Middle English Dictionary Entry
sǒupe n.(1)
Entry Info
| Forms | sǒupe n.(1) Also (error) south; pl. soupes, -us. |
| Etymology | OFsoupe , var. of sope. |
Definitions (Senses and Subsenses)
Note: Cp. sop(pe n.(1).
1.
Cook. (a) Pl. A dish containing pieces of bread, usu. toasted, on which a broth or syrup is poured; soupes chet(s, a dish containing sops of wheatbread; (b) a soup or broth; a syrup; soupes of salomene, a soup or stew [see quot.].
Associated quotations
a
- 1381 Dc.257 Cook.Recipes (Dc 257)75.65/1 : For to make sowpys dorry: Nym onyons & mynce hem smale & fry hem in oyle dolyf. Nym wyn & boyle yt wyþ þe onyouns. Toste wyte bred & do yt in dischis & god almande mylk also, & do þere above.
- a1425(a1399) Form Cury (Add 5016)116.84/1 : Sowpes dorry: Take almaundes brayed; drawe hem vp with wyne. Boile it. Cast þervppon safroun and salt. Take brede itosted in wyne; lay þerof a leyue, and anoþer of þat sewe, and alle togydre.
- a1425(a1399) Form Cury (Add 5016)128.133/1 : Sowpes in galyntyne: Take powdour of galyngale with sugur and salt and boile it yfere. Take brede ytosted and lay the sewe onoward.
- ?c1425 Arun.Cook.Recipes (Arun 334)466 : Sowpeschets: Take almonde mylk and draw hit up thik with brothe of beef..and take fresshe braune of a bore sothen and cut hit in grete dices of the bred and cast into the milk.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)11 : Soupes Jamberlayne: Take Wyne, Canel, an powder of Gyngere, an Sugre..an caste ale þer-to..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.
- a1475 Liber Cocorum (Sln 1986)p.14 : Sowpus dorre: Take almondes, [etc.].
- ?a1475 Noble Bk.Cook.(Hlk 674)33 : To mak soupes chet.
b
- a1325 Add.46919 Cook.Recipes (Add 46919)56.56/14 : Nim wyn & sucre & make me an stronge soupe.
- a1325 Add.46919 Cook.Recipes (Add 46919)56.58/1 : Soupe [Jul: South] mare: Mak god milke of alemaundes & make oyle of alemauns, & soþþen corf oygnouns & frie heom in oyle of alemauns, & soþþen do þe roundeles of þe oignons abouen, & qwen þou hast adressed, streie þeron sucre.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)35 : Soupes of Salomere: Take boylid Porke..þen take cowe Mylke, & Eyroun y-swonge..kerue þer-of smal lechys..þen take almaunde mylke & flowre of Rys, and Sugre an Safroun, & boyle it alle y-fere; þen caste þin sewe on þin lechys.