Excellent Sack Posset

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Beat fifteen eggs, whites and yolks very well, and strain them.
  2. Put three quarters of a pound of white sugar into a pint of canary, and mix it with your eggs in a bason.
  3. Set it over a chaffing dish of coals, and keep continually stirring it till it is scalding hot.
  4. In the mean time grate some nutmeg into a quart of milk, and boil it.
  5. Pour the boiling milk into your eggs and wine, they being scalded hot.
  6. Hold your hand very high as you pour it, and some body keep stirring it all the time you are pouring in the milk.
  7. Take it off the chaffing-dish, let it before the fire half an hour, and serve it up.
Original Text
To make an excellent Sack Posset. BEAT fifteen eggs, whites and yolks very well, and strain them; then put three quarters of a pound of white sugar into a pint of canary, and mix it with your eggs in a bason; set it over a chaffing dish of coals, and keep continually stirring it till it is scalding hot. In the mean time grate some nutmeg into a quart of milk, and boil it; then pour into your eggs and wine, they being scalded hot. Hold your hand very high as you pour it, and some body keep stirring it all the time you are pouring in the milk: then take it off the chaffing-dish, let it before the fire half an hour, and serve it up.
Notes
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