Monday, October 10, 2011

Soupes dorrees

15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.

Soupes dorrees

—Nym oynons, mynce hem, frie hem in oille de olyue: nym oynons, boille hem with wyn, tost whit bred, & do it in dishes / and cast almand mylke theron̛, & ye wyn & ye oynons aboue, & gif hit forth.

Modern English

—Take onions, mince them, fry them in olive oil: take onions, boil them with wine, toast white bread, and put it in dishes and cast almond milk therein, and the wine and the onions on top, and [give] it forth.

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