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TAke three pints of very good new Cream, and a quarter of a pound of Almonds stamped with some Rosewater, strain it with the Cream, then boil it with a little Ambergriese, then put a pint of Sack into a Bason, and set it over the fire till it be blood-warm, then take the yolks of nine Eggs with three whites, having
beaten them well, put them into the Sack, then stir them together in the Bason with the Cream; having suffer'd it to cool a little before you put it in, stir so long till you find it as thick as you would have it, then pound Amber small, and mingle it with Sugar, and a little Musk, and strew it on the top of the Posset, it will give it a most delightful taste.
Or thus: take ten Eggs, beat the whites and yolks together, and strain them into a quart of Cream, season it with Nut∣meg and Sugar, and put to them a pint of Canary, stir them well together, and put them into your Bason, then set it over a Chafing-dish of coals, and stir it till it be indifferently thick, then scrape on Sugar and serve it.