vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sack Posset (Sir Walter Raleigh's recipe)
From With a saucepan over the sea, 1902
Serves 5
Presented as published in 1902. 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
742Calories
6 gProtein
11 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories742 kcal
Protein5.7 g
Carbohydrates11 g
Fiber0 g
Sugars0.8 g
Total Fat71 g
Saturated Fat40 g
Monounsaturated Fat15 g
Polyunsaturated Fat0.3 g
Cholesterol274 mg
Sodium340 mg
Potassium268 mg
Calcium136 mg
Iron0.4 mg
Magnesium23 mg
Phosphorus160 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.2 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate19 mcg
Choline63 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 75. The excerpt below is the record exactly as published.
SACK POSSET. (Sir Walter Raleigh's recipe.) Heat ^ pint of sherry and ^ pint of ale, add I quart of boiling milk or cream, sugar to taste, and some grated nutmeg. Let it stand on the back of the fire an hour, and add, just before serv- ing, the yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.