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Buttered Beere

Recipe by Daniel Myers

This is an odd recipe that I suspect evolved from the medieval drink called "caudel". It's flavor is something of a cross between beer and pumpkin pie. Note that this doesn't get cooked long enough to boil off the alcohol, so if you desire it to be non-alcoholic then you should use a non-alcoholic beer.


12 oz. beer
1 egg yolk
1/4 cup sugar
1/16 tsp. nutmeg
1/16 tsp. cloves
1/16 tsp. ginger
2 Tbsp. butter


Put the egg yolk into a saucepan and slowly whisk in beer. Add sugar and spices and heat over medium-high heat until mixture just starts to come to a boil. Remove from heat, add butter, and whisk until mixed. Serve hot.

To make Buttered Beere.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.

Published: 2011-03-07