Brandy Posset

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Boil a quart of cream over a slow fire, with a stick of cinnamon in it.
  2. Take it off to cool.
  3. Beat the yolks of six eggs very well, and mix them with the cream.
  4. Add nutmeg and sugar to your taste.
  5. Set it over a slow fire, and stir it one way.
  6. When it is like a fine thin custard take it off.
  7. Pour it into your terrene or bowl, with a glass of brandy.
  8. Stir it gently together, and serve it up with tea wafers round it.
Original Text
To make a Brandy Posset. BOIL a quart of cream over a slow fire, with a stick of cinnamon in it, take it off to cool, beat the yolks of six eggs very well, and mix them with the cream, add nutmeg and sugar to your taste, set it over a slow fire, and stir it one way; when it is like a fine thin custard take it off, and pour it into your terrene or bowl, with a glass of brandy, stir it gently together, and serve it up with tea wafers round it.
Notes
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