To Butter Eggs with Cream

PERIOD: England, 17th century | SOURCE: The Closet Of the Eminently Learned Sir Kenelme Digby Kt. Opened, 1677 | CLASS: Authentic

DESCRIPTION: An egg & cream custard

To Butter Eggs with Cream.

Take a dozen Eggs, a pint of Cream; beat them well together, and put three quarters of a pound of Butter to them, and so set them on the fire to harden, and stir them, till they are as hard as you would have them.