As I already announced in my last post, I planned to participate in the Historical Food Forthnightly. Normally I don’t pick the recipes I cook, but use a random number generator, so I will have to try things I do not know or not like. As you can imagine, this can’t work with given challenges, so I will actively pick my recipes for these challenges (and after all, it should be fun and interesting, no matter how I pick my meals, right?).
The first challenge, food inspired by literature, I had to skip. first because I was in Italy most of the time, second because I had no clue what to make.
But I did cook something for the 2nd challenge “Soups and Sauces”.
(the german name is “Schaumbiersuppe”, so literally translated it would be something like Foam-Beer Soup, I assume in contrast to beers with little to no foam like ale)
A recipe from my 32nd edition of the “Praktisches Davidis-Holle Kochbuch” from 1891 (yes, in very bad condition)
1 litre non-bitter beer, best is brown or weiss-beer, as much water, 2 tablespoons fine flour (but no potato flour), 4 whole eggs, sugar, 2 slices of lemon and cinnamon to taste are beaten with an egg whip on a hot stove and brought close to a boil, then poured in the tureen. Zwieback or white bread roasted in butter is added. As a particularly agreeable addition often a “bread-hill” is added, for which leftovers of old bread can be used. The brown bread is ground, mixed with sugar, some pounded cinnamon and soaked currants. Roast the bread in butter until brown, press it firmly into a large cone and turn it out into the tureen.
well, the one main thing I didn’t mange to was to put the soup from the heat before it started boiling, so unfortunately it clotted. Before it really was very frothy. And yes, the turning out of the “bread-hill” wasn’t really ideal either.
How Accurate Is It?: I didn’t make many alterations. Because I wasn’t sure what brown beer was supposed to be I used weiss-beer. I used standard wheat flour, maybe other flours could be a little more thickening. And I used cinnamon-powder, but I don’t think that this influences the taste. As brown bread, I used pumpernickel. Oh, and I used Sultanas instead of currants, simply because I don’t eat neither of them very often and I didn’t want to buy currants when I still had sultanas.
As a resumé I have to say: Yay, a great recipe. It is sweet, it tastes like beer, it is filling with the brown bread. Maybe nothing to eat for dinner (as I did) but for lunch or even in the afternoon a beautiful dish!
Have a nice day, love