To Make A Sack Posset
From the treasured pages of Various Cookeries
Unknown Author
To Make A Sack Posset
"Take a pint of Sack half a pound of Sugar 15 Eggs yolks & whites strained mix'em all together, then take 2 pints of New-milk & 1 of Cream, sett it over the fire with a Nutmegg quartered in it to boyl, then take your Sack & sett it over a soft fire, keeping it stirring all the while, it must be no hotter than you can abide your finger in it, then take your Milk & pour it on hott, & clap a pye-plate on it for half an hour your milk must boyl all the while your Sack is on the fire, pour the milk on, through a Tin Funnel & it will froth on the top. Mrs Warton"
Note on the Original Text
This recipe uses early modern English, with spelling and usage idiosyncratic to the period (e.g., 'boyl' for boil, 'Sack' for sherry). Quantities are given by 'pint' (approx. 473 ml), 'pound' (approx. 454 g, but sugar was often lighter—so here, about 225 g is appropriate), and 'eggs' as both yolks and whites unless otherwise specified. Directions are sequential but presume some familiar kitchen proficiency; the cook is expected to interpret heat levels ('as hot as you can abide your finger in it') using personal judgement, as thermometers were rare.
Title
Various Cookeries (1690)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1690
Publisher
Unknown
Background
A delightful glimpse into late 17th-century kitchens, this book brims with recipes, methods, and culinary wisdom passed down through generations, capturing the essence of historical gastronomy.
Kindly made available by
Folger Shakespeare Library
This Sack posset recipe hails from late 17th-century England, an age when possets were celebrated as both restorative drinks and opulent desserts. Sack refers to a type of Spanish or Canary sherry, popular among the English gentry. Possets like this one were often served at feasts, sickrooms, and even as warming nightcaps. This recipe was penned by Mrs. Warton, reflecting the domestic sophistication and medical beliefs of her time, where eggs, milk, and sherry were considered both luxurious and healthful.
The recipe would have been made over an open hearth or a coal-fired stove, using deep pewter or tin posset pots, a saucepan (for boiling milk), wooden spoons for stirring, and a tin funnel to pour the milk and create the signature top froth. Plates served as makeshift lids for steeping and infusing the dessert. Straining was done using muslin or fine sieves, and nutmeg would have been cracked with a knife or pestle.
Prep Time
15 mins
Cook Time
20 mins
Servings
12
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
- 2 cups dry sherry (substitute: dry white wine, if unavailable)
- 1 cup caster sugar
- 15 large eggs
- 5 cups whole milk
- 2 cups heavy cream (double cream for authenticity)
- 1 whole nutmeg, quartered
Instructions
- To recreate Mrs.
- Warton's Sack Posset for a modern kitchen, start by combining 2 cups dry sherry (Sack) with 1 cup of caster sugar and 15 eggs (both yolks and whites), straining the mixture well.
- In a separate saucepan, gently bring 5 cups of whole milk and 2 cups of heavy cream to a boil, along with a whole nutmeg cut into quarters.
- Meanwhile, warm the sherry, sugar, and egg mixture gently on low heat, stirring constantly, but be careful not to let it get too hot—no hotter than you can comfortably place your finger in it (about 100-110°F).
- Once the milk and cream are at a rolling boil, immediately pour them into the sherry-egg mix through a funnel to create a rich froth.
- Cover with a plate and let sit for 30 minutes.
- Serve warm, scooping the layers of froth and curds.
Estimated Calories
330 per serving
Cooking Estimates
Preparing all the ingredients, including separating eggs and measuring out liquids and sugar, will take roughly 15 minutes. Cooking involves gently warming the egg-sherry mixture and boiling the milk and cream, which should take about 20 minutes. You need to let the posset sit for 30 minutes before serving. Each serving contains an estimated 330 calories, and this recipe will serve about 12 people.
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.
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