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Summer Soup

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A 16th century Italian Recipe, translated into English by Shannon Wanty

From Rosselli, Giovanne: Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

p12r Per fare vna menestra de vergiuse. (To make a "vergiuse"soup.)

Take four fresh egg yolks, half an ounce of cinnamon, a quarter ounce of sugar, two ounces of rose water, four ounces of orange juice, and beat all these things well together, and cook them as you would cook a broth, and if you would add a little yellow, and this soup is common in summer.

Unless otherwise stated, all work herein is done by Shannon Wanty, known in the SCA as Lady Vettoria Samaritana di Giovanni da Verona, formerly known as Lady Caterine de Vantier.

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