Wine Custard, or Posset - 18th Century Cooking S6E5
					 
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         Today we prepare an 18th Century "Posset" or what we might call today a "Wine Custard". This recipe comes from the 1747 Cookbook - The Art Of Cookery, written by Hannah Glass.   RECIPE: 1 pint of milk heat slowly to boil and stir in 1/4 to 1/2 cup of bread crumbs while stirring continually.  Take of fire and cover.  In a bowl whisk two egg yokes with 1/2 cup of dry sherry and 1/4 to 1/2 cup of sugar.  Add 1/4 teaspoon of nutmeg.  Stir all together, pour into serving dish and garnish with cinnamon. 
 
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