Take 3 pints of cream and boyle it with cinnamon and mace and one
nutmeg quartered take a pint of Sack and the yolkes of 18 eggs beaten
put your Sack and eggs and about three quarters of a pound of sugar
altogether into a bason set it on a chafen dish of coles and keep it
Stiring till its ready to boyle then take it off and set your Bason
on the ground and take your cream boyling hot only first take out the
whole spice then pour the cream into the bason holding your skillet as
high from the bason as you can that it may froth with the pouring then
stir the posset a little and set it on the coles again, close cover’d
about half a quarter of an hour then strew on some Sugar & serve it in.
if you make it with milk you may put in half the whites of the eggs
takeing out the treds and beat your eggs very well.