Recipe Manuscript

To Make Sacke Posset Without Creme

Name: To Make Sacke Posset Without Creme
Prep time: PTPT20M
Cook time: PTPT20M
Yield: 8
Cuisine: European
Ingredients: 12 fresh eggs; 470 ml ale (mild pale ale or bitter ale); 470 ml sack (substitute with sweet sherry if sack is unavailable); 450 grams white sugar; Whole nutmeg, grated

1730

From the treasured pages of Receipt book of Catherine Bacon

Written by Catherine Bacon

Culinary Enlightenment (1700 - 1800)European Intermediate Drink Dessert

Original Recipe • 1730

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make Sacke Posset Without Creme

"Take the whites and yolkes of 12 new layd eggs beat them uery well & Straine them then put to them one pint of Ale & 1 pint of Sack and 1 pound of Shug Stir them well together and Cut in a nutmeggs in qua then set it in a bason on a Soft fire untill it rise Stir it Constantly then pour it into another Bason and set it on the fire till it Rise againe Stirring it all the while then poure it into the bason you intend it in and set it on the fire and let it boyle not sturing it untill it Rise to a sufiant thicknes if the Curd Rise 2 high it will whay"

Note on the Original Text

This recipe, like many early-modern English culinary manuscripts, is written as continuous prose without clear separation for ingredient lists or step-by-step instructions. Spelling was variable and phonetic, reflecting regional pronunciation—'Sacke' for sack, 'Shug' for sugar, 'boyle' for boil, and so on. Instructions assume familiarity with the technique and equipment, and often omit quantities or precise temperatures. The phrase 'let it boyle not sturing it untill it Rise to a sufiant thicknes' signals the key moment when curds set, which is the defining characteristic of a true posset.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Catherine Bacon - Click to view recipe in book

Title

Receipt book of Catherine Bacon (1730)

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

Writer

Catherine Bacon

Era

1730

Publisher

Unknown

Background

A delightful foray into the kitchens of 17th and early 18th century England, Catherine Bacon’s culinary manuscript offers an elegant medley of recipes and cookery wisdom for the discerning palate of her age.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for Sack Posset is attributed to Catherine Bacon, who lived during the late Stuart and early Georgian periods in England (approx. 1680–1739). It reflects the lavish hospitality and love for richly spiced, alcoholic drinks of the English elite. Sack posset was often served as a restorative or a festive treat, particularly in the winter months, and was a popular drink at ceremonies, weddings, and social gatherings. The absence of cream in this recipe is notable, showcasing a lighter version than the traditional thick, creamy possets. This recipe would have been shared in manuscript cookbooks among literate households, passed down and adapted through generations.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, the mixture would have been prepared in a large earthenware or metal basin placed over the embers of a hearth or set atop a gentle flame. A wooden spoon or flat whisk would be used to stir the contents, and a sieve or muslin cloth would strain the eggs. The posset would often be served in special posset pots with spouts or handles that allowed guests to sip both curd and whey. Bowls used for repeated heating would be sturdy enough to withstand direct heat from the fire.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

20 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

12 fresh eggs
2 cups ale (mild pale ale or bitter ale)
2 cups sack (substitute with sweet sherry if sack is unavailable)
2 cups white sugar (about 1 lb)
Whole nutmeg, grated

Instructions

To make Sack Posset without cream, begin by separating the whites and yolks of 12 fresh eggs and beating them together until smooth.
Strain the mixture to remove any lumps.
Add 2 cups (about 16 fl oz) of good-quality ale and 2 cups (about 16 fl oz) of sack (a sweet fortified wine similar to sherry).
Stir in 2 cups (about 1 lb) of white sugar.
Grate a whole nutmeg and mix it in.
In a heatproof bowl over low heat, gently warm the mixture, stirring constantly, until it is just about to rise or begins to thicken slightly.
Pour the mixture into another clean bowl set over low heat and repeat the process, stirring all the while, until it rises again.
Finally, transfer it to your serving bowl, setting it once more over gentle heat, but this time do not stir.
Allow it to sit gently on the heat until the curds form and the mixture thickens sufficiently.
Remove from heat and serve warm.
If the curd becomes too high, the mixture may separate and produce too much whey; in that case, gently spoon off excess liquid before serving.

Estimated Calories

390 per serving

Cooking Estimates

It takes about 10 minutes to separate and beat the eggs, plus another 10 minutes to mix everything together. Cooking the posset takes about 20 minutes with careful stirring. This recipe serves about 8 people, and each serving has around 390 calories.

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.