To make an Excellent Sack-Posset: Or make it thus

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Boil a Quart of Cream, or new Milk, with the Yolk of two Eggs; first, take a French Role, and cut it as thin as possible you can in little Pieces; lay it in the Dish you intend for the Posset; When the Milk boils (which you must keep stirring all the time) pour it over the Bread, and stir it together. Cover it close, and take a Pint of Canary, a quarter of a Pound of Sugar, grate in some Nutmeg; and when it boils, pour it into the Milk, stirring it all the time, and serve it up.