To Make a Sack Poset [posset]

Title: To Make a Sack Poset [posset]
Date: 1694/1795
Description: A recipe for a thick pudding-like dish made by mixing eggs, sack, and sugar with boiled cream and cooking these together.
Transcript: Take 16 Eggs put a way 4 of the whites beat them very well & streane them. Put to them a pinte of sack & pound of suger, then take a quart of creame & boyle it with some Nutmegg & put to it a litele lemmond peill then set your Eggs & sack on the fire in the thing you meane to Eat it in, stir it continuly one way. Whilee it is heating let the Creame boyle, the Sack & Eggs must must be so hot as you can not Endure youre finger in it then poure in youre Creame boyleing hot give it 3 stirs a bout then cover it Close up with a Dish a while So Eat it.
Subject: See all items with this value eggs; See all items with this value Sack; See all items with this value sugar; See all items with this value cream; See all items with this value nutmeg; See all items with this value lemons
Contributor: Grimm, Stephanie; Le, Vincent
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Position: 484 (1 views)