Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 lb/450 g cherries
  • ¼ pt/150


Reserve a dozen cherries, remove the stalks and stones from the remainder and pound to a pulp with the wine, before squeezing the juice through a cloth into a pan.

Stir in the rice flour, saffron or food colour, lard, spices and honey or sugar. Simmer, stirring continuously, for 5 minutes.

Beat the egg yolk into the vinegar, and rapidly stir into the mixture before pouring into