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 Milk and eggs, cooked with sops of bread, sugar and salt (Noble Boke 1480) There is no oil here, the name may be from the Spanish ola.  Original Receipt from 'A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde' (Noble Boke 1480);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. For similar dishes, see Brewis  |
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