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)
posset base
posset flavouring
Instructions (8)
  1. Boil a quart of cream, or new milk, with the yolks of two eggs.
  2. Stir it.
  3. Take a French roll, and cut it as thin as possibly you can in little pieces.
  4. Lay it in the dish you intend for the posset.
  5. When the milk boils (which you must keep stirring all the time) pour it over the bread, and stir it together.
  6. Cover it close.
  7. Take a pint of canary, a quarter of a pound of sugar, and grate in some nutmeg.
  8. When it boils pour it into the milk, stirring it all the time, and serve it up.
Original Text
Or make it thus. BOIL a quart of cream, or new milk, with the yolks of two eggs; stir it, take a French roll, and cut it as thin as possibly you can in little pieces; lay it in the dish you intend for the posset. When the milk boils (which you must keep stirring all the time) pour it over the bread, and stir it together; cover it close, then take a pint of canary, a quarter of a pound of sugar, and grate in some nutmeg. When it boils pour it into the milk, stirring it all the time, and serve it up.
Notes
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