Pounded Soup

# Pounded Soup (1842)

## Faithful Translation into Modern English

Take one chicken and fry it, and half a white loaf is likewise fried; however, the chicken must be cut into pieces.

When the chicken and the loaf are fried, they are placed in a mortar and pounded well.

Then they are mixed in a pot and filled with good broth and boiled for one hour.

When it has boiled, it is strained through a sieve; and if the broth is too thick, it is thinned with clear broth.

When it is ready to be poured into bowls, add small dumplings and well-boiled cheese cut finely, and slices of browned loaf, and serve.

# Tips for a Modern Kitchen

These suggestions are not part of the original recipe. They are modern ideas for cooks who wish to try the soup today.

1. Choosing the chicken
- Use a whole chicken or mainly legs and wings; bones give better flavour to the broth.
2. Bread
- A one‑day‑old white loaf works best. Toast it in a pan or oven until golden, not burnt.
3. Broth
- Make a simple chicken stock first (bones, vegetables, light seasoning) and use that as the “good broth” mentioned in the text.
4. Pounding / blending
- If you do not have a large mortar, use a stick blender or food processor, working in small batches.
5. Final texture
- For an extra smooth soup, strain the liquid through a very fine sieve or double layer of cheesecloth.
6. Serving
- Place cubes of firm cheese (well‑dried telemea, smoked cheese, or a parmesan‑style cheese) and toasted bread cubes in the bowl, then pour the hot soup over them.

# Historical Notes

- “Pounded” means crushed in a mortar, not simply chopped; the mortar was a core tool in 19th‑century kitchens.
- “Good broth” usually refers to a clear meat stock prepared separately.
- “One hour” is the time unit used throughout the book and reflects a full clock hour.
- “Rânză” refers to a firm, well‑dried or aged cheese, often used as a garnish.
- The author does not give exact quantities, which was normal at the time; practical kitchen experience was assumed.