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This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Sauce of Sour Cherries or of Ordinary Cherries. Follow the directions for the Black Grape Sauce but, since the sour cherries are tart, add in all the sugar and cinnamon your master may wish.