Barony of Terra Pomaria • Chireseye
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Then Serve It Forth…

By Lord Rafe Neuton

“Chireseye” (Cherry Pudding)

My first column is on “Chireseye” a kind of bread pudding using cherry juice and wine for flavoring. The original recipe is found in The Forme of Cury.

“Chireseye” (Cherry Pudding)
“The Forme of Cury, A Roll Of Ancient English Cookery, Compiled, about A.D. 1390, by the Master-Cooks of King Richard II, Presented afterwards to Queen Elizabeth, by Edward Lord Stafford”

For to make chireseye, tak chiryes at þe feast of Seynt Iohn þe Baptist, & do awey þe stonys. Grynd hem in a morter, & after frot hem wel in a seue so þat the ius be wel comyn owt; & do þan in a pot & do þerein feyre gres or botor & bred of wastel ymyid, & of sugur a god perty, & a porcioun of wyn. & wan it is wel ysodyn & ydessyd in dyschis, stik þerin clowis of gilofre & strew þeron sugur.

To make cherry pudding, take cherries from the feast of Saint John the Baptist, and remove the pits. Grind them in a mortar and then press them in a sieve to extract the juice; and put the juice in a pot with grease or butter and white bread without the crust and a good amount of sugar and a portion of wine. When it is cooked well, put it in a dish and decorate with cloves and sugar.

This is my translation and is more in the spirit of the recipe then what it’s actually saying.

1 ½ pounds cherries (I like sour cherries); 2 slices of white bread; ½ cup of granulated sugar with one additional tablespoon for garnish; 1 ½ tablespoons of butter; 5 fluid ounces of a good red wine; and finally whole cloves as additional garnish.


“Cherries at the feast of Saint John the Baptist” >From what I could find we have no clue what kind of cherries these where or if they where just picked at the feast of Saint John the Baptist, June 24.
“Wastel bread” a very fine white bread.