[ Other Posset.]
Take a quart of cream, and a quarter of nutmeg in it, set it on the fire, and let it boil a little, as it is boling take a pot or bason that you may make the posset in, and put in three spoonfuls of sack, and some eight spoonfuls of ale, sweeten it with sugar, then set it on the coals to warm a little while; being warmed, take it off and let it stand till it be almost cold, then put it into the pot or bason, stir it a little, and let it stand to simmer over the fire an hour or more, the longer the better.
[ An excellent Syllabub.]
Fill your Sillabub pot half full with sider, and good store of sugar, and a little nutmeg, stir it well together, and put in as much cream by two or three spoonfuls at a time, as hard as you can, as though you milkt it in; then stir it together very softly once about, and let it stand two hours before you eat it, for the standing makes it curd.
[ To make White Pots according to these Forms.]
Take a quart of good thick cream, boil it with three or four blades of large mace, and some whole cinamon, then take the whites of four eggs, and beat them very well, when the cream boils up, put them in, and take them off the fire keeping them stirring a little while, & put in some sugar; then take five or six pippins, pare, and slice them, then put in a pint of claret wine, some raisins of the sun, some sugar, beaten cinamon, and beaten ginger; boil the pippins to pap, then cut some sippets very thin and dry them before the fire; when the apples and cream are boil’d & cold, take half the sippets & lay them
in a dish, lay half the apples on them, then lay on the rest of the sippets and apples as you did before, then pour on the rest of the cream and bake it in the oven as a custard, and serve it with scraping sugar.
Bake these in paste, in dish or pan, or make the paste as you will do for a custard, make it three inches high in the foregoing forms.