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

.lxxx. Sowpes doree. Take almaundes y brayed, drawe hem up with wyne, boyle hit cast theruppoun safroun & salt, tak brede y tosted in wyne lay therof a leyne & a nother of that sewe & do alle to gyder, florysch hit with suger, poudour ginger, & serve it forth.

Original manuscript image: f42v

Other versions of this recipe:

Sowpus dorre (Liber cure cocorum [Sloane MS 1986])

Golden Sops (Libre del Coch)

Golden toasts (Le Viandier de Taillevent)

Soppes Dorre (Two Fifteenth-Century Cookery-Books)

Soppis Dorre (Thomas Awkbarow's Recipes (MS Harley 5401))

Soppus Dorre (Thomas Awkbarow's Recipes (MS Harley 5401))

Soupes dorrees (Two Fifteenth-Century Cookery-Books)

Soupes dorrey (A Noble Boke off Cookry)

Sowpes Dorry (Forme of Cury)

Recipes with similar titles:

xxx soupes dorroy (Two Fifteenth-Century Cookery-Books)

VI - FOR TO MAKE SOWPYS DORRY (Forme of Cury)

Soppes Dorre (Recipes from John Crophill's Commonplace Book)

Sowpys dorry (MS Douce 257)