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.
GODE COOKERY TRANSLATION:
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.
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
ALL GODE COOKERY RECIPES
Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence