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161:(c. 1460) lists various dishes and ingredients that "close a mannes stomak", including "þe possate". Posset is frequently used as a starting point for other recipes (e.g. "Make a styf Poshote of Milke an Ale", and "Take cowe Mylke, & set it ouer þe fyre, & þrow þer-on Saunderys, & make a styf poshotte of Ale", each of which is the first sentence of a longer recipe). Recipes for it appear in other 15th-century sources: boil milk, add either wine or ale "and no salt", let it cool, gather the curds and discard the whey, and season with ginger, sugar, and possibly "sweet wine" and candied anise. Certain monks would make a posset including
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In 14th and 15th century cookery manuals, a possibly-related word, spelled variously "possenet", "postnet", or "posnet", is used to mean a small pot or saucepan. In 16th-century and later sources, possets are generally made from lemon or other citrus juice, cream and sugar. Eggs are often added. Some
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The original drink became extinct and the name was revived in the 19th century and applied to a cream, sugar and citrus-based confection, which is consumed today as a cold set dessert nearly indistinguishable from
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Posset pot, Netherlands, Late 17th or early 18th century, Tin-glazed earthenware painted in blue V&A Museum no. 3841-1901 Victoria and Albert Museum, London
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A Noble Boke Off Cookry Ffor a Prynce
Houssolde Or Any Other Estately Houssolde: Reprinted Verbatim from a Rare Ms. in the Holkham Collection
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The word "posset" is mostly used nowadays for a cold set dessert invented in the late 19th c., containing cream and lemon, similar to
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Ordinance of pottage: an edition of the fifteenth century culinary recipes in Yale University's Ms Beinecke 163
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Inglysch: English culinary manuscripts of the fourteenth century (including the Forme of cury)
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180:"Posset sets" for mixing and serving possets were popular gifts, and valuable ones (often made of
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when they became betrothed in 1554 is believed to have been made by
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A glass of the modern lemon posset dessert, served with almond bread
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as "poshet", "poshoote", "possyt", or "possot". Russell's
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137:A 1661 posset pot from England.
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66:, also historically spelled
16:Hot drink with wine and milk
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391:"A Brief History of Eggnog"
188:. The posset set that the
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311:Oxford English Dictionary
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223:. It is on display at
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591:Categories
454:References
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337:2007-12-09
207:and is of
193:ambassador
328:Metalwork
287:Hot toddy
199:and King
246:See also
240:syllabub
147:balducta
114:, which
84:syllabub
72:poshotte
209:crystal
190:Spanish
151:bedulta
129:History
116:curdled
68:poshote
581:Posset
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282:Eggnog
277:Caudle
221:enamel
219:, and
186:spoons
182:silver
171:eggnog
155:casius
76:poosay
35:posset
298:Notes
268:Brose
233:forks
153:, or
543:ISBN
511:ISBN
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217:gems
213:gold
167:figs
165:and
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108:wine
104:milk
143:OED
112:ale
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