[Sca-cooks] soup recipe?

[Denise Wolff]

<<----Original Message Follows----
From: Alexa <mysticgypsy1008 at yahoo.com>
Subject: [Sca-cooks] soup recipe?
Date: Sun, 13 Feb 2005 05:17:57 -0800 (PST)
A few years back a was looking at a borrowed period
cookbook and found a recipe for a vegetable soup or
root vegetables in broth was how it might have been
listed. >>

***I found a couple that might interest you. Thank you Godecookery.com, 
Stefan's Florilegium, and Lindahl's Medieval food, and Cariadoc's webpages 
for the below listed. It's nice to pull up something like this so fast.
Andrea MacIntyre

Oyle soppes

PERIOD: England, 15th century | SOURCE: Harleian MS 4016 | CLASS: Authentic

DESCRIPTION: Onion-ale soup served over bread

------------------------------------------------------------------------

ORIGINAL RECEIPT:

Oyle soppes. ¶ Take a good quantite of onyons, and myce hem, noyt to smale, 
& seth hem in faire water, And take hem vppe; and then take a good quantite 
of stale ale, as .iij. galons, And there-to take a pynte of goode oyle that 
is fraied, and cast the onyons there-to, And lete al boyle togidre a grete 
wile; and caste there-to Saffron and salt, And fien put brede, in maner of 
brewes, and cast the licour there-on, and serue hit forth hote.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & 
Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce 
MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

------------------------------------------------------------------------

GODE COOKERY TRANSLATION:

Take a good quantity of onions, and mince them, not to small, & boil them in 
fair water, And take them up; and then take a good quantity of stale ale, as 
3 gallons, And there-to take a pint of good oil that is fried, and cast the 
onions there-to, And let all boil together a great while; and cast there-to 
Saffron & salt, And then put bread, in manner of brews, and cast the liquid 
there-on, and serve it forth hot.

------------------------------------------------------------------------

INGREDIENTS:

*	Onions, cut in medium-sized pieces.
*	Ale - this should be flat (stale).
*	Oil
*	Saffron
*	Salt
*	Day-old bread slices

DIRECTIONS:

Boil the onions until only partially cooked; remove from the water and allow 
to completely dry. When dry, fry the onions in hot oil until completely 
cooked through; remove from oil. In a large soup pot, combine ale, onions, 
saffron, & salt to taste. Bring to a boil, then reduce heat to simmer and 
continue to cook for approx. 15 minutes to ½ hour.

Cut the bread slices (sans crust) into small strips or squares; place these 
in the bottom of your serving bowl or in individual soup bowls. Ladle the 
hot soup over the bread, then serve it forth!

Longe Wortes de Pesone
Two Fifteenth Century p. 89

Take grene pesyn, and wassh hem clene, And cast hem in a potte, and boyle
hem til they breke; and then take hem vppe fro the fire, and putte hem in
the broth in an other vessell; And lete hem kele; And drawe hem thorgh a
Streynour into a faire potte. And then take oynones in ij. or iij. peces;
And take hole wortes, and boyle hem in fayre water; And then take hem vppe,
And ley hem on the faire borde, And kutte hem in .iij. or in .iiij. peces;
And caste hem and the oynons into that potte with the drawen pesen, and
late hem boile togidre til they be all tendur, And then take faire oile and
fray, or elles fressh broth of some maner fissh, (if thou maist, oyle a
quantite), And caste thereto saffron, and salt a quantite. And lete hem
boyle wel togidre til they ben ynogh; and stere hem well euermore, And
serue hem forthe. [end of original; I've substuted th's for thorns.]

1 c split peas wortes: 1/2 lb chard 8 threads saffron
1 whole onion = 5/8 lb 1/4 c olive oil (or fish broth) 1/2 t salt

Wash peas, put in 4 c of water, simmer 50 minutes covered, squash the peas
with their liquid through a potato ricer, let cool. Cut up the onion into
eighths. Simmer onions covered in 3 c water for 20 minutes. Add chard,
cover again, cook 10 minutes more. Remove chard, cut in quarters, combined
everything with peas. Add salt, saffron. Bring to simmer and add oil,
simmer, stirring constantly, another 10 minutes.
_____________________________________________

Potage of Beans Boiled

Curye on Inglysch p. 77 (Diuersa Servicia no. 81)

For to make a potage fene boiles, tak wite benes & se+ hem in water, & bray 
+ e benys in a mortar al to noght; & lat + em se+ e in almond mylk & do + 
erin wyn & hony. & se+ reysouns in wyn & do + erto & after dresse yt forth.

1 c fava beans
2 c water
1 c almond milk from: 1 c = 5 oz almonds, 1 1/2 c water
1/8 c wine
1 1/2 T honey
1/4 c more wine
(1/2 t salt)
1/4 c = 1 1/2 oz raisins

Soak beans overnight in 2 c water, drain. Boil them for 40 minutes in 2 c of 
water. Drain them, mush them in a mortar. Make almond milk ( see p. 5) and 
set to boil; throw beans into boiling almond milk, add wine and honey, 
simmer 1 hour. Simmer the raisins in wine for about ten minutes, add them to 
the pottage a few minutes before it finishes cooking.
____________________________________________________________
Curye on Inglysch p. 99 (Forme of Cury no. 7)

Take rapus and make hem clene, and waissh hem clene; quarter hem; perboile 
hem, take hem vp. Cast hem in a gode broth and see+ hem; mynce oynouns and 
cast + erto safroun and salt, and messe it forth with powdour douce. In the 
self wise make of pastunakes and skyrwittes.

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