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

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 See all items with this value

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.

Item sets

Fairfax Cookbook
Drinks
Alcoholic Drinks

Site pages

Drinks
Alcoholic Drinks