When your
Cream hath boiled about a quarter of an hour, thicken it up with the Eggs,
and sweeten it with Sugar; and take half a pint of Sack and six spoonfuls
of Ale, and put into the basin or dish, you intend to make it in, with a
little Ambergreece, if you please. Then pour your Cream and Eggs into it,
holding your hand as high as conveniently you can, gently stirring in the
basin with the spoon as you pour it; so serve it up. If you please you may
strew Sugar upon it.
You may strew Ambred sugar upon it, as you eat it; or Sugar-beaten with
Cinnamon, if you like it.
A BARLEY SACK POSSET
Take half a pound or more of French barley, (not Perle-barley) and pour
scalding water upon it, and wash it well therein, and strain it from the
water, & put it into the Corner of a Linnen-cloth and tie it up fast there,
and strike it a dozen or twenty blows against a firm table or block, to
make it tender by such bruising it, as in the Countrey is used with wheat
to make frumenty. Then put it into a large skillet with three pints of good
milk. Boil this till at least half be consumed, and that it become as thick
as hasty pudding, which will require at least two hours; and it must be
carefully stirred all the while, least it burn too: which if by some little
inadvertence it should do, and that some black burned substance sticketh to
the bottom of the skillet, pour all the good matter from it into a fresh
skillet (or into a basin whiles you scoure this) and renew boiling till it
be very thick; All which is to make the barley very tender and pulpy, and
will at least require two or near three hours.
Pages:
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
217