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cherysse


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.

autodoc



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)




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