[Sca-cooks] Biersuppen

Jadwiga Zajaczkowa / Jenne Heise jenne at fiedlerfamily.net
Tue Jan 30 17:26:47 PST 2007

> The beer snob solution:  German beer using pre-1600 recipe and procedures.
> The sensible, frugal answer is:  whatever beer you have.  Nasty light
> American beer is a much better cooking fluid than it is a beverage.

Well, I just made it to use up some Maibock we had in the drinks 
cupboard. About 2 tbsp of sugar, 2 bottles of beer, 1 tbsp Splenda (I 
was in a hurry and the Splenda was to hand), one whole egg (accident) 
and an egg yolk. Also some saffron, and about 1/8 lb of butter. 

The egg white did curdle in the end, but when I have some beer we 
actually like a lot we'll try it again and use only the egg yolks. I 
need to have some beer-loving friends around to finish it for me.

-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"History doesn't always repeat itself. Sometimes it screams
'Why don't you ever listen to me?' and lets fly with a club."

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