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Soupes Dorrey


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak soupes dorrey tak almondes and bray them asid wring them up and boile them with wyn and temper them with wyne and salt then toost whit bred and lay it in a disshe and enbane it with wyne and pour it ouer the met and florisshe it with sugur and guingere and serue it.

autodoc



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)

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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