Oyle Soupes
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Oyle Soupes". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

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.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

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. []

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 in soppes, and cast the soppes there-on, and serue it forth in maner of potage. []

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 Stale Ale, 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.) []

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 Stale Ale, 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.) []

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. []

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 in soppes, and cast the soppes there-on, and serue it forth in maner of potage. []

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

oil
milk
yolks
eggs
sugar
salt
bread

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:139>. Accessed on December 6, 2024, 2:46 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:388>. Accessed on December 6, 2024, 2:46 am.