[Sca-cooks] Biersuppen

[Terry Decker]

"And let it simmer with butter to make it yellow or not".  The butter is the 
coloring agent.

While boil is a valid translation where you have it, I would choose the word 
simmer instead.

Bear

----- Original Message ----- 

>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?

How much alcohol is left in the soup, is it
something we could serve at feast?  What happens
to the cook standing over the pan breathing the
fumes? :)

Modern recipes are quite similar, but usually
have flour, milk, and cinnamon too.

Ranvaig
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