To Make a Sack Poset [posset]

Title: To Make a Sack Poset [posset]
Date: 1694/1795
Description: A thick custard/drink similar to pudding
Transcript: [left margin: 402] Rx 14 eggs beat them well & put to them a pinte of sack and as much Suger as will sweten it then straine it in to a dish & set it on a cleare fire stirinng it till it be scaldin hot but it must not thicken then have redy 3 [gils] of creame boyled with a litele Sinemen & nutmeg put them together & stir it well then cover it close with another dish a while to send it up
Subject: See all items with this value cream; See all items with this value Sack; See all items with this value nutmeg; See all items with this value custards; See all items with this value sugar; See all items with this value cinnamon; See all items with this value eggs
Contributor: Oberle, George; Caylor, Karmen; 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.

Media: http://wizwah.gmu.edu/oberle/files/original/33d6445a8ba3596b92412fac60b03bc2.jpg