To make an Excellent Sack-Posset

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Beat fifteen Eggs, Whites and Yolks very well, and strain them, then put three quarters of a Pound of White Sugar into a Pint of Canary, and mix it with your Eggs in a Bason; see it over a Chaffing-dish of Coals, and keep continually stirring it till it is scalding-hot. In the mean time grate some Nutmeg into a Quart of Milk, and boil it, then pour it into your Eggs and Wine, they being scalding hot. Hold your Hand very high as you pour it, some body stirring it all the time you are pouring in the Milk; then take it off the Chaffing-dish, and set it before the Fire half an Hour, so serve it up.

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