Oyle Soppes

Two Fifteenth-Century Cookery-Books (England, 1430)

Oyle soppes. Take a good quantite of oynons, and myce hem, no3t to smale, and seth hem in faire water, And take hem vppe; and then take a good quantite of stale ale, as .iij. galons, And there-to take a pynte of goode oyle that is fraied, and cast the oynons there-to, And lete al boyle togidre a grete while; (Note: Douce MS. wile) and caste there-to Saffron and salt, And then put brede, in maner of brewes, and cast the licour there-on, and serue hit forth hote.

GODE COOKERY TRANSLATION:

Take a good quantity of onions, and mince them, not to small, & boil them in fair water, And take them up; and then take a good quantity of stale ale, as 3 gallons, And there-to take a pint of good oil that is fried, and cast the onions there-to, And let all boil together a great while; and cast there-to Saffron & salt, And then put bread, in manner of brews, and cast the liquid there-on, and serve it forth hot.

DIRECTIONS:

Boil the onions until only partially cooked; remove from the water and allow to completely dry. When dry, fry the onions in hot oil until completely cooked through; remove from oil. In a large soup pot, combine ale, onions, saffron, & salt to taste. Bring to a boil, then reduce heat to simmer and continue to cook for approx. 15 minutes to ½ hour. Cut the bread slices (sans crust) into small strips or squares; place these in the bottom of your serving bowl or in individual soup bowls. Ladle the hot soup over the bread, then serve it forth!

Two Fifteenth-Century Cookery-Books (England, 1430)

Oyle Soppes. Capitulum lxiiij. Take and buille mylke, and take yolkes of eyren tryed fro the white, and draw hem; then cast to the milke and hete it, butt lete it nat buille, and styrre it well till it be summe-whate thikke: then cast ther-to sugre and salte, and cutt feyre paynemayne [white bread] in soppes, and cast the soppes there-on, and serue it forth in maner of potage.

Two Fifteenth-Century Cookery-Books (England, 1430)

xxxiij - Oyle Soppys. Take a gode quantyte of Oynonys, an mynse hem not to smale, an sethe in fayre Water: than take hem vp, an take a gode quantite of StaleAle, as .iij. galouns, an ther-to take a pynte of Oyle fryid, an caste the Oynonys ther-to, an let boyle alle to-gederys a gode whyle; then caste ther-to Safroune, powder Pepyr, Sugre, an Salt, an serue forth alle hote as tostes, as in the same maner for a Mawlard and of a capon, and hoc quoere. (Note: 'look for this; see this,' generally q.v.)

A Noble Boke off Cookry (England, 1468)

To mak oyle soupes tak and boyle mylk and yolks of eggs and draw them through a strener and cast it into the mylk and heet it but lett it not boile and stir it till it be somdele thik then cast ther to sugur and salt and cutte whit bred in sopes and cast the sopes ther in and serue it in the manner of potage.