Recipes > Desserts > Sack Posset, without milk

Sack Posset, without milk


  • 13 eggs
  • 1 quart of sack
  • 1/2 pound of fine sugar
  • 1 pint of ale


Take the eggs; beat them very well, and, while they are beating, take the sack, sugar, and ale, and let them boil a very little while; then put the eggs to them, and stir them till they are hot. Take it from the fire, and keep it stirring awhile; then put it into a fit basin, and cover it close with a dish. Set it over the fire again till it rises to a curd; serve it with beaten spice.


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The Lady's Own Cookery Book (1844).

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