.lxxviij. Slete soppes.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Fourme of Curye [Rylands MS 7] (England, 1390), entitled ".lxxviij. Slete soppes.". [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:

.lxxviij. Slete soppes. Tak white of lekes & slyt hem & do hem to seeth in wyne, oyle & salt, tost brede & lay in disches & the sewe a bove and serve hit forth.



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]

Slete Soppes. XX.IIII. Take white of Lekes and slyt hem, and do hem to seeþ in wyne, oile and salt, rost brede and lay in dysshes and the sewe above and serue it forth. [Forme of Cury]

Slitte soppes. Take the white of lekes, and slytte hom, and scthe hom in wyn, and oyl, and do therto pouder and toste bredde (toasted bread), and do as to foresaide. [Ancient Cookery [Arundel 334]]

Slete Soppes. XX.IIII. Take white of Lekes and slyt hem, and do hem to seeþ in wyne, oile and salt, rost brede and lay in dysshes and the sewe above and serue it forth. [Forme of Cury]

[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]

leeks
wine
oil
salt
bread
beef


[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 "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:79>. Accessed on November 17, 2019, 6:10 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:79>. Accessed on November 17, 2019, 6:10 am.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:99>. Accessed on November 17, 2019, 6:10 am.




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