Hot ale with eggs, brandy and sugar, frothed.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
1002. EGG HOT (Middlesex)
A very agreeable posset, taken in many parts of England after great fatigue, and not infrequently as a remedy for colds; in which case, however, it is not to be recommended, as it increases feverishness and fails to promote copious perspiration. Beat up the yolks of three eggs and the white of one in a teacup of weak ale, with a little nutmeg; in the meantime have upon the fire a quart of the same kind of ale. When it has nearly boiled, add the eggs thus beaten up, and let the boiling finish very gently, stirring the whole time; when it has thickened, pour it into a jug containing about a quartern of brandy and three ounces of loaf sugar. Have another jug handy and pour backwards and forwards for three or four minutes before serving. White French wine mixed with about a third of water may be substituted for the beer.
For other species of spicebeer, see:
Caudel or Caudle
Lamb's Wool, or Lamasool
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