King William’s Posset
Learn about this recipe from our Historic Foodways staff, then try it at home.
A dish that resembles a custard yet is not, possets are primarily made for drinking. It can be spooned from the bowl as well.
Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!
Watch How It's Made
18th Century
Take a quart of cream, and mix it with a pint of ale, then beat the yolks of ten eggs, and the whites of four; when they are well beaten, put them to the cream and ale; sweeten it to your taste, and slice some nutmeg in it; set it over the fire, and keep it stirring all the while...
— Smith, Eliza, “The Compleat Housewife,” 1758.
21st Century
Ingredients
- 1 quart of whipping cream
- 1 pint of ale
- 10 medium egg yolks
- 4 medium egg whites
- 1 cup sugar (or less according to your preference)
- 1 tsp. grated nutmeg
Instructions
- In a large stew pan combine the cream and ale and whip them together gently with a whisk.
- In a mixing bowl vigorously whip your egg whites until very frothy. Add the egg yolks to the whites and continue to whip until very well blended and add to the cream and ale.
- Add the sugar and nutmeg. Over a medium heat cook the mixture, stirring all the while, until it thickens. This should not be runny and not a thick custard either.
It can be served from a small punch bowl to individual bowls or in glasses.
Set down your drink here
Colonial Williamsburg’s weavers were inspired by this blanket, which dates to 1780–1820, to create striped coasters. Learn how to "diy" your own coasters at home.
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