|
|
 In the North of England a form of thickened spiced ale, especially associated with Twelfth Night celebrations. Thomas De Quincey's Selections Grave and Gay of 1854 has; "The anticipation of excellent ale ... and possibly of still more excellent pow-sowdy (a combination of ale, spirits, and spices)." 'Cumberland & Westmorland, ancient and modern' by Jeremiah Sullivan (1857) says that in some parts of Cumberland "The ale-posset continues to appear at the village tavern on what is called the Powsowdy night, and consists of ale boiled with bread, and seasoned with sugar and nutmeg. It is served up in basons, and is followed by music, dancing and card-playing." There is also a form of sheep-meat broth from Scotland known by the same, or similar, names. There is a further reference to Powsowdie as part of the Twelfth Night celebrations in Scouse. See also: Posset  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● 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 ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |