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cinnamon Soup


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Cinnamon Soup. Cut up your poultry or other meat, then cook in water and add wine, and fry: then take raw almonds with the skin on unpeeled, and a great quantity of cinnamon, and grind up well, and mix with your stock or with beef stock, and put to boil with your meat: then grind ginger, clove and grain, etc., and let it be thick and yellow-brown.

autodoc



Other versions of this recipe:

Cassia soup (Le Viandier de Taillevent)




Links to modern interpretations:


Medieval Cookery  

Cinnamon Brewet
Jennifer Marshall-Craig
Medieval Cookery
http://medievalcookery.com/recipes/cinnamonbrewet.html



Medieval Cookery  

Cinnamon Soup
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/cinnamon.html






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