[Sca-cooks] beer/ale, cheese soup

David Friedman ddfr at daviddfriedman.com
Sat Oct 15 15:17:42 PDT 2011

If beer isn't an essential ingredient, there's Platina's pottage from meat (very likely also from Martino), which is an old favorite of ours.

Potage from Meat
Platina p. 116 (book 7) (Good)

Take lean meat and let it boil, then cut it up finely and cook it again for half an hour in rich juice, having first added bread crumbs. Add a little pepper and saffron.
When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, finely chopped mint with a little verjuice. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs.

2 ⅓ lb stewbeef     1 ½ c grated cheese
4 c water          ⅜ c parsley
2 ½ c beef broth     1 t fresh marjoram
1 ½ c bread crumbs  1 ½ T fresh mint
¾ t pepper        6 T verjuice
8 threads saffron    [1 t salt (to taste)]
5 eggs

Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer ½ hour over low flame, being careful that it does not stick. Mix in remaining ingredients; the herbs should be chopped. Cook, stirring frequently, for about 5 minutes. This makes about 10 cups.
This is a rather meat-rich version; it also works with as little as half this much meat.

At Wed, 12 Oct 2011 11:18:52 +1300, 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 re move 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.
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org

David Friedman

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