№ 12Ķērnu pienes zupa
Kehrnu-peenes Suppe.
Oriģināls1796
Usleez to ar labbu sauju nomasgateem un noschahweteem us ugguni; un tà lai werd -stundu, ar labbu gabbalu wessela Kanehla un Zukkeru, ar druszin sagruhstu , Missahm un tikdauds rihwetas saldi-skahbas maises, ka winna . Kad scho Suppi buhs us galda nest, nomaisi to ar kahdu saldu kreijumu un 3 4 dseltanumu.
Mūsdienu rakstībā2026
Uzliec to ar labu sauju nomazgātiem un nožāvētiem uz uguni; un tā lai verd stundu ar labu gabalu vesela kanēļa un cukuru, ar drusciņ sagrūstu , mizām un tik daudz rīvētas saldi skābas maizes, ka viņa . Kad šo zupu būs uz galda nest, nomaisi to ar kādu saldu krējumu un 3 4 dzeltanumu.
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| paniņas | Kehrnes-peens | buttermilk | |
| korintesnomazgātas un nožāvētas | Korintes | dried currants | laba sauja |
| kanēļa standziņa | wessels Kanehlis | cinnamon stick | labs gabals |
| cukurs | Zukkers | sugar | |
| anīssdrusciņ sagrūsta | Anihs | anise | |
| citrona miziņas | Zitrohnu Missas | lemon peel | |
| saldskābmaizerīvēta | saldi-skahba maise | sweet-and-sour rye bread | |
| salds krējums | salds kreijums | sweet cream | 1 kortelis |
| olu dzeltenumi | pautu dseltanums | egg yolks | 3–4 |
Paņēmieni
- vārīt
- rīvēt
- nomaisīt
Birkas
- saldā zupa
- paniņas
- korintes
Piezīmes
- Recepte beidzas 16. lappusē (galvenē bija 16.–17.); 17. lappuse sākas ar "Wegges ar Mandelehm".
- ķērnes piens, virsrakstā ķērnu piene: paniņas, kas paliek sviestu kuļot ķērnē.
- weerendeele-stundu: rindas beigās ar defisi; citur grāmatā weerendeel stundu rakstīts divos vārdos. Vierendiele (ME) = ceturtdaļa, tātad ceturtdaļstunda.
- kreijumu: tā iespiests (citur krehjums); droši vien iespiedkļūda, mūsdienu tekstā krējumu.
- saldi-skahbas maises: saldskābmaize.
- Anihs: iespiests bez galotnes, atstāts anīs.
Modern recipe (EN)
Sweet buttermilk soup with currants Serves 4–6 · about 30 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives a good handful of currants, about a kortelis of sweet cream and 3 or 4 egg yolks, which converts to about 40 g, 0.32 l and 3–4. It gives no amount of buttermilk; we use 1.25 l, one stops.
Ingredients
- 1.25 l buttermilk
- 40 g dried currants, washed and patted dry
- 1 cinnamon stick
- 3–4 tbsp sugar, to taste
- ½ tsp anise seeds, lightly crushed
- Peel of ½ lemon, in strips without the white pith
- 100–120 g day-old Latvian sweet-and-sour rye bread (saldskābmaize) or another soft rye bread, grated
- 300 ml single cream
- 3 egg yolks
Method
1. Put the buttermilk, currants, cinnamon, sugar, anise, lemon peel and grated bread in a heavy saucepan and whisk well. 2. Heat slowly, whisking often, until it comes to a gentle simmer. Simmer for 15 minutes, stirring often, until thick. Buttermilk may separate into fine curds as it cooks; whisk hard to bring it back together. 3. Take out the cinnamon stick and lemon peel. 4. Whisk the cream and yolks in a bowl, then whisk in a ladle of the hot soup. Pour this back into the pan and stir over low heat until the soup thickens slightly and is steaming hot (about 80 °C). Don't let it boil. Serve straight away.
Notes
- What the book says vs. what we added: the book boils the buttermilk for a quarter of an hour with the currants, cinnamon, sugar, anise, lemon peel and grated sweet-and-sour bread, then stirs in cream and yolks just before serving. The amounts of buttermilk, bread, sugar and spices, warming the yolks with a little soup first, and keeping the simmer gentle are ours.
- Buttermilk: the book means the buttermilk left from churning butter (ķērnes piens). Cultured buttermilk from the shop is thicker and sourer, and it separates more easily when boiled. The bread helps hold it together.
- Bread: we take the book's saldi skāba maize to be the Latvian sweet-and-sour rye bread still baked today. Any soft rye bread works; add a little more sugar if it is very sour.
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