Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Master Rudstone's Posset
Drinks
Historic

Sack, ale and sugar, boiled with egg yolk & extra whites. Milk or cream added. Known from WM 1658 and others.

The 'Master' might be Thomas Rudstone, a popular astrologer, whose almanacks were published throughout the early 17th Century, containing prognostications and general information.


Original Receipt in 'The Compleat Cook' by 'WM', 1658 (WM 1658)

Master Rudstones Posset.
Take a Pint of Sack, a quarter of a pint of Ale three quarters of a pound of Sugar, boyle all these well together, take two yolks of Eggs and sixteen whites very well beaten, put this to your boyling Sack & slice it very well together till it be thick on the coales; then take the three pints of Milk or Cream being boyled to a quart, it must stand and cool till the Eggs thicken, put it to your Sack and Eggs, and stir them well together, then cover it with a Plate and so serve it.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats