Pottage of Cherries*
| Categories: | Soup English 16th century cherries |
| Original Source: | A.W., A Book of Cookrye |
| Secondary Source: | |
| Cook: | Marian of Edwinstowe |
| Meeting Date: | 1984-10-22 |
| Serves: | 6
|
To make pottage of Cherries
Fry white bread in butter til it be brown and so put it into a dish, then take Cherries and take out the stones and frye them where you fried the bread then put thereto Sugar, Ginger, and Sinamon, for lacke of broth, take White or Claret Wine, boyle these togither, and that doon, serve them upon your Tostes.
Ingredients
| 1 can | tart cherries (15 oz) drain & save juice |
| 1 can | chicken stock (15 oz) |
| 3 - 4 Tbs. | butter |
| 3 - 4 Tbs. | sugar |
| 2 | cinnamon sticks |
| 1 piece | ginger the size of your last thumb joint |
| 1/2 c. | red wine -- bordeaux |
| 6 slices | thin sliced white bread -- I used pepperage farm. |
Steps
- Cut bread into quarters, fry in melted butter till brown on both sides.
- Fry drained cherries in same pan, adding more butter if necessary.
- Cherries will release a lot of juice into the butter; it doesn't hurt. Add saved juice and all remaining ingredients except the wine, bring to a boil; lower eat & let simmer till flavors well blended -- at least 15 minutes. (Cut the ginger into 3 or 4 slices first)
- Add wine & simmer another 10 minutes.
- Arrange 3-4 toast in each bowl, pour soup over them, and serve forth.
Note
I was told bordeaux was closest to medieval claret.
1. Difficult for a feast because of frying all that bread -- however, no difficulty in reheating.
2. Possibly even better tasting after sitting overnight.
3. This version is less sweet than usual SCA cherry soup.
4. The "tostes" are essential -- it's nowhere near as good without them!