mixing that with the
਀戀漀琀琀氀攀搀 挀栀攀爀爀椀攀猀⸀ 匀椀渀挀攀 琀栀攀 搀椀猀栀 挀愀氀氀攀搀 昀漀爀 猀甀最愀爀Ⰰ 椀 樀甀猀琀 搀椀搀渀✀琀 渀攀攀搀ഊto add any, since it was in the jam. I know the dish wasn't the same,
਀戀甀琀Ⰰ 眀攀氀氀Ⰰ 礀漀甀 搀漀 眀栀愀琀 礀漀甀 挀愀渀 眀椀琀栀 眀栀愀琀 礀漀甀 挀愀渀 昀椀渀搀⸀ഊ
਀䤀昀 礀漀甀 搀漀 愀 猀攀愀爀挀栀 漀渀ഊhttp://www.google.com
਀昀漀爀 愀氀氀 琀栀攀 眀漀爀搀猀ഊmorello cherries light syrup
਀礀漀甀✀氀氀 昀椀渀搀 愀 猀攀氀攀挀琀椀漀渀 漀昀 䄀洀攀爀椀挀愀渀 漀渀ⴀ氀椀渀攀 瘀攀渀搀漀爀猀⸀ഊI know, i just looked :-) I haven't shopped from any of them, though.
਀䴀愀礀戀攀 椀 猀栀漀甀氀搀 戀甀礀 愀 挀愀猀攀⸀ഊ
਀圀栀攀渀 洀礀 搀愀甀最栀琀攀爀 椀猀 栀漀洀攀Ⰰ 猀栀攀 愀渀搀 椀 眀椀氀氀 猀椀琀 眀愀琀挀栀椀渀最 愀 瘀椀搀攀漀 愀渀搀 攀愀琀ഊa whole jar, then drink the juice/syrup (it's light enough to seem
਀氀椀欀攀 樀甀椀挀攀⤀⸀ 䠀攀挀欀Ⰰ 眀攀 ⨀昀椀最栀琀 漀瘀攀爀⨀ 琀栀攀 樀甀椀挀攀⸀ 吀栀愀琀✀猀 眀栀礀 昀椀渀搀椀渀最 琀栀攀ഊbeverage syrup was such as good thing :-)
਀ഊAnahita
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀ 䨀甀氀 ㈀　　㈀ 　㤀㨀㐀㌀㨀　㤀 ⴀ　㜀　　ഊTo: sca-cooks at ansteorra.org
਀䘀爀漀洀㨀 氀椀氀椀渀愀栀 愀琀 洀愀椀氀⸀攀愀爀琀栀氀椀渀欀⸀渀攀琀ഊSubject: Re: [Sca-cooks] period fruit trees
਀ഊVincent Cuenca" <bootkiller at hotmail.com> wrote:
਀㸀䄀挀琀甀愀氀氀礀Ⰰ 眀栀愀琀 䤀✀洀 搀漀椀渀最 椀猀 琀爀愀挀欀椀渀最 搀漀眀渀 琀栀椀渀最猀 昀漀爀 琀栀椀猀 戀攀搀爀愀琀琀攀搀ഊ>confectioner's manual.  The work mentions small oranges, quinces, lemons,
਀㸀瀀攀愀挀栀攀猀Ⰰ 愀瀀瀀氀攀猀 愀渀搀 䜀攀渀漀瘀攀猀攀 挀栀攀爀爀椀攀猀Ⰰ 愀洀漀渀最 漀琀栀攀爀 琀栀椀渀最猀⸀  䤀✀搀 氀椀欀攀 琀漀 戀攀ഊ>able to narrow down the varieties a bit.  I'm guessing they weren't growing
਀㸀䈀椀渀最 挀栀攀爀爀椀攀猀 椀渀 䜀攀渀漀愀 椀渀 ㄀㐀㔀　Ⰰ 猀漀 眀栀愀琀 欀椀渀搀 眀攀爀攀 琀栀攀礀㼀  吀栀愀琀✀猀 眀栀愀琀 䤀 最漀琀琀愀ഊ>figure out.
਀ഊI don't know about Genoa, but the German cookbooks from around this
਀琀椀洀攀 愀瀀瀀攀愀爀 琀漀 猀瀀攀挀椀昀礀 䴀漀爀攀氀氀漀 挀栀攀爀爀椀攀猀⸀ഊ
਀䄀渀愀栀椀琀愀ഊ
਀ഊDate: Thu, 10 Jul 2003 12:22:27 -0400
਀䘀爀漀洀㨀 ∀䌀栀爀椀猀琀椀渀攀 匀攀攀氀礀攀ⴀ䬀椀渀最∀ 㰀欀椀渀最猀琀愀猀琀攀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀㸀ഊSubject: RE: [Sca-cooks] more on preserved sour cherries
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀匀漀甀爀 挀栀攀爀爀礀 樀甀椀挀攀 猀栀漀甀氀搀 戀攀 愀瘀愀椀氀愀戀氀攀 愀琀 礀漀甀爀 氀漀挀愀氀 栀攀愀氀琀栀 昀漀漀搀 猀琀漀爀攀⸀ഊChristianna
਀ഊ>so I get out the Elixirs of Nostradamus and discover that you have to
਀㸀栀愀瘀攀 猀漀甀爀 挀栀攀爀爀礀 樀甀椀挀攀 琀漀 瀀爀攀猀攀爀瘀攀 琀栀攀洀 椀渀ⴀⴀ 猀漀 䤀 搀漀渀✀琀 栀愀瘀攀 攀渀漀甀最栀 猀漀甀爀ഊ>cherries. If they are not perfect, though, he says to boil them down [and
਀㸀猀琀爀愀椀渀㼀崀 甀渀琀椀氀ഊ>only the skins and seeds remain... presumably that is how you get the sour
਀㸀挀栀攀爀爀礀 樀甀椀挀攀㼀 匀漀 椀昀 䤀 挀愀渀 最攀琀 洀漀爀攀 猀漀甀爀 挀栀攀爀爀椀攀猀 漀渀 䘀爀椀搀愀礀Ⰰ 愀渀搀 椀昀 䤀 洀愀欀攀ഊ>the juice with the sugar from the ones I have now, will that work, do you
਀㸀琀栀椀渀欀㼀ഊ?-- Pani Jadwiga Zajaczkowa, Knowledge Pika   jenne at fiedlerfamily.net
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀　 䨀甀氀 ㈀　　㌀ ㈀　㨀㐀㠀㨀㄀㈀ ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊFrom: <jenne at fiedlerfamily.net>
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 倀爀攀猀攀爀瘀椀渀最 䈀椀琀琀攀爀 䌀栀攀爀爀椀攀猀 爀攀挀椀瀀攀ഊTo: <sca-cooks at ansteorra.org>
਀ഊFrom _The Elixirs of Nostradamus_:
਀ഊHow to Preserve Bitter Cherries in the most delectable and exquisite
਀洀愀渀渀攀爀 猀漀 琀栀愀琀Ⰰ 愀氀琀栀漀甀最栀 琀栀攀 瀀爀漀挀攀猀猀 洀愀礀 栀愀瘀攀 戀攀攀渀 甀渀搀攀爀琀愀欀攀渀 琀栀攀 瀀爀攀瘀椀漀甀猀ഊyear, they yet have the appearance of being prepared the very same day.
਀ഊTake about three pounds of the most beautiful and ripest bitter cherries
਀礀漀甀 挀愀渀 漀戀琀愀椀渀 ⠀戀甀琀 椀昀 琀栀攀礀 愀爀攀 渀漀琀 昀爀攀猀栀Ⰰ 戀漀椀氀 琀栀攀洀 甀渀琀椀氀 渀漀琀栀椀渀最 爀攀洀愀椀渀猀ഊafter straining except the stones and skins). If you think that the stalks
਀愀爀攀 琀漀漀 氀漀渀最Ⰰ 猀栀漀爀琀攀渀 琀栀攀洀⸀ഊ
਀吀栀攀渀 琀愀欀攀 愀 瀀漀甀渀搀 愀渀搀 愀 栀愀氀昀 漀昀 猀甀最愀爀 愀渀搀 搀椀猀猀猀漀氀瘀攀搀 椀琀 椀渀 琀栀爀攀攀 漀爀 昀漀甀爀ഊpounds of another bitter cherry brew or juice, making sure that you add
਀琀栀攀 猀甀最愀爀 椀洀洀攀搀椀愀琀攀氀礀 琀栀攀 樀甀椀挀攀 栀愀猀 戀攀攀渀 攀砀琀爀愀挀琀攀搀⸀ 吀栀攀渀 瀀甀琀 椀琀 漀瘀攀爀 琀栀攀ഊfires and dissolve it only with the said juice. Let it boil as quickly as
਀瀀漀猀猀椀戀氀攀 愀渀搀 爀攀洀漀瘀攀 愀渀礀 猀挀甀洀 搀甀爀椀渀最 琀栀攀 戀漀椀氀椀渀最⸀ 圀栀攀渀 礀漀甀 栀愀瘀攀 搀漀渀攀 琀栀椀猀ഊto the best of your ability and see that the sugar has turned red and is
਀琀栀漀爀漀甀最栀氀礀 爀攀昀椀渀攀搀 愀渀搀 瀀甀爀椀昀椀攀搀Ⰰ 搀漀 渀漀琀 爀攀洀漀瘀攀 椀琀 昀爀漀洀 琀栀攀 昀椀爀攀 戀甀琀 氀攀琀 椀琀ഊgo on boiling and drop the bitter cherries into it.
਀ഊStir them gently but continuously with a spatula until they are thoroughly
਀挀漀漀欀攀搀 愀渀搀 昀漀愀洀椀渀最⸀ 匀琀椀氀氀 搀漀 渀漀琀 琀愀欀攀 琀栀攀洀 漀昀昀 琀栀攀 昀椀爀攀 甀渀琀椀氀 琀栀攀礀 愀爀攀ഊcooked right through, so that you do not have to put them on the fire
਀愀最愀椀渀⸀ഊ
਀圀栀攀渀 礀漀甀 瀀甀琀 愀 搀爀漀瀀 漀渀 愀 瀀攀眀琀攀爀 瀀氀愀琀攀 愀渀搀 猀攀攀 琀栀愀琀 椀琀 搀漀攀猀 渀漀琀 爀甀渀Ⰰ 琀栀攀渀ഊit is properly boiled, so pour it while still warm into small containers
਀栀漀氀搀椀渀最 琀栀爀攀攀 漀爀 昀漀甀爀 漀甀渀挀攀猀⸀ 夀漀甀 眀椀氀 琀栀攀渀 栀愀瘀攀 戀攀愀甀琀椀昀甀氀 爀攀搀Ⰰ 眀栀漀氀攀ഊbitter cherries with a most delectable taste with will keep for a long
਀眀栀椀氀攀⸀ഊ
਀䤀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 栀愀瘀攀 戀攀攀渀 琀漀 洀愀渀礀 愀渀搀 瘀愀爀椀攀搀 瀀氀愀挀攀猀 椀渀 琀栀攀 眀漀爀氀搀 愀渀搀 栀愀瘀攀ഊlearned and experienced that and how this one does a thing one way and
਀愀渀漀琀栀攀爀 愀 搀椀昀昀攀爀攀渀琀 眀愀礀Ⰰ 猀漀 琀栀愀琀 䤀 猀栀漀甀氀搀 爀甀渀 漀甀琀 漀昀 瀀愀瀀攀爀 眀攀爀攀 䤀 琀漀ഊattempt to write everythign down. I believe, however, that France and
਀䤀琀愀氀礀 攀砀挀攀氀 椀渀 琀栀椀猀 洀愀琀琀攀爀Ⰰ 琀栀漀甀最栀 昀爀漀洀 眀栀愀琀 䤀 栀愀瘀攀 猀攀攀渀 琀栀攀礀 最漀 愀戀漀甀琀 椀琀ഊin an odd way. So I have seen it made in Toulouse, Bordeaux and Rochelle
਀愀渀搀 爀攀挀攀渀琀氀礀Ⰰ 眀栀椀氀攀 眀攀 愀爀攀 漀渀 琀栀攀 猀甀戀樀攀挀琀 愀氀猀漀 椀渀 䜀攀渀漀愀Ⰰ 䰀愀渀最甀攀搀漀挀Ⰰ 琀栀攀ഊwhole of the Dauphine' and in the area round about Lyons.
