The ingredients for the receipt (recipe) A Good Cake: my first Cousen Clerkes Receipt, 1681 are seven pounde of flower, three pounds of butter, one quart of creame if very good or else 3 pintes, a quarter of a pinte of sack, as much rose-water, 16 yolks of eggs, one pounde of suger…tenn pounde of courents…one quart ale east (yeast). The cake pictured was prepared with one quarter of the above listed ingredients.
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Posted in Cakes, culinary history, food, food history, Great cakes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the receipt (recipe) To make a Sack Posset has been covered by a dish and a cloth laid over it for a Quarter of an Hour, then strew on it some Sugar and Cinnamon, and so serve it up.
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After the basin has been removed from the coals and covered with a dish for the receipt (recipe) To make a Sack Posset lay a cloth over it and let it stand about a Quarter of an Hour.
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After the basin with the mixture eggs, sugar, sack, nutmeg, and milk has been taken off the chafing-dish filled with hot coals for the receipt (recipe) To make a Sack Posset cover it with a Dish.
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After the boiling hot milk has been gently poured into the basin with the sack and eggs for the receipt (recipe) To make a Sack Posset take it off the Coals.
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After the mixture of eggs, sack and sugar in a basin has been placed on the chafing-dish of coals for the receipt (recipe) To make a Sack Posset stir it one way until it be scalding hot. Have in readiness three Quarts of Milk boiling hot, and pour it gently into the Bason to the Sack and Egg, and stir it about till it be all in. The picture shows one quart of milk added as I am preparing one third of the receipt.
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After the sugar, sack and egg mixture have been strained into a basin for the receipt (recipe) To make a Sack Posset set this (the bason) over a Chafing-dish of Coals.
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After the mixture of sack, sugar and nutmeg has been put to the Eggs for the receipt (recipe) To make a Sack Posset strain all into a Bason.
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The very last sentence of the receipt (recipe) To make a Sack Posset is You may put into the Sack and sugar two small nutmegs. This is not unusual in 18th century receipts for the addition of ingredients to not be listed in order and it is always wise to read the entire the entire receipt first.
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Posted in culinary history, food, food history, nutmeg, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
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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