White Wine Whey or Treacle Posset
From The official handbook for the National Training School for Cookery, 1891
Curds are not digestible.
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
611Calories
16 gProtein
109 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein16 g
Carbohydrates109 g
Fiber0 g
Sugars110 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium254 mg
Potassium806 mg
Calcium615 mg
Iron4.3 mg
Magnesium70 mg
Phosphorus502 mg
Zinc2.3 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 161. The excerpt below is the record exactly as published.
WHITE WINE WHEY, OR TREACLE POSSET. Average cost of " White Wine Whey" or " Treacle Posset n (ha/fa pint). For White Wine Whey. d. \ pint of milk i 4 lumps of sugar o\ i vvineglassful of wine 3 INGREDIENTS. For Treacle Posset. d. J pint of milk 1 I a gill of treacle 1 _ Time required, about ten mimites. Now we will show you how to make White Wine Whey. 1. We put half a pint of milk into a saucepan and four lumps of sugar
Cook this with the app: pantry check, scaling, and the assistant.