
A guest post by Sasha Handley
Take ye yolks of 14 Egs & six whites & boyle them very well strain them into
a pewter Bason put a quarte of a pint of Sack to them a grated nutmeg a little
senemond [cinnamon] as much white shuger as you thinke fitt sett them upon a chafin dish
of charcoles keep it stiring till it is prety hot lett a quart of milke boyle up
upon the fier put a peece of butter and two sponefulls of shuger in
it when the egs are hott power in the milke upon them then cover
it up presently close and lett it stand a quarter of an hower then sett it
upon a cold stone
This recipe for “sack posset,” dating to c.1672, can be found in the recipe book of Constance Hall in the Folger Shakespeare Library.… Continue Reading