Let the Sugar and Sack boil well together, that it
be almost like a Syrup; and just as you take it from the fire, put in your
ground Amber or Pastils, and constantly pour in the Cream with which the
Eggs are incorporated; and do all the rest as is said in the foregoing
Process.
Ambered-sugar is made by grinding very well, four grains of Ambergreece,
and one of Musk, with a little fine Sugar; or grinding two or three Spanish
Pastils very small.
A PLAIN ORDINARY POSSET
Put a pint of good Milk to boil; as soon as it doth so, take it from the
fire, to let the great heat of it cool a little; for doing so, the curd
will be the tenderer, and the whole of a more uniform consistence. When it
is prettily cooled, pour it into your pot, wherein is about two spoonfuls
of Sack, and about four of Ale, with sufficient Sugar dissolved in them. So
let it stand a while near the fire, till you eat it.
A SACK POSSET
Take three pints of Cream; boil in it a little Cinnamon, a Nutmeg
quartered, and two spoonfuls of grated bread; then beat the yolks of twelve
Eggs very well with a little cold Cream, and a spoonful of Sack.
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