Friday, April 23, 2010

Soupes Dorroy

Two 15th century cookbooks
Ab. 1420 A.D.

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.

Modern English

Soupes Dorroy
—Slice Onions and fry them in oil, then take wine and boil this together with the onions. Toast white bread and lay this on a dish, then pour over this some good almond milk tempered with wine. Then do the dorry about (take the onion mixture and lay over the toast and syrup) and then serve it forth.

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