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 (6)
Instructions (8)
  1. Boil the new milk.
  2. Add the crumbled Naples biscuits to the boiling milk.
  3. Boil once more.
  4. Remove from heat.
  5. Grate in nutmeg.
  6. Sweeten to taste.
  7. Pour in the sack while stirring continuously.
  8. Serve.
Original Text
To make another Sack Posset. TAKE a quart of new milk, four Naples biscuits, crumble them, and when the milk boils throw them in. Just give it one boil, take it off, grate in some nutmeg, and sweeten to your palate: then pour in half a pint of sack, stirring it all the time, and serve it up. You may crumble white bread, instead of biscuits.
Notes
—