Kitchen Adventures: Soupes Dorye – Almond Milk Toast (Harleian MS. 279, c. 1430)
To many, “milk toast” might sound bland or uninspiring—but for those of us who grew up with it, this comforting dish carries nostalgic weight. This medieval version, drawn from Harleian MS. 279 (c. 1430), replaces butter with thickened almond milk, perfumed with wine, saffron, and warm spices. And yes—you can absolutely eat this for breakfast!
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.
Interpreted Recipe (Serves 8 as a main dish)
- 8 C. Almond milk + 1/2 to 3/4 C. white wine
- 1/2 tsp saffron (optional)
- Salt to taste
- 8 thick slices of toasted bread (Rastons, Manchet, or French bread)
- Sweet spice mix: 2 tsp ginger, 2 tsp sugar, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp mace
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, ideally with a small spoon to enjoy every softened bite of spiced bread.
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.
Related Recipes & Resources:
- Papyns – Medieval Custard with Almond Milk
- Quick Homemade Almond Milk
- Powder Douce & Powder Forte Spice Mixes
This dish was featured in our 12th Night 2024 feast menu. Explore more historical dishes from the event!
- Rastons – Egg-enriched bread for soaking in broth
- Soupes Dorye – Toasted bread in spiced almond milk
- Lyode Soppes – Early custard-style bread pudding
- Soupes Jamberlayne – Bread soaked in mulled wine
- Egges yn Brewte – Poached eggs in spiced broth
- Eyron en Poche – Poached eggs with herbs in sauce
- Pressmetzen zu Ostern – Spiced Lenten breakfast bread
- Spiced Apples and Pears – Stewed fruit with wine and spice
- Fennel and Bacon Bread – Rustic loaf with herbs and meat
- Frumenty and Venyson – Cracked wheat porridge with game
☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »
