International Recipes OnLine wrote:
> Cinnamon Wine Soup
>
> submitted by rcoen
>
> from Tipperary, Ireland
>
> This recipe is 500 years old and originated in Turkey.
>
> 3 cups dry red wine
> 1 stick cinnamon, about 7 cm. long
> peel of 1/2 lemon, in 2 or 3 pieces
> 3 Tbsp. cornflour

Oh right. Cornflour 500 years ago in Turkey.

Amazing guy, that Columbus...

Pastorio



> 3 Tbsp. sugar
> 2 egg yolks, beaten lightly
>
> In a saucepan simmer together the wine, cinnamon and lemon peel for 10
> minutes. In a mixing bowl blend together the cornstarch and 3 Tbsp. of
> cold water. Stir this into 3 cups of water, transfer to a separate
> saucepan and simmer gently for 5 minutes. Strain the cornstarch mixture
> into the wine and add the sugar, stirring well (may add more sugar to
> taste). Slowly spoon about 1 cup of the hot wine soup into the egg yolks,
> beating constantly. Pour the mixture back into the soup slowly, bating
> constantly. Heat through but do not boil. Taste and correct the flavoring
> with sugar if necessary. Serve either hot or chilled. (Serves 4 - 6).
>
>
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