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King William’s Posset

A historical recipe from The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscen, by Edward Spencer (1903).

A historical recipe

The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscences, by Edward Spencer (1903). Project Gutenberg eBook #57179.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscen, by Edward Spencer (1903). Digitised by Project Gutenberg, eBook #57179 (https://www.gutenberg.org/ebooks/57179). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Take a quart of cream, and mix with it a pint of ale, then beat the yolks of ten eggs and the whites of four;
  2. when they are well beaten, put them to your cream and ale.
  3. Sweeten to your taste and slice some nutmeg in it;
  4. set it over the fire, and keep it stirring all the while, and when ’tis thick, and before it boils, take it off, and pour it into the bason you serve it in to the table.
  5. Here is another, even more seductive.