Hungarian Soup

Translation of a 16th century Italian Recipe.

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

p81v A fare dieci piatti di minestra all'Ongaresca. (To make ten plates of Hungarian soup.)

Take 15 eggs, and beat them very well, a 15 cups of good cow's milk, and mix them together well, and take one pound of powdered sugar, and one pound of fresh butter, and mix them all well together, place the said mixture in a well glazed earthen pot. Then take a vessel of water, and put in the said covered pot, and make the said vessel boil, until it will be cooked, and take care to keep the laid water in this vessel does not decrease too much, and that it boils on a slow fire, and serve the dish putting over half a pound of sugar.