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Von allerley suppen/ wie man sie zurichten sol. Pg CLXIIa Of assorted soups/ how one should prepare them. I have not included a transliteration of the soup recipes because Herr Thomas Gloning (of the Universität Giessen, Germany) has webbed a transcription of the complete soup chapter. Click here to go to his soup page.
Pea soup 4 Pea soup with minced onions/ that (have been) sautéed/ pepper and yellow (saffron) (it)/ so it is good too.
Apricot soup 36 Take apricots/ and crush them with the seed (I would hope they only mean the kernel inside the pit)/ they be dried or green (fresh)/ spread (through a sieve) them with cinnamon and wine/ and make them well sweet/ let it come to a boil therewith/ so it is good.
Cheese soup 46 Take a new cheese/ that (was) made overnight/ and stir it up with soured cream/ put fresh butter therein/ and let (it) come to a boil therewith/ so the cheese breaks down. And when you want to prepare it (serve it)/ so take sliced bread/ or from a loaf. And pour the broth over (it)/ so is a good Hungarian cheese soup. |