Ale Posset
From Cassell's dictionary of cookery, 1892
Serves 4
Time, five minutes to boil. Probable cost, 8d. Sufficient for four persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 122. The excerpt below is the record exactly as published.
Ale Posset. — Boil a pint of new milk and pour it over a slice of toasted bread. Stir in the beaten yolk of an egg, and a piece of butter the size of a nutmeg, and sugar to taste. Mix these with a pint of hot ale
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