Soupes
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "Soupes". [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:

Soupes. Take marye do hit yn a pot with hony poudyr of pepyr poudyr of gynger canell & a leye hit take brede cut hit yn gobettys tost hem couche hem yn dysches loke thy syryp be salt ghyf hit a colour of safron and serve hit forthe.



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]

Soups, that is to say salmis of six becket [a fish (JH)] and six tench, green leek, and white herring, a quarter-pound: six freshwater eels salted the day before and three cod soaked overnight. [Le Menagier de Paris]

In soups, you must add spices very well ground and not sieved, and at their sharpest. In sauces and in jelly the contrary.

Item, to kill hogs. - They say that the males should be killed in November, and the females in December; and thus it is their season, as for example where they say: February pullet.

Item, to make black pudding, have the pig blood collected in a fair basin or pan, and when you intend to see your pig destroyed, have the lights washed very well and put on to cook, and as soon as it is cooked, take from the bottom of the pan the sticky lumps of blood and take them out; and then, have onions peeled and chopped to the amount of half the blood, with the amount of half the suet which is among the guts, which is called the "entrecercle" of the guts, chopped as small as dice, together with a little ground salt, and throw it in the blood. Then, have ginger, clove, and a little pepper, and grind it all together. Then, have the small guts well washed, turned inside out and all blood removed in a running river, and to remove the dampness, have them placed in a pan on the fire, and stir; then, add salt; and do this a second time, and yet a third time: and then wash, and turn inside out and wash them, then place to dry on a towel; and squeeze and wring them to dry. (They say the "entrecercle" and these are the large guts which have suet inside which you get out with a knife). After you have added and adjusted by the right amounts and quantities, so that you have half as much onions as blood, and a quarter as much suet as blood, and then when your black puddings are filled with this, put them to cook in a pan in the water from the lights, and prick with a pin when they swell, or otherwise they will burst. [Le Menagier de Paris]

For to make Soopys. Recipe fyne almond mylk standyng, & colour it with safron and a porcyon of hony; þen take shyves of brede tostyd & wete þam in whyte wyne or rede, & dresse þe shyves in a dysh, & boyle in a lityll of þe mylk, & cast þeron, & strew þeron sugure, & serof. [Thomas Awkbarow's Recipes (MS Harley 5401)]

[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]

marrow
honey
podour
pepper
ginger
cinnamon
bread
salt
saffron


[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 the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:41>. Accessed on October 19, 2019, 11:42 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:95>. Accessed on October 19, 2019, 11:42 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:157>. Accessed on October 19, 2019, 11:42 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:20>. Accessed on October 19, 2019, 11:42 pm.




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