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Sack Posset
Puddings and Sweet Deserts
Historic

A thickened drink made with Sack (C.Guide 1654, WM 1658, etc)

See also: Posset


Original Receipt in WM 1658;

To make a Sack Posset.
Take a quart of Cream and boyle it very well with Sugar, Mace, and Nutmeg, take half a pint of Sack, and as much Ale, and boyle them well together with some Sugar, then put your Cream into your Bason to your Sacke, then heat a pewter dish very hot, and cover your Bason with it, and set it by the fire side, and let it stand there two or three houres before you eat it.




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