SC - My first attempt at a period(ish) recipe. (Very Long!)

[WyteRayven at aol.com]

This does sound really good, with any of the liquors. :) I am definately going to have to give it a try. I had thought that Sack was a type of beer, or barley wine. So thats what I had thought this would be made of. I found the recipe, and I think it might have some spices that I am not familiar with, so I will have to try to find them. 

Thanks! 

Ilia


>Tis a toss up love.  I have been intending to try it >with a dark rum like
>Myers as well. The full recipe calls for a cup of >sherry thus if you use
>brandy the resultant posset though cooked will have >more alcohol in it.
>Regards the substitution of brandy it was the holiday >and I had forgotten to
>buy sherry.   When you cook it the actual directions >say to cook it "pretty
>thick" and serve it "blood warm".  The trick is that >you will stir it and
>stir it, so that everything on the bottom gets stirred >and not left behind.
>Then all of a sudden you will notice that it has >finally started to thicken,
>just like a cooked custard I have been told.   It is >very easy to burn it on
>the bottom at this stage so you are probably better >off using a double
>boiler.  If you find that it is starting to scorch on >the bottom, do not
>scrap the bottom but pour off what you have and it >will be salvageable.   If
>you really burn it however it is pretty much a total >loss.  I have served it
>both warm and chilled.  In either case you will want >to serve it in very
>small cups as it is extremely rich.   Check Ms. Hess's >documentation if you
>would as it appears there is some debate on posset >periodicity.  Be that as
>it may it is becoming a Yule tradition around my house.

>Daniel Raoul
>
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