Sunday, September 2, 2012

Medieval Recipe Day!

Guillaume Tirol's recipe for Cassia Soup (c. 1395):

Cook chicken, beef, or other meat in wine or water. Quarter it and brown it.
Take dry, cooked, unpeeled almonds and plenty of cassia. Crush it, sieve it, and steep it in beef broth. 
Boil it with the meat and with verjuice. 
Take cloves and grains of paradise, crush them and add them.
The soup should be thick and strong (in flavor).

Cassia is a kind of cinnamon.
Verjuice is an acid juice made from pressing sour fruit like unripe grapes or crabapples...modern cooks tend to use wine or vinegar.
Grains of paradise are seeds that taste pungent and peppery. They're in the ginger family.
If you dare to make this, let me know how it goes.

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