The closet of the eminently learned Sir Kenelme Digbie Kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c.

Digby, Kenelm, Sir, 1603-1665.

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A Sack Posset.

Take three pints of Cream; boil in it a little Cinnamon, a Nutmeg quartered, and two spoonfuls of grated bread; then beat the yolks of twelve Eggs very well with a little cold Cream, and a spoonful of Sack. When your Cream hath boiled about a quarter of an hour, thicken it up with the Eggs, and sweeten it with Sugar; and take half a pint of Sack and six spoonfuls of Ale, and put into the basin or dish, you intend to make it in, with a little Ambergreece, if you please. Then pour your Page 132 Cream and Eggs into it, holding your hand •s high as conveniently you can, gently stirring in the basin with the spoon as you pour it; so serve it up. If you please you may strew Sugar upon it.

You may strew Ambredsugar upon it, as you eat it; or Sugar-beaten with Cinnamon, if you l•ke it.

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