Then pour to it three pints
of good Cream, and boil them together a little while, stirring them always.
It will be sometime before the cold Cream boil, which when it doth, a
little will suffice. Then take it from the fire, and season it well with
Sugar. Then take a quarter of a pint of Sack, and as much Rhenish-wine (or
more of each) and a little Verjuyce, or sharp Cider, or juyce of Orange,
and season it well with Sugar (at least half a pound to both) and set it
over Coals to boil. Which when it doth, and the Sugar is well melted, pour
the Cream into it; in which Cream the barley will be settled to the bottom
by standing still unmoved, after the Sugar is well stirred and melted in
it, or pour it through a hair-sieve; and you may boil it again, that it be
very hot, when you mingle them together; else it may chance not curdle.
Some of the barley (but little) will go over with it, and will do no hurt.
After you have thus made your Posset, let it stand warm a while that the
curd may thicken: but take heed it boil not, for that would dissolve it
again into the consistence of Cream.
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