Another Hungarian Soup

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p81v A fare Ongaresca d'altra sorte per piatti dieci. (To make another style of Hungarian [soup] for ten plates.)

Take 15 cups of good cow's milk, and if you do not have milk, take as much water, and half a pound of fresh butter, and three cups of verjuice, or less, as sharp as you would have, then take the crustless bread of a large loaf, and moisten it with the verjuice, and crush it with three ounces of dried raisins, and three ounces of whole pine nuts, a half a pound of sugar, and half an ounce of cinnamon, and crush a little saffron, and make all these things boil together, mixing until it has diminished, and when you would remove it from the fire, put in a little rose water.