Recipe

Medieval Toasted Bread In Almond Milk Onions Amp Wine Or Soupes Dorroy Recipe

	Jencathen / All my dishes 1 year, 6 months ago This recipe is from the 15th century. I've included the original text to follow the directions. Prep:20m Cook:15m Servings:4	Jencathen
	medieval milk onion almonds wine

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tuilelaith

Ingredients

Onions, sliced

Olive Oil

Red Wine

White Bread (Please use bread from a whole freshly baked loaf, and not a slice of the dreaded "Wonder" white bread or its ilk.)

Almond Milk (below)

Almond Milk (Information re: almond milk and medival cooking found in the Medieval Recipe group)

1 cup ground almonds

2 cups boiling water

Directions

Almond Milk

Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the mixture to remove coarse grains OR (preferably) blend mixture in electric blender until grains are absorbed. Yield - 2 cups almond milk.

Fry the onions in the olive oil until they just soften and begin to turn translucent; remove from the oil and drain well.

Place the onions in a saucepan and just barely cover with the wine. Bring to a boil, then reduce heat to a simmer.

Slice one slightly thick piece of white bread and toast it in an oven or broiler.

Place the toast on a serving dish or plate and cover it with the almond milk/wine.

Spoon the onions & wine on top and on the remaining part of the dish. Serve forth!

Soupes dorroy. Shere Oynonys, an frye hem in oyle; þanne take Wyne,an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste þer-on gode Almaunde Mylke, & temper it wyth wyne: þanne do þe dorry a-bowte an messe it forth.

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Comments

tuilelaith 1 year, 6 months ago said:
I think I love you!!!! This is one of the two things that I research in the sca. Clothing and food. Odd but they are my two favorie things in life!!! :) Keep them coming. Oh, I noticed that the recipe program changed your "and" to "amp" it does it to me all of the time and I need to go in and edit the darn recipe. At frist I thought it was me but its not......