Sack Posset

Origin: British      Period: Elizabethan

Original Recipe

Sack Posset (from Sir Kenelm Digby's The Closet of Sir Kenelm Digby Knight Opened)

Boil two wine-quarts of Sweet-cream in a Possnet; when it hath boiled a little, take it from the fire, and beat the yolks of nine or ten fresh Eggs, and the whites of four with it, beginning with two or three spoonfuls, and adding more till all be incorporated; then set it over the fire, to recover a good degree of heat, but not so much as to boil; and always stir it one way, least you break the consistence. In the mean time, let half a pint of Sack or White muscadin boil a very little in a bason, upon a Chafing-dish of Coals, with three quarters of a pound of Sugar, and three or four quartered Nutmegs, and as many pretty big pieces of sticks of Cinnamon. When this is well scummed, and still very hot, take it from the fire, and immediately pour into it the cream, beginning to pour neer it, but raising by degrees your hand so that it may fall down from a good height; and without anymore to be done, it will then be fit to eat. It is very good kept cold as well as eaten hot. It doth very well with it, to put into the Sack (immediately before you put in the cream) some Ambergreece, or Ambered-sugar, or Pastils. When it is made, you may put powder of Cinnamon and Sugar upon it, if you like it.

Modern Redaction

Ingredients:

1.1l single cream
300ml sack (traditionally this was Madeira, but any fortified wine such as sherry, marsala or port will also work)
8 egg yolks
4 egg whites
4 nutmeg quarters
150g sugar
2-3 sticks of cinnamon
ground cinnamon to decorate
caster sugar for dusting

Method:

Place the cream in a pan along with the cinnamon sticks. Bring to the biol and simmer for a few minutes. Take off the boil and beat the eggs together. Add this egg mixture a spoonful at a time to the cream, stirring all the while until the eggs are all incorporated. Meanwhile bring the sack (maderia or marsala for perference) to the bioil and add the sugar to dissolve then add the nutmeg quarters to infuse. Return the cream meixture to the heat and allow to heat up (but do not boil). Take the cream off the heat and allow the sack to go off the boil. Begin whisking the cream mixture and gently pour in the sweetened sack, whisking all the while. Remove the cinnamon and nutmeg, return to the heat to thicken (but do not boil). This custard-like dessert can be served immediately or, when cool enough, it can be poured into glass bowls and chilled in the fridge. Serve cold with a dollop of rhubarb or gooseberry stew placed in the centre. As the original recipe suggests you can dust the surface of the sack posset with cinnamon and caster sugar before serving.

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