DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 75

To make a sack posset. 75.
Take a quarter of cream lett it boyle & if you like ye taist of spice in you may put a little in ye cream of wt sort you please yn take 16 eggs & beat ym well leiving out 4 of ye whits yn take a pint of sack & mix your sack & eggs to gether let ym upon a [soft?] fire till ye be scalding hot stiring ym all ye wile, you may put ye suger into ye eggs about half a pound yn take ye milk boyling hot of ye fire & pore it upon ye sack & eggs houlding your hand preaty high yn it may froth ye better if you pore ye cream in throw a a culinder it would not be amiss give it a [har?] to gether yn cover ye dish & let it stand close covered near half an hour yn serve it up. You may put suger round ye dish & beat ym 4 whits you left out to frith & take it of & lay it on little heaps on a plat before ye fire to harden yn lay ym round ye dish. -
To make [waffers?]
Take a quart of cream 3 whole eggs a greated nutmeg or some senimon 4 or 5 spoonfull of fine suger & a little oring flower watter or sack & as much flower as will ym ye thickness of pan cak batter or reather thicker.

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To make a sack posset. 75. Take a quarter of cream lett it boyle & if you like ye taist of spice in you may put a little in ye cream of wt sort you please yn take 16 eggs & beat ym well leiving out 4 of ye whits yn take a pint of sack & mix your sack & eggs to gether let ym upon a [soft?] fire till ye be scalding hot stiring ym all ye wile, you may put ye suger into ye eggs about half a pound yn take ye milk boyling hot of ye fire & pore it upon ye sack & eggs houlding your hand preaty high yn it may froth ye better if you pore ye cream in throw a a culinder it would not be amiss give it a [har?] to gether yn cover ye dish & let it stand close covered near half an hour yn serve it up. You may put suger round ye dish & beat ym 4 whits you left out to frith & take it of & lay it on little heaps on a plat before ye fire to harden yn lay ym round ye dish. - To make [waffers?] Take a quart of cream 3 whole eggs a greated nutmeg or some senimon 4 or 5 spoonfull of fine suger & a little oring flower watter or sack & as much flower as will ym ye thickness of pan cak batter or reather thicker.