Take a pint of Sack and as much ale and put them into that you will
make your posset in and in a skillet of water set your pot with the ale
and wine till they boyle then season them with Sugar and other spices
then take the whites of 16 eggs and the yolkes of 2 or 3 and beat them
till they be as thin as water and when your Sack and ale doth boyle
pour your eggs upon it as you would do milk stiring it that while with
a spoon.