cadin, take a good third (scarce half) of a pint; and three quarters of
a pound of fine Sugar. Let the Sugar and Sack boil well together, that it
be almost like a Syrup; and just as you take it from the fire, put in your
ground Amber or Pastils, and constantly pour in the Cream with which the
Eggs are incorporated; and do all the rest as is said in the foregoing
Process.

Ambered-sugar is made by grinding very well, four grains of Ambergreece,
and one of Musk, with a little fine Sugar; or grinding two or three Spanish
Pastils very small.

A PLAIN ORDINARY POSSET

Put a pint of good Milk to boil; as soon as it doth so, take it from the
fire, to let the great heat of it cool a little; for doing so, the curd
will be the tenderer, and the whole of a more uniform consistence. When it
is prettily cooled, pour it into your pot, wherein is about two spoonfuls
of Sack, and about four of Ale, with sufficient Sugar dissolved in them. So
let it stand a while near the fire, till you eat it.

A SACK POSSET

Take three pints of Cream; boil in it a little Cinnamon, a Nutmeg
quartered, and two spoonfuls of grated bread; then beat the yolks of twelve
Eggs very well with a little cold Cream, and a spoonful of Sack. When your
Cream hath boiled about a quarter of an hour, thicken it up with the Eggs,
and sweeten it with Sugar; and take half a pint of Sack and six spoonfuls
of Ale, and put into the basin or dish, you intend to make it in, with a
little Ambergreece, if you please. Then pour your Cream and Eggs into it,
holding your hand as high as conveniently you can, gently stirring in the
basin with the spoon as you pour it; so serve it up. If you please you may
strew Sugar upon it.

You may strew Ambred sugar upon it, as you eat it; or Sugar-beaten with
Cinnamon, if you like it.

A BARLEY SACK POSSET

Take half a pound or more of French barley, (not Perle-barley) and pour
scalding water upon it, and wash it well therein, and strain it from the
water, & put it into the Corner of a Linnen-cloth and tie it up fast there,
and strike it a dozen or twenty blows against a firm table or block, to
make it tender by such bruising it, as in the Countrey is used with wheat
to make frumenty. Then put it into a large skillet with three pints of good
milk. Boil this till at least half be consumed, and that it become as thick
as hasty pudding, which will require at least two hours; and it must be
carefully stirred all the while, least it b