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Summer Soup

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.