[Sca-cooks] beer/ale, cheese soup
david at vastrepast.com
Tue Oct 11 16:36:33 PDT 2011
There is a Gourd soup recipe in the Epulario (and more than likely in the corresponding recipes in the Martino corpus).
47) To make broth of a Gourd.
Make them cleane as they ought to bee, then seeth them in flesh broth, or else with water alone, adding thereto certaine Onions as you thinke good, and when it is boiled take it out, then either bruse it small or stampe it, and straine it through a Cullander, and then againe set it to seeth in a pipkin with fat broth, and a little Verjuice, and let them bee some what yellow with Saffron, and when they are sod take them off the fire, and set them to coole, then take yolkes of Egges according to the quantity, and beat them with a little old cheese, and put them to the said meat, stirring it with a spoone least it smell of smoke, then dish it and cast spice upon it.
Food is life. May the plenty that graces your table truly be a VAST REPAST.
david at vastrepast.com
On Oct 11, 2011, at 3:18 PM, Antonia di B C wrote:
> On 12/10/2011 10:49 AM, wheezul at canby.com wrote:
>> Anna Wecker has a recipe for cheese soup to give to a woman in child bed.
>> It basically consists of the best grated cheese (green or aged Swiss is
>> mentioned) a fine meat broth, which might contain a bit of meat. After
>> the cheese and broth are heated and combined to a smooth state, hot
>> schmaltz, saffron, mace and salt are added. An option is given to add
>> crushed pepper or caraway. Finally egg yolks are stirred in. It can
>> satisfy the cravings of pregnant, sick and old folk.
> Maestro Martino also has a cheese-and-egg soup with bread.
> To make zanzarelli. To make ten platefuls, take eight eggs, half a libra of
> grated cheese, and breadcrumbs, and mix these things together. Then take a
> pot of meat broth colored yellow with saffron and put it on the fire; and
> when it begins to boil put in this mixture and stir with a spoon. And when
> it seems to have thickened, then remove the pot from the fire and serve up,
> then sprinkle with spices.
> I've made it a couple of times for feasts, and it's very well received. The texture is lightly curdled rather than smooth.
> (I will have to allow that it's not much like your typical beer-and-cheese soup, though.)
> Antonia di Benedetto Calvo
> Dulce et decorum est pro patria pavlovam coxi.
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