Sowpus dorre
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by [name]


Introduction
This entry is a re-creation of a recipe from , entitled " Sowpus 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:

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.



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]

166. Golden Sops. Take a loaf of bread and make slices of it. And toast them moderately, so that they do not burn, and take good broth and cook it in a separate pot with all your provisions, and skim it well, and then have ready grated cheese, and when you want to eat take some egg yolks, and blend them with the best fatty beef broth of the pot. And cast in a little ginger and then take those toasts, and soak them in the broth, and when they are done soaking, remove them from that broth; and prepare dishes of those slices of bread or sections; and cast upon them the broth with the eggs. Then cast the cheese on them. And these are called golden sops. []

Golden toasts. To make golden toasts, take some hard white bread, slice it into square toasts, roast them a bit on the grill, coat them very well in beaten egg yolks, brown them in good hot lard on the fire until fine and very golden, remove them from the pan, and put them on plates with some sugar on top. []

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. []

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. []

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. []

Soupes dorrees. Nym oynons, mynce hem, frie hem in oille de olyue: nym oynons, boille hem with wyn, tost whit bred, and do it in dishes / and cast almand mylke theron, and ye wyn and ye oynons aboue, and gif hit forth. []

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. []

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. []

.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. []

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. []

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. []

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. []

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. []

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. []

.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. []

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. []

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. []

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. []

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. []

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

nuts
wine
salt
wheat
bread
sugar
ginger


[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
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Bibliography

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Searchable index of "". Medieval Cookery.
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Searchable index of "". Medieval Cookery.
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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:181>. Accessed on March 28, 2024, 8:26 am.

Searchable index of "". Medieval Cookery.
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Searchable index of "". Medieval Cookery.
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Searchable index of "". Medieval Cookery.
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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:81>. Accessed on March 28, 2024, 8:26 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:81>. Accessed on March 28, 2024, 8:26 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:18>. Accessed on March 28, 2024, 8:26 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:65>. Accessed on March 28, 2024, 8:26 am.