An Egg Soop


Beat the Yolks of two Eggs in your Dish, with a Piece of Butter as big as an Hen’s Egg, take a Teakettle of boiling Water in one Hand, and a Spoon in the other, pour in about a Quart by degrees, and keep stirring it all the time well, till the Eggs are well mixed, and the Butter melted; then pour it into a Sauce-pan, and keep stirring it all the time till it begins to simmer, take it off the Fire, and pour it between two Vessels out of one into the other, till it is quite smooth, and has a great Froth. Set it on the Fire again, keep stirring it till it is quite hot, then pour it into the Soop-dish, and send it to Table hot.