To make a Sack Posset
Take two quarts of Cream and boil it with Whole Spice, then take twelve
Eggs well beaten and drained, take the Cream from the fire, and stir in
the Eggs, and as much Sugar as will sweeten it, then put in so much Sack
as will make it taste well, and set it on the fire again, and let it
stand a while, then take a Ladle and raise it up gently from the bottom
of the Skillet you make it in, and break it as little as you can, and so
do till you see it be thick enough; then put it into a Bason with the
Ladle gently; if you do it too much it will whey, and that is not good.
Posset Old Elizabethan Dessert Recipe
The above Old dessert recipe for Posset is written in totally different
way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of
Era - Free Educational Resource.
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