Pope's Posset
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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
As published
This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 42. The excerpt below is the record exactly as published.
Pope's Posset: — Blanch and beat three-quarters of a pound of almonds so fine, that they will spread between your fingers like butter, put in water as you beat them to keep them from oiling; then take a pint of sack or sherry, and sweeten it very well with double-refin’d sugar, make it boiling hot, and at the same time put half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.