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Chireseye
Puddings and Sweet Deserts
Historic

Cold pudding of cherry puree with wine, butter and sugar, thickened with breadcrumbs and decorated with 'gilofre' - clove-gillyflowers. (Cury 1390, Liber Cure 1430)

For a modern version, see: Ripe Tart


Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

FOR TO MAKE CHIRESEYE.
Take Chiryes at the Fest of Seynt John the Baptist and do away the stonys grind them in a morter and after frot them well in a seve so that the jus be well comyn owt and do than in a pot and do therin feyr gres or boter and bred of wastrel ymyid and of sugur a good party and a portion of wine and wan it is well ysodyn and ydressyd in dyschis stik therin clowis of Gilofr and strew ther'on sugur.

TO PREPARE CHIRESEYE
Take cherries at the Feast of Saint John the Baptist and do away the stones, grind them in a morter and then crush them well in a sieve so that so that the juice be well comming out, and put it in a pot and do therein fair grease or butter and wastrel bread minced and sugur a good part and portion of wine and when it is well sodden, dress it in dishes and stick therein scented flower petals and sprinkle on sugar.





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