Recipes > Beverages > Sack Posset, or Jelly

Sack Posset, or Jelly


  • 3 pints of good cream
  • 3/4 pound of fine sugar pounded
  • 20 eggs
  • rather more than 1 pint of sack
  • 1 blade of mace


Take the cream and sugar, the eggs, leaving out eight of the whites; beat them very well and light. Add to them the sack; beat them again well; then set it on a stove; make it so hot that you can just endure your finger at the bottom of the pan, and not hotter; stir it all one way; put the cream on the fire just to boil up, and be ready at the time the sack is so. Boil in it the mace, and put it boiling hot to the eggs and sack, which is to be only scalding hot. When the cream is put in, just stir it round twice; take it off the fire; cover it up close when it is put into the mould or dish you intend it for, and it will jelly. Pour the cream to the eggs, holding it as high from them as possible.


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The Lady's Own Cookery Book (1844).

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