Today, Rumford's Soup, a hunger riot, a naive king, and why you should always serve #soup with bread, even if the recipe says not to.
https://www.culina-vetus.de/2026/05/20/the-king-and-the-counts-soup-feeding-the-revolution-xxii/
A4 Cold chard as a dish
Take chard that is young, with the root attached. Boil it in a courtly fashion (brüwe es hofelich) in a cauldron or a pan, then pour it out on a sieve and let the water drain off. Take it and cut it up on a serving tray. Salt it lightly, pour on vinegar that is mixed with fresh wine, and sprinkle it with sugar. This is a lordly dish for the evening meal, the colder, the better et caetera.
Another recipe from the Solothurn MS: sweet-sour chard served cold. Sometimes, Renaissance food can go pretty nouvelle cuisine.
https://www.culina-vetus.de/2026/05/11/sweet-sour-chard-salad/
A6 To make a good sauce
Take horseradish and clean it well. Put it into a pot in a baking oven and let it become very dry. Afterwards, grind it to powder and rub it through a sieve so it becomes similar to (i.e. as fine as) flour. Then store this flour carefully until it is needed. Mix it with wine or with good broth, or with boiled almond (milk). Serve it at the table with roast dishes or fritters (gebachen oder gebraten).
Today, a recipe for instant horseradish sauce powder from c. 1500. Just add broth (or wine or almond milk).
https://www.culina-vetus.de/2026/05/10/instant-horseradish-sauce/
This soup can be rendered more delicious by adding an onion, two carrots, two parsley roots cut in slices, and a bunch of green parsley. In this case, the soup must boil for at least one hour. It is also served with poached eggs.
In middle-class households (bürgerlich), a few eggs are broken into the soup tureen, the soup is poured over them and the whole stirred gently.
Roux Soup / Potage aux roux brun, ou aux pauvres gens
Twelve Loth of butter are heated, four or five tablespoons of flour added, and it is slowly cooked to light brown. Then you add a Kanne of warm water, it is dissolved and brought to a boil while stirring, and two Kannen of boiling water are added. The whole is salted and a pinch of pepper and a generous tablespoon of strong caraway added, everything is boiled for half an hour and poured over thin, toasted bread slices through a sieve.
In 1830, the people of Braunschweig went from humble petitions to setting fire to the duke's ballroom in seven days. And it worked. Also, really bad soup.
https://www.culina-vetus.de/2026/05/08/checkmating-the-diamond-duke-feeding-the-revolution-xxi/
