Wine Posset

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a quart of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
the crumb of a penny loaf
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sugar to your taste ↝ Sugar, NFS [Sugars and honey]
a pint of Lisbon wine ↝ Wine, rice [Wine]

Instructions (5)

Boil the milk and the crumb of a penny loaf until they are soft.
When you take it off the fire, grate in half a nutmeg and add sugar to your taste.
Put it into a China bowl.
Carefully add a pint of Lisbon wine, a little at a time, or it will make the curd hard and tough.
Serve it up with toast and butter upon a plate.

Original Text

To make a Wine Posset.
TAKE a quart of new milk, and the crumb of a penny loaf, and boil them till they are soft, when you take it off the fire grate in half a nutmeg, and sugar to your taste, then put it into a China bowl, and put in a pint of Lisbon wine carefully, carefully, a little at a time, or it will make the curd hard and tough; serve it up with toast and butter upon a plate.

Notes

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