Bruet of Almayne (Spiced Wine Broth) — Harleian MS 279 (c. 1430)
Detail from the Banquet du Paon (Chroniques de Hainaut, c. 1447–48) — feasts like these inspired Russell’s Dynere of Flesche.
In John Russell’s Dynere of Flesche, a “pottage of spice and wine” appears beside Herbelade as part of the first course. The closest surviving analogue is Bruet of Almayne from Harleian MS 279 (c. 1430): a smooth, aromatic broth of wine, almond milk, and warming spice. Where Herbelade is cool and green, this dish is rich and golden — together balancing the table in taste and humor.
What “Bruet” means: from Old French bruir, “to boil” or “brew.” In medieval English cookery, a bruet was a seasoned sauce or broth — rich, spiced, and served as an early-course pottage or accompaniment to meats.
Why “of Almayne”?Almayne = Germany. Late-medieval English kitchens borrowed Central European taste for wine-forward, spice-laden sauces. This “German-style” bruet showcases almond milk, white wine, and warming spices (ginger, galingale, cinnamon, cloves, mace), yielding a golden, aromatic pottage.
Spice Note – Galingale vs. Ginger:Galingale (or galangal) was a favorite medieval spice imported from the East Indies, resembling ginger but sharper and more peppery.
English cooks often paired the two — ginger for warmth, galingale for brightness — in “Almayne” and “Lombard” dishes influenced by continental taste.
In modern kitchens, you can substitute extra ginger or a touch of cardamom for a similar aromatic lift.
Original Text — Harleian MS 279 (EETS 1888 p. 23)
Bruet of Almayne. Take Almonde mylke and Wyne, and drawe it with powder of Gyngere, of Galyngale, of Canelle, of Clowys, and of Maces, and let hit boyle; and take brawne of Capoun or Hennys, and small cutte, and cast therto; and when hit is boyled, then serve hit forth.
Modern English Rendering
Take almond milk and wine, and blend it with powders of ginger, galingale, cinnamon, cloves, and mace. Bring it to a boil. Add diced cooked capon or chicken, simmer briefly, and serve hot.
Modern Recipe (Tested Redaction)
Yield: 6–8 servings • Time: ~25 min
2 cups almond milk
1 cup white wine
1 ½ cups cooked chicken or capon, diced small (optional for pottage)
¼ tsp each ground ginger, cinnamon, cloves, galingale (or nutmeg), and mace
Pinch saffron (optional for color)
1–2 tsp sugar (optional, period-accurate)
Salt to taste
Heat almond milk and wine together over gentle flame.
Add spices, saffron, and sugar; stir well.
Add diced chicken if using; simmer 10–15 minutes until fragrant.
Season with salt and serve warm as a lightly thickened broth.
Flavor profile: warm, spiced, subtly sweet — the golden mirror to Herbelade’s green herb pottage.
Almonds were the medieval cook’s “milk” on fast days—drawn with water, sugar-water, broth, or even wine.
Almond Milk in Period Sources — How Medieval Cooks Made It (and Variations)
Originally published 1/2/2015 / updated 10/1/2025
For roughly a third of the medieval calendar—Lent and other fast days—cooks avoided meat, dairy, and eggs. Far from the stereotype of endless roasts, elite kitchens leaned on almond milk as a flexible stand-in for dairy: it could be drawn “thick” or “thin,” seasoned sweet or savory, and tailored to the dish at hand.
Because every trained cook knew how to make it, many manuscripts don’t bother giving a basic recipe. When they do spell it out, we learn that medieval almond milk could be drawn with plain water, sugar-water (white or “black”/brownish sugar), or tempered with honey—and in practice, cooks also drew it with broth for savory dishes, or wine for rich Lenten fare and sweets. Below are period texts with clean translations, followed by kitchen-ready modern methods for each variant.
xj. Froyde almoundys. Take blake sugre, an cold water, an do hem to in a fayre potte, an let hem boyle to-gedere, an salt it an skeme it clene, an let it kele; j^an take almaundys, an blawnche hem clene, an stampe hem, an draw hem, with fe sugre water thikke y-now, in-to a fayre vessel: an [yf] fe mylke be nojt swete y-now, take whyte sugre an caste fer-to.
