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Soupes Dorrees

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"

Soupes dorrees. Nym oynons, mynce hem, frie hem in oille de olyue: nym oynons, boille hem with wyn, tost whit bred, and do it in dishes / and cast almand mylke theron, and ye wyn and ye oynons aboue, and gif hit forth.


Other versions of this recipe:

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

Golden Sops (Libre del Coch)

Golden toasts (Le Viandier de Taillevent)

Soppes Dorre (Two Fifteenth-Century Cookery-Books)

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

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

Soupes dorrey (A Noble Boke off Cookry)

Sowpes Dorry (Forme of Cury)

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

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