vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Posset Wine
From Cassell's dictionary of cookery, 1892
Serves 3
Time: about half an hour. Probable cost: 6d., exclusive of the wine.
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
657Calories
17 gProtein
54 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein17 g
Carbohydrates54 g
Fiber16 g
Sugars25 g
Total Fat38 g
Saturated Fat2.9 g
Monounsaturated Fat24 g
Polyunsaturated Fat9.3 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium894 mg
Calcium323 mg
Iron4 mg
Magnesium239 mg
Phosphorus407 mg
Zinc2.7 mg
Copper0.9 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A13 mcg
Vitamin E20 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.5 mg
Folate61 mcg
Choline50 mg
Caffeine0 mg
Water384 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 1306. The excerpt below is the record exactly as published.
Posset Wine. — Grate finely the crumb of a stale roll, and put it into a saucepan with a pint of water and two large lumps of sugar which have been rubbed upon the rind of a Seville orange until the yellow part has been taken off. Let the mixture simmer until it is thick and clear, then add a pint of light wine, two ounces of sweet almonds, and six bitter ones blanched and pounded, half the juice of the Seville orange, and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.