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Easy
By Anne Willan
Published 1977
Nourishing pick-me-ups like this posset were once a part of every cook’s repertoire. Sack is the old word for sherry.
Boil your milk in a clean scowred skillet, and when it boils take it off, and warm in the pot, bowl, or bason some sack, claret, beer, ale, or juyce of orange; pour it into the drink, but let not your milk be too hot, for it will make the curd hard, then sugar it.