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Soppes Pour Chamberleyne


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 pour Chamberleyne. Take wyne, Canell, powder ginger, sugur/ of eche a porcion; And cast all in a Streynour, And honge hit on a pyn, And late hit ren thorgh a streynour twies or thries, til hit ren clere; And then take paynmain, And kutte hit in a maner of Browes, And tost hit, And ley hit in a dissh, and caste blanche pouder there-on ynogh; And then cast the same licour vppon the Soppes, and serue hit forthe fore a good potage.

autodoc



Other versions of this recipe:

Soupes Jamberlayne (Two Fifteenth-Century Cookery-Books)




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