Posset with Ale

Name: Posset with Ale
Ingredients: a quart of cream; a pint of ale; the yolks of ten eggs; the whites of four eggs; slice some nutmeg in it

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

Nutrition per serving

4498Calories

112 gProtein

42 gCarbs

400 gFat

Full nutrition (34 nutrients)

Calories4498 kcal

Protein112 g

Carbohydrates42 g

Fiber0 g

Sugars2.6 g

Total Fat400 g

Saturated Fat213 g

Monounsaturated Fat94 g

Polyunsaturated Fat13 g

Omega-30.3 g

Cholesterol3569 mg

Sodium1207 mg

Potassium2177 mg

Calcium1005 mg

Iron12 mg

Magnesium199 mg

Phosphorus2077 mg

Zinc11 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A1120 mcg

Vitamin E7.4 mg

Vitamin K25 mcg

Vitamin B61.9 mg

Vitamin B126.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.6 mg

Niacin (B3)6.5 mg

Folate417 mcg

Choline2107 mg

Caffeine0 mg

Water1523 g

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.

osset tuith Ale : King William's Early Receipts. 133 Posset: — Take a quart of cream, and mix with it a pint of ale, then beat the yolks of ten eggs, and the whites of four ; when they are well beaten, put them to the cream and ale, sweeten it to your taste, and slice some nut- meg in

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