To Make Sack-posset Or Sack-cream

Take twelve Eggs, (the Whites of but six) beat them, and put to them

a Pint of Sack and half a Pound of Sugar; set them on a Fire,

keeping them stirring 'till they turn white, and just begin to

thicken; at the same Time on another Fire have a Quart of Cream,

boil and pour it into the Eggs and Sack, give it a Stir round, and

cover it a Quarter of an Hour before you eat it: The Eggs and Sack

must be heated in the Bason you use it in, and the Cream must boil

before you set on the Eggs.