The Kitchen of Mirth presents
A Posset

The Kings-Head Taverne in Fleet-street, at Chancery-lane end, hath a long time bin a contenting well-custom'd House, and if the Travailes of some of the Drawers up and downe the staires could be measured, it may be reckoned a dayly journey of Forty miles a day in a Terme-time.

About 30 Yeeres since there was a man that kept the said Taverne, whose Name was Gent, who was an honest fat man, (as most fat men be) who being in bed, about mid-night the Drawers and the Maids were up merry in the Kitchin, to have a little recreation after their long dayes toyle: for which purpose the Maides had made a great and a good Posset, which exceeding hot, and well sack'd, sugar'd, and spic'd, was put into a broadbrim'd pewtwr Bason: Mr. Gent being suddainly taken with an occasion to rise, (for the keeping of his bed cleane) put on his slippers, and as he was comming downe the staires, his servants hearing him, were in doubt they were discovered by their Master, whom to prevent, they put out the light, and one of them took the Bason with the hot Posset, and (to hide it) laid it upon the seat in the House of office, Master Gent suspecting no harme, went thither in the darke, and set himselfe in the Posset, which hee found so scalding, that hee cried out Helpe, helpe, the devil's in the Privie: thus was the Servants deceiv'd, the Good-man scar'd and scalded, and the Posset most unluckily spoyl'd and defil'd.

  • A Posset. Source: Taylor, John. Taylor's Feast. London: Printed by J. Okes dwelling in little St. Bartholmews, 1638
A posset was a sort of cream & egg custard, made alcoholic with the inclusion of Sack, a type of Spanish white wine. See a recipe for it HERE.

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