਀ഊBut I have never come across more beautiful and and better ones than
਀琀栀攀猀攀猀⸀ 䤀渀 吀漀甀氀漀甀猀攀 琀攀栀礀 戀漀椀氀 琀栀攀洀 昀椀瘀攀 漀爀 猀椀砀 琀椀洀攀猀 愀渀搀 猀攀瘀攀爀愀氀 琀椀洀攀猀 椀渀ഊBordeaux. Eventually, though, when they are five or six months old, some
਀最漀 爀漀琀琀攀渀 愀渀搀 戀愀搀 愀渀搀 甀猀攀氀攀猀猀  愀渀搀 漀琀栀攀爀猀 猀栀爀椀瘀攀氀⸀ 䤀昀 礀漀甀 眀愀渀琀 琀漀 瀀爀攀猀攀爀瘀攀ഊthem properly, you must use nothing except the juice of bitter cherries,
਀愀猀 椀琀 椀渀挀爀攀愀猀攀猀 琀栀攀椀爀 最漀漀搀攀渀猀猀Ⰰ 猀椀稀攀Ⰰ 愀渀搀 琀愀猀琀攀⸀ഊ
਀䘀漀爀 椀昀 愀 猀椀挀欀 瀀攀爀猀漀渀 琀愀欀攀猀 樀甀猀琀 愀 猀椀渀最氀攀 漀渀攀Ⰰ 栀攀 眀椀氀氀 挀漀渀猀椀搀攀爀 椀琀 愀猀 愀ഊbalsam or other strengthening substance. After a lapse of a year they are
਀愀猀 最漀漀搀 愀猀 琀栀攀礀 眀攀爀攀 漀渀 琀栀攀 昀椀爀猀琀 搀愀礀⸀ഊ
਀ⴀⴀ 倀愀渀椀 䨀愀搀眀椀最愀 娀愀樀愀挀稀欀漀眀愀Ⰰ 䬀渀漀眀氀攀搀最攀 倀椀欀愀   樀攀渀渀攀 愀琀 昀椀攀搀氀攀爀昀愀洀椀氀礀⸀渀攀琀ഊ
਀ഊDate: Mon, 9 Feb 2004 16:07:40 EST
਀䘀爀漀洀㨀 䬀爀椀猀琀椀圀栀礀䬀攀氀氀礀 愀琀 愀漀氀⸀挀漀洀ഊSubject: [Sca-cooks] Cherry question
਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ
਀䤀 最漀琀 琀栀椀猀 爀攀挀椀瀀攀 昀爀漀洀 琀栀攀 一攀眀 戀漀漀欀 漀昀 䌀漀漀欀攀爀礀 ㄀㔀㤀㄀⸀  䐀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 椀搀攀愀猀ഊon which type I should be using, sour or sweet cherries?  I'm leaning toward
਀猀漀甀爀 樀甀猀琀 戀攀挀愀甀猀攀 琀栀攀礀 栀愀瘀攀 愀 洀漀爀攀 爀漀戀甀猀琀 昀氀愀瘀漀爀 愀渀搀 琀攀砀琀甀爀攀 琀栀愀琀 眀漀甀氀搀 栀漀氀搀 甀瀀ഊto frying and then boiling.
਀ഊThanks,
਀䜀爀愀挀攀ഊ
਀吀漀 洀愀欀攀 瀀漀琀琀愀最攀 漀昀 䌀栀攀爀爀椀攀猀⸀ഊFry white bread in butter til it be brown and so put it into a dish, then
਀琀愀欀攀 䌀栀攀爀爀椀攀猀 愀渀搀 琀愀欀攀 漀甀琀 琀栀攀 猀琀漀渀攀猀 愀渀搀 昀爀礀攀 琀栀攀洀 眀栀攀爀攀 礀漀甀 昀爀椀攀搀 琀栀攀 戀爀攀愀搀ഊthen put thereto Sugar, Ginger, and Sinamon, for lacke of broth, take White or
਀䌀氀愀爀攀琀 圀椀渀攀Ⰰ 戀漀礀氀攀 琀栀攀猀攀 琀漀最椀琀栀攀爀Ⰰ 愀渀搀 琀栀愀琀 搀漀漀渀Ⰰ 猀攀爀瘀攀 琀栀攀洀 甀瀀漀渀 礀漀甀爀  ഊTostes.
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㤀 䘀攀戀 ㈀　　㐀 ㄀㘀㨀㈀㄀㨀　㜀 ⴀ　㔀　　ഊFrom: "Tom Bilodeau" <tirloch at ravenstreet.org>
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀栀攀爀爀礀 焀甀攀猀琀椀漀渀ഊTo: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>
਀ഊGrace,
਀ഊI would use sour cherries.  Since you are already adding sugar to the
਀瀀漀琀琀愀最攀Ⰰ 琀栀攀 猀甀最愀爀 眀椀氀氀 洀攀氀氀漀眀 琀栀攀 琀愀爀琀渀攀猀猀⸀  伀琀栀攀爀眀椀猀攀Ⰰ 椀琀 眀椀氀氀 戀攀 琀漀漀ഊsweet and not too tasty.
਀ഊTirloch
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㤀 䘀攀戀 ㈀　　㐀 ㄀㔀㨀㈀㈀㨀㔀㠀 ⴀ　㜀　　ഊFrom: James Prescott <prescotj at telusplanet.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀栀攀爀爀礀 焀甀攀猀琀椀漀渀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊ> To make pottage of Cherries.
਀㸀 䘀爀礀 眀栀椀琀攀 戀爀攀愀搀 椀渀 戀甀琀琀攀爀 琀椀氀 椀琀 戀攀 戀爀漀眀渀 愀渀搀 猀漀 瀀甀琀 椀琀 椀渀琀漀 愀 搀椀猀栀Ⰰ 琀栀攀渀ഊ> take Cherries and take out the stones and frye them where you fried the bread
਀㸀 琀栀攀渀 瀀甀琀 琀栀攀爀攀琀漀 匀甀最愀爀Ⰰ 䜀椀渀最攀爀Ⰰ 愀渀搀 匀椀渀愀洀漀渀Ⰰ 昀漀爀 氀愀挀欀攀 漀昀 戀爀漀琀栀Ⰰ 琀愀欀攀 圀栀椀琀攀 漀爀ഊ> Claret Wine, boyle these togither, and that doon, serve them upon your  
਀㸀 吀漀猀琀攀猀⸀ഊ
਀吀栀攀爀攀✀猀 愀 ㄀㔀㤀㌀ 䐀甀琀挀栀 爀攀挀椀瀀攀 猀漀洀攀眀栀愀琀 猀椀洀椀氀愀爀 昀爀漀洀 䌀漀挀戀漀攀挀欀 琀栀愀琀 挀愀氀氀猀ഊfor the use of sour cherries.
਀ഊThe following is a rough translation:
਀ഊ"71 How to make sour-cherry-sauce.
਀ഊTake sour-cherries and remove the stones and put therewith some thick  
਀爀攀搀 眀椀渀攀 漀爀 猀漀洀攀 漀琀栀攀爀 眀椀渀攀 漀爀 渀漀琀栀椀渀最 嬀洀漀爀攀 琀栀愀渀崀 椀琀猀 漀眀渀 戀爀漀琀栀 愀渀搀  ഊput therewith some butter, sugar and some ginger and cinnamon -- as it  
਀瀀氀攀愀猀攀猀 礀漀甀 ⴀⴀ 愀渀搀 昀漀甀爀 漀爀 昀椀瘀攀 攀最最 礀漀氀欀猀 甀渀琀椀氀 礀漀甀 栀愀瘀攀 椀琀 最漀漀搀 愀渀搀  ഊleave well to boil and then put through a sieve. Then you might boil it  
਀愀最愀椀渀 愀 戀椀琀 愀渀搀 琀栀攀渀 愀搀搀 昀椀爀猀琀ⴀ琀椀洀攀猀 琀栀攀 猀甀最愀爀 愀渀搀 琀栀攀 栀攀爀戀猀⸀∀ഊ
਀吀栀漀爀瘀愀氀搀ഊ
਀ഊDate: Tue, 10 Feb 2004 03:43:29 +0000
਀䘀爀漀洀㨀 攀欀漀漀最氀攀爀㄀ 愀琀 挀漀洀挀愀猀琀⸀渀攀琀ഊSubject: Re: [Sca-cooks] Cherry question
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䤀 搀椀搀 愀 猀椀洀椀氀愀爀 搀椀猀栀Ⰰ 戀甀琀 昀爀漀洀 愀 搀椀昀昀攀爀攀渀琀 猀漀甀爀挀攀Ⰰ 挀愀氀氀攀搀 匀礀爀漀猀攀 漀昀  ഊCherries, some time back...in fact the ingredients were almost  
਀椀搀攀渀琀椀挀愀氀⸀  䤀 搀椀搀 甀猀攀 猀漀甀爀 挀栀攀爀爀椀攀猀 愀渀搀 琀栀攀 爀攀猀甀氀琀 眀愀猀 眀漀渀搀攀爀昀甀氀⸀  䤀  ഊserved it with a pork roast...
਀ഊKiri
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀　 䘀攀戀 ㈀　　㐀 ㄀㌀㨀　㄀㨀㄀㐀 ⴀ　㔀　　ഊFrom: "Kirsten Houseknecht" <kirsten at fabricdragon.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 昀爀甀椀琀 瘀愀爀椀攀琀椀攀猀 昀漀爀 挀漀漀欀椀渀最ഊTo: "Cooks within the SCA" <sca-cooks at ansteorra.org>
਀ഊFrom: "Stefan li Rous":
਀㸀 䐀漀 礀漀甀 洀攀愀渀 琀栀愀琀 琀栀攀 愀搀搀攀搀 猀甀最愀爀 愀挀琀甀愀氀氀礀 栀攀氀瀀猀 琀甀爀渀 琀栀攀猀攀 挀栀攀爀爀椀攀猀 琀漀ഊ> mush? Or do you mean that since you are going to mush these anyway, you
਀㸀 攀渀搀 甀瀀 眀椀琀栀 愀 猀眀攀攀琀 洀甀猀栀 瘀猀⸀ 愀 猀漀甀爀 漀渀攀㼀ഊ
਀愀猀 琀漀 䈀椀渀最 䌀栀攀爀爀椀攀猀ഊin my humble opinion........
