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.
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)