Tudor Buttered Beer

From A Good Huswifes Handmaide for the Kitchin Containing Manie Principall Pointes of Cookerie, As well How to Dresse Meates, After Sundrie the Best Fashions Vsed in England and Other Countries

Take three pintes of Beere, put five yolkes of Egges to it, straine them together, and set it in a pewter pot to the fyre, and put to it halfe a pound of Sugar, one penniworth of Nutmegs beaten, one penniworth of Cloves beaten, and a halfepenniworth of Ginger beaten, and when it is all in, take another pewter pot and brewe them together, and set it to the fire againe, and when it is readie to boyle, take it from the fire, and put a dish of sweet butter into it, and brewe them together out of one pot into an other.

• 3 pints / 1.5 liters / 48 ounces / 3 bottles — Ale

• ~1 inch / ¼ tsp — ginger (ground)

• 6 / ½ tsp — cloves (ground)

• 1/2 tsp — nutmeg (ground)

• 200g — demerara sugar

• 5 egg yolks

• 100g — unsalted butter (diced)

Gently pour the ale into a saucepan.

Stir in the ginger, cloves and nutmeg. Gently bring to a boil, then turn down the heat and simmer on low heat for ~2 minutes.

(If desired, simmering the ale for 20 minutes at 140C will burn off most of the alcohol.)

Whisk the egg yolks and sugar together in a bowl until pale.

Take the ale off the heat. Temper the eggs, combine with the ale. Return the mixture to heat.

Simmer for another ~5 minutes before adding the butter. Once the butter has melted, whisk until frothy.

Heat for up to another 10 minutes before removing from the heat. Once done, froth it again and serve.

Thanks to Foods of England and Oakden for the recipe.