਀㄀⸀ 䈀椀渀最 䌀栀攀爀爀椀攀猀 琀攀渀搀 琀漀 琀甀爀渀 琀漀 洀甀猀栀 甀渀搀攀爀 栀攀愀琀Ⰰ 攀瘀攀渀 圀伀刀匀䔀 琀栀愀渀 愀渀礀 漀琀栀攀爀ഊsweet cherry
਀㈀⸀ 猀眀攀攀琀 挀栀攀爀爀椀攀猀 琀攀渀搀 琀漀 琀甀爀渀 琀漀 洀甀猀栀 眀栀攀渀 挀漀漀欀攀搀Ⰰ 眀栀椀氀攀 猀漀甀爀 挀栀攀爀爀椀攀猀 ഊhold their shape much better.
਀㌀⸀ 琀栀椀猀 挀愀渀 戀攀 甀猀攀搀 琀漀 愀搀瘀愀渀琀愀最攀 戀礀 挀栀漀瀀瀀椀渀最 愀 昀攀眀 猀眀攀攀琀 挀栀攀爀爀椀攀猀 椀渀 眀椀琀栀ഊthe whole sour cherries you are cooking, to provide a sweet cherry sauce
਀眀椀琀栀 渀漀 愀爀琀椀昀椀挀椀愀氀 漀爀 愀搀搀攀搀 猀甀最愀爀猀⸀ഊ
਀㐀⸀ 猀甀最愀爀 猀攀攀洀猀 琀漀 洀愀欀攀 琀栀攀 ∀洀甀猀栀∀ 椀猀猀甀攀 眀漀爀猀攀⸀⸀⸀⸀⸀ 椀 琀栀椀渀欀Ⰰ 戀甀琀 愀洀 渀漀琀 猀甀爀攀Ⰰഊthat it has to do with drawing the juice out of the cherry.  it does
਀猀漀洀攀琀栀椀渀最 漀昀 琀栀攀 猀愀洀攀 琀栀椀渀最 眀椀琀栀 愀瀀瀀氀攀猀Ⰰ 戀甀琀 琀栀攀礀 猀琀愀礀 愀 戀椀琀 昀椀爀洀攀爀⸀ഊ
਀䬀椀爀猀琀攀渀 䠀漀甀猀攀欀渀攀挀栀琀ഊFabric Dragon
਀欀椀爀猀琀攀渀 愀琀 昀愀戀爀椀挀搀爀愀最漀渀⸀挀漀洀ഊPhiladelphia, PA     USA
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㈀ 䄀瀀爀 ㈀　　㐀 ㄀㤀㨀㄀　㨀　㜀 ⴀ　㐀　　ഊFrom: Patrick Levesque <pleves1 at po-box.mcgill.ca>
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀漀甀爀 䌀栀攀爀爀礀 倀椀攀ഊTo: "Cooks within the SCA <sca-cooks at ansteorra.org>"
਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀Ⰰऀ∀䔀䬀䌀漀漀欀猀䜀甀椀氀搀 愀琀 礀愀栀漀漀最爀漀甀瀀猀⸀挀漀洀∀ഊ	<EKCooksGuild at yahoogroups.com>
਀ഊI had too much time on my hands yesterday evening so I tried out  
਀倀氀愀琀椀渀愀✀猀 猀漀甀爀 挀栀攀爀爀礀 瀀椀攀 ⠀戀漀漀欀 嘀䤀䤀䤀Ⰰ ⌀㐀　⤀⸀ഊ
਀吀栀攀 爀攀挀椀瀀攀 挀愀氀氀猀 昀漀爀 眀攀氀氀 最爀漀甀渀搀Ⰰ 瀀椀琀琀攀搀 猀漀甀爀 挀栀攀爀爀椀攀猀Ⰰ 眀攀氀氀 挀甀琀ⴀ甀瀀 爀攀搀ഊroses, fresh cheese, aged cheese, ginger, pepper, sugar, and 4 eggs.  
਀⠀愀渀搀 猀甀最愀爀 愀渀搀 爀漀猀攀眀愀琀攀爀 琀漀 猀瀀爀椀渀欀氀攀 漀渀 琀漀瀀 愀昀琀攀爀眀愀爀搀猀⤀⸀ഊ
਀匀漀 䤀 甀猀攀搀㨀ഊ
਀㄀ 挀愀渀 眀攀氀氀 眀愀猀栀攀搀 䈀椀渀最 挀栀攀爀爀椀攀猀 ⠀䤀 栀愀琀攀 琀栀攀 挀漀爀渀 猀礀爀甀瀀 琀愀猀琀攀 戀甀琀 ✀琀椀猀  ഊnot the season for fresh cherries, unfortunately) (about 1 1/2 cup)
਀㄀ 氀愀爀最攀 爀攀搀 爀漀猀攀Ⰰ 眀愀猀攀搀 ⠀眀愀琀挀栀 漀甀琀 昀漀爀 瀀攀猀琀椀挀椀搀攀猀 椀昀 礀漀甀 搀漀 琀栀椀猀⤀ഊ1 pound cottage cheese
਀㄀ 琀愀戀氀攀猀瀀漀漀渀 瀀愀爀洀攀猀愀渀ഊ1/2 cup sugar
਀䄀戀漀甀琀 ㄀ 琀攀愀猀瀀漀漀渀 搀爀礀 最椀渀最攀爀ഊAbout 1/2 teaspoon pepper
਀㐀 攀最最猀ഊ
਀唀猀攀搀 愀 洀椀砀攀爀 琀漀 琀甀爀渀 琀栀攀 挀漀琀琀愀最攀 挀栀攀攀猀攀 椀渀琀漀 愀 猀洀漀漀琀栀 瀀愀猀琀攀⸀ 䄀搀搀攀搀 琀栀攀ഊcherries and mixed everything more or less evenly. Finely hashed the rose
਀瀀攀琀愀氀猀 愀渀搀 琀栀爀攀眀 琀栀愀琀 椀渀 愀猀 眀攀氀氀⸀ 䴀椀砀攀搀 椀渀 琀栀攀 猀甀最愀爀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 最椀渀最攀爀⸀  ഊBeat the four eggs together (not too fluffy) and added that.
਀ഊThis was enough to fill to 9" pastry shells. Baked in oven at 350 for about
਀漀渀攀 栀漀甀爀⸀ 䈀礀 琀栀攀渀 椀琀 眀愀猀 ㄀　栀㌀　 猀漀 䤀 氀攀琀 椀琀 挀漀漀氀 漀瘀攀爀渀椀最栀琀⸀ഊ
਀ⴀⴀⴀⴀഊ
਀一攀砀琀 琀椀洀攀㨀 洀漀爀攀 挀栀攀爀爀椀攀猀Ⰰ ⠀昀爀攀猀栀 挀栀攀爀爀椀攀猀℀℀⤀ 愀渀搀 洀愀礀戀攀 愀 琀愀搀 洀漀爀攀 瀀愀爀洀攀猀愀渀ഊ(that's all I had left) and pepper. It makes for a nice looking pie, though,
਀愀渀搀 礀甀洀洀礀 攀渀漀甀最栀⸀ 䈀甀琀 椀琀 搀攀昀椀渀椀琀攀氀礀 渀攀攀搀猀 洀漀爀攀 挀栀攀爀爀椀攀猀 ⠀栀洀洀洀洀⸀⸀⸀⸀ഊCherries...)
਀ഊPetru
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㈀ 䄀瀀爀 ㈀　　㐀 ㄀㤀㨀㈀㈀㨀㄀㐀 ⴀ　㐀　　ഊFrom: Elaine Koogler <ekoogler1 at comcast.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀漀甀爀 䌀栀攀爀爀礀 倀椀攀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊPatrick Levesque wrote:
਀㸀 䤀 栀愀搀 琀漀漀 洀甀挀栀 琀椀洀攀 漀渀 洀礀 栀愀渀搀猀 礀攀猀琀攀爀搀愀礀 攀瘀攀渀椀渀最 猀漀 䤀 琀爀椀攀搀 漀甀琀  ഊ> Platina's sour cherry pie (book VIII, #40).
਀㸀ഊ> The recipe calls for well ground, pitted sour cherries, well cut-up red
਀㸀 爀漀猀攀猀Ⰰ 昀爀攀猀栀 挀栀攀攀猀攀Ⰰ 愀最攀搀 挀栀攀攀猀攀Ⰰ 最椀渀最攀爀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 猀甀最愀爀Ⰰ 愀渀搀 㐀 攀最最猀⸀ ⠀愀渀搀ഊ> sugar and rosewater to sprinkle on top afterwards).
਀ഊI'm delighted to see your redaction of this recipe. A friend of mine has
਀愀最爀攀攀搀 琀漀 洀愀欀攀 琀栀攀猀攀 昀漀爀 洀礀 昀攀愀猀琀 漀渀 䴀愀礀 㠀⸀ 匀栀攀✀猀 最漀椀渀最 琀漀 攀砀瀀攀爀椀洀攀渀琀ഊwith using ricotta cheese and fresh farmers' cheese...she's very
਀眀攀氀氀ⴀ瘀攀爀猀攀搀 眀椀琀栀 洀愀欀椀渀最 挀栀攀攀猀攀挀愀欀攀Ⰰ 愀渀搀 琀栀椀猀 猀漀甀渀搀攀搀 琀漀 洀攀 氀椀欀攀 琀栀愀琀✀猀ഊwhat it is. As we cannot hope to get the roses that are needed (florists
਀漀渀氀礀 栀愀瘀攀 爀漀猀攀猀 琀爀攀愀琀攀搀 眀椀琀栀 瀀攀猀琀椀挀椀搀攀猀⤀Ⰰ 眀攀 愀爀攀 最漀椀渀最 琀漀 甀猀攀 爀漀猀攀眀愀琀攀爀ഊinstead. We are also thinking about scattering caster sugar on the top,
਀琀栀攀渀 挀愀爀洀攀氀椀稀椀渀最 椀琀 眀椀琀栀 愀 洀椀渀椀ⴀ昀氀愀洀攀ⴀ琀栀爀漀眀攀爀⸀⸀⸀礀漀甀 欀渀漀眀Ⰰ 琀栀攀 欀椀渀搀 琀栀攀礀ഊsell for doing creme brulee. 
਀ഊKiri
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㈀ 䄀瀀爀 ㈀　　㐀 ㈀　㨀㐀㠀㨀　㜀 ⴀ　㐀　　ഊFrom: "Sharon Gordon" <gordonse at one.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀漀甀爀 䌀栀攀爀爀礀 倀椀攀ഊTo: "Cooks within the SCA" <sca-cooks at ansteorra.org>
਀ഊSome places have whole, pitted frozen cherries (both sour and sweet kinds)
਀椀渀 猀漀洀攀琀栀椀渀最 氀椀欀攀 ㌀ 琀漀 㔀 瀀漀甀渀搀 戀愀最猀⸀  吀栀攀 漀渀攀猀 䤀 栀愀瘀攀 栀愀搀 琀愀猀琀攀搀 瘀攀爀礀  ഊfresh rather than having some of the can taste.
