To Make a Sack Posset
From The closet of Sir Kenelm Digby Knight opened, 1910
Can be enhanced with ambergris or sugar.
Presented as published in 1910. 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
4458Calories
94 gProtein
877 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories4458 kcal
Protein94 g
Carbohydrates877 g
Fiber0.4 g
Sugars353 g
Total Fat70 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat19 g
Omega-30.2 g
Cholesterol1674 mg
Sodium1394 mg
Potassium14072 mg
Calcium1117 mg
Iron40 mg
Magnesium1074 mg
Phosphorus2754 mg
Zinc11 mg
Copper9.2 mg
Manganese16 mg
Vitamin D9 mcg
Vitamin C500 mg
Vitamin A739 mcg
Vitamin E4.7 mg
Vitamin K1.6 mcg
Vitamin B65.1 mg
Vitamin B124 mcg
Thiamin (B1)3 mg
Riboflavin (B2)4 mg
Niacin (B3)14 mg
Folate925 mcg
Choline1324 mg
Caffeine0 mg
Water1621 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 76. The excerpt below is the record exactly as published.
TO MAKE A SACK POSSET BOIL two wine-quarts of Sweet-cream in a Possnet; when it hath boiled a little, take it from the fire, and beatthe yolks of nine or ten fresh Eggs, and the whites of four with it, beginning with two or three spoonfuls, and adding more till all be incorporated ; then set it over the fire, to recover a good degree of heat, but not so much as to boil ; and always stir it one way, least you break the consistence. In the mean time, let half a pint of Sack or White muscadin boil a very little in a bason, upon a Chafing-dish of Coals, with three quartersof a poundof Sugar,andthreeorfour quartered Nutmegs, and as many pretty big pieces of sticks of Cinnamon
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Cook this with the app: pantry check, scaling, and the assistant.