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cassia Soup

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Cassia soup. Cook your chicken (or whatever meat you wish) in wine or water, quarter it, and brown it [in lard]. Take completely dry almonds cooked without peeling, plus plenty of cassia; crush, sieve, and steep in beef broth. Boil well with your meat and some verjuice. Take cloves and grains_of_paradise, crush, and add. It should be thick and strong.


Other versions of this recipe:

Cinnamon Soup (Le Menagier de Paris)

Recipes with similar titles:

17 To make goose soup (Das Kuchbuch der Sabina Welserin)

Links to modern interpretations:

Medieval Cookery  

Cinnamon Soup
Daniel Myers
Medieval Cookery

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