਀ഊSharon
਀最漀爀搀漀渀猀攀 愀琀 漀渀攀⸀渀攀琀ഊ
਀ഊDate: Thu, 22 Apr 2004 20:41:28 -0400
਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ഊ	<adamantius.magister at verizon.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀漀甀爀 䌀栀攀爀爀礀 倀椀攀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊAlso sprach Elaine Koogler:
਀㸀 倀攀琀爀甀Ⰰഊ> I just had another thought on the cherries. We are planning to use
਀㸀 搀爀椀攀搀 挀栀攀爀爀椀攀猀 ⠀猀愀洀攀 瀀爀漀戀氀攀洀 愀猀 礀漀甀 眀椀琀栀 琀栀攀 昀爀攀猀栀 漀渀攀猀⤀Ⰰ 愀渀搀 瀀氀愀渀ഊ> to reconstitute them with some sweet white wine. This might be a
਀㸀 氀椀琀琀氀攀 戀攀琀琀攀爀 琀栀愀渀 琀栀攀 挀愀渀渀攀搀 漀渀攀猀⸀⸀⸀䤀 甀猀攀搀 挀愀渀渀攀搀 漀渀攀猀 眀栀攀渀 䤀 洀愀搀攀ഊ> the "Crust with Tame Creatures" from Platina some years back, then
਀㸀 琀爀椀攀搀 椀琀 愀最愀椀渀 眀椀琀栀 琀栀攀 搀爀椀攀搀Ⰰ 琀栀攀渀 爀攀挀漀渀猀琀椀琀甀琀攀搀 漀渀攀猀⸀⸀⸀椀琀 眀愀猀 洀甀挀栀ഊ> better.
਀ഊAnother option would be the sour cherries available in juice or light
਀猀礀爀甀瀀 椀渀 樀愀爀猀Ⰰ 愀瘀愀椀氀愀戀氀攀 椀渀 瘀愀爀椀漀甀猀 攀琀栀渀椀挀 洀愀爀欀攀琀猀⸀ 䤀 漀昀琀攀渀 猀攀攀 琀栀攀洀ഊin places where Eastern European, Russian, or Balkan groceries are
਀猀漀氀搀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Thu, 22 Apr 2004 0:34:18 -0700
਀䘀爀漀洀㨀 ∀圀愀渀搀愀 倀攀愀猀攀∀ 㰀眀愀渀搀愀瀀 愀琀 栀攀瘀愀渀攀琀⸀挀漀洀㸀ഊSubject: RE: [Sca-cooks] Sour Cherry Pie
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䤀 栀愀瘀攀渀✀琀 猀攀攀渀 琀栀攀 愀渀猀眀攀爀 琀漀 琀栀椀猀 礀攀琀Ⰰ 猀漀 䤀✀洀 最漀椀渀最 琀漀 愀猀欀㨀  圀栀礀 愀爀攀 礀漀甀ഊusing Bing cherries in Sour Cherry Pie?  Unless your Bing cherries are very
਀搀椀昀昀攀爀攀渀琀 琀栀愀渀 琀栀攀 漀渀攀猀 䤀 最爀攀眀 甀瀀 眀椀琀栀Ⰰ 琀栀攀礀 愀爀攀 愀 猀眀攀攀琀 挀栀攀爀爀礀⸀  䤀 眀漀甀氀搀渀✀琀ഊeven consider them for somthing like this.  I'd get, well... Pie Cherries.
਀ഊI have also found that canned Bing cherries taste fairly nasty compared to
਀眀栀攀渀 琀栀攀礀 愀爀攀 昀爀攀猀栀⸀  倀椀攀 挀栀攀爀爀椀攀猀 搀漀渀✀琀 猀攀攀洀 琀漀 栀愀瘀攀 琀栀椀猀 猀氀椀洀椀渀攀猀猀⼀戀氀愀栀ഊtaste.  If I had a choice I'd get frozen pie cherries as the best 
਀琀愀猀琀椀渀最⸀ഊ
਀伀昀 挀漀甀爀猀攀Ⰰ 琀栀攀爀攀 椀猀 愀氀眀愀礀猀 琀栀攀 昀愀挀琀 琀栀愀琀 䈀椀渀最 挀栀攀爀爀椀攀猀 眀攀爀攀 愀瀀瀀愀爀攀渀琀氀礀ഊdeveloped here in Oregon only about a century ago.
਀ഊRegina
਀ഊ
਀䐀愀琀攀㨀䘀爀椀Ⰰ ㈀㌀ 䄀瀀爀 ㈀　　㐀 　㄀㨀　㘀㨀　　 ⴀ　㜀　　 ⠀倀䐀吀⤀ഊFrom: Huette von Ahrens <ahrenshav at yahoo.com>
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀漀甀爀 䌀栀攀爀爀礀 倀椀攀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊWhen I was a child here in California, my folks
਀琀漀漀欀 琀栀攀 昀愀洀椀氀礀 挀栀攀爀爀礀 瀀椀挀欀椀渀最 攀瘀攀爀礀 猀甀洀洀攀爀 愀琀ഊthe local u-pick orchards.  I know that we mostly
਀瀀椀挀欀攀搀 瀀椀攀 挀栀攀爀爀椀攀猀 昀漀爀 琀栀攀 瘀攀爀礀 爀攀愀猀漀渀 礀漀甀ഊmention.  Pie cherries hold up whn home canned
਀戀甀琀 猀眀攀攀琀 挀栀攀爀爀椀攀猀 搀漀渀✀琀 愀猀 眀攀氀氀⸀ഊ
਀䤀 栀愀瘀攀渀✀琀 猀攀攀渀 愀 昀爀攀猀栀 瀀椀攀 挀栀攀爀爀礀 椀渀 愀ഊsupermarket in years.  All that I have seen
਀氀愀琀攀氀礀 愀爀攀 䈀椀渀最猀Ⰰ 刀攀椀渀攀爀猀Ⰰ 愀渀搀 䐀愀爀欀 挀栀攀爀爀椀攀猀⸀ഊI really have to get myself to one of those
਀昀愀爀洀攀爀猀 洀愀爀欀攀琀猀 琀漀 猀攀攀 眀栀愀琀 琀栀攀礀 爀椀渀最 椀渀⸀ഊ
਀䄀猀 昀漀爀 甀猀椀渀最 愀氀爀攀愀搀礀 挀漀洀洀攀爀挀椀愀氀氀礀 挀愀渀渀攀搀 挀栀攀爀爀椀攀猀ഊin jars for a pie that is being baked isn't a
਀最漀漀搀 椀搀攀愀Ⰰ 䤀䴀䠀伀⸀  夀漀甀 眀椀氀氀 攀渀搀 甀瀀 眀椀琀栀 愀 挀栀攀爀爀礀ഊmush pie.  I think that the better way would be
਀攀椀琀栀攀爀 甀猀椀渀最 琀栀攀 爀攀挀漀渀猀琀椀琀甀琀攀搀 搀爀礀 挀栀攀爀爀椀攀猀 琀栀愀琀ഊKiri talked about or the frozen cherries that
਀猀漀洀攀漀渀攀 攀氀猀攀 琀愀氀欀攀搀 愀戀漀甀琀⸀ഊ
਀䠀甀攀琀琀攀ഊ
਀ഊDate: Fri, 2 Apr 2004 04:33:16 -0400
਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ഊ	<adamantius.magister at verizon.net>
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀漀甀爀 䌀栀攀爀爀礀 倀椀攀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊAlso sprach Huette von Ahrens:
਀㸀 䄀猀 昀漀爀 甀猀椀渀最 愀氀爀攀愀搀礀 挀漀洀洀攀爀挀椀愀氀氀礀 挀愀渀渀攀搀 挀栀攀爀爀椀攀猀ഊ> in jars for a pie that is being baked isn't a
਀㸀 最漀漀搀 椀搀攀愀Ⰰ 䤀䴀䠀伀⸀  夀漀甀 眀椀氀氀 攀渀搀 甀瀀 眀椀琀栀 愀 挀栀攀爀爀礀ഊ> mush pie.  I think tat the better way would be
਀㸀 攀椀琀栀攀爀 甀猀椀渀最 琀栀攀 爀攀挀漀渀猀琀椀琀甀琀攀搀 搀爀礀 挀栀攀爀爀椀攀猀 琀栀愀琀ഊ> Kiri talked about or the frozen cherries that
਀㸀 猀漀洀攀漀渀攀 攀氀猀攀 琀愀氀欀攀搀 愀戀漀甀琀⸀ഊ
਀䈀甀琀 椀琀 开椀猀开 愀 挀栀攀爀爀礀 洀甀猀栀 瀀椀攀Ⰰ 眀栀攀渀 瀀爀漀瀀攀爀氀礀 洀愀搀攀⸀ 吀栀攀 爀攀挀椀瀀攀 搀漀攀猀ഊcall for the cherries to be ground up, and then cooked with other
਀椀渀最爀攀搀椀攀渀琀猀Ⰰ 猀漀洀攀眀栀愀琀 愀欀椀渀 琀漀 琀栀攀 瀀爀漀挀攀猀猀 昀漀爀 洀愀欀椀渀最 瀀甀洀瀀欀椀渀 瀀椀攀⸀ഊUsing cherries in a jar (which I specify  because I've used them
਀戀攀昀漀爀攀Ⰰ 琀栀攀礀✀爀攀 爀攀愀搀椀氀礀 愀瘀愀椀氀愀戀氀攀Ⰰ 愀渀搀 琀栀攀礀 眀漀爀欀 眀攀氀氀 椀渀 琀栀椀猀 爀攀挀椀瀀攀⤀ഊwould involve cooking them and then grinding them, and then cooking
਀琀栀攀洀 愀最愀椀渀⸀ 䄀氀氀 琀栀攀 栀甀洀愀渀椀琀礀⸀⸀⸀ഊ
਀䤀 猀甀猀瀀攀挀琀 琀栀攀 戀椀最最攀猀琀 挀漀渀猀椀搀攀爀愀琀椀漀渀 洀愀礀 戀攀 眀栀愀琀✀猀 愀瘀愀椀氀愀戀氀攀 琀漀 倀攀琀爀甀ഊin Canada. Clearly he needs almost anything else but sweet cherries
਀挀愀渀渀攀搀 椀渀 挀漀爀渀 猀礀爀甀瀀Ⰰ 戀甀琀 琀栀攀渀 䤀 昀攀攀氀 挀漀爀渀 猀礀爀甀瀀 猀栀漀甀氀搀 戀攀 戀愀渀渀攀搀 戀礀ഊthe Geneva Convention in most cases.
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㐀 䨀甀渀 ㈀　　㘀 　㄀㨀㈀　㨀　㈀ ⴀ　㜀　　 ⠀倀䐀吀⤀ഊFrom: Huette von Ahrens <ahrenshav at yahoo.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀栀攀爀爀椀攀猀 挀栀攀爀爀椀攀猀 愀渀搀 洀漀爀攀 挀栀攀爀爀椀攀猀ഊTo: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
਀ഊ--- Karin Burgess <avrealtor at prodigy.net> wrote:
਀㸀 䄀昀琀攀爀 愀渀 漀甀琀椀渀最 眀椀琀栀 洀礀 搀愀甀最栀琀攀爀 琀漀 琀栀攀 氀漀挀愀氀 挀栀攀爀爀礀 漀爀挀栀愀爀搀Ⰰ 眀攀  ഊ> have pounds of them. Mostly
਀㸀 戀椀渀最 愀渀搀 刀愀椀渀椀攀爀⸀  吀栀攀礀 愀氀猀漀 栀愀搀 猀漀甀爀 挀栀攀爀爀椀攀猀 戀甀琀 椀 搀椀搀渀✀琀 最攀琀  ഊ> any. I can always go back though.
