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Slete Soppes

This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

Slete Soppes. XX.IIII. Take white of Lekes and slyt hem, and do hem to seeþ in wyne, oile and salt, rost brede and lay in dysshes and the sewe above and serue it forth.


Other versions of this recipe:

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

Recipes with similar titles:

Slitte soppes (Ancient Cookery [Arundel 334])

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