Sack Posset, or Jelly

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 eggs very well and light.
  2. Add to them rather more than a pint of sack; beat them again well.
  3. Set it on a stove; make it so hot that you can just endure your finger at the bottom of the pan, and not hotter; stir it all one way.
  4. Put the cream on the fire just to boil up, and be ready at the time the sack is so.
  5. Boil in it a blade of mace, and put it boiling hot to the eggs and sack, which is to be only scalding hot.
  6. When the cream is put in, just stir it round twice; take it off the fire; cover it up close when it is put into the mould or dish you intend it for, and it will jelly.
  7. Pour the cream to the eggs, holding it as high from them as possible.
Original Text
Sack Posset, or Jelly. Take three pints of good cream and three quarters of a pound of fine sugar pounded, twenty eggs, leaving out eight of the whites; beat them very well and light. Add to them rather more than a pint of sack; beat them again well; then set it on a stove; make it so hot that you can just endure your finger at the bottom of the pan, and not hotter; stir it all one way; put the cream on the fire just to boil up, and be ready at the time the sack is so. Boil in it a blade of mace, and put it boiling hot to the eggs and sack, which is to be only scalding hot. When the cream is put in, just stir it round twice; take it off the fire; cover it up close when it is put into the mould or dish you intend it for, and it will jelly. Pour the cream to the eggs, holding it as high from them as possible.
Notes
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