਀㸀ഊ>   Anyone care to share their favorite cherry recipes?  I will have quite
਀㸀 愀 戀椀琀 氀攀昀琀 漀瘀攀爀 愀昀琀攀爀 眀攀 攀愀琀 猀漀洀攀 愀渀搀 最椀瘀攀 猀漀洀攀 愀眀愀礀 愀猀 瀀爀攀猀攀渀琀愀琀椀漀渀 最椀昀琀猀 ഊ> tomorrow.
਀㸀ഊ>   -Muiriath
਀ഊ> From Sabina Welserin:
਀ഊ123 To make a very good sour cherry tart
਀ഊTake a pound of sour cherries and remove all of the pits. Afterwards take a half pound of sugar and a half ounce of finely ground cinnamon sticks and mix the sugar with it. Next mix the cherries with it and put it after that in the pie shell made of good flour and let it bake in the tart pan.
਀ഊ130 To make a sour cherry tart
਀ഊTake the sour cherries, take out the stones and make a pastry crust as for the other tarts.  Take bread crumbs from grated white bread and fry them in fat. Pour them on the crust, sprinkle sugar and cinnamon on top, Put the sour cherries in it, leaving their juice in the bowl, sprinkle it well with sugar and with cinnamon, make a crust on top of it, let it bake, as it is customary.
਀ഊ165 To bake sour cherry puffs
਀ഊTake hot water, lay fat the size of a walnut into it, and when the fat is melted, then make a batter with flour, it should be thick. Beat it until it bubbles, after that thin it with egg whites. If you like, you can also put a few egg yolks into it.  Tie four sour cherries together, dip them in the batter and fry them. Shake the pan, then they will rise. The fat must be very hot.
਀ഊHuette
਀ഊ
਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㐀 䨀甀渀 ㈀　　㘀 ㄀㌀㨀　㜀㨀㐀㤀 ⴀ　㐀　　ഊFrom: "grizly" <grizly at mindspring.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀栀攀爀爀椀攀猀 挀栀攀爀爀椀攀猀 愀渀搀 洀漀爀攀 挀栀攀爀爀椀攀猀ഊTo: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
਀ഊ-----Original Message-----
਀ഊAfter an outing with my daughter to the local cherry orchard, we have pounds
਀漀昀 琀栀攀洀⸀ 䴀漀猀琀氀礀 戀椀渀最 愀渀搀 刀愀椀渀椀攀爀⸀  吀栀攀礀 愀氀猀漀 栀愀搀 猀漀甀爀 挀栀攀爀爀椀攀猀 戀甀琀 椀 搀椀搀渀✀琀ഊget any. I can always go back though.
਀ഊ   Anyone care to share their favorite cherry recipes?  I will have quite a
਀戀椀琀 氀攀昀琀 漀瘀攀爀 愀昀琀攀爀 眀攀 攀愀琀 猀漀洀攀 愀渀搀 最椀瘀攀 猀漀洀攀 愀眀愀礀 愀猀 瀀爀攀猀攀渀琀愀琀椀漀渀 最椀昀琀猀ഊtomorrow.
਀ഊ   -Muiriath >>>>>>>>>>>>>>>>
਀ഊScully's Neapolitan Cuisine offers basically a cherry cheesecake/torta for
਀挀栀攀爀爀椀攀猀⸀  䤀 搀椀搀 椀琀 眀漀琀栀 猀漀甀爀 挀栀攀爀爀椀攀猀Ⰰ 戀甀琀 戀椀渀最 漀爀 爀愀渀椀攀爀 眀漀甀氀搀 戀攀 樀甀猀琀ഊfine.  It is webbed at
਀栀琀琀瀀㨀⼀⼀昀爀愀渀椀挀挀漀氀漀⸀栀漀洀攀⸀洀椀渀搀猀瀀爀椀渀最⸀挀漀洀⼀琀漀爀琀愀开搀攀开挀攀爀愀猀攀⸀栀琀洀氀ഊ
਀⌀㄀㌀㜀 吀漀氀氀攀 挀攀猀爀愀猀攀 爀漀猀猀攀 栀漀 瀀椀甀 渀攀最爀攀 挀栀攀 猀椀 瀀漀猀猀愀 琀爀漀瘀愀爀攀Ⰰ 栀攀 瀀漀椀 挀愀瘀愀爀愀椀ഊfor a quello suo osso he pista e cerase in uno mortaro; poi piglia rose
਀爀爀漀猀猀攀 栀攀 戀愀琀椀氀攀 ⴀ 搀椀挀漀Ⰰ 猀漀氀漀 氀攀 昀漀最氀椀攀 ⴀ 挀甀洀 甀渀漀 挀甀氀琀攀氀氀漀 洀漀氀琀漀 戀攀渀攀 琀甀琀攀㬀ഊpoi habi uno poco de caso fresco he veghio cum specie a discretione, he
਀挀愀渀攀氀氀愀 栀攀 戀漀渀漀 稀攀渀稀愀爀漀 挀甀洀 瀀漀挀漀 瀀椀瀀攀爀漀 栀攀 稀甀挀愀爀漀Ⰰ 栀攀 洀椀猀挀漀氀愀爀椀 琀甀琀攀 焀甀攀猀琀攀ഊcose insieme, agiongendoli .vi. ova; et farai una crosta de pasta sopre la
਀瀀愀搀攀氀氀愀 栀攀 挀甀洀 洀攀稀愀 氀椀戀爀攀 搀攀 戀甀琀椀爀漀Ⰰ 栀攀 瀀漀渀攀氀氀愀 栀愀 愀 挀漀挀攀爀攀Ⰰ 搀愀渀搀漀氀椀 攀氀 昀漀挀漀ഊtemperato; he quando he cotta, pone del zucaro he aqua rosata.
਀ഊCherry Torte (#137)
਀  䜀攀琀 爀攀搀 挀栀攀爀爀椀攀猀 漀爀 琀栀攀 搀愀爀欀攀猀琀 愀瘀愀椀氀愀戀氀攀Ⰰ 爀攀洀漀瘀攀 琀栀攀 瀀椀琀 愀渀搀 最爀椀渀搀 椀渀 愀ഊmortar; then get red roses and crush them well --  I mean the petals alone -
਀眀椀琀栀 愀 欀渀椀昀攀氀 最攀琀 愀 氀椀琀琀氀攀 渀攀眀 愀渀搀 漀氀搀 挀栀攀攀猀攀 眀椀琀栀 愀 爀攀愀猀漀渀愀戀氀攀 愀洀漀甀渀琀 漀昀ഊspices, cinnamon and good ginger with a liitle pepper and sugar, and mix
਀攀瘀攀爀礀琀栀椀渀最 琀漀最攀琀栀攀爀Ⰰ 愀搀搀椀渀最 椀渀 猀椀砀 攀最最猀㬀 洀愀欀攀 愀 瀀愀猀琀爀礀 挀爀甀猀琀 昀漀爀 琀栀攀 瀀愀渀ഊwith half a pound of butter and set it to cook giving it moderate fire; when
਀椀琀 椀猀 挀漀漀欀攀搀Ⰰ 瀀甀琀 漀渀 猀甀最愀爀 愀渀搀 爀漀猀攀眀愀琀攀爀⸀ഊ
਀ഊNICCOLO'S RECIPE
਀匀攀爀瘀攀猀 㠀ⴀ㄀㈀   瀀爀攀戀愀欀攀 瀀愀猀琀爀礀 挀爀甀猀琀  瀀爀攀栀攀愀琀 漀瘀攀渀 琀漀 ㌀㔀　䘀ഊ
਀㄀ 氀戀⸀ 匀漀甀爀 挀栀攀爀爀椀攀猀ഊ6 eggs
਀倀愀猀琀爀礀 挀爀甀猀琀 ⠀洀愀搀攀 眀椀琀栀 ㄀⼀㈀ ⌀ 戀甀琀琀攀爀⤀ഊ8 ounces fresh/soft cheese
਀搀愀猀栀 漀昀 爀漀猀攀 眀愀琀攀爀 ⠀琀漀 琀愀猀琀攀⤀ഊ2 Tbl sugar
਀㄀⼀㐀 挀⸀ 最爀愀琀攀搀 猀攀洀椀 猀漀昀琀 挀栀攀攀猀攀ഊ1/4 tsp  cinnamon
਀㄀⼀㐀 琀猀瀀⸀ 倀漀眀搀攀爀攀搀 最椀渀最攀爀ഊpinch black pepper
਀ഊCoarsely grind cherries in mortar or food processor, or chop coarsely with
਀欀渀椀昀攀⸀  䴀椀砀 琀漀最攀琀栀攀爀 挀栀攀攀猀攀猀Ⰰ 猀甀最愀爀Ⰰ 猀瀀椀挀攀猀 愀渀搀 攀最最猀⸀  䄀搀搀 挀栀攀爀爀椀攀猀 愀渀搀ഊrosewater.  Pour into prepared, pre-baked pastry shell as one pie or as
਀猀攀瘀攀爀愀氀 琀愀爀琀猀⸀  䈀愀欀攀 愀琀 ㌀㔀　䘀 甀渀琀椀氀 樀甀猀琀 猀攀琀 愀渀搀 椀琀 洀漀瘀攀猀 愀猀 漀渀攀 洀愀猀猀 眀栀攀渀ഊjiggled, about 40 minutes; do not overcook!  Remove from over and sprinkle
਀椀洀洀攀搀椀愀琀攀氀礀 眀椀琀栀 猀甀最愀爀 愀渀搀 愀 搀愀猀栀 漀昀 爀漀猀攀眀愀琀攀爀⸀ഊ
਀伀刀䤀䜀䤀一䄀䰀 吀䔀堀吀 ☀ 吀刀䄀一匀䰀䄀吀䤀伀一ഊScully, T. (2000).  Cuoco Napoletano - The Neapolitan Recipe
਀         䌀漀氀氀攀挀琀椀漀渀㨀 愀 挀爀椀琀椀挀愀氀 攀搀椀琀椀漀渀 愀渀搀 䔀渀最氀椀猀栀 琀爀愀渀猀氀愀琀椀漀渀⸀ഊ         Ann Arbor: University of Michigan Press.)
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㘀 䨀甀渀 ㈀　　㘀 ㄀　㨀　㐀㨀　㠀 ⴀ　㐀　　ഊFrom: "Stephanie Ross" <hlaislinn at earthlink.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀栀攀爀爀椀攀猀Ⰰ 挀栀攀爀爀椀攀猀 愀渀搀 洀漀爀攀 挀栀攀爀爀椀攀猀ഊTo: "SCA-Cooks" <sca-cooks at lists.ansteorra.org>
਀ഊHere are a couple of recipes for cherries from The Lucayos Cookbook, an
਀䔀氀椀稀愀戀攀琀栀愀渀 挀漀漀欀戀漀漀欀 瀀甀戀氀椀猀栀攀搀 椀渀 ㄀㘀㘀　 愀渀搀 搀椀猀挀漀瘀攀爀攀搀 椀渀 琀栀攀 ㄀㤀㔀　✀猀  ഊin the Bahamas.
