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To Make Sops For A capon.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To make Sops for a capon. Take Tostes of Bread, Butter, Claret wine and slices of Orenges, and lay them upon the Tostes and Sinamon Sugar and Ginger.


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