This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at
Thomas Gloning's website
Cherysse. Recipe almonds vnblaunched & wesh þam clene, and grynd þam & draw þam vp with gode broth, & do þerto þe thyrd part of þe cherysse, þe stonys pikyd oute, & grynd þam small; & make a lyure of whyte brede & of powdyrs & do þerto salt & colour it with sawndyrs so þat it be standyng, & mese it forth with anneys & with cherys.
Other versions of this recipe:
Chyryse (Forme of Cury)
Chyrys (Fourme of Curye [Rylands MS 7])
FOR TO MAKE CHIRESEYE (Forme of Cury)
To make a very good sour cherry tart (Das Kuchbuch der Sabina Welserin)
To make a sour cherry tart (Das Kuchbuch der Sabina Welserin)
Recipes with similar titles:
Cherise (Recipes from John Crophill's Commonplace Book)