Take a Pint of Water, beat up the Yolk of an Egg with the Water, and put in a little Piece of Butter as big as a small Wallnut, two or three Nobs of Sugar, keep stirring it all, the time it is on the Fire. When it begins to boil, bruise it between the Sauce-pan and a Mug, till it is smooth, and has a great Froth, then it is fit to drink. This is ordered in a Cold, or where Egg will agree with the Stomach.