To make Sack Posset another Way
Ingredients
- 1 quart of good cream
- 1 or 2 blades of mace
- powder sugar
- 1 pint of sack or better
- nutmeg
- 9 eggs (leave out six of the whites and strains)
Instructions
Take the cream, and boil it with the mace, put in the about a quarter of a pound of fine powder sugar; take the sack, set it over the fire to heat, but don't let it boil, then grate in a little nutmeg, and about a quarter of a pound of powder sugar; take the eggs, (leave out six of the whites and strains) beat 'em very well, then put to them a little of your sack, mix the sack and eggs very well together, then put to 'em the rest of your sack, stir it all the time you are pouring it in, set it over a slow fire to thicken, and stir it till it be as thick as custard; be sure you don't let it boil, if you do it will curdle, then pour it into your dish or bason; take your cream boiling hot, and pour to your sack by degrees, stirring it all the time you are pouring it in, then set it on a hot-hearth-stone; you must make it half an hour before you use it; before you set on the hearth cover it close with a pewter dish.
To make a Froth for them
- 1 pint of the thickest cream you can get
- whites of 2 eggs
Instructions
Take the cream, and beat the whites very well together, take off the cream by spoonfuls, and lie it in a sieve to drain; when you dish up the posset lie over it the froth.
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