Recipes from the Wagstaff Miscellany (Beinecke MS 163)
This manuscript is dated about 1460.
The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v.
Images of the original manuscript are freely available on the Yale University Library website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2015 by Daniel Myers, MedievalCookery.com
187. Soupys yn Dorye
Blaunch almound grynd hem & tempyr hem up with watyr yn to a good mylke drawyn thorow a streynour yn to a pott put to safron & yf thu wilte thu may colour hit a lytyll therwith & put to sygure & salt sett hit on the fyre stere hit & when hit ys at boylyng do yn a lytyll good wyne take hit fro the fyre stere hit alway fro quellyng have white bredde cut yn shyvys as brues take & tost hit a lytyll on a rost yron that hit be somdell broun dip hit a lytyll on the wyn & ley hit a lytyll aghen on the rost yron & tost hit & do to a lytyll mylke yn disches & couch iij or iiij shyvys yn a dysch & poure on the mylke a bovyn & serve hit forth hote.
This recipe is a match for recipe 122 from A Noble Boke off Cookry.
To mak soupes in doce grinde blanched almondes and serup them up with water into a faire mylke and draw it into a pot through a strener put ther to sugur saffron and salt set it on the fyere and stirr it welle when it boilith do it to a litill wyn and tak it from the fyere and stirr it well for qualinge then cutt whit bred in shyues and toist it on a gredirne that it be browne then put them in wyne and lay them on the gredirne agayne and lay the toistes iij or iiij in a disshe and put on the mylk and serue it. [A Noble Boke off Cookry (England, 1468)]
There are many versions of Soups Dorre in other sources, suggesting that it was a popular dish. Two Fifteenth-Century Cookery-Books has two notably different versions.
Soppes Dorre. Take rawe Almondes, And grynde hem in A morter, And temper hem with wyn and drawe hem thorgh a streynour; And lete hem boyle, And cast there-to Saffron, Sugur, and salt; And then take a paynmain, And kut him and tost him, And wete him in wyne, And ley hem in a dissh, and caste the siryppe thereon, and make a dregge of pouder ginger, sugur, Canell, Clowes, and maces, And cast thereon; And whan hit is I-Dressed, serue it forth fore a good potage. [Two Fifteenth-Century Cookery-Books (England, 1430)]
Soupes dorroy. Shere Oynonys, an frye hem in oyle; thanne take Wyne, an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste ther-on gode Almaunde Mylke, and temper it wyth wyne: thanne do the dorry a-bowte, an messe it forth. [Two Fifteenth-Century Cookery-Books (England, 1430)]
Both of these types are also present in Forme of Cury, showing that the recipe calling for onions isn't a fluke.
Sowpes Dorry. XX.IIII. II. Take Almaundes brayed, drawe hem up with wyne. ooile it, cast þeruppon safroun and salt, take brede itosted in wyne. lay þerof a leyne and anoþer of þe sewe and alle togydre. florish it with sugur powdour gyngur and serue it forth. [Forme of Cury (England, 1390)]
FOR TO MAKE SOWPYS DORRY. Nym onyons and mynce hem smale and fry hem in oyl dolyf Nym wyn and boyle yt wyth the onyouns roste wyte bred and do yt in dischis and god Almande mylk also and do ther'above and serve yt forthe. [Forme of Cury (England, 1390)]