Posted by: hearttohearthcookery | October 17, 2024

Sugar in Sack-A Taste of Hearth Cooking

After the eggs have been beaten very well for the receipt (recipe) To make a Sack Posset dissolve a Pound of Sugar in a Pint of Sack.  The quantity pictured is 1/3 pound of sugar to 1/3 pint of sack (a very dry sherry).

After the eggs have been beaten very well for the receipt (recipe) To make a Sack Posset dissolve a Pound of Sugar in a Pint of Sack.  The quantity pictured is 1/3 pound of sugar to 1/3 pint of sack (a very dry sherry).

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Posted in culinary history, food, food history, posset, receipts, recipes | Tags: , , ,

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