Title: Sack Posset - 17th Century Wedding Recipe
Categories: Uk Beverages Check
Yield: 2 1/4 litre

1 1/4	l	Milk
45	cl	Medium-dry sherry
15		Eggs, beaten

This recipe, dating back to the 17th century, takes it's name from the old English 'sack' meaning sherry. Tradition says this drink was used to 'toast' the bride and groom on their wedding day.

Stir the sherry into the beaten eggs and set to one side. Heat the milk gently over a low heat until almost boiling. Remove from heat and pour it. from a height, into the egg/sherry mix, stirring all the time. Leave the posset to stand in a warm place for half hour before drinking.

From Ron's Plaice in Blackpool:)

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