Pawaru-Grahmata

№ 14Laba zupa no visādu zaļumiem

Labba Suppe no wissadu Sallumeem.

Modernizētslpp. 18 · PDF 32

Oriģināls1796

Lai uhdens nowahrahs ar tikdauds baltas-maises mihkstumeem, ka ta Suppe , sagrees labbu pulku un it smalki, peeleez sagreestus un -lappas ar Pipparu un druszin , un tà lai werd ar wahku apsegts, kamehr tee mihksti , tad eeleez labbu gabbalu sweesta, un kad to buhs us galda nest, nomaisi wissu ar 6 8 dseltenumu, druszin saldu krehjumu un milteem, ka ta ; beidsoht sahli zik waijaga, un usrihwe .

Mūsdienu rakstībā2026

Lai ūdens novārās ar tik daudz baltas maizes mīkstumiem, ka tā zupa , sagriez labu pulku un it smalki, pieliec sagrieztus un lapas ar piparu un drusciņ , un tā lai verd ar vāku apsegts, kamēr tie mīksti , tad ieliec labu gabalu sviesta, un kad to būs uz galda nest, nomaisi visu ar 6 8 dzeltenumu, drusciņ saldu krējumu un miltiem, ka tā ; beidzot sāli, cik vajaga, un uzrīvē .

Sastāvdaļas14

MūsdienāsEnglishDaudzums
ūdenswater
baltmaizes mīkstumszupas biezināšanaiwhite bread crumb
salātilettucelabs pulks
spinātispinach
gurķicucumbers
portulaka lapaspurslane leaves
piparipepper
ingversginger
sviestsbutterlabs gabals
olu dzeltenumiegg yolks6–8
salds krējumssweet cream
miltiflour
sālssalt
muskatriekstsuzrīvētsnutmeg

Paņēmieni

  • vārīt
  • sagriezt
  • nomaisīt
  • rīvēt

Birkas

  • zaļumi
  • dārzeņi
  • bez gaļas

Piezīmes

  • Virsrakstā Sallu-meem pārnests uz otru rindu; Sallumeem = zaļumiem.
  • OCR skaitli 8 bija nolasījis kā "g".
  • sagreestus Gurkes: vīriešu dzimtes divdabis pie Gurkes tāds ir oriģinālā.

Modern recipe (EN)

Green soup with lettuce, spinach, cucumber and purslane Serves 6 · about 45 minutes · Adapted from the 1796 recipe; not yet tested.

The book gives 6 or 8 egg yolks and no other quantities. We use 6 and size the rest of the soup to match.

Ingredients

  • 1.75 l water
  • 100 g crustless white bread, torn into pieces
  • 2 soft round lettuces, about 400 g, finely shredded
  • 200 g spinach, finely shredded
  • 1 cucumber, about 300 g, sliced (peeled if the skin is tough)
  • 50 g purslane leaves (or more spinach)
  • ¼ tsp ground black pepper
  • ¼ tsp ground ginger
  • 50 g butter
  • 6 egg yolks
  • 100 ml single cream
  • 1 tbsp plain flour
  • Salt
  • Nutmeg, for grating

Method

1. Bring the water to the boil with the bread and simmer for 10 minutes, whisking now and then, until the bread has broken down and the soup is lightly thick. Whisk hard or blend if it is lumpy. 2. Add the lettuce, spinach, cucumber, purslane, pepper and ginger. Cover and simmer for 10–15 minutes, until the greens are soft. 3. Stir in the butter. 4. Just before serving, whisk the yolks, cream and flour to a smooth paste in a bowl. Whisk in two ladles of the hot soup, then pour it all back into the pan, stirring. Keep stirring over low heat until the soup thickens and is steaming hot (about 80 °C). Thanks to the flour it can bubble for a moment without curdling. 5. Season with salt and grate nutmeg over the top.

Notes

  • What the book says vs. what we added: the book's soup is water thickened with white bread, a good lot of finely cut lettuce and spinach with cucumber, purslane, pepper and ginger, cooked covered, enriched with butter and thickened with yolks, cream and flour. The amounts of water, greens, cream and flour are ours, and so is warming the yolks with a little soup first.
  • How much soup: the book doesn't say how much water. We sized the soup so that 6 yolks thicken it about as much as in other soups in this chapter (4 yolks to a stops of milk in 01-057, 6 yolks to 1½ stopi of beer in 01-025).
  • Cucumber: cooked cucumber was common in 18th-century soups. It tastes mild, rather like courgette.
  • Purslane: garden purslane (Portulaca oleracea) is sold in Middle Eastern and Mediterranean shops in summer. If you can't find it, use more spinach.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt