538 blog Recognition

Today my work was mentioned on the new Digest blog, part of the 358 publications. When the first Digest post was made a couple of weeks ago I contacted the reporter, Anna Maria Barry-Jester, to comment on her discussion of Toast, sharing with her what (at that time) was my earliest discovery of a Sops recipe mentioning making toast. With my permission she shared the recipe, with my translation from Middle English, in her blog posting today and providing me with attribution. 

Her narration caused an epiphany for me. While I've perused, then ignored, Sops recipes in the past, I had not made any association between them and Toast, nor other modern recipes, breakfast or otherwise. I now realize there are a number of recipes which makeup our Breakfast menu today which fit the definition of Sops. As I reviewed my recipes I discovered phrase fragments and other references in several which already mentioned a connection with Sops. I have been busy reorganizing my chapter on Toast, renaming it Sops and Toast. It is always fun to have my knowledge horizons expanded, and thereby yours, once my book is published. 

Of course, after sharing my recipe, I ended up tweaking the translation yet again, shared here for your pleasure (and before my book is published it could change again):

[1430] Soupes Jamberlayne {Middle English}

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. [Harlaien MS 279 xxviii / Thomas, Austin, “Two Fifteenth Century Cookery Books”, p11 (Early English Text Society::London) 1888] 

Translation:

Sops Chamberlain

Take Wine, Cinnamon, and powder of Ginger, and Sugar, and of each a portion; then take a strainer, & hang it on a peg, And cast ale thereto, and let run twice or thrice through, till it runs clear; and then take good Bread, and cut it in a manner of bread for broth, and toast it, and wet it the same liquor, and lay it in a dish, and cast ground spices blended with sugar enough thereon; And then cast the same liquor upon the same sops, and Serve them forth for a good porridge.

blawnche powder – ‘white powder’, blend of ground spices with sugar, especially ginger

sops – pieces of fried or toasted bread in liquid