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Possett (Beer)
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
485Calories
20 gProtein
73 gCarbs
12 gFat
Full nutrition (31 nutrients)
Calories485 kcal
Protein20 g
Carbohydrates73 g
Fiber2.9 g
Sugars18 g
Total Fat12 g
Saturated Fat5.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.6 g
Omega-30.3 g
Cholesterol29 mg
Sodium691 mg
Potassium512 mg
Calcium564 mg
Iron4.2 mg
Magnesium63 mg
Phosphorus388 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.2 mg
Folate0 mcg
Choline43 mg
Water259 g
As published
This recipe was extracted from Recipes for the million (1891), page 177. The excerpt below is the record exactly as published.
POSSETT (BEER). — Scald half a pint of milk, and pour it upon some bread cut in the form of dice ; add half a pint of boiling hot beer ; sweeten with loaf sugar, and flavour with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.