਀ഊPreserve cherries single in jelly
਀ഊTake faire Flemish cherries when they are full ripe, pull out the stones
਀愀渀搀 猀琀愀氀欀攀猀Ⰰ 琀栀攀渀 眀攀椀最栀 琀栀攀洀 愀渀搀 琀漀 愀 瀀漀甀渀搀 漀昀 挀栀攀爀爀椀攀猀Ⰰ 琀愀欀攀 愀 瀀漀甀渀搀 漀昀ഊsugar beaten small. Put in ye bottom of the pan 6 or 7 spoonefulls of faire
਀眀愀琀攀爀Ⰰ 琀栀攀渀 氀愀礀 椀渀 琀栀攀 挀栀攀爀爀椀攀猀 愀渀搀 猀甀最愀爀⸀ 䬀攀攀瀀 猀漀洀攀 猀甀最愀爀 琀漀 猀琀爀攀眀 漀渀 琀栀攀洀ഊin the boiling. Let them boile very fast still takeing up the sirrup in the
਀瀀漀爀爀椀渀最攀爀猀 琀漀 猀挀甀洀 椀琀Ⰰ 愀渀搀 瀀甀琀 椀琀 椀渀 愀最愀椀渀攀 眀栀攀渀 琀栀攀礀 戀攀最椀渀 琀漀 氀漀漀欀攀ഊcleare. Have ready of the juice of red currance, a pinte to 2 pound of
਀挀栀攀爀爀椀攀猀 愀渀搀 琀漀 椀琀 愀 瀀漀甀渀搀 漀昀 昀椀渀攀 猀甀最愀爀⸀ 䴀椀砀 眀攀氀氀 琀漀最攀琀栀攀爀Ⰰ 琀栀攀渀 瀀漀甀爀攀 椀琀ഊinto ye cherries on the fire and let them boile a little. Take them up in
਀琀漀 最氀愀猀猀攀猀 愀渀搀 瀀氀愀挀攀 琀栀攀 挀栀攀爀爀椀攀猀 琀漀 礀漀甀爀 氀椀欀攀椀渀最 愀渀搀 猀琀愀渀搀 琀栀攀洀 愀 眀攀攀欀攀 琀漀ഊsettle the jelly.
਀ഊMake marmalade of cherries
਀ഊTake 10 or 12 pound of very good cherries; stone them into a preserveing
਀瀀愀渀Ⰰ 欀攀攀瀀攀 愀氀氀 琀栀攀 樀甀椀挀攀 琀漀 琀栀攀洀Ⰰ 琀栀攀渀 戀漀椀氀攀 琀栀攀洀 漀渀 愀 最漀漀搀 挀栀愀爀挀漀愀氀攀 昀椀爀攀ഊas fast as you can - often shakeing and scumming them. When it growes
਀琀栀椀挀欀Ⰰ 猀琀椀爀 椀琀 挀漀渀琀椀渀甀愀氀氀礀 琀栀愀琀 椀琀 搀漀攀 渀漀琀 戀甀爀渀攀⸀ 圀栀攀渀 愀氀氀 琀栀攀 樀甀椀挀攀 椀猀ഊdried it comes cleane from the bottom of the pan; then take it up and
਀眀攀椀最栀攀 椀琀 椀渀 愀 最氀愀猀猀攀 愀渀搀 琀漀 攀瘀攀爀礀 瀀漀甀渀搀 漀昀 挀栀攀爀爀椀攀猀 琀愀欀攀 栀愀氀昀攀 愀 瀀漀甀渀搀 漀昀ഊloafe sugar beaten and put as much water to it as will just wett it.  Boile
਀椀琀 琀漀 猀椀爀爀甀瀀 愀渀搀 猀挀甀洀 椀琀Ⰰ 瀀甀琀 礀漀爀 挀栀攀爀爀椀攀猀 琀漀 椀琀 愀渀搀 洀椀砀 眀攀氀氀 琀漀最攀琀栀攀爀 愀渀搀ഊset them on a gentle fire at first. Then let boile very fast keepeing
਀猀琀椀爀爀椀渀最Ⰰ 琀椀氀氀 椀琀 挀漀洀攀猀 昀爀漀洀 礀攀 戀漀琀琀漀洀攀 漀昀 琀栀攀 瀀愀渀⸀ 吀栀攀渀 琀愀欀攀 琀栀攀洀 漀昀昀 琀栀攀ഊfire and let it coole a little. Put it in glasses and let stand in a warme
਀瀀氀愀挀攀 琀眀漀 搀愀礀攀猀⸀ഊ
਀倀爀攀猀攀爀瘀攀 挀漀爀漀渀愀琀椀漀渀 挀栀攀爀爀椀攀猀ഊ
਀吀愀欀攀 琀栀攀 挀栀攀攀爀椀攀猀 愀渀搀 猀琀漀渀攀 琀栀攀洀 琀栀攀礀 愀爀攀 昀爀攀猀栀 最愀琀栀攀爀攀搀⸀ 吀栀攀渀 琀愀欀攀 愀猀 洀甀挀栀ഊsugar finely beaten as the weight of the cherries bee; put in the bottome
਀漀昀 琀栀攀 猀欀攀氀氀攀琀 㔀 猀瀀漀漀渀攀昀甀氀氀猀 漀昀 琀栀攀 猀椀爀爀甀瀀 漀昀 挀栀攀爀爀椀攀猀 漀爀 攀氀猀攀 爀攀搀 挀甀爀爀愀渀琀猀ഊto every pound; then put halfe your sugar and lay in your cherries and
਀琀栀爀漀眀 愀 氀椀琀琀氀攀 漀昀 琀栀攀 漀琀栀攀爀 猀甀最愀爀 甀瀀 漀渀 琀栀攀洀 愀渀搀 猀攀琀 漀瘀攀爀 琀栀攀 昀椀爀攀⸀ 夀漀甀ഊmust not make ye fire too hot at first, but when ye sugar is melted boile
਀琀栀攀洀 愀猀 昀愀猀琀 愀猀 礀漀甀 挀愀渀 愀渀搀 猀琀椀氀氀 愀猀 礀漀甀爀 猀椀爀爀甀瀀 爀椀猀攀猀 琀愀欀攀 椀琀 漀昀昀 椀渀琀漀ഊsilver porringers and scum it and put it in againe. With it throw in your
਀漀琀栀攀爀 猀甀最愀爀 愀琀 猀攀瘀攀爀愀氀 琀椀洀攀猀 琀漀漀 欀攀攀瀀 戀漀椀氀椀渀最 琀椀氀氀 琀栀攀礀 氀漀漀欀攀 挀氀攀愀爀攀 愀渀搀 椀渀ഊye boiling shake them often. When ye sirrup is enough it will hang on a
਀猀瀀漀漀渀攀 氀椀欀攀 樀攀氀氀礀⸀ 吀栀攀渀 琀愀欀攀 琀栀攀洀 漀昀昀 琀栀攀 昀椀爀攀 愀渀搀 氀攀琀 猀琀愀渀搀 琀椀氀氀 琀栀攀礀 愀爀攀ഊcold before you put them up. You may save a little of the sirrup to  
਀愀搀搀 礀攀 渀攀砀琀 搀愀礀⸀ഊ
਀䄀椀猀氀椀渀渀ഊ
਀ഊDate: Mon, 26 Jun 2006 14:43:01 -0400
਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] Lucayos Cook Book was Cherries, cherries and
਀ऀ洀漀爀攀 挀栀攀爀爀椀攀猀ഊTo: hlaislinn at earthlink.net,	Cooks within the SCA
਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀匀琀攀瀀栀愀渀椀攀 刀漀猀猀 眀爀漀琀攀㨀ഊ> Here are a couple of recipes for cherries from The Lucayos Cookbook, an
਀㸀 䔀氀椀稀愀戀攀琀栀愀渀 挀漀漀欀戀漀漀欀 瀀甀戀氀椀猀栀攀搀 椀渀 ㄀㘀㘀　 愀渀搀 搀椀猀挀漀瘀攀爀攀搀 椀渀 琀栀攀 ㄀㤀㔀　✀猀  ഊ> in the Bahamas.
਀ഊSorry but I have step in and play stuffy librarian here.
਀吀栀攀 䰀甀挀愀礀漀猀 䌀漀漀欀 䈀漀漀欀 眀愀猀 渀攀瘀攀爀 瀀甀戀氀椀猀栀攀搀 椀渀 琀栀攀 ㄀㘀㘀　✀猀⸀ഊIt was a "family" manuscript.
਀吀栀攀 洀愀渀甀猀挀爀椀瀀琀 椀猀 搀攀猀挀爀椀戀攀搀 漀渀 琀栀攀 挀漀瘀攀爀 漀昀 琀栀攀 ㄀㤀㔀㤀 猀漀昀琀 挀漀瘀攀爀  ഊpamphlet as
਀ഊ"Being an Original Manuscript, 300 years old, never published.
਀䘀漀甀渀搀 椀渀 琀栀攀 䈀愀栀愀洀愀猀⸀ 䬀攀瀀琀 昀漀爀 ㌀　 礀攀愀爀猀 琀漀 吀攀猀琀ⴀ刀攀昀椀渀攀 昀爀漀洀 䄀䐀ഊ1660 to 1690 by a Noble Family of Elizabethan England. Long lost
਀琀漀 䔀瀀椀挀甀爀攀愀渀猀 愀渀搀 琀栀攀 圀漀爀氀搀⸀∀ഊ
਀吀栀攀 昀椀爀猀琀 攀搀椀琀椀漀渀 眀愀猀 瀀甀戀氀椀猀栀攀搀 椀渀 ㄀㤀㔀㤀⸀ 吀栀愀琀✀猀 琀栀攀 漀渀氀礀 攀搀椀琀椀漀渀 琀栀愀琀 䤀 欀渀漀眀 漀昀⸀  䤀 愀洀 氀甀挀欀礀 攀渀漀甀最栀 琀漀 栀愀瘀攀 漀渀攀 琀栀愀琀 椀渀挀氀甀搀攀猀 愀氀氀 琀栀攀 愀猀猀漀爀琀攀搀 搀攀猀挀爀椀瀀琀椀瘀攀 洀愀琀攀爀椀愀氀猀 昀爀漀洀 琀栀攀 漀爀椀最椀渀愀氀 瀀爀椀渀琀椀渀最 眀栀椀挀栀 椀渀搀椀挀愀琀攀 琀栀愀琀 椀琀 猀漀氀搀 昀漀爀 琀栀爀攀攀 搀漀氀氀愀爀猀 愀氀漀渀最 眀椀琀栀 愀渀 愀瀀瀀攀渀搀椀砀⸀ഊ
਀䨀漀栀渀渀愀攀 氀氀礀渀 䰀攀眀椀猀ഊ
਀ഊDate: Tue, 27 Jun 2006 08:25:17 -0400
਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] Lucayos Cook Book was Cherries, cherries and
਀ऀ洀漀爀攀 挀栀攀爀爀椀攀猀ഊTo: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
਀ഊHuette von Ahrens wrote:
਀㸀 䤀 搀漀渀✀琀 眀椀猀栀 琀漀 戀攀 愀 猀琀甀昀昀礀 氀椀戀爀愀爀椀愀渀 栀攀爀攀 攀椀琀栀攀爀Ⰰ 戀甀琀 猀椀渀挀攀 䤀 搀漀渀✀琀 礀攀琀 栀愀瘀攀ഊ> this book, is there anyway to know if this book is a true manuscript and not
਀㸀 猀漀洀攀 昀漀爀最攀爀礀 洀攀愀渀琀 琀漀 搀攀挀攀椀瘀攀㼀  吀栀攀 瀀栀爀愀猀攀 ∀䬀攀瀀琀 昀漀爀 ㌀　 礀攀愀爀 琀漀 吀攀猀琀ⴀ刀攀昀椀渀攀ഊ> from AD 1660 to 1690" bothers me a lot.  Is there a provenance for  
਀㸀 琀栀椀猀 戀漀漀欀㼀ഊ>
਀㸀 䠀甀攀琀琀攀ഊ
਀吀栀攀爀攀✀猀 爀攀愀氀氀礀 渀漀 瀀爀漀瘀攀渀愀渀挀攀 琀漀 猀瀀攀愀欀 漀昀 愀渀搀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀ഊgiven by the text is quite limited. Without seeing the original,
਀䤀 栀愀瘀攀 渀漀 琀爀漀甀戀氀攀 戀攀氀椀攀瘀椀渀最 琀栀愀琀 椀琀 椀猀 愀 昀愀洀椀氀礀 洀愀渀甀猀挀爀椀瀀琀⸀ഊIt may have been begun in the 17th century. (Is the late 17th century
਀㄀㘀㘀　ⴀ㄀㘀㤀　 爀攀愀氀氀礀 䔀氀椀稀愀戀攀琀栀愀渀㼀⤀ 䌀攀爀琀愀椀渀 爀攀挀椀瀀攀猀 爀攀愀搀 氀椀欀攀 氀愀琀攀 ㄀㜀琀栀 挀攀渀琀甀爀礀 爀攀挀椀瀀攀猀⸀ഊIt may actually have been continued past 1700. What makes it famous or infamous is that it contains a tomato recipe for "Ye Ketchup." This is the last recipe
਀猀漀 椀琀 挀漀甀氀搀 眀攀氀氀 栀愀瘀攀 戀攀攀渀 愀搀搀攀搀 洀甀挀栀 氀愀琀攀爀⸀ 一漀 搀攀琀愀椀氀猀 愀爀攀 最椀瘀攀渀 愀猀 琀漀 琀栀攀 栀愀渀搀眀爀椀琀椀渀最 漀爀 椀昀 椀琀 挀栀愀渀最攀搀 搀甀爀椀渀最 琀栀攀 挀漀甀爀猀攀 漀昀 琀栀攀 琀攀砀琀⸀ഊIt's just this very small pamphlet of recipes reputed to be from an early culinary mss.
