[Sca-cooks] possets

[Susan Fox-Davis]

My vegan friends swear by the fine rice milk beverages, widely available in
health food stores.
A period solution would be to use Lenten recipes, usually based on almond
milk.

On the wine side, I'd bet that a light or sweet type white would work just
fine
in many of those hot wine receipts.  How about sherry?

Irish coffee with Cool Whip maybe?  Enough of the Dew that is True and nobody
will notice.

Yummmm, too bad it's hot summer here,
Selene, Caid

johnna holloway wrote:

> I'd recommend getting hold of a copy of
> Cindy Renfrow's A Sip Though Time which
> has a collection of period and 17th century
> posset recipes. Check out the "caudle" recipes too.
>
> As for non-dairy or non red wine, how about a selection
> of the coffees spiked with whiskey. You could use
> non-dairy creamer for the usual creams. Or maybe
> buttered rum made in the same way.  How about ciders
> warmed with whiskey or rum and spiced?
>
> Johnna Holloway  Johnnae llyn Lewis
>
> Kirrily Robert wrote:>
> > Does anyone have any recipes for possets or other warm alcoholic drinks
> > that one could make over a campfire?  without red wine and without dairy,
> > prefer SCA period recipes, but don't mind slightly OOP.
> > > Yours,>
> > Lady Katherine Rowberd (mka Kirrily "Skud" Robert)