Excellent Posset

Ingredients

• half a pint of Sack
• as much Rhenish wine
• sweeten them to your taste with Sugar
• ten yolks of Eggs
• eight of whites
• a stick or two of Cinnamon bruised
• boil for a quarter of an hour three pints of Cream
• the juyce of a part of a Limon
• you may strew Powder of Cinnamon and Sugar

Method

1. 1

   Sweeten Sack and Rhenish wine with Sugar.

2. 2

   Beat yolks and whites of eggs well, sweeten, and pour into the wine.

3. 3

   Add bruised cinnamon and heat without boiling until thickened.

4. 4

   Boil cream with sugar and cinnamon, then combine with the wine mixture.

5. 5

   Stew for 0.25 hour, then add lemon juice and optional spices.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 93. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.