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Pope's Posset
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a quart jug.
Presented as published in 1892. 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
774Calories
28 gProtein
29 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein28 g
Carbohydrates29 g
Fiber17 g
Sugars5.8 g
Total Fat66 g
Saturated Fat5 g
Monounsaturated Fat42 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol0 mg
Sodium7.6 mg
Potassium970 mg
Calcium361 mg
Iron4.9 mg
Magnesium359 mg
Phosphorus636 mg
Zinc4.1 mg
Copper1.4 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E34 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)4.8 mg
Folate58 mcg
Choline69 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1269. The excerpt below is the record exactly as published.
Pope's Posset. — Blanch eight ounces of sweet almonds and six or eight bitter ones, and pound them in a mortar with a few drops of water to prevent them oiling. Put them into a pint of cold water, and bring the liquid slowly to a boil. Strain, and mix with it a bottle of white wine boiling hot. Add sugar to taste
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