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Xxvij - Soupes Dorye


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

xxvij - Soupes dorye. Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste ther-to Safroun an Salt; an than take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste the syrip ther-on. And than make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste ther-on When it is y-dressid, an serue thanne forth for a potage gode.

autodoc



Other versions of this recipe:

FOR TO MAKE SOWPYS DORRY (Forme of Cury)

Soupes dorroy (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Give it Forth  

Soupes Dorye
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2016/01/harleian-ms-279-ab-1430-soupes-dorye.html






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