My Lord of Carlile's Sack-Posset

Name: My Lord of Carlile's Sack-Posset
Ingredients: a Pottle of Cream; a little whole Cinnamon; three or four flakes of Mace; eighteen yolks of Eggs; eight of the whites; a pint of Sack; three quarters of a pound of Sugar; a Nutmeg grated; a little beaten Cinnamon

From The closet of Sir Kenelm Digby Knight opened, 1910

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

3169Calories

164 gProtein

348 gCarbs

125 gFat

Full nutrition (34 nutrients)

Calories3169 kcal

Protein164 g

Carbohydrates348 g

Fiber0 g

Sugars344 g

Total Fat125 g

Saturated Fat41 g

Monounsaturated Fat48 g

Polyunsaturated Fat25 g

Omega-30.5 g

Cholesterol4836 mg

Sodium1849 mg

Potassium1801 mg

Calcium731 mg

Iron23 mg

Magnesium157 mg

Phosphorus2574 mg

Zinc17 mg

Copper1 mg

Manganese0.4 mg

Vitamin D26 mcg

Vitamin C0 mg

Vitamin A2080 mcg

Vitamin E14 mg

Vitamin K3.9 mcg

Vitamin B62.2 mg

Vitamin B1212 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)5.9 mg

Niacin (B3)1 mg

Folate611 mcg

Choline3822 mg

Caffeine0 mg

Water991 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 78. The excerpt below is the record exactly as published.

MY LORD OF CARLILE'S SACK-POSSET Take a Pottle of Cream, and boil in it a little whole Cinnamon, and three or four flakes of Mace. To this proportion of Cream put in eighteen yolks of Eggs, and eight of the whites ; a pint of Sack ; beat your Eggs very well, and then mingle them with your Sack. Put in three quarters of a pound of Sugar into the Wine and Eggs with a Nutmeg grated, and a little beaten Cinnamon

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