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Medieval Recipe Translations

Soupes dorroy

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

DESCRIPTION: Toasted bread in almond milk, onions, & wine


.xxx. Soupes dorroy. Shere Oynonys, an frye hem in oyle; þanne take Wyne,an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste þer-on gode Almaunde Mylke, & temper it wyth wyne: þanne do þe dorry a-bowte an messe it forth.

- 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 dorroy. Slice onions, and fry them in oil; then take Wine, and boil with (the) Onions, toast white Bread and put it in a dish, and place there-on good Almond Milk, & temper it with wine: then do the onions in sauce about and serve it forth.


  • Onions, sliced
  • Olive Oil
  • Red Wine
  • White Bread (Please use bread from a whole freshly baked loaf, and not a slice of the dreaded "Wonder" white bread or its ilk.)
  • Almond Milk made with a combination of red wine & water

Fry the onions in the olive oil until they just soften and begin to turn translucent; remove from the oil and drain well. Place the onions in a saucepan and just barely cover with the wine. Bring to a boil, then reduce heat to a simmer. Slice one slightly thick piece of white bread and toast it in an oven or broiler. Place the toast on a serving dish or plate and cover it with the almond milk/wine. Spoon the onions & wine on top and on the remaining part of the dish. Serve forth!


A Boke of Gode CookeryMedieval Recipe Translations

Soupes dorroy © 2000 James L. Matterer

Medieval Recipe Translations

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