xxvij - Soupes dorye
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "xxvij - Soupes dorye". [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:

xxvij - Soupes dorye. Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste ther-to Safroun an Salt; an than take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste the syrip ther-on. And than make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste ther-on When it is y-dressid, an serue thanne forth for a potage gode.



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]

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]

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]

[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]

nuts
milk
wine
saffron
salt
wheat
podour
ginger
sugar
cinnamon
cloves
mace


[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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.


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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:27>. Accessed on October 15, 2019, 2:11 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:259>. Accessed on October 15, 2019, 2:11 pm.




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