OF COOKERY

TO MAKE A SACK POSSET

Boil two wine-quarts of Sweet-cream in a Possnet; when it hath boiled a little, take it from the fire, and beat the yolks of nine or ten fresh Eggs, and the whites of four with it, beginning with two or three spoonfuls, and adding more till all be incorporated; then set it over the fire, to recover a good degree of heat, but not so much as to boil; and always stir it one way, least you break the consistence.  In the mean time, let half a pint of Sack or White muscadin boil a very little in a bason, upon a Chafing-dish of Coals, with three quarters of a pound of Sugar, and three or four quartered Nutmegs, and as many pretty big pieces of sticks of Cinnamon.  When this is well scummed, and still very hot, take it from the fire, and immediately pour into it the cream, beginning to pour neer it, but raising by degrees your hand so that it may fall down from a good height; and without anymore to be done, it will then be fit to eat.  It is very good kept cold as well as eaten hot.  It doth very well with it, to put into the Sack (immediately before you put in the cream) some Ambergreece, or Ambered-sugar, or Pastils.  When it is made, you may put powder of Cinnamon and Sugar upon it, if you like it.

ANOTHER

To two quarts of Cream, if it be in the Summer, when the Cream is thick and best, take but two or three yolks of Eggs.  But in the Winter when it is thin and hungry, take six or seven; but never no whites.  And of Sack or Muscadin, take a good third (scarce half) of a pint; and three quarters of a pound of fine Sugar.  Let the Sugar and Sack boil well together, that it be almost like a Syrup; and just as you take it from the fire, put in your ground Amber or Pastils, and constantly pour in the Cream with which the Eggs are incorporated; and do all the rest as is said in the foregoing Process.

Ambered-sugar is made by grinding very well, four grains of Ambergreece, and one of Musk, with a little fine Sugar; or grinding two or three Spanish Pastils very small.

A PLAIN ORDINARY POSSET

Put a pint of good Milk to boil; as soon as it doth so, take it from the fire, to let the great heat of it cool a little; for doing so, the curd will be the tenderer, and the whole of a more uniform consistence.  When it is prettily cooled, pour it into your pot, wherein is about two spoonfuls of Sack, and about four of Ale, with sufficient Sugar dissolved in them.  So let it stand a while near the fire, till you eat it.

A SACK POSSET