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Possets
From The "A1" cookery book, 1901
Serves 4
Sufficient for eight jelly-glasses.
Presented as published in 1901. 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
419Calories
3 gProtein
7 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein2.7 g
Carbohydrates7.2 g
Fiber0.7 g
Sugars0.7 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium64 mg
Potassium154 mg
Calcium79 mg
Iron0.2 mg
Magnesium9.6 mg
Phosphorus72 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.8 mcg
Choline1.6 mg
Caffeine0 mg
Alcohol1 g
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 76. The excerpt below is the record exactly as published.
Possets. — i pint cream, the grated rind and juice of i lemon. Whip the cream and lemon together till they thicken, then add 8 U4 SWEETS. 3 a wineglass of sherry and £ a wineglass of brandy, add sugar and nutmeg to taste
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