Buttered Eggs

16th century, English
Based on Buttered Eggs Show original recipe
Alternate reconstructions:
Reconstructed 02/11/2007 by Zohane Faber

Ingredients

4 Eggs
1 pint Heavy Cream
Rosewater
4 Tbl Sugar (or to taste)

Steps

  • Separate yolks and whites. beat each with 1 C cream, then cook on very low heat until they quiver, stirring frequently.
  • Wrap each tightly in cheesecloth and hang for several hours.
  • Wring any remaining whey out and then mix each with 2 T sugar and a dash of rosewater.

Reviews

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