the cold Cream boil, which when it doth, a little
will suffice. Then take it from the fire, and season
it well with Sugar. Then take a quarter of a pint of
Sack, and as much Rhenish-wine (or more of each)
and a little Verjuyce, or sharp Cider, or juyce of
Orange✪ A Barley Sack Posset, and season it well with Sugar (at least half
a pound to both) and set it over Coals to boil.
Which when it doth, and the Sugar is well melted,
pour the Cream into it ; in which Cream the barley
will be settled to the bottom by standing still un-
moved, after the Sugar is well stirred and melted in
it, or pour it through a hair-sieve ; and you may
boil it again, that it be very hot, when you mingle
them together ; else it may chance not curdle. Some
of the barley (but little) will go over with it, and
will do no hurt. After you have thus made your
Posset, let it stand warm a while that the curd may
thicken : but take heed it boil not, for that would
dissolve it again into the consistence of Cream.
When you serve it up, strew it over with Powder
of Cinnamon and Sugar. It will be much the better,
if you strew upon it some Ambergreece ground
with Sugar. You may boil bruised sticks of Cinna-
mon in the Cream, and in the Sack, before you min-
gle them. You must use clear Char-coal-fire under
your vessels. The remaining barley will make good
barley Cream, being boiled with fresh Cream and a
little Cinnamon and Mace ; to which you may add
a little Rosemary and Sugar, when it is taken from
the fire : or butter it as you do wheat. Or make a
pudding of it, putting to it a Pint of Cream, which
boil ; then add four or five yolks, and two whites
THE CLOSET OPEDjED 115
of Eggs, and the Marrow of two bones cut small,
and of one in lumps : sufficient Sugar, and one Nut-
meg grated. Put this either to bake raw, or with
puiF-past beneath and above it in the dish. A pretty
smart heat, as for white Manchet, and three quar-
ters of an hour in the Oven. You may make the
like with great Oat-meal scalded (not boiled) in
Cream, and soaked a night ; then made up as the
other.
MY LORD OF CARLILE'S SACK-POSSET
Take a Pottle of Cream, and boil in it a little whole
Cinnamon, and three or four flakes of Mace. To
this proportion of Cream put in eighteen yolks of
Eggs, and eight of the whites ; a pint of Sack ; beat
your Eggs very well, and then mingle them with
your Sack. Put in three quarters of a pound of Sugar
into the Wine and Eggs with a Nutmeg grated, and
a little beaten Cinnamon✪ My Lord of Carlile's Sack-Posset ; set the basin on the fire
with the wine and Eggs, and let it be hot. Then put
in the Cream boyling from the fire, pour it on high,
but stir it not ; cover it with a dish, and when it is
settled, strew on the top a little fine Sugar mingled
with three grains of Ambergreece, and one grain of
Musk, and serve it up.
A SYLLABUB
My Lady Middlesex makes Syllabubs for little
Glasses with spouts, thus. Take 3 pints of sweet
Cream, one of quick white wine (or Rhenish),
and a good wine glassful (better the :5;^ of a pint) of
Sack : mingle with them about three quarters of a
pound of fine Sugar in Powder✪ Syllabub. Beat all these to-
gether with a whisk, till all appeareth converted
ii6 SIR KENELMS DIGBIS
Page 78 · 4 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the cold Cream boil, which when it doth, a little will suffice. Then take it from the fire, and season it well with Sugar. Then take a quarter of a pint of Sack, and as much Rhenish-wine (or more of each) and a little Verjuyce, or sharp Cider, or juyce of Orange, and season it well with Sugar (at least half a pound to both) and set it over Coals to boil. Which when it doth, and the Sugar is well melted, pour the Cream into it ; in which Cream the barley will be settled to the bottom by standing still unmoved, after the Sugar is well stirred and melted in it, or pour it through a hair-sieve ; and you may boil it again, that it be very hot, when you mingle them together ; else it may chance not curdle. Some of the barley (but little) will go over with it, and will do no hurt. After you have thus made your Posset, let it stand warm a while that the curd may thicken : but take heed it boil not, for that would dissolve it again into the consistence of Cream. When you serve it up, strew it over with Powder of Cinnamon and Sugar. It will be much the better, if you strew upon it some Ambergreece ground with Sugar. You may boil bruised sticks of Cinnamon in the Cream, and in the Sack, before you mingle them. You must use clear Char-coal-fire under your vessels. The remaining barley will make good barley Cream, being boiled with fresh Cream and a little Cinnamon and Mace ; to which you may add a little Rosemary and Sugar, when it is taken from the fire : or butter it as you do wheat. Or make a pudding of it, putting to it a Pint of Cream, which boil ; then add four or five yolks, and two whites
of Eggs, and the Marrow of two bones cut small, and of one in lumps : sufficient Sugar, and one Nutmeg grated. Put this either to bake raw, or with puff-past beneath and above it in the dish. A pretty smart heat, as for white Manchet, and three quarters of an hour in the Oven. You may make the like with great Oat-meal scalded (not boiled) in Cream, and soaked a night ; then made up as the other.
MY LORD OF CARLILE'S SACK-POSSET Take a Pottle of Cream, and boil in it a little whole Cinnamon, and three or four flakes of Mace. To this proportion of Cream put in eighteen yolks of Eggs, and eight of the whites ; a pint of Sack ; beat your Eggs very well, and then mingle them with your Sack. Put in three quarters of a pound of Sugar into the Wine and Eggs with a Nutmeg grated, and a little beaten Cinnamon ; set the basin on the fire with the wine and Eggs, and let it be hot. Then put in the Cream boyling from the fire, pour it on high, but stir it not ; cover it with a dish, and when it is settled, strew on the top a little fine Sugar mingled with three grains of Ambergreece, and one grain of Musk, and serve it up. A SYLLABUB
My Lady Middlesex makes Syllabubs for little Glasses with spouts, thus. Take 3 pints of sweet Cream, one of quick white wine (or Rhenish), and a good wine glassful (better the :5;^ of a pint) of Sack : mingle with them about three quarters of a pound of fine Sugar in Powder. Beat all these together with a whisk, till all appeareth converted
Records on this page
A Sack PossetA Barley Sack PossetMy Lord of Carlile's Sack-PossetSyllabub