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A dish that resembles a custard yet is not, possets are primarily made for drinking. It can be spooned from the bowl as well.
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; when it is thick, and before it boils, take it off, and pour it into the bason you serve it in to the table.
— Smith, Eliza, “The Compleat Housewife,” 1758.