Posset-Pot
Delft
London or Bristol, England
Circa 1710-1720
Height – 8″
Width – 10″
Recipes for posset appeared in cookbooks in the late 17th century and the drink became increasingly popular during the 18th century. While ingredients varied, they usually included eggs, sugar, spices and sack or ale to which boiling cream was added. After simmering the mixture separated into three layers. According to sources quoted in Delftware at Historic Deerfield 1600-1800, ” if it be right made it will become snow on ye top, thike in the middle and clear liquor at ye bottome.”
