Sack Posset, without milk

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 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Beat the thirteen eggs very well.
  2. While the eggs are beating, take a quart of sack, half a pound of fine sugar, and a pint of ale, and let them boil a very little while.
  3. Put the beaten eggs to the sack mixture and stir them till they are hot.
  4. Take the mixture from the fire and keep stirring it for a while.
  5. Put it into a fit basin and cover it close with a dish.
  6. Set it over the fire again till it rises to a curd.
  7. Serve it with beaten spice.
Original Text
Sack Posset, without milk. Take thirteen eggs; beat them very well, and, while they are beating, take a quart of sack, half a pound of fine sugar, and a pint of ale, and let them boil a very little while; then put the[305] eggs to them, and stir them till they are hot. Take it from the fire, and keep it stirring awhile; then put it into a fit basin, and cover it close with a dish. Set it over the fire again till it rises to a curd; serve it with beaten spice.
Notes
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