Kitchen Adventures – Soupes Jamberlayne: Sops of Bread in Mulled Wine (Harleian MS. 279, ~1430)
 |
| Soupes Jamberlayne – A Toasty, Spiced Bread & Wine Potage |
Soupes Jamberlayne, also known as Sops Chamberlain, is a strikingly simple yet elegant medieval dish consisting of toasted bread soaked in sweetened, spiced wine. Served warm and finished with a dusting of "white powder" (likely Powder Douce or sugar), it walks the line between a drinkable porridge and a spoonable dessert.
This dish hails from the Harleian MS. 279 (~1430) and is a wonderful candidate for both feast tables and historical breakfast spreads. In fact, we had it incorrectly described on our What Did People Eat for Breakfast in the Middle Ages? page — it is not a porridge of grain and greens, but a warming wine potage! Perfect for chilly mornings or late suppers.
Its ease and flexibility make it a terrific option when you need a fast, flavorful, and filling dish for your table. Bonus: It’s delicious with leftover bread like Rastons.
The Original Source
From: Two Fifteenth-Century Cookery-Books
.xxviij. Soupes Jamberlayne [Chamberlain] – Take Wyne, Canel, an powder of Gyngere, an Sugre, an of eche a porcyoun, þan take a straynoure & hange it on a pynne, an caste ale þer-to, an let renne twyis or þryis throgh, tyl it renne clere; an þen take Paynemaynne an kyt it in maner of brewes, an toste it, an wete it in þe same lycowre, an ley it on a dysshe, an caste blawnche powder y-now þer-on; an þan caste þe same lycour vp-on þe same soppys, an serue hem forth in maner of a potage.
Interpreted Recipe (Serves 8 as Side)
- 2 cups red wine (something fruity like Hunter Red)
- 1 tbsp cinnamon
- 1 tbsp ginger
- 1 tbsp sugar (or more to taste)
- 1 loaf toasted white bread (like Rastons), cut into finger-length strips
- Powder Douce or sugar for garnish
Instructions:
- Combine the wine, cinnamon, ginger, and sugar in a pot and bring to a gentle boil. Simmer for 5 minutes.
- While the wine heats, toast the bread and slice into finger-sized strips.
- Optional: Strain the wine mixture through cheesecloth 2–3 times to clarify.
- Briefly dip toasted bread strips into the wine mixture. Lay in bowls or a serving dish.
- Pour more of the hot wine over the sops and sprinkle generously with Powder Douce or sugar.
Note: Avoid oversoaking the bread or it may fall apart. For presentation, consider layering the bread after pouring the wine.
Tasting Notes
This dish is remarkably comforting — reminiscent of mulled wine and French toast. The spices accentuate the wine’s fruitiness, while the bread provides body and texture. It’s easy to imagine this being a nobleman’s breakfast or a light late-night supper in colder months.
Try serving this at a feast breakfast or during a winter revel. It can also double as a simple medieval dessert.
#medievalfood #scafeast #scacook #historicfood #harleianMS279 #medievalbreakfast #breadandwine
- 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 Pan – 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 »
