It was cooked over the Béaltaine fires and was called the Béaltaine Caudle.
Some of the Béaltaine Caudle would be poured on the ground as a libation. This was so that the hens would lay well the coming summer; the rest would be used for the Béaltaine Bannocks, or be eaten.
History Notes
Sugar, as no doubt a luxury, was added only relatively recently, in the 1700 or 1800s to Béaltaine Caudle recipes.