A Compound Posset
of Sack, White Wine, Ale, Beer or Juice of Orange

A posset, made of eggs, cream, wine or beer is the forerunner of eggnog. Possets were also drunk by people who were ill.

1 dozen egg yolks
2 quarts all purpose cream
1 whole nutmeg
1 cup sugar
5 cinnamon sticks
1 bottle strong white wine

Beat together egg yolks with 2 cups of cream and set aside. In a large pan, place remainder of the cream and the cinnamon sticks. Bring to a boil, reduce heat and simmer for 15 minutes. Whisk in the egg yolks and cream, stirring continuously. Do not allow the eggs to curdle. In another pan, heat wine and sugar together. Pour heated wine into a large bowl, add heated cream and stir. Serve in glass cups or glasses.




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