Recipe Manuscript

King Williams Posset

Name: King Williams Posset
Prep time: PTPT10M
Cook time: PTPT15M
Yield: 8
Cuisine: European
Ingredients: 1 liter (1000 ml) heavy cream; 500 ml pale ale (a malty, less hoppy variety is closest to period ale); 10 large egg yolks; 4 large egg whites; 70–100 grams granulated sugar (to taste); 1/2 teaspoon freshly grated nutmeg

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Drink Dessert

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

King Williams Posset

"Take a quart of Cream, mix with it a pint of Ale, then beat the yolks of ten Eggs, the whites of four, when well beat mix them all together, sweeten it to your taste, & slice some nutmeg into it, set it over the fire & stir it all the time, when thick before it boils, take it of & pour it into a bason, & serve it up."

Note on the Original Text

The recipe uses terminology and instructions familiar to its time—'take', 'beat', 'mix', 'sweeten to your taste'—leaving much to the cook's intuition. Precise quantities are sometimes omitted, especially for sugar and spice, underlining the importance of personal taste and experience. Spelling follows early modern English conventions, for instance 'bason' (now 'basin') and the use of '&' for 'and'. The instruction to stir 'all the time' hints at the delicacy of heating eggs and cream together, lest the mixture curdle before it thickens—a subtle point left for the knowledgeable cook to understand.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe dates from around 1720, a period where possets—a thick, custard-like drink often made with milk or cream, eggs, spices, and alcohol—were both comforting and celebratory. Possets were enjoyed for their supposed restorative powers and were a staple at feasts and sickbeds alike, blurring the lines between food and medicine. The use of ale and cream together reflects the resourcefulness and opulence of early 18th-century English kitchens, with rich dairy, spices, and alcohol signifying taste and social standing.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, cooks would have used a deep earthenware or metal pot set over the gentle heat of a hearth or stove. Eggs would be whisked with a bundle of twigs or a simple hand whisk, and ingredients stirred with a sturdy wooden spoon. The posset would be poured into an attractive ceramic or silver bowl (a 'bason') ready for serving, as presentation was almost as important as taste.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 quart (4 cups) heavy cream
2 cups pale ale (a malty, less hoppy variety is closest to period ale)
10 large egg yolks
4 large egg whites
1/3–1/2 cup granulated sugar (to taste)
1/2 teaspoon freshly grated nutmeg

Instructions

Begin by measuring out 1 quart (4 cups) of heavy cream and 2 cups of pale ale.
In a separate bowl, beat 10 large egg yolks and the whites of 4 large eggs until well combined and slightly frothy.
Mix the cream, ale, and beaten eggs together in a large saucepan.
Add granulated sugar to taste—approximately 1/3 to 1/2 cup—and freshly grated nutmeg (about 1/2 teaspoon or to your liking).
Place the pan on low to medium heat and stir continuously with a whisk or wooden spoon.
Heat the mixture until it thickens and just before reaching a boil (do not let it boil).
Once thickened, remove from the heat promptly and pour into a large serving bowl.
Serve warm, perhaps with a sprinkle of extra nutmeg on top for aroma.

Estimated Calories

300 per serving

Cooking Estimates

You will spend about 10 minutes getting your ingredients ready and another 15 minutes cooking the mixture until it thickens. Each serving is about 300 calories, and this recipe makes 8 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.