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Ann Kenwrick cookbook, 1770
Page 36
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Don't break it, but take it up in a [sciming?] Dish and Put it into your vate, let it run by degrees, and If it Shrinks fill it up again, and it will be almost a day a Shrinking, and if it grows sower twill be Never the Worst, and as soon as it will stand take away the vate and salt it all over, and as it dries Wipe it Soundly every day and keep it turned, And you may lay it in Nettles if you please and Its a good way. Sack Possett. Take a Quart of Cream boil'd with a blad of Mace Then beat 20 Eggs 10 Whites, beat them well into A pint of Sack, and put your Eggs and Sack into a Bason, Sweeten it to your tast with double refin'd Sugar, Set it over a Soft Charcoal fire, keep it stirring Till it be [Sealling?] hot, then stirr it into your Cream With a Quarter of a Pound of Sweet butter, then Power in your Cream very hot to your Sack and Eggs to raise a froth, then lay a pye plate over your possett for half an hour, and when you serve Have some Snow Whiskt up, with a little Orange flower Water to raise the Posset up, high, and you must make The [snow?] of half a Pinte of Cream, the whites of Eggs And a Spoonfull of Sack, and 2 or 3 Spoonfull of Cream, if your Cream be thick, whisk it to a thick Snow then lay it over your Posset, and put in a Spoonfull of Orange flower Water, Serve it. Sack Possett. Take a Quart of New Milk put in 2 or 3 Slices of Nuttmeggs Set it on the fire, and take 20 Eggs beate Them very well, then put to them a pint of Sack and 3 Quarters of a Pound of Loafe Sugar, set your Bason on a Slow fire over a Chaffing dish of Coals, and when It begins to thicken take the milk boiling of the fire And put it to the Eggs and sack, stirring it all the while It's powering in, then stirr it no more, but cover it and let it stand till its as thick a Custard. Sack Possett. Take a quart of good cream, cut a Nutt=megg into quarters and put in, and boile it, then take 20 eggs whites and all Beat them halfe an hour, then put in half a Pound of fine
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Don't break it, but take it up in a [sciming?] Dish and Put it into your vate, let it run by degrees, and If it Shrinks fill it up again, and it will be almost a day a Shrinking, and if it grows sower twill be Never the Worst, and as soon as it will stand take away the vate and salt it all over, and as it dries Wipe it Soundly every day and keep it turned, And you may lay it in Nettles if you please and Its a good way. Sack Possett. Take a Quart of Cream boil'd with a blad of Mace Then beat 20 Eggs 10 Whites, beat them well into A pint of Sack, and put your Eggs and Sack into a Bason, Sweeten it to your tast with double refin'd Sugar, Set it over a Soft Charcoal fire, keep it stirring Till it be [Sealling?] hot, then stirr it into your Cream With a Quarter of a Pound of Sweet butter, then Power in your Cream very hot to your Sack and Eggs to raise a froth, then lay a pye plate over your possett for half an hour, and when you serve Have some Snow Whiskt up, with a little Orange flower Water to raise the Posset up, high, and you must make The [snow?] of half a Pinte of Cream, the whites of Eggs And a Spoonfull of Sack, and 2 or 3 Spoonfull of Cream, if your Cream be thick, whisk it to a thick Snow then lay it over your Posset, and put in a Spoonfull of Orange flower Water, Serve it. Sack Possett. Take a Quart of New Milk put in 2 or 3 Slices of Nuttmeggs Set it on the fire, and take 20 Eggs beate Them very well, then put to them a pint of Sack and 3 Quarters of a Pound of Loafe Sugar, set your Bason on a Slow fire over a Chaffing dish of Coals, and when It begins to thicken take the milk boiling of the fire And put it to the Eggs and sack, stirring it all the while It's powering in, then stirr it no more, but cover it and let it stand till its as thick a Custard. Sack Possett. Take a quart of good cream, cut a Nutt=megg into quarters and put in, and boile it, then take 20 eggs whites and all Beat them halfe an hour, then put in half a Pound of fine
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