Treacle Posset
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
226Calories
8 gProtein
33 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories226 kcal
Protein8 g
Carbohydrates33 g
Fiber0 g
Sugars33 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium110 mg
Potassium384 mg
Calcium304 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus248 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 43. The excerpt below is the record exactly as published.
Treacle Posset. pint milk. | 2 tablespoonfuls treacle
Cook this with the app: pantry check, scaling, and the assistant.