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I dont cook a springtime soup yet (cause spring still isn`t there),
but a cure diet soup made of simple organic vegetable stock cubes,
dispersed in pure boiling vienniese water!
after all that culinary foodie seductions of mine/yours/ours/
everybodies last day soups, the time is right for a diet and to
establish a saturday cure day, so that the soup will be fit for
the bikini pot,(which hasn`t become larger during wintertime)
just for the approaching sunny days. we all know how dowdy it looks,
when a bikini is to close, respectively grease drops are drifting
over the edge of a waist plate. that can gnaw on the soups
self esteem (or ego feeling?) I will save the soup from things like
that( maybe the soup will be grateful later on, maybe not till
345 days have passed!) for that I will accept not to make such an
amazing performance, as I could have made if I would have served
the "pounded soup", here the recipe:
"pounded soup" (maybe a bid cruel)
Take an old hen, let it simmer in combination with a few pounds of
beef until meat is tender, cut out the breasts, the rest of the hen
is to be pound by using a mortar, place it in a pot, add macis,
one knob of ginger, parsley, celery, cover with soup and let it
simmer for one hour. in the meantime take breasts chop it up,
place it in a pot, add 4 yolks mixed with some cold soup and
eventually pour in the sieved soup, wherein the "pounded" have been
cooked before. stir it up properly and wait at table. if available
you can serve it with some boletus mushrooms sauted with butter,
you can also serve it with hash dumplings.
quotation from the cooking book of my great-grandmother:
"the economic vienniese cook or the newest complete cooking book,
containing plain advices in the most hackneyed kinds of all meat-,
fish-,green- and wheat dishes, salads, compotes, cakes and sweets,
creams, aspics, cold and warm drinks, essences and parfaits, to be
prepared in the most delicious way, also how to set up the pantry,
together with menues.
a brides gift for young houswives-to-be and hospitable daughters
and a useful saint`s day present for girls who wanted to be good
and experienced cooks within a very short time.
written by josefa kraft, after a 50years continuing experience.
forth improved and extended edition. vienna
published and printed by anton mausberger. kühfussgasse,
at daum`s house nr.575"
(regrettably there`s no date!)
remarkable and writeable seems to me also the preamble of
josefa kraft:
"to my admired readers!
motivated by your gracious cheers I felt the imperative to go for
the forth edition of this work. because of your complimentary
applouse, I made it to a strict duty of myself to release the forth
edition which contains eminent advancements and with selfpraise
I must say about the usability of this work, I can be shure to be
worth of your gentleness again. in a deep and cheery sentiment I am
pleased to bring my deepest thankfulness to my readers for their
respect of the third edition of my cooking book and as I think not
to leave unmentioned, that just like the third edition contained
931 articles, the number of dishes prepared by myself, have raised
to 1021 articles, so to say increased about 90 articles,
as I relinquish the appraisement to my well-disposed readers,
to what extend I deserve to gain recognition for the stockpiling
of articles for the same price of book, I recommend myself
to their further favourableness.
the author josefa kraft
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