Milk Posset
From The exhibition cookery book, 1900
Excellent for colds.
Presented as published in 1900. 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
499Calories
22 gProtein
60 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein22 g
Carbohydrates60 g
Fiber1.3 g
Sugars30 g
Total Fat19 g
Saturated Fat9.9 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol59 mg
Sodium489 mg
Potassium810 mg
Calcium624 mg
Iron2.3 mg
Magnesium76 mg
Phosphorus559 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0.1 mg
Vitamin A157 mcg
Vitamin E0.2 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.9 mg
Folate76 mcg
Choline95 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 36. The excerpt below is the record exactly as published.
MILK POSSET. Boil a pint of milk, pour this over two or three slices of soft bread cut into dice, add a little grated nutmeg, a dessertspoonful of castor sugar, and a tablespoonful of sherry or brandy
Cook this with the app: pantry check, scaling, and the assistant.