Wine Custard or Posset

Today we prepare an 18th Century “Posset” or what we might call today a “Wine Custard”. This recipe comes from the 1747 Cookbook – The Art Of Cookery, written by Hannah Glass. RECIPE: 1 pint of milk heat slowly to boil and stir in 1/4 to 1/2 cup of bread crumbs while stirring continually. Take of fire and cover. In a bowl whisk two egg yokes with 1/2 cup of dry sherry and 1/4 to 1/2 cup of sugar. Add 1/4 teaspoon of nutmeg. Stir all together, pour into serving dish and garnish with cinnamon.

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