Friday, April 23, 2010

Soupes Dorye

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

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.

Modern English

Soups Dorye
—Take good almond milk drawn with wine and let this boil together, and then cast in some saffron and salt. Take good white bread and cut/slice it and toast it, and wet it with wine, and lay this on a dish and pour the syrup upon it. Make a sweet preparation of powdered ginger, sugar, cinnamon, cloves, mace and cast this over the toast and syrup and serve it forth as a good pottage.

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