Chyryse (recipe) - Revision history

HenryMaldon: /* Period Recipe */ definition of "layour"

2007-07-07T23:03:54Z

Period Recipe: definition of "layour"

← Older revision		Revision as of 09:03, 8 July 2007
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	:'''''CHYRYSE''. XX.II. XVIII.'''		:'''''CHYRYSE''. XX.II. XVIII.'''

	:Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do ~~�erto~~ thridde part of chiryse. �e stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do ~~�erto~~. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe ~~�eruppon~~ and serue it forth.		:Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do �erto thridde part of chiryse. �e stones. take oute and grynde hem smale, make a ''layour'' of gode brede an powdour and salt and do �erto. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe �eruppon and serue it forth.


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	=== Notes ===		=== Notes ===
	* ''Chyryse''. ''Chiryse'' in the process. ''Cheriseye.'' Ms. Ed. II. 18. ''Chiryes'' there are cherries. And this dish is evidently made of Cherries, which probably were chiefly imported at this time from Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre].		* ''Chyryse''. ''Chiryse'' in the process. ''Cheriseye.'' Ms. Ed. II. 18. ''Chiryes'' there are cherries. And this dish is evidently made of Cherries, which probably were chiefly imported at this time from Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre].
			* ''layour'' thickener.


	== Modern Recipe ==		== Modern Recipe ==

HenryMaldon: /* Modern Recipe */ Replaced modern recipe with a more accurate but less precise one.

2007-07-07T23:00:50Z

Modern Recipe: Replaced modern recipe with a more accurate but less precise one.

← Older revision		Revision as of 09:00, 8 July 2007
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	== Modern Recipe ==		== Modern Recipe ==
	[[Image:Chyryse.jpg]] Serves 6.		[[Image:Chyryse.jpg]] Serves 6.

			Grind almonds and strain them with broth to make almond milk. Add cherries, pitted and finely ground. Thicken it with enough dried and ground white bread to make it hold its shape, mixed with ground spices and salt. Cook until thick, adding more ground bread if needed. Mix in [[sanders]]. When it is plated, garnish with aniseed [[comfit]]s and fresh cherries.

	=== Ingredients ===		=== Ingredients ===
			*
	* 100g [[almond meal]]
	* 300g fresh [[cherry\|cherries]]
	* sweet white [[wine]], (veg or chicken) [[stock]] or meat (chicken) broth.
	* white bread<br>
	* [[cinnamon]], [[galingale]] (or [[ginger]]), salt, whole [[anise]]

	=== Method ===		=== Method ===
			#
	# Either grind whole (unblanched) almonds or replace with commercial (blanched) almond meal. Make almonds to a thick batter consistency with stock, broth, or wine and water. Pit cherries and use a food processor (eg bamix) or mortar and pestle to puree. Mix into almond batter.
	# You can heat, thicken it and meld the flavours by cooking carefully on low heat for a few minutes.
	# Cover bottom of serving dish with a layer of white bread. Sprinkle with cinnamon, galingale and salt (probably no more salt needed if stock used). Sprinkle with anise seeds and garnish with a few halved cherries.

	Recipe reconstructed by Emma de Lastone

	== Notes ==		== Notes ==

Cian: Reverted edits by 199.164.125.138 (Talk); changed back to last version by AuntieNic

2007-06-14T23:54:01Z

Reverted edits by 199.164.125.138 (Talk); changed back to last version by AuntieNic

← Older revision		Revision as of 09:54, 15 June 2007
Line 3:		Line 3:
	:'''''CHYRYSE''. XX.II. XVIII.'''		:'''''CHYRYSE''. XX.II. XVIII.'''

	:Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do ~~�erto~~ thridde part of chiryse. �e stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do ~~�erto~~. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe ~~�eruppon~~ and serue it forth.		:Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do �erto thridde part of chiryse. �e stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do �erto. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe �eruppon and serue it forth.

199.164.125.138 at 08:22, 14 June 2007

2007-06-14T08:22:23Z

← Older revision		Revision as of 18:22, 14 June 2007
Line 3:		Line 3:
	:'''''CHYRYSE''. XX.II. XVIII.'''		:'''''CHYRYSE''. XX.II. XVIII.'''

	:Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do ~~�erto~~ thridde part of chiryse. �e stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do ~~�erto~~. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe ~~�eruppon~~ and serue it forth.		:Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do �erto thridde part of chiryse. �e stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do �erto. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe �eruppon and serue it forth.

