To make Sack Posset otherways

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take two quarts of good cream, and a quarter of a pound of the best almonds stamp’t with some rose-water or cream, strain them with the cream, and boil with it amber and musk; then take a pint of sack in a bason, and set it on a chaffing dish till it be bloud warm; then take the yolks of twelve eggs with 4 whites, beat them very well together, and so put the eggs into the sack, make it good and hot, then stir all together in the bason, set the cream cool a little before you put it into the sack, and stir all together on the coals, till it be as thick as you would have it, then take some amber and musk, grind it small with sugar, and strew it on the top of the posset, it will give it a most delicate and pleasant taste.