By Victoria R. Rumble
"This ebook presents a entire culinary background of soup in all its kinds. half One presents an summary of the earliest cuisines of the traditional international. half examines soup within the New international. Appendices aspect greens and herbs utilized in centuries-old soup recipes and includes dozens of recipes from the medieval period via global struggle II"--Provided by way of publisher.
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Additional resources for Soup through the ages : a culinary history with period recipes
Example text
On the Right Pleasure and Good Health (1475), translated by Mary Ella Milham, includes 6. Ancient Rome 29 a recipe for minutal. Green vegetables were plunged into boiling water, removed at once and cut up finely. When cut they were pounded in a mortar and boiled with sugar until cooked. This book also contained recipes for soups made from broad beans, gourds, herbs, and red chick peas. 41 Italian words which initially translated into the English word soup include zuppa (tomato soup or fish soup), minestra (a more substantial, often vegetable soup), and minestrone (a really hearty or large soup).
In the kitchen he will domineer and rule the roast in spite of his master, and curses in the very dialect of his calling. His labour is more blustering and fury, and his speech like that of sailors in a storm, a thousand businesses at once; yet, in all this tumult, he does not love combustion, but will be the first man that shall go and quench it. He is never a good Christian till a hissing pot of ale has slacked him, like water cast on a firebrand, and for that time he is tame and dispossessed. His cunning is not small in architecture, for he builds strange fabrics in paste, towers and castles, which are offered to the assault of valiant teeth, and like Darius’ palace in one banquet demolished.
4 Jefferson thought the thinnest soups were herb-pottages, commended by the Church as fit diet for meager (meatless) days. Martin Martin described the process of separating the grain from the stalks. A woman took a handful of grain in her left hand and set fire to it. With a stick in her right hand she beat the grain as the husk burned away to remove it from the stalk. 5 Though ancient to our minds, saddle querns and later rotary querns greatly simplified the process of milling grains. 6 Dumplings have been added to soups to stretch the quantity for centuries, and almost every culture had their version of this ubiquitous morsel of dough.