SC - possets
Daniel Phelps
phelpsd at gate.net
Tue Jan 30 19:09:27 PST 2001
Was written:
>I think the area of distinction, at least at some point when there was a
>clear distinction, was that possets were thickened with grain, as a
>rule, while caudles are thickened with eggs. I'm sure there are
>exceptions, but in general that seems to be the difference.
The one posset from Martha Washington I did was thickened with egg. The
ingredient list as I remember it is as follows:
egg yolk 14
egg white 7
heavy cream 1 pint
sugar ? (don't remember the quantity)
sherry 1 cup
nutmeg
ambergis (didn't have it, didn't use it, don't know where to get it, don't
know any sick sperm whales)
No grain.
If anyone has a copy they might check the other recipes and what Ms. Hess
says.
Daniel Raoul
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>===========================================================================
=
>
More information about the Sca-cooks
mailing list