_To make a Posset._

Take the yolks of twenty eggs, then have a pottle of good thick
sweet cream, boil it with good store of whole cinamon, and stir it
continually on a good fire, then strain the eggs with a little raw
cream; when the cream is well boiled and tasteth of the spice, take
it off the fire, put in the eggs, and stir them well in the cream,
being pretty thick, have some sack in a posset pot or deep silver
bason, half a pound of double refined sugar, and some fine grated
nutmeg, warm it in the bason and pour in the cream and eggs, the
cinamon being taken out, pour it as high as you can hold the
skillet, let it spatter in the bason to make it froth, it will make
a most excellent posset, then have loaf-sugar fine beaten, and strow
on it good store.

To the curd you may add some fine grated manchet, some claret or
white-wine, or ale only.

_To make a Posset otherways._

Take two quarts of new cream, a quarter of an ounce of whole
cinamon, and two nutmegs quartered, boil it till it taste well of
the spice, and keep it always stirring, or it will burn to, then
take the yolks of fourteen or fifteen eggs beaten well together with
a little cold cream, put them to the cream on the fire, and stir it
till it begin to boil, then take it off and sweeten it with sugar,
and stir it on till it be pretty cool; then take a pint and a
quarter of sack, sweeten that also and set it on the fire till it be
ready to boil, then put it in a fine clean scowred bason, or posset
pot, and pour the cream into it, elevating your hand to make it
froth, which is the grace of your posset; if you put it through a
tunnel or cullender, it is held the more exquisite way.

_To make Sack Posset otherways._

Take two quarts of good cream, and a quarter of a pound of the best
almonds stamp't with some rose-water or cream, strain them with the
cream, and boil with it amber and musk; then take a pint of sack in
a bason, and set it on a chaffing dish till it be bloud warm; then
take the yolks of twelve eggs with 4 whites, beat them very well
together, and so put the eggs into the sack, make it good and hot,
then stir all together in the bason, set the cream cool a little
before you put it into the sack, and stir all together on the coals,
till it be as thick as you would have it, then take some amber and
musk, grind it small with sugar, and strew it on the top of the
posset, it will give it a most delicate and pleasant taste.