Sack Posset

1.1lt (2 pints) Cream
600ml (1 pint) Gooseberry Wine
Sack*
8 Egg Yolks
4 Egg Whites
2-3 Blades of Mace
Biscuit Crumbs (Optional)
Sugar, to taste

Boil the cream with the mace.
Beat the eggs well.
Heat the gooseberry wine gradually whisk in the eggs.
Add to the cream, stirring until thickened to a custard consistency.
Do not allow it to boil.
Sweeten to taste.

*Sack - a wine fortified with brandy such as Sherry, Madeira, Marsala or Port.

To make a Sack Posset

Take a quart of cream, boil it with two or three blades of mace, and grate in a long bisket; take eight eggs, leave out half the whites, beat them very well, and a pint of gooseberry wine, make it hot, so mix it well with your eggs, set it over a slow fire, and stir it about whilst it be as thick as custard; set a dish that is deep over a stove, put in your sack and eggs, when your cream is boiling hot, put it to your sack by degrees, and stir it all the time it stands over your stove, whilst it be thoroughly hot, but don't let it boil; you must make it about half an hour before you want it; set it upon a hot harth, and then it will be as thick as custard; make a little froth of cream, to lay over the posset; when you dish it up sweeten it to your taste; you may make it without bisket if you please, and don't lay on your froth till you serve it up.
English Housewifry - 1764

Note: This recipe has not been tested by The Foody, please read the original recipe text before attempting to cook it.
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HistoricPuddings

Sack Posset

To make a Sack Posset

Historic
Puddings