Sops Chamberlain142

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Since early recipes for this dish make no mention of heat or cooking, it appears to have been a simple, cold dish which a chamberlain could easily make for his lord or lady using the ingredients kept in the livery cupboard, rather than in the kitchen.


  • ½ pt/300 ml hippocras [or red or white wine in which 1 tsp</


Arrange the sops on a dish, douse with the hippocras or wine, sprinkle with mixed sugar and cinnamon, and serve.