Modern English
11. Cold Almond Milk. Take black sugar and cold water and put them in a pot; let them boil together, salt and skim clean, and let it cool. Then take almonds, blanch them, and grind them; draw them with the sugar-water thick enough into a fair vessel. If the milk is not sweet enough, add white sugar.
Source: Austin, Two Fifteenth-Century Cookery Books, Harl. MS 279.
Harleian MS 4016 (c. 1450) — “Froyte de almondes” (Cold Almond Milk, sugar-water)
Original
Froyte de almondes. Take blak sugur and cold water, and caste the sugur and þe water in a potte; and lete hem boile togidre, and salt, and skeme hem clene, and let hit kele; And þen take Almoundes, and blanche hem clene, and stampe hem in a morter al smal, and drawe hem thik ynowe thorgh a streyner with sugur water… And serue hit forth in maner of potage, And namely in lenton tyme.
Modern English
Cold Almond Milk. Boil black sugar with water, salt and skim clean, let cool. Blanch and grind almonds very fine; draw them thick enough through a strainer with the sugar-water… Serve it as a kind of pottage, particularly in Lent.
Source: Austin, Two Fifteenth-Century Cookery Books, Harl. MS 4016.
MS Pepys 1047 — “To make gode almondys mylke” (Honey-tempered)
Original
Take brokyn sugure or for fawte ther of take claryfied hony and put hit into fayre water And set hit on the fyre and boyle hit and skymme hit clene and set hit be syde the fyre and let hit cole and then blanche thy almondys cast them yn a morter and bray them small temper hem up with þe same water.
Modern English
Take crushed sugar—or, if lacking that, clarified honey—and put it in fair water. Set it on the fire, boil and skim clean; set aside and let cool. Then blanch almonds and grind them small; temper them with the same water.
Source: MS Pepys 1047 (transcription at OldCookery.com).
Notes: These texts show the core technique (blanch → grind → draw/strain) and clearly attest to sugar-water and honey-water variants. In practice, medieval recipes also direct cooks to “draw with broth” for savory pottages and sauces, or with wine for certain feast dishes and sweets. “Thick” vs. “thin” is a matter of almond-to-liquid ratio.
Ground almonds mixed with water – the basis of almond milk, a medieval staple.
Almond Milk in the Middle Ages — History, Humors & Uses
Originally Published 11/10/2015 / Updated 10/1/2025
“The more things change, the more they remain the same.” That phrase feels especially true when we look at almond milk. Today, we reach for it as a dairy-free alternative in lattes or smoothies. In the Middle Ages, cooks turned to it for many of the same reasons: dietary restrictions, health, and versatility.
Almond milk appears in nearly every major medieval cookbook — from the English Forme of Cury (c. 1390) to French texts like Le Viandier. Whether thickened into custards, stirred into pottages, or sweetened for desserts, it was a foundational ingredient in European kitchens from the 13th–15th centuries. Understanding almond milk helps unlock a whole category of medieval recipes.
Origins & Spread of Almonds
The almond tree (Prunus dulcis) is native to the regions of modern-day Iran and Central Asia. Cultivation spread westward along trade networks into Persia and the Mediterranean by the first millennium BCE. The Greeks and Romans knew almonds well — Roman authors like Pliny the Elder mention them, and they were commonly served at banquets.
Through Roman expansion and later Arab influence in Spain and Sicily, almonds became established throughout southern Europe. By the 9th–10th centuries, almond-based dishes appear in Arabic medical and culinary texts, praised both for flavor and for their gentle, “cooling” effect in humoral medicine.
Almonds on the Move: From Orchard to Feast Table
Italy & France: Almonds were cultivated in Mediterranean orchards and imported inland. French and Italian manuscripts from the 13th–14th centuries make frequent use of almond milk in sauces, custards, and pottages.
England & Germany: By the late Middle Ages, almonds were arriving in northern ports like London, Lübeck, and Hamburg. They were expensive imports, sometimes listed alongside spices and sugar in customs rolls. Their cost gave them a dual role: practical (for fast days) but also a marker of wealth and status when used lavishly in feasts.
Monastic & noble kitchens: Monasteries, bound by fasting rules, relied heavily on almond milk. Nobles embraced it for both practical and prestigious reasons, often specifying “thick” almond milk in their cookery books.
In this way, the humble almond traveled thousands of miles — from Asian orchards to English feasting halls — and almond milk became one of the most common “dairy substitutes” in medieval Europe.
