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Pepper Posset
From Consult me, 1902
Serves 2
Once highly esteemed for the cure of colds.
Presented as published in 1902. 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
182Calories
9 gProtein
17 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein8.5 g
Carbohydrates17 g
Fiber0.6 g
Sugars13 g
Total Fat7.9 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium461 mg
Potassium449 mg
Calcium316 mg
Iron0.5 mg
Magnesium39 mg
Phosphorus259 mg
Zinc1.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.1 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate1 mcg
Choline47 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 375. The excerpt below is the record exactly as published.
PEPPER POSSET; once so highly esteemed for the cure of colds, &c. Put a dozen pepper-corns, or a dozen allspice, into a pint [of milk, and let it simmer slowly ; when it boils, PEP PER 300 pour in a gill of sherry
Cook this with the app: pantry check, scaling, and the assistant.