XCIV - A wine soup without eggs
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "XCIV - A wine soup without eggs". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

XCIV - A wine soup without eggs. Take a clay pot and put into it wine, one or two pots. Cut into it simle bread, but not without the crusts or as some call it the [malden]. Put it to the fire, add sugar or honey thereto. Let it seethe well and then pour it through a sieve. Put it back into the pot and make it up with herbs, but not cloves. Add small raisins into it, and cut baked simle pieces into it, long as one usually does [barckanneršdder]

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:88>. Accessed on May 31, 2020, 12:13 am.

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