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@conservativenewstoday: MAGA Marine Vet CALLS OUT Jessica Tarlov's CRAP live on air - she regrets trying this . . . #trump #fypシ #trending #conservativenews #fyp

conservativenewstoday
conservativenewstoday
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Wednesday 21 October 2026 22:48:57 GMT
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Sir Kenelm Digby’s Sack Posset, Adapted from The Closet of Sir Kenelm Digby Knight Opened, published 1669. Serves 4 to 6. Ingredients 500ml double cream @ocadouk 3 egg yolks 1 egg white 75ml medium or sweet sherry 90g caster sugar ½ whole nutmeg, lightly cracked 1 small cinnamon stick To finish: A little caster sugar mixed with ground cinnamon or a sprinkling of nutmeg Method Pour the cream into a saucepan and bring it gently to the boil.Let it bubble very gently for a minute or two, then remove it from the heat. In a separate bowl, beat together the egg yolks and egg white. Add 2 or 3 spoonfuls of the hot cream to the eggs and beat well. Continue adding the cream gradually, a little at a time, until the eggs and cream are completely incorporated. Pour everything back into the saucepan. Return it to a low heat and stir continuously in one direction. Digby specifically warns that it should become thoroughly hot but must not boil again. Meanwhile, put the sherry into a separate small saucepan with the sugar, cracked nutmeg and cinnamon stick. Bring it just to the boil and allow it to bubble briefly, until the sugar has dissolved and the wine is very hot. Remove the cinnamon and nutmeg. Pour the hot sack mixture into a deep heatproof serving bowl. Now comes the best part. Immediately pour the hot cream mixture into the sack.Begin pouring quite close to the bowl, then gradually raise your hand as you pour so that the cream falls from a greater height. This is taken directly from Digby’s method and helps create the frothy top. Do not whisk it together afterwards.Leave it to settle briefly, then scatter a little cinnamon sugar over the top if you like. Digby says it is very good eaten both hot and cold. I on the other hand, hope to never eat or drink it ever again. . . #sackposset #englishfood #foodhistory #englishcuisine #historyserved
Sir Kenelm Digby’s Sack Posset, Adapted from The Closet of Sir Kenelm Digby Knight Opened, published 1669. Serves 4 to 6. Ingredients 500ml double cream @ocadouk 3 egg yolks 1 egg white 75ml medium or sweet sherry 90g caster sugar ½ whole nutmeg, lightly cracked 1 small cinnamon stick To finish: A little caster sugar mixed with ground cinnamon or a sprinkling of nutmeg Method Pour the cream into a saucepan and bring it gently to the boil.Let it bubble very gently for a minute or two, then remove it from the heat. In a separate bowl, beat together the egg yolks and egg white. Add 2 or 3 spoonfuls of the hot cream to the eggs and beat well. Continue adding the cream gradually, a little at a time, until the eggs and cream are completely incorporated. Pour everything back into the saucepan. Return it to a low heat and stir continuously in one direction. Digby specifically warns that it should become thoroughly hot but must not boil again. Meanwhile, put the sherry into a separate small saucepan with the sugar, cracked nutmeg and cinnamon stick. Bring it just to the boil and allow it to bubble briefly, until the sugar has dissolved and the wine is very hot. Remove the cinnamon and nutmeg. Pour the hot sack mixture into a deep heatproof serving bowl. Now comes the best part. Immediately pour the hot cream mixture into the sack.Begin pouring quite close to the bowl, then gradually raise your hand as you pour so that the cream falls from a greater height. This is taken directly from Digby’s method and helps create the frothy top. Do not whisk it together afterwards.Leave it to settle briefly, then scatter a little cinnamon sugar over the top if you like. Digby says it is very good eaten both hot and cold. I on the other hand, hope to never eat or drink it ever again. . . #sackposset #englishfood #foodhistory #englishcuisine #historyserved

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