SC - buttered ale/beer info

[Stefan li Rous]

C. Anne Wilson says this in "Food and Drink in Britain" about
buttered beer/ale:

p389
"The thickened aleberries, ale caudles, possets and similar drinks, which
had been a feature of medieval diet, were still enjoyed, and indeed only 
began to go out of fashion in the later eighteenth century. Mild beers,
lighly hopped, were the usual foundation. These warm drinks were taken
early in the day as a morning draught, or in the evening in lieu of
supper. Buttered Ale was a favorite version of the thickened ale drink
during the seventeenth century. To make it, mild beer or ale was boiled
with some butter, sugar, nutmeg, or other spice, and was thickened with
beaten eggs or egg yolks. Mulled ale was not dissimilar, for although it
was prepared without butter it often contained eggs. It had to be poured
back and forth between pan and bowl many times, in order to achieve the
right consistancy."

So, perhaps this last comment is the reason for the several pots
mentioned in the recipe given on this list earlier. It would also
appear that C. Anne Wilson does consider this a drink vs. a thick
pudding that someone else suggested here. I can't tell from this
quote though, whether C. Anne Wilson is saying this was only an
post-1600 beverage or not.
- -- 
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****