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as read more . according to one medieval cookbook, one need only "take brede and grate it; make a lyre of rawe ayren, and do therto safroun and powdour douce, and lye it vp with gode broth, and make it as a cawdel. recipes medieval soup tredure a golden broth top
www.grouprecipes.com/44584/medieval-soup-tredure-a-gold

Potato leek soup chicken soup with egg and lemon broth chickensoupeggsour cream of chicken soup 18
www.grouprecipes.com/chicken-broth-soup

A recipe for cobages - cabbage and almond soup medieval containing head of cabbage; shredded almonds; coarsely chopped beef broth honey salt dried sweet basil fresh cookeatshare.com/popular/medieval-soup-recipes

The history and science of tomato soup in medieval times, peasants relied on thin soup from a stock pot which was endlessly topped up. the broth was a by-product of cookeatshare.com/popular/medieval-times-tomato-soup-rec

Porry is a soup, a broth or a mash. in medieval times, broth was the vegetable or the meat cooked in the pot. leeks and chards were the 2 main vegetables for porry, but there were also orache, borage, good king henry, watercress, spinach orry can actually be a soup, a broth or a mash. but in medieval times,
www.oldcook.com/en/greens_porry.htm

How to make chicken broth, miso soup:. miso soup is a japanese traditional type of chicken soup. miso is usually taken at breakfast in japan. miso is a paste which is made from fermented soybeans and is full of antioxidants (a vitamin in a large saucepan, bring the chicken broth to a simmer over medium-high heat. www.ehow.com/how_2263074_chicken-broth-miso-soup.html Liquidise the soup and strain through a sieve into a clean saucepan. taste and season as necessary, and sharpen with wine vinegar. discard one half of each mussel shell. reheat the soup and stir in title: spiced mussel and leek broth (medieval scottish); category: check medieval uk soup; serves: 4; ingredients:; www.recipesworldwide.com/20761-recipe-spiced-mussel-and 1st soup by dr. henry bieler ; 2nd soup by hippocrates the cure would be a limited diet, or even a fast on bieler's broth. the vegetables are like nature's vitamins, and restore such elements as potassium, and sodium to our glands. dr. bieler was particularly interested in restoring the liver as a way to health. www.yourreturn.org/articles/bielers_broth.htm (broad beans or peas with meat broth – a green soup) by; martino da como recipe no. 89 from the "libro de arte culinaria" ca. 1450-60 it seems that medieval soups were generally thick affairs, not as liquid as we take them now. i got this from either scully's "art of cookery in the middle ages" or barbara santich www.historiaviva.org/recetas/sopa_habas-guisantes-ing.s

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