Simple Posset

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.