AN EXCELLENT POSSET
Take half a pint of Sack, and as much Rhenish
wine, sweeten them to your taste with Sugar. Beat
ten yolks of Eggs, and eight of whites exceeding
well, first taking out the Cocks-tread, and if you
will the skins of the yolks ; sweeten these also, and
pour them to the wine, add a stick or two of Cin-
namon bruised, set this upon a Chafing-dish to
heat strongly, but not to boil ; but it must begin
to thicken. In the mean time boil for a quarter of
an hour three pints of Cream seasoned duly with
Sugar and some Cinnamon in it. Then take it off
from boiling, but let it stand near the fire, that it
may continue scalding-hot whiles the wine is heat-
ing. When both are as scalding-hot as they can
be without boiling, pour the Cream into the wine
from as high as you can. When all is in, set it
upon the fire to stew for ^ of an hour. Then
sprinkle all about the top of it the juyce of a ^
part of a Limon ; and if you will, you may strew
Powder of Cinnamon and Sugar✪ Excellent Posset, or Ambergreece
upon it.
THE CLOSET OPEUjED 145
PEASE OF THE SEEDY BUDS OF TULIPS
In the Spring (about the beginning of May) the
flowry -leaves of Tulips do fail away, and there re-
mains within them the end of the stalk, which in time
will turn to seed. Take that seedy end (then very
tender) and pick from it the little excrescencies
about it, and cut it into short pieces, and boil them
and dress them as you would do Pease ; and they will
taste like Pease, and be very savoury.
BOILED RICE DRY
The manner of boiling Rice to eat with Butter, is
this. In a Pipkin pour upon it as much water, as will
swim a good fingers breadth over it. Boil it gently,
till it be tender, and all the water drunk into the
Rice; which may be in a quarter of an hour or less.
Stir it often with a woodden spatule or spoon, that it
burn not to the bottom : But break it not. When it
is enough, pour it into a dish, and stew it with some
Butter, and season it with sugar and Cinnamon.
This Rice is to appear dry, excepting for the Butter,
that is melted in it.
MARROW SOPS WITH WINE
Make thin tosts or slices of light French bread,
which dry well, or toste a little by the fire, then Soak
them in Canary or old Malaga- wine, or fine Muscat,
and lay a row of them in a deep dish or bason ; then
a row of lumps of Marrow upon that ; then strew a
little fine sugar mingled with some Powder of Cin-
namon and Ambergreece (and Nutmeg, if you like
it) upon that. Then another row of sops, &c. re-
peating this, till the dish be full : and more Sugar,
Cinnamon and Amber at the top, then on the other
146 SIR KENELMS DIGBIS
rows. If you will, you may put a row of stoned
Raisins of the Sun upon every row of Marrow.
Then cover the dish, and put it in an Oven to bake
for half-an hour ; or till the Marrow be sufficiently
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Page 93 · 1 recipe record 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
AN EXCELLENT POSSET Take half a pint of Sack, and as much Rhenish wine, sweeten them to your taste with Sugar. Beat ten yolks of Eggs, and eight of whites exceeding well, first taking out the Cocks-thread, and if you will the skins of the yolks ; sweeten these also, and pour them to the wine, add a stick or two of Cinnamon bruised, set this upon a Chafing-dish to heat strongly, but not to boil ; but it must begin to thicken. In the mean time boil for a quarter of an hour three pints of Cream seasoned duly with Sugar and some Cinnamon in it. Then take it off from boiling, but let it stand near the fire, that it may continue scalding-hot whiles the wine is heating. When both are as scalding-hot as they can be without boiling, pour the Cream into the wine from as high as you can. When all is in, set it upon the fire to stew for ^ of an hour. Then sprinkle all about the top of it the juice of a quarter part of a Limon ; and if you will, you may strew Powder of Cinnamon and Sugar, or Ambergreece upon it.
PEASE OF THE SEEDY BUDS OF TULIPS
In the Spring (about the beginning of May) the flowry -leaves of Tulips do fail away, and there remains within them the end of the stalk, which in time will turn to seed. Take that seedy end (then very tender) and pick from it the little excrescencies about it, and cut it into short pieces, and boil them and dress them as you would do Pease ; and they will taste like Pease, and be very savoury. BOILED RICE DRY
The manner of boiling Rice to eat with Butter, is this. In a Pipkin pour upon it as much water, as will swim a good fingers breadth over it. Boil it gently, till it be tender, and all the water drunk into the Rice; which may be in a quarter of an hour or less. Stir it often with a woodden spatule or spoon, that it burn not to the bottom : But break it not. When it is enough, pour it into a dish, and stew it with some Butter, and season it with sugar and Cinnamon. This Rice is to appear dry, excepting for the Butter, that is melted in it.
MARROW SOPS WITH WINE Make thin tosts or slices of light French bread, which dry well, or toste a little by the fire, then Soak them in Canary or old Malaga- wine, or fine Muscat, and lay a row of them in a deep dish or bason ; then a row of lumps of Marrow upon that ; then strew a little fine sugar mingled with some Powder of Cinnamon and Ambergreece (and Nutmeg, if you like it) upon that. Then another row of sops, &c. repeating this, till the dish be full : and more Sugar, Cinnamon and Amber at the top, then on the other
rows. If you will, you may put a row of stoned Raisins of the Sun upon every row of Marrow. Then cover the dish, and put it in an Oven to bake for half-an hour ; or till the Marrow be sufficiently
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Excellent Posset