1 Tsp/5ml butter
a pinch of salt and pepper
Boil the eggs for five minutes. Meanwhile lightly brown the butter in a pan and allow it to cool. Then quickly stir in the other ingredients to the butter. When the eggs are ready peel them and quarter them. Arrange them on a dish. Reheat the sauce and pour it over the eggs before serving.
1oz/25g fresh breadcrumbs
1 egg yolk
1tsp/5ml Chopped parsley
1/2 tsp/2.5ml ground ginger
a pinch of saffron
1/2 pint/275 ml milk
12oz/350g cooked peas
Beat together the breadcrumbs, egg yolk, parsley, salt, ginger and saffron. Bring the milk almost to the boil, pour the peas and breadcrumbs, then bring to the boil on a low heat stirring continuously.
Serve as a thick soup or as an accompaniment to fish.
1 pint/575ml milk
1/2 pint/275ml strong brown ale
Cinnamon and ground ginger to finish
Beat the eggs into the milk, and heat gently, stirring continuously until the mixture has thickened and is about to boil. Meanwhile, heat the ale almost to boiling point and pour into a large bowl.Quickly pour the hot egg and milk mixture into the ale from a good height, cover the bowl and leave in a warm place for 5 minutes to allow the curd to set. Sprinkle a little cinnamon and ginger over the posset and serve.
These are genuine Tudor recipes take from Food and cooking in 16th century Britain History and recipes by Peter Brears. English Heritage. 1985