№ 57[Auksta zupa 10: šokolāde ar pienu]
10.
Oriģināls1796
Weenâ peenu, nowahri 4 Schokolade, sakull to ar 4 dseltenumu, un eelej to blohdâ, kur tas atdseest; kad winnu leek us galdu, Zukkeru ar Kanehli arri buhs uskaisiht.
Mūsdienu rakstībā2026
Vienā pienu novāri 4 šokolāde, sakul to ar 4 dzeltenumu un ielej to bļodā, kur tas atdziest; kad viņu liek uz galdu, cukuru ar kanēli arī būs uzkaisīt.
Sastāvdaļas5
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| piens | peens | milk | 1 stops |
| šokolāde | Schokolade | chocolate | 4 loti |
| olu dzeltenumi | pautu dseltenumi | egg yolks | 4 |
| cukursuzkaisīšanai | Zukkers | sugar | |
| kanēlisuzkaisīšanai | Kanehlis | cinnamon |
Paņēmieni
- vārīt
- sakult
- atdzesēt
- uzkaisīt
Birkas
- aukstā zupa
- saldā zupa
- šokolāde
- piens
- olas
Piezīmes
- Weenâ Stohpâ peenu un nelocītais Schokolade: tā iespiests; jēga: vienā stopā piena novāri 4 lotus šokolādes.
- Lots bija 1/32 mārciņas, ap 13 g, tātad 4 loti ir ap 50 g šokolādes.
- Ar šo recepti beidzas 1. nodaļa.
Modern recipe (EN)
Chilled chocolate milk soup Serves 4 · 15 minutes, plus chilling · Adapted from the 1796 recipe; not yet tested.
The book gives 1 stops of milk, 4 loti of chocolate and 4 egg yolks, which converts to 1.275 l (we use 1.25 l), about 52 g and 4.
Ingredients
- 1.25 l whole milk
- 50 g dark chocolate (60–70 %), chopped
- 4 egg yolks
- 2–3 tbsp sugar, to taste (our addition)
- To serve: 1 tbsp sugar mixed with ½ tsp ground cinnamon
Method
1. Heat the milk in a saucepan until it is about to boil. Add the chocolate and sugar and stir until melted, then simmer gently for 2–3 minutes. 2. Whisk the egg yolks in a bowl. Whisk in a ladle of the hot milk, then pour it all back into the pan, whisking. 3. Stir over low heat until the soup thickens slightly. Don't let it boil, or the yolks will scramble. 4. Pour into a serving bowl, let it cool, then chill in the fridge. 5. Sprinkle with the cinnamon sugar just before serving.
Notes
- What the book says vs. what we added: the book has you boil the chocolate in the milk, whisk in the yolks and leave it to cool. Warming the yolks first (step 2) and the sugar in the soup are our additions. Chocolate of the time was usually sold already sweetened.
- Strength: the original is light on chocolate by today's taste. For a richer soup use 80–100 g.
- Context: cold soups like this (Kaltschale) were summer dishes; the book lists ten of them.
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