To Make a Pottage of Cherries
Fry white bread in butter til it be brown and so put it into a dish, then take Cherries and take out the stones and frye them where you fried the bread then put thereto Sugar, Ginger, and Sinamon, for lacke of broth, take White or Claret Wine, boyle these togither, and that doon, serve them upon your Tostes.
From: A Boke of Cookrye, 1591, English
To Make a Pottage of Cherries:
What I did:
- Fry white bread in butter (I used clarified and used enough to soak a bit into the bread) till it be brown (I did golden with it starting to brown up).
- Fry the pitted cherries in the same pot (after removing the bread)
- add sugar, ginger and cinnamon and wine and boil until done (I did this till the sauce made a nice syrup)
- Serve upon your toasts
Oh, this is good but rich... do not put as much on the toasts as we did... still good but better in moderation.
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