Posset

Is This A Delicacy? Or A Remedy?

Posted by Ryan Kerr


Is This A Delicacy? Or A Remedy?
Today we prepare a delicious dish from the 18th century — a type of food that has been virtually lost, at least in American cuisine. This dish is called a “posset.” While many possets were considered a food for the sick to assist them in their recovery, we thought this recipe was quite tasty and would make a great breakfast food. Enjoy!

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Wine Custard or Posset

Posted by Ryan Kerr


Wine Custard or Posset – 18th Century Cooking S6E5
Today we prepare an 18th Century “Posset” or what we might call today a “Wine Custard”. This recipe comes from the 1747 Cookbook – The Art Of Cookery, written by Hannah Glass. RECIPE: 1 pint of milk heat slowly to boil and stir in 1/4 to 1/2 cup of bread crumbs while stirring continually. Take of fire and cover. In a bowl whisk two egg yokes with 1/2 cup of dry sherry and 1/4 to 1/2 cup of sugar. Add 1/4 teaspoon of nutmeg. Stir all together, pour into serving dish and garnish with cinnamon.

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