਀䤀琀 眀漀甀氀搀 戀攀 渀椀挀攀 椀昀 猀漀洀攀漀渀攀 攀氀猀攀 栀愀搀 琀栀攀 挀栀愀渀挀攀 琀漀 攀砀愀洀椀渀攀 愀渀搀 攀瘀愀氀甀愀琀攀ഊthe original manuscript, but I don't know that such an examination ever has
਀漀爀 眀椀氀氀 琀愀欀攀 瀀氀愀挀攀⸀ 圀栀愀琀 洀愀欀攀猀 琀栀攀 䘀攀琀琀椀瀀氀愀挀攀 洀愀渀甀猀挀爀椀瀀琀 猀漀 瘀愀氀甀愀戀氀攀 椀猀 琀栀愀琀ഊwe have a transcript of all the recipes now to go along with Spurling's versions.
਀圀攀 搀漀渀✀琀 栀愀瘀攀 琀栀愀琀 昀漀爀 琀栀椀猀 眀漀爀欀⸀ഊKaren Hess noted that the "documentation is scanty, but the text rings true."
਀匀栀攀 洀攀渀琀椀漀渀猀 椀琀 椀渀 挀漀渀渀攀挀琀椀漀渀 眀椀琀栀 愀 瀀攀瀀瀀攀爀 挀愀欀攀猀 漀爀 最椀渀最攀爀戀爀攀愀搀 爀攀挀椀瀀攀⸀ഊSee Martha Washington's Booke of Cookery.
਀ഊJohnnae
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㜀 䨀甀渀 ㈀　　㘀 ㄀　㨀㐀㈀㨀㈀㜀 ⴀ　㐀　　ഊFrom: "Stephanie Ross" <hlaislinn at earthlink.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䰀甀挀愀礀漀猀 挀漀漀欀戀漀漀欀ഊTo: "SCA-Cooks" <sca-cooks at lists.ansteorra.org>
਀ഊOh no, not THE LIBRARIAN! ;P  You are right about it not being published in
਀琀栀攀 ㄀㘀　　✀猀 愀渀搀 䤀 愀瀀漀氀椀最椀稀攀 昀漀爀 琀栀攀 挀漀渀昀甀猀椀漀渀⸀ 圀爀漀渀最 挀栀漀椀挀攀 漀昀 眀漀爀搀猀Ⰰഊ"compiled" would have been better. I have a copy of the 1959 pamphlet also.
਀䤀 栀漀瀀攀 琀漀 最漀 琀漀 琀栀攀 䈀愀栀愀洀愀猀 椀渀 琀栀攀 渀攀砀琀 挀漀甀瀀氀攀 漀昀 礀攀愀爀猀 ⠀䤀 氀椀瘀攀 椀渀 䘀氀漀爀椀搀愀⤀ഊand I intend to seek out the original manuscript. I wish the family would
਀瀀爀椀渀琀 椀琀 椀渀 昀愀挀猀椀洀椀氀攀 猀漀 琀栀愀琀 眀攀 挀愀渀 氀漀漀欀 愀琀 琀栀攀 漀爀椀最椀渀愀氀 愀渀搀 渀漀琀 栀愀瘀攀 琀漀ഊrely solely upon the pamphlet for information. I think the publishers were
਀洀漀爀攀 椀渀琀攀爀攀猀琀攀搀 椀渀 琀栀攀 眀椀琀挀栀礀 栀攀爀戀愀氀 猀琀甀昀昀 椀渀 琀栀攀 戀愀挀欀 漀昀 琀栀攀 洀愀渀甀猀挀爀椀瀀琀ഊthan the cookbook itself. We also have no way of knowing which recipes were
਀愀搀搀攀搀 戀礀 猀甀挀挀攀猀椀瘀攀 最攀渀攀爀愀琀椀漀渀猀⸀ 䤀琀 眀漀甀氀搀 愀氀猀漀 戀攀 渀椀挀攀 琀漀 戀攀 愀戀氀攀 琀漀 瘀攀爀椀昀礀ഊthe manuscript's authenticity by a means other than the little tourist-trap
਀瀀愀洀瀀栀氀攀琀⸀ഊ
਀䄀椀猀氀椀渀渀ഊ
਀匀漀爀爀礀 戀甀琀 䤀 栀愀瘀攀 猀琀攀瀀 椀渀 愀渀搀 瀀氀愀礀 猀琀甀昀昀礀 氀椀戀爀愀爀椀愀渀 栀攀爀攀⸀ഊThe Lucayos Cook Book was never published in the 1660's.
਀䤀琀 眀愀猀 愀 ∀昀愀洀椀氀礀∀ 洀愀渀甀猀挀爀椀瀀琀⸀ഊThe manuscript is described on the cover of the 1959 soft cover  
਀瀀愀洀瀀栀氀攀琀 愀猀ഊ(snip)
਀ഊJohnnae llyn Lewis
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㜀 䨀甀渀 ㈀　　㘀 ㄀㔀㨀㈀　㨀㌀㌀ 䔀䐀吀ഊFrom: SilverR0se at aol.com
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀栀攀爀爀椀攀猀 挀栀攀爀爀椀攀猀 愀渀搀 洀漀爀攀 挀栀攀爀爀椀攀猀ഊTo: sca-cooks at lists.ansteorra.org
਀ഊavrealtor at prodigy.net writes:
਀㸀 䄀渀礀漀渀攀 挀愀爀攀 琀漀 猀栀愀爀攀 琀栀攀椀爀 昀愀瘀漀爀椀琀攀 挀栀攀爀爀礀 爀攀挀椀瀀攀猀㼀ഊ
਀䔀氀攀愀渀漀爀 䘀攀琀琀椀瀀氀愀挀攀✀猀 戀漀漀欀 栀愀猀 愀 渀甀洀戀攀爀 漀昀 渀甀洀洀礀 挀栀攀爀爀礀 爀攀挀椀瀀攀猀⸀  ഊ
਀刀攀渀愀琀愀ഊ
਀ഊDate: Thu, 03 Jul 2008 06:05:18 -0700
਀䘀爀漀洀㨀 ∀䰀愀甀爀愀 䌀⸀ 䴀椀渀渀椀挀欀∀ 㰀氀挀洀 愀琀 樀攀昀昀渀攀琀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] OOP -- Cherry Liqueur
਀吀漀㨀 攀甀爀椀漀氀 愀琀 瀀琀搀⸀渀攀琀Ⰰ 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀ഊ	<sca-cooks at lists.ansteorra.org>
਀ഊ[Arwen was asking for suggestions of what to do with a bumper crop of cherries]
਀ഊeuriol wrote:
਀㰀㰀㰀 䠀漀眀 愀戀漀甀琀 洀愀欀椀渀最 愀 挀栀攀爀爀礀 瀀漀琀琀愀最攀㼀 㸀㸀㸀ഊ
਀䌀礀爀漀猀礀攀 ⠀昀爀漀洀 䌀甀爀礀攀 漀渀 䤀渀最氀椀猀挀栀 䤀䤀刀䌀⤀  椀猀 瀀爀攀琀琀礀 最漀漀搀ⴀ 琀漀漀 最漀漀搀Ⰰ 椀渀 ഊfact! Last time I made some I was intending to take it to an event. 
਀䐀愀甀最栀琀攀爀 ⌀㄀ 眀愀猀 瘀椀猀椀琀椀渀最Ⰰ 愀渀搀 眀栀椀氀攀 䤀 眀愀猀 漀甀琀 搀漀椀渀最 猀漀洀攀琀栀椀渀最Ⰰ 猀栀攀 ഊdecided to 'taste test' it. By the time I got home, it was ALL GONE and 
਀猀栀攀 栀愀搀 愀 氀漀漀欀 漀渀 栀攀爀 昀愀挀攀 瘀攀爀礀 氀椀欀攀 栀攀爀 欀椀琀琀礀 愀昀琀攀爀 最攀琀琀椀渀最 椀渀琀漀 ഊsomething she shouldn't have...
਀ഊ'Lainie
਀⠀猀愀椀搀 搀愀甀最栀琀攀爀 樀甀猀琀 琀甀爀渀攀搀 ㈀㐀⸀ 䠀漀眀 挀漀甀氀搀 琀栀椀猀 栀愀瀀瀀攀渀㼀 㴀㨀ⴀ漀⤀ഊ
਀ഊDate: Sat, 12 Jul 2008 13:51:35 -0700
਀䘀爀漀洀㨀 ∀䰀愀甀爀愀 䌀⸀ 䴀椀渀渀椀挀欀∀ 㰀氀挀洀 愀琀 樀攀昀昀渀攀琀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Paging Lainie!
