№ 55[Auksta zupa 8: āboli ar mandelēm un korintēm]
8.
Oriģināls1796
Iswahri ahbolus nomissatus, uhdenî, ar puss--missas, kad tee mihksti rahdahs, iskahsi tohs zaur , peelej uhdeni ar Wihnu, eeleez nomissatas un sagreestas Mandeles un , ar Zukkeru, kas ar -missahm notrihts, un uskaisi Zukkeru ar Kanehli .
Mūsdienu rakstībā2026
Izvāri ābolus ūdenī ar pus mizas; kad tie mīksti rādās, izkāsi tos caur , pielej ūdeni ar vīnu, ieliec un sagrieztas mandeles un ar cukuru, kas ar mizām notrīts, un uzkaisi cukuru ar kanēli .
Sastāvdaļas8
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| ābolinomizoti | ahboli | apples | |
| ūdens | uhdens | water | |
| puses citrona miza | puss Zitrohnu-missas | peel of half a lemon | |
| vīns | Wihns | wine | |
| mandelesnomizotas un sagrieztas | Mandeles | almonds | |
| korintes | Korintes | dried currants | |
| cukursnotrīts ar citrona mizu | Zukkers | sugar | |
| kanēlisar cukuru uzkaisīšanai | Kanehlis | cinnamon |
Paņēmieni
- mizot
- vārīt
- izkāst
- sagriezt
- uzkaisīt
Birkas
- aukstā zupa
- saldā zupa
- āboli
- mandeles
- vīns
Piezīmes
- puss-Zitrohnu-missas: puses citrona miza.
- OCR tekstā trūka vārda un starp nomissatas un sagreestas, un uhdenî bija bez cirkumfleksa.
Modern recipe (EN)
Chilled apple soup with almonds and currants Serves 4 · 40 minutes, plus chilling · Adapted from the 1796 recipe; not yet tested.
The book gives no quantities beyond the peel of half a lemon; the amounts below are ours.
Ingredients
- 600 g tart cooking apples (such as Antonovka or Bramley)
- 700 ml water
- 1 lemon
- 250 ml dry white wine
- 50 g blanched almonds, cut into slivers
- 50 g currants
- 60–80 g sugar, to taste
- To serve: 1 tbsp sugar mixed with ½ tsp ground cinnamon
Method
1. Pare the peel from half the lemon in strips, without the white pith. Finely grate the zest of the other half and set it aside. 2. Peel, core and roughly chop the apples. Simmer them, covered, in 500 ml of the water with the strips of lemon peel for 10–15 minutes, until very soft. 3. Take out the lemon peel. Press the apples and their liquid through a colander or coarse sieve (or use a food mill) into a bowl. 4. Stir in the remaining 200 ml water and the wine. 5. Rub the sugar and the grated zest together with your fingertips, then stir them into the soup with the almonds and currants while it is still warm, so the currants plump up. 6. Let it cool, then chill in the fridge for at least 3 hours. Sprinkle with the cinnamon sugar before serving.
Notes
- What the book says vs. what we added: the book boils neatly peeled apples in water with the peel of half a lemon, passes them through a colander once soft, and adds water and wine, blanched and cut almonds, currants and sugar rubbed on lemon peel, with cinnamon sugar on top. Coring the apples, taking out the lemon peel, the fridge and all the amounts are ours.
- Interpretation: izkāsi tos caur duršlaku could also mean "drain them". We read it as pressing the soft apples through to a purée, since the book goes straight on to thin it with water and wine. The other reading would give pieces of apple in wine and water.
- Almonds: the book's nomizātas almonds are skinned. To skin them yourself, cover with boiling water for a minute, then slip off the skins.
- Alcohol: the wine isn't cooked, so the soup isn't for children.
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