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Slitte Soppes


This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

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.

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Recipes with similar titles:

Slete Soppes (Forme of Cury)

lxxviij Slete soppes (Fourme of Curye [Rylands MS 7])




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