_Sack Posset otherways._

Take eight eggs, whites and yolks, beat them well together, and
strain them into a quart of cream, season them with nutmeg and
sugar, and put to them a pint of sack, stir them all together, and
put it into your bason, set it in the oven no hotter then for a
custard, and let it stand two hours.

_To make a Sack Posset without Milk or Cream._

Take eighteen eggs, whites and all, take out the cock-treads, and
beat them very well, then take a pint of sack, and a quart of ale
boil'd scum it, and put into it three quarters of a pound of sugar,
and half a nutmeg, let it boil a little together, then take it off
the fire stirring the eggs still, put into them two or three
ladlefuls of drink, then mingle all together, set it on the fire,
and keep it stirring till you find it thick, and serve it up.

_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,