ChyryseOrigin: English Period: Medieval |
Original RecipeChyryſe (from A Forme of Cury)ſeeþTake Almand9 unblanched, waiſshe hen, grynde hem, drawe hem up with gode broth. do þ9to thridde part of chriyſe. þe ſton9. take oute and grynde hem ſmale, make a layor of gode brede ā powdor and ſalt and do þ9to. color it with ſandr9 ſo that it may be ſtondyng, and floriſh it with aneys and with cheweryes, and ſtrawe þ9uppon and sūe it forth. 
Modern RedactionIngredients:
100g ground almonds Method:PreparationPlace the ground almonds in a saucepan and the spices along with your wine or broth. Next add sufficient water so that a thick batter-like consistency is attained. Pit the cherries and halve them. Reserve about 40g and place the remainder in a food processor to purée. Fold the cherry purée into the almond batter and gently heat the mixture over a low flame. Season with salt (omit this if using broth) and after a few minutes remove from the heat. Cover the bottom of your serving dish with cubes of white bread and spoon the chyryse over the top. Decorate with the reserved sliced cherries and a sprinkling of anise seeds. |
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Other recipes with ground almonds and cherries as primary ingredients: Rowan Berry Wine Sowpes Dorry Kolacky Frytour Blaunched Cherry Wine Iumbolls Whitebeam Berry Wine Chyryse Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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