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Wednesday, January 14, 2015

GUINDA WITH MORELLO CHERRY MARMELADE RECIPE

Boiling Cherries
Photo by: Lord-Williams
L. Prunus cerasus, Eng. morello cherry. It is a cultivated bitter cherry. The skin and juice are darker than a normal cherry. Tuna fried in a morello sauce was considered a creative and elegant dish in 13th C Al-Andalus. Villena provides a recipe for morello marmalade for sick patients who have lost their appetite. For hundreds of years a morello cherry grapa has been produced in León. Around 1400 the pit was added to wine and drunk to purge the kidneys, destroy kidney stones and intestinal worms. [Ares. “Comidas.” 1994:131; Benavides-Barajas. Alhambra. 1999:120; Castro. Alimentación. 1996:300; Nola/Pérez. 1992:120; and Villena/Calero. 2002:63a]

MORELLO CHERRY MARMELADE ADAPTED FROM VILLENA/CLAERO’S LETUARIO  DE GUINDAS PARA LOS ENGERMOS QUE HAN PERDIDO LAS GANAS DE COMER[1]
p 63a    
Cherry Marmelade
Photo by: Lord-Williams

Ingredients

1 lb cherries
½ lb sugar
½  tsp cloves (optional)
1 tsp cinnamon (optional)

Preparation

Boil cherries in water until soft and white. Remove the water and sprain the cherries. 

Mash them by hand until all the liquid is removed. Put them in a pot. For each pound of cherries add one half pound of sugar. 

Bring to a boil, stirring constantly. Use a candy thermometer and heat until it reaches 220ºF/110ºC. 

Remove from heat and pour it into a glass jar. Add ground cloves and cinnamon if desired.


LETUARIO DE GUINDAS

Para los enfermos
Que han perdido la gana de comer
By Nola
Toma cuantas guindas quisieres y ponlas en una caza al fuego y echarás agua de sí, y déjalas cocer en esta agua hasta que ternen muy tiernas y parecen blancas; y después echa a mal aquella agua suya en que se cocieron; después toma un cedazo de cerdas muy ralo, que se puedan colar y fregarlas tanto con las manos que pasen todas. Después toma para cada una libra destas guindas, asó preparadas media libra de azúcar y mézclalo en su casa a fuego manso; siempre trauéndolo con una caña hasta que scan cocidas; u después apártala y pon este letuario en vaso vidriado bien atapado; puedes si quieres poner algún clavo u n poco de canela en él.


#98 ELECTUARY (76) OF SOUR CHERRIES FOR SICK PEOPLE WHO HAVE LOST THE DESIRE TO EAT
TRANSLATED BY LADY BRIGHID NI CHIARAIN
Take as many sour cherries as you wish and put them in a saucepan upon the fire; and cast them in water by themselves, and let them cook in that water until they turn very tender and appear white; and then throw out that water of theirs in which they cooked; and then take a sieve of very thin horsehair, in which you can strain them, and rub them so much with your hands that everything passes through. Then for each pound of these cherries prepared like this, take half a pound of sugar and mix it in your saucepan on a gentle fire, constantly stirring with a cane until they are cooked; and then put it aside; and put this electuary in a vessel of glazed earthenware, well-stoppered; if you wish, you can put some cloves and a little cinnamon in it.

[1] This is the same recipe which appears in Pérez’ translation of Nola #98, pg 120. See blog titled dolentes published  January 15, 2014.

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