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Easy
By Peter Brears
Published 2008
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.
Arrange the sops on a dish, douse with the hippocras or wine, sprinkle with mixed sugar and cinnamon, and serve.