Hungarian Cheese SoupSource: Ein New Kochbuch by Marx Rumpolt, a 16th century collection of German recipes Original Recipe: Nimm ein neuwen Käeß/ der vber Nacht gemacht ist/ vnd rüer jhn ab mit saurem Rahm/ thu frische Butter darein/ vnd laß darmit auffsieden/ so zergehet der Käeß. Vnnd wenn du wilt anrichten/ so nimm gebeht Schnitten Brot/ oder von Weck/ vnd geuß die Brüeh darüeber/ so ist es ein gute Vngerische Käeßsuppen. Translation: (Translated by M. Grasse) Take a new cheese/ that (was) made overnight/ and stir it up with soured cream/ put fresh butter therein/ and let (it) come to a boil therewith/ so the cheese breaks down. And when you want to prepare it (serve it)/ so take sliced bread/ or from a loaf. And pour the broth over (it)/ so is a good Hungarian cheese soup. My Interpretation:
Put Cottage cheese and sour cream and feta cheese into blender or food processor, blend until smooth. Pour blended cheese and butter in a crock pot and cook over high heat until cheese melts and forms a sauce. Serve over a slice of toasted bread or in a bread bowl made of the large hard-crusted rolls. Notes:
References: Rumpolt, Marx. "Ein new Kochbuch", Transliteration by Thomas Gloning, http://www.uni-giessen.de/gloning/kobu.htm Rumpolt Marx Ein New Kochbuch [Online] // Ein New Kochbuch / ed. Grasse M.. - 2002. - February 5, 2009. - http://clem.mscd.edu/~grasse/GK_Rumpolt1.htm. - This is a translation of the book first published in 1581 by Marx Rumpolt. It has nearly 1000 recipes. "Manuscriptorium." Manuscriptorium. N.p., n.d. Web. 28 Sept. 2012. <http://www.manuscriptorium.com/index.php>.The Manuscriptorium's mission is to Build a Virtual Research Environment for the Sphere of Historical Resources. A facsimile of Ein New Kochbuch is available in the Digital Library (Document # 95.107) |