To make a Sack Poset
Item
Title
To make a Sack Poset
Date
1694/1795
Description
A thick custard/drink similar to pudding
Transcript
To Make a Sack Poset
Take [16] Eggs put a way 4 of ye whites beat ym very well & [illegible] ym put to ym a pinte of sack & pound of Suger, yn take a [illegible] of creame & boyle it with some Nutmegg & put to it a little lemmend peill yn [set] your Eggs & sack on ye fire in ye thing you meane to Eat it in, [stir] it continuly one way whilee it is heating let ye Creame boyle, ye Sack & Eggs must must be se hot as you can not Endure youre finger in it yn poure in youre Creame boyleing hot give it 3 stirs a [hour] yn cover it Close up with a Dish a while [So] Eat it
Transcribed Karmen Caylor 04-06-2017
Take [16] Eggs put a way 4 of ye whites beat ym very well & [illegible] ym put to ym a pinte of sack & pound of Suger, yn take a [illegible] of creame & boyle it with some Nutmegg & put to it a little lemmend peill yn [set] your Eggs & sack on ye fire in ye thing you meane to Eat it in, [stir] it continuly one way whilee it is heating let ye Creame boyle, ye Sack & Eggs must must be se hot as you can not Endure youre finger in it yn poure in youre Creame boyleing hot give it 3 stirs a [hour] yn cover it Close up with a Dish a while [So] Eat it
Transcribed Karmen Caylor 04-06-2017
Subject
custard See all items with this value
cinnamon 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.