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Soppes Dorre


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"

Soppes Dorre. Take rawe Almondes, And grynde hem in A morter, And temper hem with wyn and drawe hem thorgh a streynour; And lete hem boyle, And cast there-to Saffron, Sugur, and salt; And then take a paynmain, And kut him and tost him, And wete him in wyne, And ley hem in a dissh, and caste the siryppe thereon, and make a dregge (Note: dredge. Douce MS. dragge) of pouder ginger, sugur, Canell, Clowes, and maces, And cast thereon; And whan hit is I-Dressed, serue it forth fore a good 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)

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)

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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