Possets and Syllabubs

I just like saying “Possets and Syllabubs!”

From smittenkitchen a link to Benjamin Franklin’s Milk Punch recipe…

Franklin’s Milk Punch recipe shares characteristics of two types of beverages–possets and syllabubs. Possets combine hot milk with ale, wine, or brandy, sugar, and spices. Heat and alcohol curdle the milk. Possets were used as remedies for colds, and were consumed from the spout of a posset cup, which let one drink the whey from the bottom and eat the curd later. Syllabubs combine milk with wine and lemon juice (or other acids); the acid from the wine and juice curdle the milk. Served in a glass, the foamy curd of the syllabub is eaten with a spoon and the punch drunk.

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Posted on January 2, 2011, in gastronomical, historical. Bookmark the permalink. Leave a comment.

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