it.


_To make a Sack Posset._

Take a quart of Cream and boyle it very well with Sugar, Mace, and
Nutmeg, take half a pint of Sack, and as much Ale, and boyle them well
together with some Sugar, then put your Cream into your Bason to your
Sacke, then heat a pewter dish very hot, and cover your Bason with it,
and set it by the fire side, and let it stand there two or three houres
before you eat it.


_Another Sack Posset._

Take eight Eggs, yolks and whites, and beat them well together, straine
them into a quart of Cream, season them with Nutmeg and Sugar, put to
them a pint of Sack, stir them altogether, and put them into your Bason,
and set them in the Oven no hotter then for a Custard, let it stand two
hours.


_To make a Sack Posset without Milk or Cream_.

Take eighteen Eggs wites and all, taking out the treads, let them be
beaten very well, take a pint of Sack and a quart of Ale boyled, and
scum it, then put in three quarters of a pound of Sugar and a little
Nutmeg, let it boyle a little together, then take it off the fire
stirring the Eggs still, put into them two or three Ladle-fulls of
drink, then mingle all together and set it on the fire, and keepe it