Sack Posset

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

twelve eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pint of sack, or any other strong rich white wine
three pints of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a pound of fine sugar
beaten spice ↝ Spices, paprika [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (5)

To twelve eggs, beaten very much, put a pint of sack, or any other strong rich white wine.
Stir them well, that they may not curd.
Put to them three pints of cream and half a pound of fine sugar, stirring them well together.
When hot over the fire, put the posset into a basin, and set it over a boiling pot of water until it is like a custard.
Then take it off, and, when it is cool enough to eat, serve it with beaten spice, cloves, cinnamon, and nutmeg, strewed over it very thick.

Original Text

Sack Posset.

To twelve eggs, beaten very much, put a pint of sack, or any other strong rich white wine. Stir them well, that they may not curd; put to them three pints of cream and half a pound of fine sugar, stirring them well together. When hot over the fire, put the posset into a basin, and set it over a boiling pot of water until it is like a custard; then take it off, and, when it is cool enough to eat, serve it with beaten spice, cloves, cinnamon, and nutmeg, strewed over it very thick.

Notes

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