№ 20Ābolu zupa
Ahbolu Suppe.
Oriģināls1796
Nomissa tohs Ahbolus, sagrees tohs gabbalôs, un eeleez winnus tuliht uhdenî, ka tee sarkani nepaleek, pehz lai tee werd ar gabbalu Kanehla, un kad tee sawirruschi, istrinn tohs zaur , un peeleij tikkai tikdauds uhdeni, ka tee wehl labbi paleek. Rosines un arri jaleek klaht, bet tohs buhs nowahriht, ka ta Suppe ne mellna zaur winneem. Kad winnu us galdu leek, restetas baltas-maises gabbalus eemett, un uskaisi Zukkeru ar Kanehli.
Mūsdienu rakstībā2026
Nomizā tos ābolus, sagriez tos gabalos un ieliec viņus tūlīt ūdenī, ka tie sarkani nepaliek, pēc lai tie verd ar gabalu kanēļa, un kad tie saviruši, iztrin tos caur un pielej tikai tik daudz ūdeni, ka tie vēl labi paliek. Rozīnes un arī jāliek klāt, bet tos būs novārīt, ka tā zupa netop melna caur viņiem. Kad viņu uz galdu liek, baltas maizes gabalus iemet un uzkaisi cukuru ar kanēli.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| ābolinomizoti un sagriezti | Ahboli | apples | |
| ūdens | uhdens | water | |
| kanēlis | Kanehlis | cinnamon | gabals |
| rozīnesatsevišķi novārītas | Rosines | raisins | |
| korintesatsevišķi novārītas | Korintes | dried currants | |
| grauzdētas baltmaizes gabaliņipasniegšanai | restetas baltas-maises gabbali | toasted white bread | |
| cukursar kanēli uzkaisīšanai | Zukkers | sugar |
Paņēmieni
- mizot
- sagriezt
- vārīt
- iztrīt
- uzkaisīt
Birkas
- saldā zupa
- āboli
- rozīnes
Piezīmes
- Skenējumā 22. lappuses labā mala nogriezta; burti iekavās (tikdauds, bet, Suppe) papildināti pēc konteksta.
- gabbalôs: zīme virs o nodilusi, lasīta kā cirkumflekss (tāpat kā citās lokatīva formās).
- tummigi: burti iespiedumā bojāti, lasījums pēc konteksta.
- ka tee sarkani nepaleek: lai sagrieztie āboli neapbrūnē.
Modern recipe (EN)
Apple soup with raisins and currants Serves 4 · 40 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities; the amounts below are ours.
Ingredients
- 1 kg tart cooking apples (such as Bramley or Antonovka)
- 750 ml water, plus more to thin
- 1 cinnamon stick
- 40 g raisins
- 30 g currants
- 1–3 tbsp sugar, to taste (our addition, optional)
- 4 slices white bread, toasted and cut into pieces
- To serve: 1 tbsp sugar mixed with ½ tsp ground cinnamon
Method
1. Pour the water into a pan. Peel, core and chop the apples, dropping each piece straight into the water so it doesn't brown. 2. Add the cinnamon, bring to the boil and simmer, covered, for 10–15 minutes, until the apples collapse. 3. Meanwhile, put the raisins and currants in a small pan, cover with water and simmer for 10 minutes until plump. Drain. 4. Remove the cinnamon and rub the apples and their liquid through a colander or sieve. Add hot water a little at a time until the soup is thick but still pourable. 5. Stir in the raisins and currants, add sugar if the apples are very sharp, and reheat. 6. Put the toasted bread in bowls, ladle the soup over and sprinkle with the cinnamon sugar.
Notes
- What the book says vs. what we added: the book peels and chops the apples into water, cooks them with cinnamon, rubs them through a colander, thins the purée only a little, adds raisins and currants cooked separately, and serves it with toasted white bread and cinnamon sugar. Its only sugar is the cinnamon sugar on top; sugar in the soup is our optional addition. Coring (the colander would catch the cores anyway), all amounts and times are ours.
- Why the fruit is cooked separately: the book says raisins and currants would turn the soup "black". Dark dried fruit bleeds colour into a pale apple purée.
- Apples: the book doesn't say which kind. Sharp cooking apples collapse into a smooth purée; sweeter dessert apples need no sugar but cook down less readily.
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