Buttered Beere (Recipe 1588)

In Uncategorized on December 22, 2010 at 3:50 pm


This original recipe from 1588 can also be mellowed (if preferred) … chilled and blended with cold milk, or warm and blended with warm milk, in a 1:1 ratio, it is very enjoyable and it becomes a very tasty drink; and this is how we recommend it if serving it at a winter party.

Original Tudor Buttered Beere Recipe From 1588

From, ‘The Good Huswifes Handmaide for the Kitchin’, published 1588

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.

Tudor Butterbeer Recipe

‘Beer’ means a ‘real ale’,not a lager

Recipe Ingredients:

  • 1500 ml (3 bottles) of good quality British ‘real ale’
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 200g demerara (brown) sugar (adjust to taste)
  • 5 egg yolks (yolks only are needed)
  • 120g unsalted butter (diced)

For The Chilled or Warm Milk Version

  • 1500 ml of chilled or warm butter beer (as above).
  • 1500 ml of cold or warm milk to mix with the butter beer

Butter Beer Ingredients

Butter Beer Ingredients

Authentic Recipe Method:

Pour the ale into a saucepan carefully (without exciting it too much) and stir in the ground ginger, cloves and nutmeg. Gently heat this mixture to the boil, then turn down the heat and simmer on a low heat – the frothy ale will now clear. If this butterbeer is for adults then only simmer it for a few minutes on a low heat, for any younger adults heat the ale like this for 20 minutes at 140C, (use a cook’s or jam thermometer) this will burn off almost all of the alcohol.

Whisk the egg yolks and sugar in a bowl until light and creamy. You may need to make this drink for the first time and then decide on how sweet you like it, (if it comes out too sweet for you, make it again using less sugar next time). However the amount of sugar stated is from the authentic recipe, (if later blending with milk then it is the perfect amount).

Once the spiced ale is simmering, remove the pan from the heat and add the egg yolk and sugar mixture, stir constantly and return to a low heat, (you must stir constantly) until the liquid starts to thicken slightly. Be careful not to let the saucepan get too hot again or the egg yolks will scramble and the sugar burn on the bottom before dissolving. Simmer at this low temperature for 3 minutes.

After 3 minutes, remove the pan from the heat and stir in the diced butter until it melts. Then froth the Butterbeer mixture with a hand-whisk until it looks like frothy, milky tea – you can also follow the Tudor advice and pour the Butterbeer from serving jug to serving jug to froth it up. Allow to cool to a warm drinkable temperature, pour into small glasses or small tankards, and serve immediately.

Buttered Beere Recipe 1588 | Historical Foods.


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