French Barley Posset

Name: French Barley Posset
Ingredients: two quarts of Milk; half a pound of French-barley; three Pintes of good Cream; Mace; Cinnamon; White-wine; sweeten it with Sugar

From The closet of Sir Kenelm Digby Knight opened, 1910

Let it stand on coals for a quarter of an hour.

Presented as published in 1910. 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

Nutrition per serving

7184Calories

115 gProtein

334 gCarbs

565 gFat

Full nutrition (34 nutrients)

Calories7184 kcal

Protein115 g

Carbohydrates334 g

Fiber36 g

Sugars100 g

Total Fat565 g

Saturated Fat324 g

Monounsaturated Fat117 g

Polyunsaturated Fat3.4 g

Omega-30.2 g

Cholesterol1681 mg

Sodium1133 mg

Potassium4936 mg

Calcium3324 mg

Iron5.7 mg

Magnesium497 mg

Phosphorus3274 mg

Zinc16 mg

Copper1 mg

Manganese3 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A626 mcg

Vitamin E1 mg

Vitamin K39 mcg

Vitamin B62.2 mg

Vitamin B1211 mcg

Thiamin (B1)2 mg

Riboflavin (B2)3 mg

Niacin (B3)13 mg

Folate53 mcg

Choline433 mg

Caffeine0 mg

Water2966 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 101. The excerpt below is the record exactly as published.

FRENCH BARLEY POSSET Take two quarts of Milk tohalf a poundof French- barley ; boil it, until it is enough ; when the Milk is THE CLOSET OPEV^B i6i almost boiled away, put to it three Pintes of good Cream. Let it boil together a quarter of an hour; then sweeten it ; and put in Mace, Cinnamon in the beginning, when you first put inyour Cream. When you have done so, take White-wine

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