Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › POSSET, CORNFLOUR (for a cold)

POSSET, CORNFLOUR (for a cold)

Mix a quarter of a pint of sherry gradually and smoothly with half an ounce of cornflour. Add one ounce and a half of pure honey and two cloves, and put the mixture into a saucepan. Stir over a gentle fire for four or five minutes, strain, and drink the posset warm the last thing at night. Probable cost, 3d., exclusive of the wine. Sufficient for one person.

Read next

← Posset, AlePosset, Sack →