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䈀爀漀渀眀礀渀洀最渀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ<<< Hey, Laine, it seems I'm going to have access to some heirloom (the person  
਀最爀漀眀椀渀最 琀栀攀洀 猀愀礀猀 愀 洀攀搀椀攀瘀愀氀 琀礀瀀攀⤀ 猀漀甀爀 挀栀攀爀爀椀攀猀 琀漀 挀漀漀欀 眀椀琀栀 愀琀 倀攀渀渀猀椀挀⸀   䤀 ഊseem to remember you having a chicken recipe that uses them that you have done  
਀椀渀 挀愀洀瀀⸀  圀漀甀氀搀 礀漀甀 戀攀 眀椀氀氀椀渀最 琀漀 猀栀愀爀攀 椀琀 眀椀琀栀 洀攀㼀ഊ
਀䈀爀愀渀最眀愀礀渀愀 䴀漀爀最愀渀 㸀㸀㸀ഊ
਀吀栀愀琀✀猀 攀愀猀礀 椀琀✀猀 琀栀攀 䌀爀甀猀琀 漀昀 吀愀洀攀 䌀爀攀愀琀甀爀攀猀 昀爀漀洀 倀氀愀琀椀渀愀⸀ 䌀愀爀椀愀搀漀挀 栀愀猀 ഊhis redaction webbed at 
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀瀀戀洀⸀挀漀洀⼀縀氀椀渀搀愀栀氀⼀挀愀爀椀愀搀漀挀⼀琀愀爀琀猀⸀栀琀洀氀⌀㜀 ഊ<http://www.pbm.com/%7Elindahl/cariadoc/tarts.html#7> . I usually just 
਀昀氀礀 昀爀漀洀 琀栀攀 猀攀愀琀 漀昀 琀栀攀 瀀愀渀琀猀Ⰰ 搀攀瀀攀渀搀椀渀最 漀渀 眀栀愀琀 䤀 栀愀瘀攀 漀渀 栀愀渀搀⸀ 䤀琀✀猀 ഊtasty though!
਀ഊYou could also make that cherry pudding stuff (called Cyrosye? Something 
਀氀椀欀攀 琀栀愀琀⤀ 昀爀漀洀 开䌀甀爀礀攀 漀渀 䤀渀最氀椀猀挀栀开Ⰰ 眀栀椀挀栀 椀猀 椀渀挀爀攀搀椀戀氀礀 礀甀洀洀礀⸀ 䴀礀 ഊdaughter won't be there to eat it behind your back, so you might 
਀愀挀琀甀愀氀氀礀 最攀琀 猀漀洀攀℀ഊ
਀✀䰀愀椀渀椀攀ഊ
਀ഊDate: Wed, 1 Apr 2009 11:27:30 -0500
਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] 14th century English banana recipe
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀㰀㰀㰀 䈀甀琀 眀栀攀爀攀 椀猀 琀栀攀 搀漀挀甀洀攀渀琀愀琀椀漀渀 漀渀 琀栀攀 ∀洀愀爀愀猀挀栀椀渀漀 挀栀攀爀爀礀∀㼀ഊStefan >>>
਀ഊMaraschino is a cordial made from the pits of marasca cherries.  Maraschino 
਀挀栀攀爀爀椀攀猀 愀爀攀 挀栀攀爀爀椀攀猀 琀栀愀琀 栀愀瘀攀 戀攀攀渀 瀀爀攀猀攀爀瘀攀搀 椀渀 琀栀攀 挀漀爀搀椀愀氀⸀  吀栀攀 瀀爀攀猀攀渀挀攀 ഊof the cordial was presumably first noted at the Zadar Dominican monastery 
਀攀愀爀氀礀 椀渀 琀栀攀 ㄀㘀琀栀 䌀攀渀琀甀爀礀⸀  伀渀攀 漀昀 琀栀攀 甀猀攀猀 昀漀爀 琀栀攀 挀漀爀搀椀愀氀 眀愀猀 瀀爀攀猀攀爀瘀椀渀最 ഊmarasca cherries.  Large scale commercial production of maraschino is an 
਀愀爀琀椀昀愀挀琀 漀昀 琀栀攀 ㄀㠀琀栀 䌀攀渀琀甀爀礀 愀渀搀 挀漀洀洀攀爀挀椀愀氀 洀愀爀愀猀挀栀椀渀漀 挀栀攀爀爀礀 瀀爀漀搀甀挀琀椀漀渀 ഊappears to be primarily 19th Century.  The modern maraschino cherry was 
਀∀䄀洀攀爀椀挀愀渀椀稀攀搀∀ 椀渀 琀栀攀 攀愀爀氀礀 ㈀　琀栀 䌀攀渀琀甀爀礀⸀ഊ
਀䈀攀愀爀 ഊ
਀ഊDate: Sun, 5 Apr 2009 09:56:55 -0500
਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] maraschino cherries
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀㰀㰀㰀 䤀 最甀攀猀猀 䤀 猀栀漀甀氀搀 氀攀愀爀渀 琀漀 搀漀 洀漀爀攀 焀甀椀挀欀 圀椀欀椀瀀攀搀椀愀 猀攀愀爀挀栀攀猀⸀  䈀甀琀 椀琀 渀攀瘀攀爀 ഊoccurred to me that "maraschino" cherries would have *any*  chance of 
਀戀攀椀渀最 瀀攀爀椀漀搀⸀ 䤀琀 椀猀 栀愀爀搀 攀渀漀甀最栀 琀漀 搀漀挀甀洀攀渀琀 愀渀礀 猀瀀攀挀椀昀椀挀  瀀攀爀椀漀搀 挀漀爀搀椀愀氀猀Ⰰ ഊbut here is one. As well as evidence for  preservation of at least one 
਀昀爀甀椀琀 椀渀 瀀攀爀椀漀搀 椀渀 搀椀猀琀椀氀氀攀搀 愀氀挀漀栀漀氀⸀ 㸀㸀㸀ഊ
਀䤀 爀愀渀 愀戀漀甀琀 猀椀砀 搀椀昀昀攀爀攀渀琀 猀漀甀爀挀攀猀Ⰰ 琀眀漀 漀昀 琀栀攀洀 漀昀昀 洀礀 猀栀攀氀昀Ⰰ 琀漀 最攀琀 愀 昀攀攀氀 ഊfor the maraschino cherry.  Wikipedia did provide the Zadar reference, but 
਀䤀 栀愀瘀攀渀✀琀 昀漀甀渀搀 愀渀礀 挀漀渀昀椀爀洀椀渀最 猀漀甀爀挀攀猀 猀漀 搀漀渀✀琀 琀愀欀攀 椀琀 愀猀 最漀猀瀀攀氀⸀  圀栀椀氀攀 ഊthere is reference to the cordial being developed in the 16th Century and 
਀琀栀愀琀 琀栀攀 挀漀爀搀椀愀氀 眀愀猀 甀猀攀搀 琀漀 瀀爀攀猀攀爀瘀攀 琀栀攀 挀栀攀爀爀椀攀猀 愀琀 愀 氀愀琀攀爀 搀愀琀攀Ⰰ 䤀 栀愀瘀攀 ഊseen no specific evidence that the cherries were preserved in this manner 
਀瀀爀椀漀爀 琀漀 ㄀㘀　　⸀  䤀琀 椀猀 栀椀最栀氀礀 瀀爀漀戀愀戀氀攀Ⰰ 戀甀琀 渀漀琀 瀀爀漀瘀攀渀⸀ഊ
਀㰀㰀㰀 圀愀猀 眀椀渀攀 漀爀 漀琀栀攀爀 渀漀渀ⴀ搀椀猀琀椀氀氀攀搀 愀氀挀漀栀漀氀 甀猀攀搀 愀猀 愀 瀀爀攀猀攀爀瘀愀琀椀瘀攀 椀渀  瀀攀爀椀漀搀 ഊas well?  I'm assuming it wouldn't be quite as good a  preservative as a 
਀栀椀最栀攀爀 瀀爀漀漀昀 愀氀挀漀栀漀氀 眀漀甀氀搀 戀攀Ⰰ 琀栀漀甀最栀⸀ 㸀㸀㸀ഊ
਀圀椀渀攀 椀猀 渀漀琀 愀 瀀愀爀琀椀挀甀氀愀爀氀礀 最漀漀搀 瀀爀攀猀攀爀瘀愀琀椀瘀攀 愀猀 椀琀 挀愀渀 戀攀 愀琀琀愀挀欀攀搀 戀礀 ഊbacteria.  Far better to use vinegar, which is of course, wine or other 
਀昀攀爀洀攀渀琀攀搀 戀攀瘀攀爀愀最攀 琀栀愀琀 栀愀猀 戀攀攀渀 椀渀漀挀甀氀愀琀攀搀 眀椀琀栀 䄀挀攀琀漀戀愀挀琀攀爀 戀愀挀琀攀爀椀愀⸀  圀椀渀攀 ഊcan be used as a component of a preserving mixture as in jugging meat.
਀ഊ<<< Further reading of the Wikipedia article does indicate that the stuff  you 
਀最攀琀 椀渀 琀栀攀 最爀漀挀攀爀礀 猀琀漀爀攀Ⰰ 氀愀戀攀氀攀搀 愀猀 ∀洀愀爀愀猀挀栀椀渀漀∀ 挀栀攀爀爀椀攀猀 栀愀猀  氀椀琀琀氀攀 ഊresemblance to the real thing, being saturated in red food  coloring and 
਀栀愀瘀椀渀最 愀氀洀漀渀搀 昀氀愀瘀漀爀椀渀最 愀搀搀攀搀⸀ 䤀 眀漀渀搀攀爀 椀昀 ∀爀攀愀氀∀  洀愀爀愀挀栀椀渀漀 挀栀攀爀爀椀攀猀 愀爀攀 ഊstill available and at what price. Once I'm  employed again, perhaps I'm 
਀最漀椀渀最 琀漀 栀愀瘀攀 琀漀 最攀琀 猀漀洀攀 猀漀 䤀 挀愀渀  挀漀洀瀀愀爀攀 琀栀攀猀攀 琀漀 眀栀愀琀 䤀 琀栀漀甀最栀琀 眀攀爀攀 ഊmarashino cherries.
਀ഊStefan >>>
਀ഊThe varieties of cherries used in making today's maraschino cherries are 
਀猀眀攀攀琀 眀栀攀爀攀 琀栀攀 洀愀爀愀猀挀愀 挀栀攀爀爀礀 椀猀 猀漀甀爀Ⰰ 猀漀 琀栀攀爀攀 椀猀 瀀爀漀戀愀戀氀礀 愀 眀漀爀氀搀 漀昀 ഊdifference.  As to getting a real maraschino cherry, Luxardo, probably the 
਀眀漀爀氀搀✀猀 氀愀爀最攀猀琀 洀愀渀甀昀愀挀琀甀爀攀爀 漀昀 洀愀爀愀猀挀栀椀渀漀Ⰰ 瀀愀挀欀猀 洀愀爀愀猀挀愀 挀栀攀爀爀椀攀猀 椀渀 琀栀攀椀爀 ഊown juice for sale at obscene mark ups.  I think it is probably the closest 
਀琀栀椀渀最 琀漀 愀渀 漀氀搀 猀琀礀氀攀 洀愀爀愀猀挀栀椀渀漀 挀栀攀爀爀礀 礀漀甀 挀愀渀 昀椀渀搀⸀ഊ
਀䈀攀愀爀ഊ
਀ഊDate: Sun, 5 Apr 2009 22:47:06 -0500
਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] maraschino cherries
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀㰀㰀㰀 圀栀攀渀 礀漀甀 猀愀礀 ∀漀眀渀 樀甀椀挀攀∀Ⰰ 搀漀 礀漀甀 洀攀愀渀 琀栀攀 挀栀攀爀爀礀 樀甀椀挀攀㼀 漀爀 琀栀攀  䴀愀爀愀猀挀栀椀渀漀 ഊcordial juice?
਀ഊStefan >>>
਀ഊFrom the way they advertise it, it is the cherries own juice rather than 
਀洀愀爀愀猀挀栀椀渀漀 氀椀焀甀攀甀爀⸀ഊ
਀䈀攀愀爀 ഊ
਀㰀琀栀攀 攀渀搀㸀ഊEdited by Mark S. Harris	cherries-msg	31 of 31		
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