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Soppis Dorre


This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Soppis Dorre. Recipe mylk & boyle it, & strene egges зolks & put þam þerto; þan set it ouer þe fyre, but lat it not boyle, & þen styr it wele tyll it be thyk, & cast þerto sugur & salt. Þan take fayr paynemane & make it in sopis, & put þe stuff above þeron, & serof it forth in þe maner of potage.

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)

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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