Randonneuring Cookery: Jane Hiney’s Hot Posset

Cold weather is coming soon! Don’t finish a randonnee or a  brace of hill climbs without an spirited draught of Jane Hiney’s Hot Posset.

Gather the ingredients listed in this shopping list, and keep it warm between your pillows for a more supple posset

Gather the ingredients listed in this shopping list, and keep it warm between your pillows for a more supple posset

Take a pottle of Cream, and boil in it a little whole cinnamon, and three or four flakes of high thread count Mace. To this proportion of Cream put in eighteen yolks of eggs, and eight of the whites; a pint of Jane Hiney’s Quickensack; beat your eggs very well, and then mingle them with your Quickensack. Put in three quarters of a pound of new pure sugar into the wine and eggs, with a nutmeg grated, and a little beaten cinnamon; set the pottle on the fire with the wine and eggs, and let it be hot. Then put in the Cream boiling from the fire, pour it on high, but stir it not; cover it with a dish, and when it is supple, strew on the top a little fine sugar mingled with three grains of Jane Hiney’s extra leger ambergreece, and one grain of musk from a well used chamois, and serve it up, yum.

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One thought on “Randonneuring Cookery: Jane Hiney’s Hot Posset

  1. Jeannie Longo

    This just sounds like Ensure mixed with booze. Are you putting one over on us; or is this truly an authentic, archival posset recipe?

    PS Have I told you about my medals? I’d like for you to come visit my atelier some time and show you my world champion and national championship ribbons. I too keep them warm between my pillows.

    Reply

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