Hungarian-Style Egg Soup

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p81r A fare minestra d'voua rotte all'ongaresca, per piatti dieci. (To make a soup of broken eggs in the Hungarian style, for ten plates.)

Take forty eggs, and beat them well in a vessel with two small cases¹ of verjuice, and one of water, and when you have beaten all these things together well, pass [them] through a sieve, then take a well washed pot, and line² it with half a pound of fresh butter, and half a pound of sugar, then have a cauldron of water above the fire, that is boiling, and put the said pot inside so it is standing covered when you place it, and mix continuously with a spatula until so much; when these eggs firm a little, like it may be a sauce, then serve it with sugar and cinnamon over.

2. The term Messisbugo uses is "vidriata". I can't find this, or the verb it comes from, in Florio, Scully's indices, or using a modern translating tool, but I'm pretty sure this is what it effectively means.