Why Almond Milk Was Essential
Religious fasting: Animal milk was prohibited on fast days. Almond milk allowed cooks to create “dairy-like” dishes during Lent and other observances.
Shelf life: Fresh cow’s milk spoiled quickly. Almonds, stored dry, could be turned into fresh milk on demand.
Status & luxury: Almonds were imported and costly, signaling refinement at noble tables.
Versatility: Used in both savory and sweet contexts — soups, sauces, blancmange, custards, even beverages.
Almonds & Humoral Theory
In Galenic medicine, almonds were considered “hot and moist.” Almond milk, tempered with water, was thought gentler on the stomach than cow’s milk and was prescribed for the sick or those with delicate digestion. This idea echoes modern perceptions of almond milk as “lighter” and easier to digest.
How It Was Made
Medieval almond milk was made almost exactly as we do today:
Soak whole almonds, then grind them to a paste with a mortar and pestle.
Mix with warm water, wine, or broth depending on the recipe.
Strain through cloth to produce a smooth liquid.
The ratio determined the thickness. Recipes often call for “thick” almond milk when a rich base was needed, or a thinner version for soups and sauces. Sweetening with sugar, honey, or rosewater was common, while savory versions might use broth or even wine.
Uses in Medieval Cookery
Savory: In sauces like Rapeye, in fish pottages, or as the base for meatless soups.
Sweet: In blancmange, rice puddings, and custards.
Feasts: Almond milk was prepared in large quantities ahead of service — much like we buy cartons today.
Originally published 3/26/2017 / Updated 10/1/2025
What is “Rapeye”?
The name can sound jarring to modern ears, but in Middle English it had an entirely different meaning. You’ll find it spelled rapeye, rapy, rape, or rapé across manuscripts like Harleian MS. 279, Forme of Cury, Liber cure cocorum, and A Noble Boke off Cookry. The most likely origin is the Old French rapé (“grated” or “rasped”), from the verb raper (“to grate, scrape”). This makes sense: most recipes called for grated or pounded dried fruit, thickened with rice flour or bread.
In practice, Rapeye could mean either a sauce or a fruit paste/pudding. Some versions are clearly sauces for meat or fish; others, like this one, stand as thick fruit dishes in their own right. The Forme of Cury has a “Rape” made of figs and raisins strained with wine; the Liber cure cocorum “Rape” is a raisin sauce sharpened with vinegar. Our apple–date Rapeye is more of a spoon dish or pudding, but the common thread is fruit grated or mashed, spiced, sweetened, and thickened until “chargeaunt” (stout or substantial).
Parallels exist in other European traditions: Latin glossaries sometimes link rapa (turnip) to grated preparations; Italian rappigliare means “to curdle or thicken.” While etymologies vary, the consensus is that Rapeye signified a grated fruit preparation that could flex between sauce, sweetmeat, or pudding depending on context.
Rapeye shows up multiple times in fifteenth-century English cookbooks and seems to be a flexible category—sometimes a sauce, sometimes a fruit paste, sometimes (like this one) a spoonable “pudding.” In Harleian MS. 279 the fourth Rapeye (.Liiij.) combines almond milk with minced dates and raw apples, thickened with rice flour and perfumed with ginger, cinnamon, maces, cloves, sugar, and a touch of saffron or sanders (sandalwood) for color. It’s comforting, gently spiced, and—per my taste testers—popular even with folks who “don’t like dates.”
Original Recipe & Translation
Middle English (Austin, UMich)
.Liiij. Rapeye.—Take almaundys, an draw a gode mylke þer-of, and take Datys an mynce hem smal, an put þer-on y-now; take Raw Appelys, an pare hem and stampe hem, an drawe hem vppe with wyne, or with draf of Almaundys, or boþe; þan caste pouder of Gyngere, Canel, Maces, Clowes, & caste þer-on Sugre y-now; þan take a quantyte of flowre of Rys, an þrowe þer-on, & make it chargeaunt, an coloure it wyth Safroun, an with Saunderys, an serue forth; an strawe Canel a-boue.
