A Sack Poset [posset]
Item
Title
A Sack Poset [posset]
Date
1694/1795
Description
A recipe for making a "sack posset", a drink made from hot milk/cream curdled with ale, wine, or other liquor, with sugar, herbs, spices, etc.,
Transcript
[upper left margin: foye 11] Boyle 3 pints of creame with mace & sinemond thicken it with the yolkes of 16 eges [pint sack] sweten [it] with good Suger, take the whites of your eges & with a whisk beat them till thay are all froth then put in 2 or 3 spoune fouls of your sack heat your sack scalding hot & put half of your froth of eg whites or thare a bouts in to your sack by degrees stiring it well to mix it then put youre creame to your sack being over the fire & stir it gently over to gether and the rest of the whites of eges you must whisk and lay on the top of your poset & cover it with a hot Dish & let it stand on a gentl fire but be sure it be not to hot then put some suger on it so sarve it up Let your Creame stand by to coule while your sack is heating it may stand on a very small fire half an houre or a quarter if you will
Subject
Contributor
Caylor, Karmen
Landry, Elena
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.
Identifier
43