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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"

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.

autodoc



Other versions of this recipe:

Oyle Soppes (Two Fifteenth-Century Cookery-Books)

Oyle Soupes (A Noble Boke off Cookry)

Oyle Soppys (Two Fifteenth-Century Cookery-Books)