Modern-English
Make a good almond milk. Mince dates finely and add plenty to the milk. Peel raw apples, pound them, and strain with wine or with the almond “draff” (the pressed solids), or both. Add ginger, cinnamon, mace, cloves, and enough sugar. Sprinkle in rice flour to thicken (make it chargeant), and color with saffron and sandalwood. Serve, strewing cinnamon on top.
Seasonal Note: With apples at their peak in autumn and the warming spices of ginger, cinnamon, mace, and cloves, this Rapeye fits naturally into a fall table. In the medieval calendar, it would have been equally at home during cooler seasons and fasting days when almond milk stood in for dairy. Today, it makes a wonderful harvest-time pudding.
Menu Placement
Fish/fasting days (Lent-friendly): Made with almond milk (no dairy), fruit, rice flour, and spices—ideal as a pottage or spoon course.
Entremet / Subtle “pudding”: Served warm and “standing thick,” dusted with cinnamon—works between savory courses or as a gentle sweet near the end.
Breakfast tavern / camping: Holds well and reheats; can be made ahead and served warm or room temperature.
Humoral Notes
Medieval diners balanced dishes by qualities (hot/cold, dry/moist). Almonds were often classed as warming & drying; dates generally warming & moistening; apples tending cooling & drying. The spicing (ginger, cinnamon, mace, cloves) nudges the dish warmer; almond milk and gentle cooking temper dryness; rice flour adds drying/“binding.” Likely seen as moderately warm and tending moist—comfortable fare for cooler seasons.
Medieval cooks used jewel-like pomegranate seeds to decorate sauces and meats.
Serving note: For a period-forward table setting, consider this handmade
red clay tableware set.
(affiliate)
In fifteenth-century English kitchens, sauces were not mere accompaniments but important markers of taste and refinement. Sauce Sarsoun from Harleian MS. 279 is a striking example: a rich blend of almonds, almond milk, wine, and sugar, finished with the jewel-like brilliance of pomegranate seeds. It demonstrates the medieval love of almond-based cookery, the expensive allure of sugar, and the symbolic flourish of garnishes drawn from distant lands.
Capoun in Consewe appears as recipe no. lxiiij in Harleian MS. 279 (c. 1430). The word consewe likely draws on Old French roots with the sense of “to comfort/strengthen,” which suits the dish: a nourishing chicken pottage scented with parsley and savory, enriched with almonds (or egg yolks), and finished with sugar.
A capon (a castrated rooster) signaled luxury; almonds and sugar were costly imports. Together they elevate a simple boiled fowl into something fit for feast tables and restorative cookery. In humoral terms, parsley and savory (hot & dry) balance the warm, moist qualities of chicken and almond milk—this is flavor and medicine in tandem.
Herbs in Context
Parsley was praised for aiding digestion and “opening the stomach.” Savory brought a peppery sharpness and was used to correct heaviness and “wind.” Their pairing keeps the dish lively and balanced.
🍲 Did You Know?
Capoun in Consewe functioned much like modern chicken soup: gentle enough for the sick or weak, yet refined enough for feast service—especially with the luxury of almonds and sugar.
Egg yolks – Hot & moist; fortifying thickener (optional).
Sugar – Warm & moist; balancing sweetness, a mark of elite dining.
Salt – Cold & dry; flavor enhancer and practical preservative.
Together these create a restorative, balanced pottage—truly medieval “chicken soup for the soul.”
Side-by-Side Recipe
Original (Middle English)
.lxiiij. Capoun in consewe.—Take a Capoun, & make hem clene, & sethe hym in Water, percely, Sauereye & Salt; & whan he his y-now, quarter hym; þan grynde Almaundys. & temper vppe wyth þat brothe of þe Capoun; or ellys take þe ȝolkys of Eyroun, & make it chargeaunt, & strayne þe Almaundys & boyle it; take Sugre a goode porcyoun, & do þer-yn; & when it ys y-boylid, ley þe Capoun in þe dysshe, & put þat Sew a-boue, & strawe þer-vppe-on Sugre, & send it yn with alman̛.
Modern Translation
Take a capon and clean it well. Boil it in water with parsley, savory, and salt. When it is cooked, cut it into quarters. Grind almonds and mix them with the broth from the capon (or else thicken the broth with egg yolks). Strain the almond mixture and boil it. Add a good portion of sugar. When boiled, place the capon in a dish and pour the sauce over. Strew sugar on top and serve it with almonds.
