SC - period cold soup

[Stefan li Rous]

Ras said:
>You might want to try a service of a chilled fruit soup (e.g., cherry soup)
>with something like beef tips served over egg noodles.  If a fruit soup is out
>of the question then the use of gazpacho, borscht or a cold vegetable pureed
>soup (e.g., asparagus or spinach) might be a good alternative.

Ras, were you talking about period soups or modern period-oid soups? Are
there any medieval soup recipes that specifically call for the soup being
served cold? Would this have been ice-cold or just room temperatures?

Any recipes/evidence for medieval fruit soups?

Thanks.
  Stefan li Rous
  stefan at texas.net
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================