№ 38Cita putu zupa
Zitta Puttu-Suppe.
Variants receptei № 37 Putu zupa
Oriģināls1796
Nemm leelu , eeleez 24 eekschâ, un sakull tohs weenâs puttâs; peeleij pamaggam 1 Wihna klaht, bet kull to arweenu. Norihwe to dseltenumu no 4 Zitronehm us weenu gabbalu Zukkera, un peeleez to, kà to no teem; (bet ne tohs graudus;) un weenu wesselu gabbalu Kanehla. To leez us kwehlainahm ohglehm, kull to stipri, ka wiss puttâs ween paleek, un kad winsch zellahs leij to tuliht blohdâ, ka tahs puttas ne .
Mūsdienu rakstībā2026
Ņem lielu , ieliec 24 iekšā un sakul tos vienās putās; pielej pamazām 1 vīna klāt, bet kul to . Norīvē to dzeltenumu no 4 uz vienu gabalu cukura un pieliec to, kā to no tiem (bet ne tos graudus), un vienu veselu gabalu kanēļa. To liec uz kvēlainām oglēm, kul to stipri, ka viss putās vien paliek, un kad viņš ceļas, lej to tūlīt bļodā, ka tās putas nezūd.
Sastāvdaļas5
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| olas | pauti | eggs | 24 |
| vīns | Wihns | wine | 1 stops |
| citroni (miza un sula) | Zitrones | lemons (zest and juice) | 4 |
| cukurs | Zukkers | sugar | gabals |
| kanēļa standziņa | wessels Kanehlis | cinnamon stick | 1 gabals |
Paņēmieni
- kult
- rīvēt
- karsēt
Birkas
- vīns
- olas
- putas
- salda zupa
- citrons
Piezīmes
- dzeltenums te ir citrona mizas dzeltenā virskārta. To norīvē, berzējot cukura gabalu pret mizu, un cukurs uzsūc tās smaržu.
- ne suhd: lasīts kā nezūd (putas nepazūd, nesaplok), tāpat kā suhd 01-013.
Modern recipe (EN)
Lemon wine foam soup Serves 4 · 20 minutes · Adapted from the 1796 recipe; not yet tested.
The book gives 24 eggs, 1 stops of wine and 4 lemons, which converts to 24, 1.25 l and 4. We've used a third.
Ingredients
- 1 large lemon
- 4–5 sugar cubes, or 50 g sugar (see Notes)
- 8 very fresh eggs
- 425 ml white wine, such as a dry or off-dry Riesling
- 1 cinnamon stick, about 5 cm
Method
1. Rub the sugar cubes all over the lemon until they're yellow and fragrant with oil from the zest, then crush them. (Or finely grate the zest and rub it into the sugar with your fingertips.) Squeeze the lemon and strain out the pips. 2. In a large, heavy saucepan (it should hold at least three times the volume), whisk the eggs to a foam. Whisk in the wine a little at a time, then the lemon sugar and juice. Add the cinnamon stick. 3. Set the pan over low to medium heat and whisk hard and constantly for 8–10 minutes, until the soup rises in a thick foam and reaches at least 72 °C. Don't let it boil, or the eggs will scramble. 4. Lift out the cinnamon stick and pour the soup into warmed bowls at once, before the foam sinks.
Notes
- What the book says vs. what we added: the book has you beat 24 eggs to a foam in a large pot, add 1 stops of wine little by little while beating, add lemon zest rubbed onto a piece of sugar, the lemon juice without the pips and a whole piece of cinnamon, then beat it hard over glowing coals until it rises and pour it out at once. The temperature, the timings and taking out the cinnamon stick are ours.
- Variant: this is a variant of 01-037. Here the eggs are foamed before the wine goes in, there's lemon, and there are more eggs to the wine (24 per stops, against 8 per half stops), so it's richer.
- Sugar: the book's "piece of sugar" was broken off a sugar loaf and its size isn't given; 50 g is our guess. Rubbing sugar on the peel picks up the lemon oil without any bitter pith.
- Food safety and alcohol: as for 01-037, heat until properly hot and thick (72 °C or above) and use very fresh eggs. Most of the alcohol stays in.
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