Buttered Eggs*

Categories:	English   16th century   eggs
Original Source:	Thomas Dawson, The Good Housewife's Jewel part 2
Secondary Source:
Cook:	Zohane Faber
Meeting Date:	2007-02-11

Take eight yolks of eggs, and put them into a pint of cream. Beat them together and strain them all into a posnet, setting upon the fire and stirring it. Let it seeth until it quaile, then take it and put it into a clean cloth, and let it hang so that the whey may void from it. When it is gone, beat it into a dish of rosewater and sugar with a spoon. So shall you have fine butter. This done, you may take the white of the same eggs putting it into another pint of cream, using it as the yolkes were used. And thus you may have as fine white butter as you have yellow butter.

Steps

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