Medieval Scandinavian chicken soup скачать в хорошем качестве

Medieval Scandinavian chicken soup

This chicken soup for cold days is from the Scandinavian Libellus de Arte Coquinaria ("The Little Book of the Art of Cooking“) from the early 13th century. It is preserved in three different copies in different languages: in Danish, Icelandic and Low German. The presence of two kinds of meat and of imported goods such as wine, saffron and cumin, as well as the cooking process involving first the preparation of a chicken broth and then the addition of raw meat from a young chicken, marks this recipe as a dish for the wealthy. Also notable is the complete absence of vegetables. You need: a good chicken broth, chicken meat, pork meat, cumin, saffron, white wine, egg yolks and salt to taste. Music by audionautix.com You can find more recipes in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and soon in Italian), "From Eden to Jerusalem: Recipes from the Time of the Bible“ (available in English, German and Italian), or "VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). For quick and easy no-fuzz gourmet recipes there is "Cooking on the Move: 100 Recipes for Mobile Kitchens". And if you like, visit my website at https://trullocicerone.com.