Sack Posset

Ingredients

• half a pint of sherry
• half a pint of ale
• a quart of boiling cream or milk
• Sweeten the mixture well
• flavour with grated nutmeg

Method

1. 1

   Boil together half a pint of sherry and half a pint of ale, then gradually add a quart of boiling cream or milk.

2. 2

   Sweeten and flavor with grated nutmeg.

3. 3

   Put into a heated dish, cover, and let stand by the fire for two or three hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1628. The excerpt below is the record exactly as published.

Sack posset was a beverage highly esteemed 300 or 400 years ago, and as some of our readers may like to taste it, we give below a few recipes for its manufacture. Sack Cream. — Beat the yolks of two eggs, and mix with them gradually half a pint of cream and half a pint of lukewarm milk. Add a Little sugar, a flavouring of grated lemon- rind, and a glassful of sherry. Stir the cream over the fire till it begins to thicken, and be verj' careful that it does not curdle. Serve it in custard-glasses, with a little powdered cinnamon sprinkled over the top. Send rata- fias or other sweet biscuits to table with the cream. Time, five or si.x minutes to beat the cream. Probable cost, exclusive of the sherry, Is. 4d. Sufficient for five or six glasses. Sack Posset (Sir Walter Raleigh's recipe). — Boil together half a pint of sherry and half a pint of ale, and add gradually a quart of boiling SAC 1785) SAF cream or milk. Sweeten the mixture well, and flavom- with grated nutmeg

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