[Sca-cooks] Biersuppen

[Sue Clemenger]

Could it be a reference to the egg yolks? Soups I've had that were thickened
just with egg yolks have a distinctly more yellowy color than those
thickened with whole egg.
--Maire, who's never had beer soup, though....
----- Original Message -----
From: <ranvaig at columbus.rr.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, January 30, 2007 2:37 AM
Subject: [Sca-cooks] Biersuppen


> >From Rumpolt.  27. Biersuppen mit Eyerdottern
> su:eß gemacht/ vnnd mit Butter auffsieden
> lassen/ machs gelb oder nicht/ vnd wenns auffgesotten hat/ so saltzs ein
wenig.
>
> (my translation, I could be wrong)  Beer soup
> with egg yolks make sweet/ and with butter
> (auffsieden = boil?)  /make yellow or not/ and
> when it has (auffgesotten =boiled?)/ salt a
> little.
>
> Has anyone tried this?  Would "make yellow" mean saffron or perhaps
safflower?
>