Soppes Dorre
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Recipes from John Crophill's Commonplace Book (England, 1485), entitled "Soppes Dorre". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Soppes Dorre. Tak minced onyowns & oyle de oyle & sethz hem to gidre sithen tak wyn or ale & boille it ther with than tak tosted bred & poure the sewe ther on & melk of almondys above.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

xxx - Soupes dorroy. Shere Oynonys, an frye hem in oyle; thanne take Wyne, an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste ther-on gode Almaunde Mylke, and temper it wyth wyne: thanne do the dorry a-bowte, an messe it forth. [Two Fifteenth-Century Cookery-Books]

Soppes Dorre. Take rawe Almondes, And grynde hem in A morter, And temper hem with wyn and drawe hem thorgh a streynour; And lete hem boyle, And cast there-to Saffron, Sugur, and salt; And then take a paynmain, And kut him and tost him, And wete him in wyne, And ley hem in a dissh, and caste the siryppe thereon, and make a dregge (Note: dredge. Douce MS. dragge) of pouder ginger, sugur, Canell, Clowes, and maces, And cast thereon; And whan hit is I-Dressed, serue it forth fore a good potage. [Two Fifteenth-Century Cookery-Books]

To mak soupes dorrey tak almondes and bray them asid wring them up and boile them with wyn and temper them with wyne and salt then toost whit bred and lay it in a disshe and enbane it with wyne and pour it ouer the met and florisshe it with sugur and guingere and serue it. [A Noble Boke off Cookry]

Sowpes Dorry. XX.IIII. II. Take Almaundes brayed, drawe hem up with wyne. ooile it, cast þeruppon safroun and salt, take brede itosted in wyne. lay þerof a leyne and anoþer of þe sewe and alle togydre. florish it with sugur powdour gyngur and serue it forth. [Forme of Cury]

VI - FOR TO MAKE SOWPYS DORRY. Nym onyons and mynce hem smale and fry hem in oyl dolyf Nym wyn and boyle yt wyth the onyouns roste wyte bred and do yt in dischis and god Almande mylk also and do ther'above and serve yt forthe. [Forme of Cury]

.lxxx. Sowpes doree. Take almaundes y brayed, drawe hem up with wyne, boyle hit cast theruppoun safroun & salt, tak brede y tosted in wyne lay therof a leyne & a nother of that sewe & do alle to gyder, florysch hit with suger, poudour ginger, & serve it forth. [Fourme of Curye [Rylands MS 7]]

Sowpus dorre. Take almondes, bray hem, wryng hom up. Boyle hom with wyn rede to sup. Þen temper hom with wyn, salt, I rede, And loke þou tost fyne wete brede, And lay in dysshes, dubene with wyne. Do in þis dysshes mete, þat is so fyne. Messe hit forthe, and florysshe hit þenne With sugur and gynger, as I þe kenne. [Liber cure cocorum [Sloane MS 1986]]

Soppus Dorre. Recipe myncyd onyons & fry þam in oyle de olyff, þan take wyne & boyle with þe onyons; þan toste brede & do it in disshys, & gode almond mylk, & serof. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Soppis Dorre. Recipe mylk & boyle it, & strene egges зolks & put þam þerto; þan set it ouer þe fyre, but lat it not boyle, & þen styr it wele tyll it be thyk, & cast þerto sugur & salt. Þan take fayr paynemane & make it in sopis, & put þe stuff above þeron, & serof it forth in þe maner of potage. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Sowpys dorry. Nym onyons & mynce hem smale & fry hem in oyle dolyf. Nym wyn & boyle yt wyþ þe onyouns. Toste wyte bred & do yt in dischis, & god almande mylk also, & do þe wyne wiþ onyons aboue & serue yt forþ. [MS Douce 257]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

oil
wine
ale
bread
nuts


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:18>. Accessed on December 10, 2019, 10:57 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:30>. Accessed on December 10, 2019, 10:57 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:361>. Accessed on December 10, 2019, 10:57 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:201>. Accessed on December 10, 2019, 10:57 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:81>. Accessed on December 10, 2019, 10:57 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:259>. Accessed on December 10, 2019, 10:57 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:81>. Accessed on December 10, 2019, 10:57 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:24>. Accessed on December 10, 2019, 10:57 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:66>. Accessed on December 10, 2019, 10:57 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:84>. Accessed on December 10, 2019, 10:57 pm.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:65>. Accessed on December 10, 2019, 10:57 pm.




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