№ 18Brunellu zupa
Brunellu Suppe.
Oriģināls1796
Sagrees labbu pulku it sihki wahri tohs ar uhdeni, -missahm, un wesselu Kanehli, peeleij tik dauds Wihnu un Zukkeru, ka winsch paleek, un tad lai wahrahs, kamehr tahs it mihkstas . Beidsoht sataisi tohs ar un restetu baltu-maisi, ko buhs Suppê ismehrzeht, un pehz tohs likt, un Zukkeru ar Kanehli uskaisiht.
Mūsdienu rakstībā2026
Sagriez labu pulku it sīki, vāri tos ar ūdeni, mizām un veselu kanēli, pielej tik daudz vīnu un cukuru, ka viņš paliek, un tad lai vārās, kamēr tās it mīkstas . Beidzot sataisi tos ar un baltu maizi, ko būs zupā izmērcēt, un pēc tos likt, un cukuru ar kanēli uzkaisīt.
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| brunelles (mizotas žāvētas plūmes)sīki sagrieztas | Brunelles | prunelles (peeled dried plums) | labs pulks |
| ūdens | uhdens | water | |
| citrona miziņas | Zitrohnu-missas | lemon peel | |
| kanēļa standziņa | wessels Kanehlis | cinnamon stick | |
| vīns | Wihns | wine | |
| cukurs | Zukkers | sugar | |
| olas | pauti | eggs | |
| grauzdēta baltmaize | restets baltu-maise | toasted white bread | |
| kanēlisar cukuru uzkaisīšanai | Kanehlis | cinnamon |
Paņēmieni
- sagriezt
- vārīt
- izmērcēt
- uzkaisīt
Birkas
- saldā zupa
- plūmes
- žāvēti augļi
- vīns
Piezīmes
- Brunelles (vāc. Prünellen): mizotas žāvētas plūmes bez kauliņiem.
- Skenējumā 20. lappuses labā mala nogriezta; un divreiz papildināts pēc konteksta. Arī komats aiz sihki varētu būt nogriezts; mūsdienu tekstā tas pielikts.
- Kā pautus sagatavot (vārītus, ceptus), nav teikts; tos liek uz zupā izmērcētās grauzdētās maizes.
Modern recipe (EN)
Prune soup with poached eggs on toast Serves 4 · 45 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities ("a good lot" of brunelles); the amounts below are ours.
Ingredients
- 250 g pitted prunes, chopped small
- 1 l water
- Peel of ½ lemon, in strips
- 1 cinnamon stick
- 200 ml wine, red or white
- 2–3 tbsp sugar, to taste
- 4 eggs
- 4 slices white bread, toasted
- To serve: 1 tbsp sugar mixed with ½ tsp ground cinnamon
Method
1. Put the prunes, water, lemon peel and cinnamon in a pan. Add the wine and enough sugar to make it taste good. 2. Bring to the boil and simmer for 20–25 minutes, until the prunes are very soft and starting to fall apart. Taste and adjust the sugar. Remove the cinnamon and lemon peel. 3. Meanwhile, bring a wide pan of water to a gentle simmer. Crack in the eggs and poach for 3–4 minutes, until the whites are set. Lift them out with a slotted spoon. 4. Dip each slice of toast briefly in the soup and lay it in a warm bowl. Put a poached egg on top, ladle the soup around and sprinkle with the cinnamon sugar.
Notes
- What the book says vs. what we added: the book simmers the chopped brunelles with water, lemon peel and cinnamon, adds wine and sugar to taste, cooks them until very soft, and serves the soup with toasted white bread soaked in it, eggs on top and cinnamon sugar. All amounts and times, and removing the spices, are ours.
- The eggs: the book doesn't say how to cook them, only that they go on top of the soaked toast. We poach them, a common way of adding eggs to soups at the time; halved soft- or hard-boiled eggs would also fit the text.
- Brunelles: Prünellen were peeled, stoned and dried plums, a finer product than ordinary prunes and hard to find today. Ordinary pitted prunes taste much the same but have skins, so the soup will be darker. Chopping them small helps.
← → receptes · S skenējums · V vārdnīca · ⌘K meklēt