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.lxxviij. Slete Soppes.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.lxxviij. Slete soppes. Tak white of lekes & slyt hem & do hem to seeth in wyne, oyle & salt, tost brede & lay in disches & the sewe a bove and serve hit forth.

Original manuscript image: f42r

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Other versions of this recipe:

Slete Soppes (Forme of Cury)


Recipes with similar titles:

Slitte soppes (Ancient Cookery [Arundel 334])




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