To twelve eggs, beaten very much, put a pint of sack, or any other
strong rich white wine. Stir them well, that they may not curd; put to
them three pints of cream and half a pound of fine sugar, stirring them
well together. When hot over the fire, put the posset into a basin, and
set it over a boiling pot of water until it is like a custard; then take
it off, and, when it is cool enough to eat, serve it with beaten spice,
cloves, cinnamon, and nutmeg, strewed over it very thick.