Quote:
Originally Posted by boudicca
To make a Sack posset. (old english winter warmer)
Take a quart of thick cream, boil it with whole spice, then take sixteen eggs, yolks and whites beaten very well, then heat about three quarters of a pint of sack, and mingle well with your eggs, then stir them into your cream, and sweeten it, then cover it up close for half an hour or more over a seething pot of water or over very slow embers, in a bason, and it will become like a cheese.
sounds gross, but is very yummy
or maybe a round of mulled wine? mmmmmmmmm
exellent music brinty  the double bass player is super 
bou x |
16 eggs!
thats like a chicken holocaust... I couldn't consume anything that unethical. You're right it does sound gross 'Sack Posset'... I wonder where the name came from.
Sorry babe, don't mean to be messin' with your recepies.. keep 'em coming, might find one I like.