SC - Blackeyed peas

[Vincent Cuenca]

Regards possets it was written:

>We very briefly talked about possets in the early days of this list. It
>is my understanding that most of these are past-1600 AD, but I'd be
>interested in seeing more recipes, redactions and experiences especially
>if the recipes are period.


snip

>Hmm. Well this is the file I was thinking of, but it is talking about
>a caudle not a posset. Is the differance between a caudle and a posset
>that the first uses beer or wine whereas the second uses a distilled
>or at least a "fortified" liquor?


For what it is worth of the possets in Martha Washington, of which there are
at least three recipes, one is made with ale/beer other two are made with
sack.  I must find my copy and check what Ms. Hess says regards their
periodicity as you have gotten me curious.

Daniel Raoul
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