To Make a Sack Poset [posset]
Item
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
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.