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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"

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.)

Other versions of this recipe:

Oyle soppes (Two Fifteenth-Century Cookery-Books)

Oyle Soppes (Two Fifteenth-Century Cookery-Books)

Oyle Soupes (A Noble Boke off Cookry)