№ 50[Auksta zupa 3: zemenes ar vīnu]
3.
Oriģināls1796
Nomasga tahs Semmenes labbi, un lai tas uhdens notekk zaur ; eeberr tahs blohdâ, ar tikdauds Zukkeru, kà waijaga; uslej Wihnu un leez wahku , ka tas Wihns labbi eewelkahs, beidsoht aukstu uhdeni lej klaht. — Zitti arri norihwetu -missu, un smalki sarihwetu baltu maisi peeleek, un Zukkeru ar Kauehli uskaisa.
Mūsdienu rakstībā2026
Nomazgā tās zemenes labi, un lai tas ūdens notek caur ; ieber tās bļodā ar tik daudz cukuru, kā vajaga; uzlej vīnu un liec vāku , ka tas vīns labi ievelkas, beidzot aukstu ūdeni lej klāt. — Citi arī norīvētu mizu un smalki sarīvētu baltu maizi pieliek un cukuru ar kanēli uzkaisa.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| zemenes | Semmenes | strawberries | |
| cukurs | Zukkers | sugar | |
| vīns | Wihns | wine | |
| auksts ūdens | auksts uhdens | cold water | |
| citrona mizacitiem: norīvēta | Zitrohnu-missa | lemon peel | |
| baltmaizecitiem: smalki sarīvēta | balta maise | white bread | |
| kanēliscitiem: ar cukuru uzkaisīšanai | Kanehlis | cinnamon |
Paņēmieni
- mazgāt
- nokāst
- ievilkt
- rīvēt
Birkas
- aukstā zupa
- saldā zupa
- ogas
- zemenes
- vīns
Piezīmes
- Kauehli: tā iespiests (pārbaudīts palielinātā skenējumā), droši vien apgriezts burts n vietā; domāts Kanehli, mūsdienu tekstā kanēli.
- OCR tekstā trūka vārda Zitrohnu pirms -missu.
Modern recipe (EN)
Chilled strawberry soup with wine Serves 4 · 15 minutes, plus 1 hour soaking · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities; the amounts below are ours.
Ingredients
- 500 g strawberries
- 50–80 g caster sugar, to taste
- 400 ml dry white wine, chilled
- 300 ml cold water
- Optional, as "some" cooks do: finely grated zest of ½ lemon, 3 tbsp fine fresh white breadcrumbs, and 1 tbsp sugar mixed with ½ tsp ground cinnamon for sprinkling
Method
1. Wash the strawberries and leave them in a colander until well drained. Hull them and halve any large ones. 2. Put them in a serving bowl with the sugar and pour over the wine. Cover and leave in the fridge for 1 hour, so the wine soaks into the berries. 3. Stir in the cold water. If you like, add the lemon zest and breadcrumbs, and sprinkle with the cinnamon sugar just before serving.
Notes
- What the book says vs. what we added: the book washes the strawberries, drains them well, puts them in a bowl with as much sugar as needed, pours wine over and covers them so the wine soaks in, and adds cold water at the end. "Some", it says, also add grated lemon peel and finely grated white bread and sprinkle on sugar and cinnamon; we list those as optional. Hulling and halving, the fridge, the soaking time and all the amounts are ours.
- Wine: the book just says wine; we use dry white. It isn't cooked, so the soup keeps its alcohol and isn't for children. For a milder soup, use more water and less wine.
- Context: the book's cooked strawberry soup, served over fried bread, is 01-047.
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