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Sowpus Dorre


This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Sowpus dorre. Take almondes, bray hem, wryng hom up. Boyle hom with wyn rede to sup. Þen temper hom with wyn, salt, I rede, And loke þou tost fyne wete brede, And lay in dysshes, dubene with wyne. Do in þis dysshes mete, þat is so fyne. Messe hit forthe, and florysshe hit þenne With sugur and gynger, as I þe kenne.

autodoc



Other versions of this recipe:

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)

Sowpes doree (Fourme of Curye [Rylands MS 7])


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)




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