[Sca-cooks] Biersuppen

[ranvaig at columbus.rr.com]

From Rumpolt.  27. Biersuppen mit Eyerdottern 
su:eß gemacht/ vnnd mit Butter auffsieden
lassen/ machs gelb oder nicht/ vnd wenns auffgesotten hat/ so saltzs ein wenig.

(my translation, I could be wrong)  Beer soup 
with egg yolks make sweet/ and with butter 
(auffsieden = boil?)  /make yellow or not/ and 
when it has (auffgesotten =boiled?)/ salt a 
little.

Has anyone tried this?  Would "make yellow" mean saffron or perhaps safflower?

How much alcohol is left in the soup, is it 
something we could serve at feast?  What happens 
to the cook standing over the pan breathing the 
fumes? :)

Modern recipes are quite similar, but usually 
have flour, milk, and cinnamon too.

Ranvaig