AuntieNic: /* Notes */

2005-10-02T00:26:28Z

Notes

← Older revision		Revision as of 10:26, 2 October 2005
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	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Forme of Cury]][[Category:recipes]]
	-->
	[[Category:~~Recipes~~]][[Category:~~Forme of Cury~~]]		[[Category:VicCG]][[Category:VicCG-Emma]]

AuntieNic: /* Modern Recipe */

2005-06-12T00:42:20Z

Modern Recipe

← Older revision		Revision as of 10:42, 12 June 2005
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	== Modern Recipe ==		== Modern Recipe ==
	[[Image:Chyryse.jpg]]		[[Image:Chyryse.jpg]] Serves 6.
	=== Ingredients ===		=== Ingredients ===
	* 100g [[almond meal]]		* 100g [[almond meal]]

Conrad Leviston: wikify, typos

2005-06-05T13:21:42Z

wikify, typos

← Older revision		Revision as of 23:21, 5 June 2005
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	[[Image:Chyryse.jpg]]		[[Image:Chyryse.jpg]]
	=== Ingredients ===		=== Ingredients ===
	* 100g almond meal~~<br>~~		* 100g [[almond meal]]
	* 300g fresh cherries~~<br>~~		* 300g fresh [[cherry\|cherries]]
	* sweet white wine, (veg or chicken) stock or meat (chicken) broth.~~<br>~~		* sweet white [[wine]], (veg or chicken) [[stock]] or meat (chicken) broth.
	* white bread<br>		* white bread<br>
	* cinnamon, galingale (or ginger), salt, whole anise~~<br>~~		* [[cinnamon]], [[galingale]] (or [[ginger]]), salt, whole [[anise]]

	=== Method ===		=== Method ===
	# Either grind whole (unblanched) almonds or replace with commercial (blanched) almond meal. Make almonds to a thick batter consistency with stock, broth, or wine and water. Pit cherries and use a food processor (eg bamix) or mortar and pestle to puree. Mix into almond batter.~~<br>~~		# Either grind whole (unblanched) almonds or replace with commercial (blanched) almond meal. Make almonds to a thick batter consistency with stock, broth, or wine and water. Pit cherries and use a food processor (eg bamix) or mortar and pestle to puree. Mix into almond batter.
	# You can heat, thicken it and meld the flavours by cooking carefully on low heat for a few minutes.~~<br>~~		# You can heat, thicken it and meld the flavours by cooking carefully on low heat for a few minutes.
	# Cover bottom of serving dish with a layer of white bread. Sprinkle with cinnamon, galingale and salt (probably no more salt needed if stock used). Sprinkle with anise seeds and garnish with a few halved cherries.~~<br>~~		# Cover bottom of serving dish with a layer of white bread. Sprinkle with cinnamon, galingale and salt (probably no more salt needed if stock used). Sprinkle with anise seeds and garnish with a few halved cherries.

	~~Recepie~~ reconstructed by Emma de ~~la Stone~~		Recipe reconstructed by Emma de Lastone

	== Notes ==		== Notes ==

Tiff: /* Method */

2005-06-05T07:30:38Z

Method

← Older revision		Revision as of 17:30, 5 June 2005
Line 21:		Line 21:

	=== Method ===		=== Method ===
	# Either grind whole (unblanched) almonds or replace with commercial (blanched) almond meal. Make almonds to a thick batter consistency with stock, broth, or wine and water. Pit cherries and use bamix or mortar and pestle to puree. Mix into almond batter.<br>		# Either grind whole (unblanched) almonds or replace with commercial (blanched) almond meal. Make almonds to a thick batter consistency with stock, broth, or wine and water. Pit cherries and use a food processor (eg bamix) or mortar and pestle to puree. Mix into almond batter.<br>
	# You can heat, thicken it and meld the flavours by cooking carefully on low heat for a few minutes.<br>		# You can heat, thicken it and meld the flavours by cooking carefully on low heat for a few minutes.<br>
	# Cover bottom of serving dish with a layer of white bread. Sprinkle with cinnamon, galingale and salt (probably no more salt needed if stock used). Sprinkle with anise seeds and garnish with a few halved cherries.<br>		# Cover bottom of serving dish with a layer of white bread. Sprinkle with cinnamon, galingale and salt (probably no more salt needed if stock used). Sprinkle with anise seeds and garnish with a few halved cherries.<br>

			Recepie reconstructed by Emma de la Stone
	Emma

	== Notes ==		== Notes ==

AuntieNic: /* Method */

2005-06-05T00:29:55Z

Method

← Older revision		Revision as of 10:29, 5 June 2005
Line 24:		Line 24:
	# You can heat, thicken it and meld the flavours by cooking carefully on low heat for a few minutes.<br>		# You can heat, thicken it and meld the flavours by cooking carefully on low heat for a few minutes.<br>
	# Cover bottom of serving dish with a layer of white bread. Sprinkle with cinnamon, galingale and salt (probably no more salt needed if stock used). Sprinkle with anise seeds and garnish with a few halved cherries.<br>		# Cover bottom of serving dish with a layer of white bread. Sprinkle with cinnamon, galingale and salt (probably no more salt needed if stock used). Sprinkle with anise seeds and garnish with a few halved cherries.<br>

			Emma

	== Notes ==		== Notes ==

AuntieNic: /* Modern Recipe */

2005-06-05T00:26:58Z

Modern Recipe

← Older revision		Revision as of 10:26, 5 June 2005
Line 12:		Line 12:

	== Modern Recipe ==		== Modern Recipe ==
			[[Image:Chyryse.jpg]]
	=== Ingredients ===		=== Ingredients ===
	* 100g almond meal<br>		* 100g almond meal<br>