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166. Golden Sops

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

166. Golden Sops. Take a loaf of bread and make slices of it. And toast them moderately, so that they do not burn, and take good broth and cook it in a separate pot with all your provisions, and skim it well, and then have ready grated cheese, and when you want to eat take some egg yolks, and blend them with the best fatty beef broth of the pot. And cast in a little ginger and then take those toasts, and soak them in the broth, and when they are done soaking, remove them from that broth; and prepare dishes of those slices of bread or sections; and cast upon them the broth with the eggs. Then cast the cheese on them. And these are called golden sops.


Other versions of this recipe:

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

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:

Golden Sops (The Neapolitan recipe collection)

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