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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

xxviij - Soupes Jamberlayne. (Note: Chamberlain.)--Take Wyne, Canel, an powder of Gyngere, an Sugre, an of eche a porcyoun, than take a straynoure and hange it on a pynne, an caste ale ther-to, an let renne twyis or thryis throgh, tyl it renne clere; an then take Paynemaynne an kyt it in maner of brewes, an toste it, an wete it in the same lycowre, an ley it on a dysshe, an caste blawnche powder y-now ther-on; an than caste the same lycour vp-on the same soppys, an serue hem forth in maner of a potage.

Other versions of this recipe:

Soppes pour Chamberleyne (Two Fifteenth-Century Cookery-Books)