Sack Posset


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.



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