№ 24Alus zupa
Allus Suppe.
Oriģināls1796
Nemm tik pat , kà , un wahri ikweenu ; kad tas peens werd, nemm druszin auksta peena un peemaisi tik dauds labbu kweeschu-miltu, ka wiss paleek, kad to tam wirruscham peenam peeleek. — Kad tas allus werd noputtina to labbi, peeleez Zukkeru , zik waijaga, un druszin sagreestus ; samaisi tad allu un peenu kohpâ, un kad wiss no jauna uswirris, sagreestu maisi warr eelikt, un Zukkeru ar Kanehli peeberrt.
Mūsdienu rakstībā2026
Ņem tikpat plānu alu, kā , un vāri ikvienu ; kad tas piens verd, ņem drusciņ auksta piena un piemaisi tik daudz labu kviešu miltu, ka viss paliek, kad to tam virušam pienam pieliek. — Kad tas alus verd, noputina to labi, pieliec cukuru , cik vajaga, un drusciņ sagrieztus ; samaisi tad alu un pienu kopā, un kad viss no jauna uzviris, sagrieztu maizi var ielikt un cukuru ar kanēli piebērt.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| plāns (viegls) alustikpat cik piena | plahns allus | small beer | |
| svaigs piens | salds peens | fresh milk | |
| kviešu milti | kweeschu milti | wheat flour | |
| cukurs vai sīrups | Zukkers jeb Siroppis | sugar or syrup | |
| pomeranču mizassagrieztas | Pomeranzu missas | bitter orange peel | |
| maizesagriezta | maise | bread | |
| cukurs ar kanēliuzbērt virsū | Zukkers ar Kanehli | sugar with cinnamon |
Paņēmieni
- vārīt
- putot
- sabiezināt
Birkas
- alus
- piena zupa
- saldā zupa
Piezīmes
- OCR tekstā trūkst pirmās rindas ("Nemm tik pat plahnu allu, kà salda pee-"); te tā pārrakstīta no skenējuma.
- Plāns alus ir viegls, vājš galda alus. Salds piens ir svaigs (neskābs) piens. Alu un pienu vāra atsevišķi un sajauc tikai beigās.
Modern recipe (EN)
Beer and milk soup with orange peel Serves 4 · 30 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities, only equal amounts of beer and milk; the amounts below are ours.
Ingredients
- 600 ml light, low-alcohol beer (not a bitter or hoppy one)
- 600 ml whole milk
- 40 g plain flour (4 tbsp)
- 60–80 g sugar or golden syrup, to taste
- 1 tsp dried bitter orange peel, finely chopped, or the zest of ½ orange cut into fine strips
- 2 slices bread, cut into cubes
- To serve: 1 tbsp sugar mixed with ½ tsp ground cinnamon
Method
1. Set aside 100 ml of the milk. Bring the rest to the boil in a pan, watching that it doesn't boil over. 2. Whisk the flour into the cold milk until smooth. Whisk this into the boiling milk and simmer gently for 5 minutes, stirring, until thickened and the flour no longer tastes raw. 3. Meanwhile, bring the beer to the boil in another pan and skim off the foam. Stir in the sugar or syrup and the orange peel. 4. Pour the hot beer into the thickened milk a little at a time, stirring. Bring back just to the boil, still stirring. 5. Put the bread in bowls, ladle the soup over and sprinkle with the cinnamon sugar.
Notes
- What the book says vs. what we added: the book boils the beer and milk separately, thickens the milk with flour mixed into a little cold milk, skims and sweetens the beer with orange peel, then combines the two, brings them back to the boil and serves the soup with bread and cinnamon sugar. All amounts and times, and pouring the beer in gradually, are ours.
- Curdling: beer is mildly acidic and can split milk. Flour-thickened milk resists this, which is probably why the book thickens the milk before mixing. If the soup still looks slightly grainy, whisk hard; it doesn't affect the taste.
- Beer: plāns alus was a weak table beer. Use a low-alcohol lager or table beer of around 2–3 %. Hoppy beers turn harsh when boiled. Boiling also drives off much of the alcohol.
- Sīrops: probably a dark sugar syrup; golden syrup or light treacle comes closest.
- Context: beer soup with milk sounds odd today but was a common breakfast and supper dish across northern Europe (German Biersuppe). The book says only "bread"; white or light rye both suit it.
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