Vincent of Beauvais, Speculum historiale, France ca. 1294-1297 Boulogne-sur-Mer, Bibliothèque municipale, ms. 130II, fol. 87v.
Fritelli di Riso – Sweet Rice Fritters (Scappi, 1570)
Rice fritters may not sound exciting on paper—but let me tell you, these were the bombdiggity. I originally planned to test a savory version (I thought it might better suit modern palates), but after one sweet trial? Sold. The almond milk and sugar were perfect. Even better, the flavors made a lovely foundation for the fricassee of rabbit and black broth it was served with. This dish punched way above its weight in the Alesso Course lineup.
This pottage blends fragrant violet flowers with thickened almond milk and sweet stewed fruits—a historic, lightly spiced dish drawn from Two Fifteenth-Century Cookery-Books. While not as beloved as its cousin recipe Cxxv. Vyolette, this warming dish remains visually striking and period-appropriate for a historical reenactment feast.
Original: .lxxxxj. Vyolette.—Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyngale, Pepir, Datis, Fygys, & Rasonys y-corven, an coloure it with Safroun, an boyle it & make it chargeaunt; an whan þou dressyste, take þe flowres, an hew hem, an styre it þer-with; nyme þe braunchys with þe flowres, an sette a-boue and serue it Forth.
Interpreted Recipe (8 servings)
4 cups almond milk
1/2 cup rice flour
1 tsp ground ginger
1/2 tsp each ground galingale and pepper
24 figs, minced
24 dates, minced
2 cups raisins
Pinch of saffron
Fresh violet flowers (Viola odorata), chopped, with sprigs reserved for garnish
Instructions:
Warm almond milk with saffron over low heat until colored.
Add spices, fruits, and simmer until fruit is soft (about 7 minutes).
Whisk in rice flour, stirring constantly until thickened to a porridge consistency.
Cool slightly, fold in chopped violet petals, and serve with violet sprigs on top.
Kitchen Notes
This dish resembles a medieval breakfast porridge more than a dessert. The almond broth is subtly sweet, spiced, and filled with softened fruit. Violet flowers stirred in at the end retain their color and provide a soft floral finish.
Compared to the more custardy version of Cxxv. Vyolette, this is heartier and less dessert-like, but still appropriate for a spring feast or vigil.
Related Floral Recipes
Rede Rose – A rose custard with egg yolk and almond milk
Cviij. Prymerose – Primrose flower with ginger and saffron
Cxxviij. Flowrys of Hawthorn – Prepared in the same style as vyolet
Flower Usage in Medieval Cooking
Violets, especially Viola odorata, were prized for their scent and beauty. They were used not only in sweet syrups but in stews and broths to signal elegance and freshness. Only scented violets were considered culinary-safe in the Middle Ages.
Explore the poetic and symbolic legacy of violets in “Of March Violets”, a companion piece reflecting on the fragrance, folklore, and meaning of this beloved bloom in medieval and modern imagination.
Whether you're reconstructing a medieval banquet or adding floral flair to a modern meal, edible flowers are a fragrant and flavorful way to connect with the past. These recipes remind us that beauty and sustenance were deeply intertwined in historical cuisine—and they invite us to continue that legacy in our own kitchens today.
⚠️ Reminder: Always use organically grown or culinary-grade flowers. Never consume flowers from florists or treated ornamental plants.
References & Resources
Parkinson, John.Paradisi in Sole Paradisus Terrestris (1629). A foundational English gardening text blending botanical, culinary, and medicinal knowledge. Read on Project Gutenberg.
A Book of Fruits & Flowers (1653). A 17th-century household manual offering flower-based recipes for food, drink, and medicine. Read on Project Gutenberg.
MedievalCookery.com. Searchable transcriptions of medieval English and European cookbooks.
This creamy, lightly floral custard is adapted from Harleian MS. 279, one of the earliest English recipe collections. Violets, celebrated for their sweet scent and gentle flavor, were often used in both food and medicine in medieval Europe.
Original Recipe: .Cxxv. Vyolette.—Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte þer-to, or hony in defaute; coloure it with þe same þat þe flowrys be on y-peyntid a-boue.
