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Take the Yolks of twenty Eggs, then have a Pottle of New-Cream, boyl it with good Store of whole Cinnamon, and stir it continually on a good Fire, then beat the Eggs with a little Raw-Cream and strain them, when the Cream is well boyl∣ed and tasteth of the Spice, take it off the Fire and put in the Eggs and stir them well in the Cream, being
pretty thick, have some Sack in a Posset-Pot or deep Bason, half a pound of double refined Sugar and some grated Nutmeg, warm it in the Bason and pour in the Cream and Eggs, the Cinamon being taken out, pour it as high as you can, hold the Skillet, let it spatter in the Ba∣son to make it Froth, it will make a most excellent Posset, then have Loaf-Sugar finely beaten and strow on it, and if you please some beaten Cinnamon: you must put the quan∣tity of Wine according as you would have your Curd, but take heed that you have right good Ca∣nary-Wine. And when you have Eat it, wish Master and Mistress Bride a good Night, and go to Bed, and it is probable that you may Sleep very well after it.