Click on the image, above to submit to Pinterest.

To make a Sack Posset

To make a Sack Posset is a traditional Stuart recipe for a classic dessert of a custard of eggs and cream flavoured with wine that's served topped with ground spices. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Sack Posset.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

10–12

Rating: 4.5 star rating

Tags : Vegetarian RecipesSpice RecipesDessert RecipesMilk RecipesBritish Recipes



Original Recipe



To make a Sack Posset (from Hannah Woolley's Queen-like Closet 1670)

68. To make a Sack Poſset.

      Take twelve Eggs beaten very well, and put to them a Pint of Sack, ſtir them well that they curd not, then put to them three Pints of Cream, half a Pound of white Sugar, ſtirring them well together, when they are hot over the fire, put them into a Baſon, and set the Bason over a boiling pot of water, until the Posset be like a Cuſtard, then take it off, and when it is cool enough to eat, ſerve it in with beaten Spice ſtrewed over it very thick.


Modern Redaction


Method:

Beat the eggs thoroughly in a large heat-proof bowl. Beat in half the sugar and then the sack, followed by the remaining sugar. Continue beating the mixture whilst adding the cream in a steady stream until it is all incorporated.

Bring a pan of water to a simmer. Place the bowl on top so that the base does not touch the liquid. Continue heating, stirring constantly, until the custard thickens.

When it is very thick take off the heat and allow to cool slightly. Mix together the spices and strew over the top then serve immediately.

Find more Hannah Woolley Recipes Hereand more Traditional Stuart Recipes Here.