Cherry pottage is a medieval dish that embodies both refinement and simplicity, blending sweet and savory flavors in a way that feels indulgent yet comforting. This dish was considered a delicacy, crafted with cherries, wine, and white bread—ingredients that signaled wealth and sophistication in the medieval period. While simple in preparation, cherry pottage was a treat reserved for the elite, offering a glimpse into the culinary elegance of the Middle Ages.
The recipe, as quoted from Mnesitheus in Oribasius’ Medical Collections (Book 4, Chapter 4, Section 1), captures the medicinal and culinary practices of its time. Additionally, a similar version of this recipe was recorded in The Forme of Cury, a 14th-century English cookbook attributed to the master cooks of King Richard II. Written around 1390, The Forme of Cury is one of the oldest known English cookbooks, providing a window into the extravagant feasting culture of medieval English royalty.
You can pick up the Forme of Cury here!
The Recipe Source: Mnesitheus, Oribasius, and The Forme of Cury
This version of cherry pottage was first recorded by Oribasius, a Greek physician in the 4th century CE, in his Medical Collections. Oribasius often quoted earlier sources, such as Mnesitheus, who believed food and medicine were deeply intertwined. The recipe reflects Greco-Roman influences on medieval culinary traditions, where food was seen as both nourishment and healing.
Centuries later, The Forme of Cury expanded on such recipes, adapting them for the English royal court. The Forme of Cury was written in Middle English and commissioned by King Richard II’s court as a record of refined cuisine. Cherry pottage appears in a similar form in this manuscript, demonstrating its popularity among medieval nobility across different regions.
The original recipe reads:
“Tak cheryes & do out the stones & grynde hem wel & draw hem thorw a streynour & do it in a pot. & do therto whit gres or swete botere & myed wastel bred, & cast therto good wyn & sugre, & salte it & stere it wel togedere, & dresse it in disches; and set theryn clowe gilofre, & strewe sugre aboue.”
Instructions (Translated):
- Prepare the Cherries:
- Take fresh cherries and remove the stones. Grind them well using a mortar and pestle until they form a smooth paste.
- Pass the mashed cherries through a strainer to remove any remaining solids.
- Cook the Pottage:
- Pour the strained cherry purée into a pot. Add white grease (lard) or sweet butter, along with fine white breadcrumbs (made from wastel bread).
- Stir in good wine, sugar, and a pinch of salt. Heat the mixture gently, stirring constantly, until it thickens to a pudding-like consistency.
- Plate and Garnish:
- Pour the pottage into serving dishes and decorate with whole cloves (gilofre), gilded for extra flair if desired. Sprinkle coarse white sugar over the top for added sweetness and visual appeal.
The Medieval Context: Who Ate This Dish?
Cherry pottage would have graced the tables of nobles and the wealthy, particularly during feasts or as a seasonal delicacy. Ingredients like white sugar and fine white bread (referred to as wastel bread) were symbols of privilege, as they were labor-intensive to produce and far too costly for the average person.
The inclusion of wine further elevated this dish to a status-worthy treat, as wine was both a luxury item and a common ingredient in medieval cooking for those who could afford it.
During this period, food was deeply tied to status, and the ability to serve a dish like cherry pottage demonstrated wealth and culinary sophistication. This dish was likely served at banquets, where it would be enjoyed by nobles, clergy, or wealthy merchants. Its vivid red color and aromatic spicing made it a feast for the eyes as well as the palate, which was important in medieval dining culture.
Taste Profile of Cherry Pottage
Cherry pottage offers a rich and balanced flavor, combining the natural tartness of cherries with the sweetness of sugar and the warmth of wine. The butter or lard lends a creamy depth, while the breadcrumbs give the dish a velvety, pudding-like texture.
The subtle addition of cloves adds an aromatic, slightly spicy note that complements the cherries without overpowering them. The sprinkle of sugar on top provides a delightful crunch that contrasts with the smoothness of the pottage.
This dish is both vibrant and nuanced, with its blend of sweet, tart, and spiced flavors capturing the essence of medieval culinary sophistication. Served warm or chilled, it’s a dessert that bridges history and indulgence, offering a taste of the medieval banquet table.
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Cherry Pottage Recipe:
Cherry Pottage (Pudding)
Ingredients
- 300 g fresh ripe red cherries about 2 cups
- 120 ml red wine 1/2 cup
- 60 g white sugar about 1/3 cup
- 15 g unsalted butter 1 tablespoon
- 75 g soft white breadcrumbs about 1/2 cup
- Pinch of salt
- Whole cloves for decoration
- Coarse white sugar for sprinkling
- Optional Topping: Whipped snow cream – 1 cup heavy cream 1/2 cup sugar
Instructions
Prepare the Cherries:
- Wash the cherries and remove the stems and stones. Purée the cherries in a blender or food processor with 50ml of the wine (about 3 tablespoons) and half the sugar. If the mixture is too thick, add a little more wine to loosen it.
Cook the Pottage:
- Melt the butter in a small saucepan over medium heat. Add the cherry purée, breadcrumbs, remaining wine, sugar, and a pinch of salt. Stir the mixture steadily to combine.
- Lower the heat and simmer, stirring frequently, until the mixture thickens to a pudding-like consistency, about 8-10 minutes.
Cool and Decorate:
- Pour the cherry pottage into a serving bowl and let it cool to room temperature. Once cooled, place in the refrigerator to chill completely.
- Decorate the edge of the bowl with whole cloves (gilded if you like for a decorative touch) or small flowers. Sprinkle coarse white sugar over the center.
Serve with Whipped Cream:
- Add a dollop of whipped cream on top of each serving just before serving. For homemade whipped cream, beat 1/4 cup heavy cream with 1 teaspoon of sugar until soft peaks form.
Video
Notes
- Clove Warning: The whole cloves are for decoration and should not be eaten, as they are very strong in flavor.
- Substitutions: For a non-alcoholic version, substitute the red wine with cherry juice or grape juice.
- Whipped Cream Variations: Add a touch of vanilla or a pinch of cinnamon to the whipped cream for extra flavor.