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White 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

White Soup. Take capons, hens or chicks killed beforehand at a convenient time, either whole or in halves or quarters, and pieces of veal, and cook with bacon in water and wine: and when they are cooked, take them out, and take almonds, peel and grind them and mix with water from your fowls, that is to say the dearest, without scrapings or any bits, and strain them through a sieve; then take white ginger prepared or peeled, with grain of Paradise, prepared as above, and strain through a very fine sieve, and mix with milk of almonds. And if it is not thick enough, strain fine flour or rice, which has been boiled, and add a taste of verjuice, and add a great amount of white sugar. And when it is ready, sprinkle over it a spice known as red coriander and some seeds of the pomegranate with sugared almonds and fried almonds, placed at the bottom of each bowl. More may be seen on this subject below, under fricassee.


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