Recipes from the Wagstaff Miscellany - 177 Soupes Chamlayn

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

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177. Soupes Chamlayn
Take wyne canell poudyr of gynger & sigure of eche a porcon stamp hit a while to gedyr hong a streynour ovir a vessell let hit hong stillk ij or iij hourys take payndemayn & cut yn maner of brewys tost hem ovyr both sydys & cast on blaunch poudyr & the syrip abovyn & serve hit forth.

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There are two versions of this recipe in Two Fifteenth-Century Cookery-Books.

Soppes pour Chamberleyne. Take wyne, Canell, powder ginger, sugur/ of eche a porcion; And cast all in a Streynour, And honge hit on a pyn, And late hit ren thorgh a streynour twies or thries, til hit ren clere; And then take paynmain, And kutte hit in a maner of Browes, And tost hit, And ley hit in a dissh, and caste blanche pouder there-on ynogh; And then cast the same licour vppon the Soppes, and serue hit forthe fore a good potage.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

xxviij - Soupes Jamberlayne. Take Wyne, Canel, an powder of Gyngere, an Sugre, an of eche a porcyoun, than take a straynoure and hange it on a pynne, an caste ale ther-to, an let renne twyis or thryis throgh, tyl it renne clere; an then take Paynemaynne an kyt it in maner of brewes, an toste it, an wete it in the same lycowre, an ley it on a dysshe, an caste blawnche powder y-now ther-on; an than caste the same lycour vp-on the same soppys, an serue hem forth in maner of a potage.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

There is also one variant of cameline sauce that has almost the same ingredients.

Sauce gamelyne. Take faire brede, and kutte it, and take vinegre and wyne, and stepe the brede therein, and drawe hit thorgh a streynour with powder of canel, and drawe hit twies or thries til hit be smoth; and then take pouder of ginger, Sugur, and pouder of cloues, and cast therto a litul saffron and lete hit be thik ynogh, and thenne serue hit forthe.  [Two Fifteenth-Century Cookery-Books (England, 1430)]

This leads me to wonder if the "soupes" recipes had their origin in a misinterpretation of a camaline sauce recipe.