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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"

xxx - Soupes dorroy. Shere Oynonys, an frye hem in oyle; thanne take Wyne, an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste ther-on gode Almaunde Mylke, and temper it wyth wyne: thanne do the dorry a-bowte, an messe it forth.

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Other versions of this recipe:

FOR TO MAKE SOWPYS DORRY (Forme of Cury)

Soupes dorye (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

soppes dorre (Two Fifteenth-Century Cookery-Books)

soupes dorrey (A Noble Boke off Cookry)

Sowpes Dorry (Forme of Cury)

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

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

Soppus Dorre (Thomas Awkbarow's Recipes (MS Harley 5401))

Soppis Dorre (Thomas Awkbarow's Recipes (MS Harley 5401))

Soppes Dorre (Recipes from John Crophill's Commonplace Book)

Sowpys dorry (MS Douce 257)