Interpreted Recipe (Serves 8)
1/3 cup fresh violet petals, cleaned and washed
1 cup almond milk or milk
2 tbsp rice flour
1–2 tbsp sugar or honey, to taste
Place petals and milk in a pot on low heat. After 10–15 minutes, once the color has steeped into the milk, add rice flour and sweetener. Stir constantly until thickened to a custard-like consistency. Cool slightly and garnish with fresh violets.
Kitchen Notes
This dish was a unanimous favorite among taste testers. The delicate lavender color and sweet, floral flavor delighted everyone. It’s a perfect springtime offering and has made its way onto the “must serve at feast” list.
Historical & Culinary Notes
Violets were often preserved in syrup or candied for use in winter months.
John Parkinson, in Paradisi in Sole (1629), wrote that “the blew Violets are much used in Possets, Syrups, and Conserves... and to comfort the heart.”
A Book of Fruits & Flowers (1653) describes violets in both culinary and medicinal applications, including comfort syrups and conserve of flowers.
According to The Garden of Pleasant Flowers, violets were admired for their cooling, moistening properties—ideal for spring dishes in humoral diets.
⚠️ Reminder: Always use organically grown or culinary-grade flowers. Never consume flowers from florists or treated ornamental plants.
References & Resources
Parkinson, John.Paradisi in Sole Paradisus Terrestris (1629). A foundational English gardening text blending botanical, culinary, and medicinal knowledge. Read on Project Gutenberg.
A Book of Fruits & Flowers (1653). A 17th-century household manual offering flower-based recipes for food, drink, and medicine. Read on Project Gutenberg.
MedievalCookery.com. Searchable transcriptions of medieval English and European cookbooks.
Soupes Dorye – Golden Almond Milk Toast from Harleian MS. 279
Milk toast often gets a bad rap—but in the Middle Ages, a version like Soupes Dorye would have been a welcome dish on fast days or quiet mornings. This medieval comfort food combines wine-infused almond milk, fragrant saffron, and warm spices poured over toasted bread. The result? A golden, aromatic "pottage" that’s rich without being heavy, and humble without being plain.
This version comes from Harleian MS. 279 (c. 1430), where it’s served warm and dusted with a blend of ginger, cinnamon, sugar, cloves, and mace. As one of my tasters put it: “It smells like Christmas in here.”
As I prepared this dish, one of my tasters remarked, “It smells like Christmas in here.” Indeed, the gentle spice and rich almond aroma evoke warmth and celebration.
Historical Context
Almond milk was not a trendy vegan alternative—it was a culinary necessity during the Middle Ages. Whether due to spoilage risks of dairy or strict religious fasting laws, cooks relied on almond products during over 120 mandated fast days each year. Dairy, meat, and eggs were forbidden during Lent, Advent, and Ember Days. Almond milk, butter, and even almond “cheese” were indispensable kitchen staples.
This dish, a “sop”—toasted bread soaked in liquid—would likely have been served before bed or during fasting seasons. It’s simple, frugal, and comforting.
Original Recipe: Harleian MS. 279
.xxvij. 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 Translation
27. Soupes Dorye — Take good almond milk drawn with wine and let them boil together. Add saffron and salt. Then take bread, cut and toast it, and soak it in wine. Lay it in a dish and pour the almond milk syrup on top. Sprinkle with a dredge of ginger, sugar, cinnamon, cloves, and mace. Serve as a good pottage.
Heat almond milk and wine gently over medium heat. Add saffron and salt to taste. Toast the bread and slice into thin strips or desired shapes.
Place bread in serving bowls and briefly soak with additional wine (about 1–2 tablespoons per slice, or to taste). Pour the warm almond milk mixture slowly over the bread to soften but not overwhelm.
Sprinkle generously with your sweet spice blend and serve immediately. The bread should soften to a custardy texture without falling apart, soaking up every drop of the golden almond milk broth. This is a dish best savored slowly, with a spoon in hand and a warm drink nearby.
Fun Fact:
“Dorye” may be a variant of dorée (French for “golden”), hinting at saffron-tinted color and lightly browned bread—thus: “Golden Sops.”
Similar Recipes from Other Manuscripts
Fourme of Curye (England, 1390): Uses almond milk, wine, saffron, and layers of bread and sauce.
Liber cure cocorum (England, 1430): Red wine and almond milk thickened together, served over wine-soaked bread.
A Noble Boke off Cookry (England, 1468): Emphasizes layering of bread and almond milk, finished with spices.
