Chirseye:
Fresh cherries - pits removed. The Feast of St. John the Baptist was June 25th - these would have been cherries picked at this time.
Cherry juice - to use only if you don't get enough juice from the cherries themselves.
Butter - very soft or melted. Medieval butter was creamier than modern varieties.
Unseasoned bread crumbs or finely minced white bread - "wastel" bread was a very fine white bread.
Sugar
Wine - a semi-sweet red or white. If alcohol is a problem, try using grape juice with a little red wine vinegar added.
Small pink flowers - for decoration only. Be sure to use something non-poisonous - candy flowers will work fine if nothing else is available.
Caudell
DIRECTIONS:
Purée the cherries by either finely mashing or using a blender or food processor. Place in a large pot and add enough cherry juice to make a very wet mixture. Blend in butter and wine. Beat in bread, enough to thicken the cherries to a thick pudding-like consistency. Add sugar to taste - it should be sweet. Bring the cherries to a soft boil, then reduce heat and cook for several minutes, stirring often to prevent sticking. Place the pudding in serving dishes, decorate with the flowers, sprinkle sugar on top, then serve.
Egg yolks - "faire tryed yolkes" means yolks separated from the whites.
Ale or wine - use fresh ale (not flat) or a slightly sweet red or white wine.
Saffron
Salt
Sugar
DIRECTIONS:
Beat together the egg yolks and wine/ale; place in a pot over medium to high heat. Bring to a boil while continually stirring with a wire whisk. As the mixture heats up, it will begin to become thick & frothy. (Add more egg yolks if needed - the more egg, the thicker & frothier the result. You want the consistency of a well-whipped milkshake.) As soon as it comes to a boil, reduce heat. Beat in sugar to taste, saffron, and a dash of salt. Taste for seasoning and adjust as needed. Serve at once in small bowls or as a drink in glasses.
Crispels
Pastry dough
Olive oil
Honey
DIRECTIONS:
Roll out the pastry as thin as possible; cut into circles. Fry the pastry in a little olive oil until lightly brown & crisp. Drain well. Place the honey in a saucepan and slowly bring to a boil, skimming off any scum that rises. Brush the pastries with the hot honey and serve forth!
