Chyryse (recipe): Difference between revisions
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:'''''CHYRYSE''. XX.II. XVIII.''' |
:'''''CHYRYSE''. XX.II. XVIII.''' |
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:Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do |
: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 === |
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* ''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]. |
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* ''layour'' thickener. |
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== Modern Recipe == |
== Modern Recipe == |
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[[Image:Chyryse.jpg]] |
[[Image:Chyryse.jpg]] Serves 6. |
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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. |
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=== Ingredients === |
=== Ingredients === |
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* |
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* 100g almond meal<br> |
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* 300g fresh cherries<br> |
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* sweet white wine, (veg or chicken) stock or meat (chicken) broth.<br> |
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* white bread<br> |
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* cinnamon, galingale (or ginger), salt, whole anise<br> |
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=== Method === |
=== Method === |
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# |
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# 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> |
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# You can heat, thicken it and meld the flavours by cooking carefully on low heat for a few minutes.<br> |
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# 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> |
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Recepie reconstructed by Emma de la Stone |
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== Notes == |
== Notes == |
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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]]. |
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[[Category:Forme of Cury]][[Category:recipes]] |
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[[Category: |
[[Category:VicCG]][[Category:VicCG-Emma]] |
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Latest revision as of 10:03, 8 July 2007
Period Recipe
From the Forme of Cury.
- 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.
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].
- layour thickener.
Modern Recipe
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 comfits and fresh cherries.
Ingredients
Method
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
