Image 300 (unnumbered folio), one receipt
| To make a Possett with Ale King Williams Possett | ||||
| Take a quart of Cream, and Mix with it a Pint of Ale, the Beat the | ||||
| yolks of Ten Eggs, and the Whites of Four, when they are all | ||||
| Beaton, put them to the Cream and Ale, Sweaten it to your Taste | ||||
| and slice some Nutmeg in it, set it over the Fire, and keep | ||||
| it stirring all the while, and when ’tis thick, and before it | ||||
| boils, take it off, and pour it into the Bason you serve | ||||
| it in to the Table. | ||||
| A Quart of Cream } | ||||
| A Pint of Ale } | ||||
| Yolks of Ten Eggs } | ||||
| Slice some nutmeg } |
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by LF and JW