A Boke of Gode Cookery Presents
Medieval Recipe Translations

Soupes dorye

PERIOD: England, 15th century | SOURCE: Harleian MS 279 | CLASS: Authentic

DESCRIPTION: Toasted bread in a wine sauce


.xxvij. Soupes dorye. Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste þer-to Safroun an Salt; an þan take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste þe syrip þer-on. And þan make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste þer-on When it is y-dressid, an serue þanne forth for a potage gode.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


Sops dorye. Take good almond milk made with wine, and let it boil together, and add there-to Saffron and Salt; and then take Payndemayne (very good white bread), and cut it and toast it, and wet it in wine, and lay it on a dish, and add the syrup there-on. And make a dredge of powdered Ginger, Sugar, Cloves, Mace, and strew there-on when it is dressed, and serve forth for a good pottage.


  • Almond Milk made with red wine, not water
  • Saffron or a few drops yellow food coloring
  • Salt
  • White Bread (Please use bread from a whole freshly baked loaf, and not a slice of the dreaded "Wonder" white bread or its ilk.)
  • Red Wine
  • Ginger (powder)
  • Sugar
  • Cloves (powder)
  • Mace

Slowly heat almond milk made with wine to a low boil; add saffron and a little salt to taste. Lightly toast a slice of white bread in an oven or broiler; dip the toast in a little red wine and place on a serving dish or plate. Pour the almond milk over the bread. Combine the spices and sprinkle on top of the bread & sauce. Serve forth!


A Boke of Gode CookeryMedieval Recipe Translations

Soupes dorye © 2000 James L. Matterer

Medieval Recipe Translations

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