Recipe for 'Sack Posset' incorporating objects from the Museum of Kitchenalia

Winter has always traditionally been associated with the indulgence of hot spiced drinks in England. George Edwin Robert's book written in 1869 celebrating 'Cups and Their Customs' recounts an old 17th century recipe for Sack Posset. Sack was a light dry and very strong wine imported from Spain as early as the 1500's and Posset was a sort of curdled milk based spiced drink. So a kind of early version of egg nog! Which would have continued into the 18th century, sometimes mixed with egg yolks.

Recipe for Sack Posset:

You will need a nutmeg grater and a pewter dish

18th century Pewter Dish © Museum of Kitchenalia

Nutmeg Grater c.1820

 © Museum of Kitchenalia

" Boil a quart of cream with quantum

sufficit of sugar, mace, and nutmeg ; take half a pint

of sack, and the same quantity of ale, and boil them well

together, adding sugar ; these, being boiled separately,

are now to be added. Heat a pewter dish very hot, and

cover your basin with it, and let it stand by the fire

for two or three hours."