№ 32Zupa no puķu kāpostiem
Suppe no Pukku-Kahpohsteem.
Oriģināls1796
Nemm 5 6 galwas, nopuzze un sagrees tohs gabbalôs, no-wahri tohs labbi uhdenî, un tad stiprâ Gallas-Suppê mihkstas. Nu buhs tew ¼ sweestu ar milteem , un to ar 4 tahs Suppes samaisiht; to Kapohstu eeleez sausu blohdâ. Kad ta Suppe pareisi wirrusi un noputtinata, samaisi to ar 8 -dseltenumu, un usleij winnu teem Kapohsteem . Beidsoht usrihwe , un eeberr druszin sahli.
Mūsdienu rakstībā2026
Ņem 5 6 galvas, nopucē un sagriez tos gabalos, novāri tos labi ūdenī un tad stiprā gaļas zupā mīkstas. Nu būs tev ¼ sviestu ar miltiem un to ar 4 tās zupas samaisīt; to kāpostu ieliec sausu bļodā. Kad tā zupa pareizi virusi un , samaisi to ar 8 dzeltenumu un uzlej viņu tiem kāpostiem . Beidzot uzrīvē un ieber drusciņ sāli.
Sastāvdaļas8
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| ziedkāposti (puķu kāposti) | pukku-kahpohsti | cauliflower | 5–6 galvas |
| ūdens | uhdens | water | |
| stiprs gaļas buljonsvismaz 4 stopi | stipra Gallas-Suppe | strong meat broth | |
| sviests | sweests | butter | ¼ mārc. |
| milti | milti | flour | |
| olas dzeltenums | pautu-dseltenums | egg yolk | 8 |
| muskatrieksts | Muskats | nutmeg | |
| sāls | sahls | salt |
Paņēmieni
- vārīt
- gozāt
- putot
- sabiezināt
Birkas
- dārzeņi
- buljons
Piezīmes
- Puķu kāposti ir ziedkāposti (vāc. Blumenkohl). Virsrakstā Kahpohsteem, tekstā Kapohstu, Kapohsteem: abas rakstības tādas ir oriģinālā.
- OCR "¼" nolasījis kā "4" un "8" kā "ʒ"; skaitļi pārbaudīti skenējumā.
Modern recipe (EN)
Cauliflower in egg-thickened broth Serves 4 · 1 hour · Adapted from the 1796 recipe; not yet tested.
The book gives 5 or 6 heads of cauliflower, ¼ mārciņa of butter, 4 stopi of broth and 8 egg yolks, which converts to 5–6 heads, about 105 g, 5.1 l and 8. We've used a quarter.
Ingredients
- 1 large cauliflower (about 1 kg)
- Salt
- 1.5 l strong beef or veal broth
- 30 g butter
- 2 tbsp plain flour
- 2 egg yolks
- Nutmeg, for grating
Method
1. Trim the cauliflower and cut it into florets. Cook them in a large pan of boiling water for 3 minutes, then drain. 2. Bring the broth to the boil in a wide pan, add the florets and simmer for 10–15 minutes, until completely soft. Lift them out with a slotted spoon into a warmed tureen or deep serving dish and keep warm. You need about 1.25 l of the broth; top it up with water if needed. 3. Melt the butter in a saucepan over low heat, stir in the flour and cook gently for 2–3 minutes without letting it brown. Gradually whisk in the hot broth. 4. Bring to the boil and simmer for 10 minutes, skimming off any foam. 5. Whisk the egg yolks in a bowl. Whisk in a ladle of the hot soup, then pour it all back into the pan, whisking. 6. Stir over low heat until the soup thickens slightly. Don't let it boil, or the yolks will scramble. 7. Pour the soup over the cauliflower, grate over some nutmeg and add a little salt to taste.
Notes
- What the book says vs. what we added: the book has you parboil the cauliflower in water and cook it soft in strong meat broth, cook butter with flour, mix this with 4 stopi of the broth, boil and skim it, thicken it with 8 egg yolks and pour it over the cauliflower in the bowl, then add nutmeg and salt. The amount of flour, the cooking times and warming the yolks first (step 5) are ours.
- Scaling: the book's amounts make over 5 litres. Cauliflowers were smaller then, so one large modern head stands in for the book's 1¼–1½.
- Broth: use a good homemade or low-salt stock, since the book only salts at the end. Gozāt means to cook slowly; here it means cooking the flour gently in the butter without colouring it.
- Serving: the book puts the cauliflower into the bowl "dry", that is drained, and pours the soup over it. Serve the florets whole; don't blend the soup.
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