SC - possets
Mark S. Harris
stefan at texas.net
Mon Jan 29 22:04:17 PST 2001
Daniel Raoul said:
> Try the sack posset recipe, I recommend it. I've done it, the redaction was
> quite straight forward and it came out quite well. It was like a very thick
> cooked eggnog. I don't know what page it is on, I've mislaid my copy, but
> it calls for 14 egg yolks and 7 egg whites. I've done it with both sherry
> and brandy by the way. The only thing you have to do is be careful to stir
> it as it sets and not burn it. I suspect it would be easier to make in a
> double boiler but have not done so.
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.
Here is the file in the BEVERAGES section of the Florilegium:
caudles-art (12K) 11/21/97 A medieval drink of warm wine or
beer
thickened with eggs by Tibor.
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?
- --
THL Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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