Whole eggs beaten into hot stock or water. Mrs.B adds mace, Glasse 1747 adds a large proportion of butter.
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
To make an egg soup.
BEAT the yolks of two eggs in your dish, with a piece of butter as big as a hen's egg, take a tea-kettle of boiling water in one hand, and a spoon in the other, pour in about a quart by degrees, then keep stirring it all the time well till the eggs are well mixed, and the butter melted; then pour it into a sauce-pan, and keep stirring it all the time till it begins to simmer. Take if of the fire, and pour it between two vessels, out of one into another, till it is quite smooth, and has a great froth. Set it on the fire again, keep stirring it till it is quite hot; then pour it into the soup-dish, and send it to table hot.
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