Buttered Water, or what the Germans call Egg-Soop, and are very fond of it for Supper, you have it in the Chapter for Lent

Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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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.