Possets | British Food: A History British Food: A History Possets I expected this post to be a simple recipe with a short history of the creamy dessert. However, as is so often in writing posts for this blog, it ends up being rather more complicated. When I think of a posset, I think of a simple affair of sweetened cream thickened with an acidic fruit. However, this is very much a modern posset (by modern I mean twentieth century). King Charles I Originally the posset was a dessert or drink made from curdled milk enriched with sugar, alcohol (the most popular being sack, a sweet ale similar to sherry). It was often used as a curative for colds or fevers; it is mentioned in the Journals of the House of Lords in the year 1620 that King Charles I was given a posset drink from his physician. These drinks were kept warm and made in a special cup rather like a teapot so that the liquid could be drunk from beneath the foam that develops on the surface.

Shakespeare mentions possets several times in his writings, in Hamlet, Act 1 Scene 5, he mentions the posset’s medicinal properties and that it is made from curds: And with sudden vigour it doth posset, And curd, like aigre [sour] droppings into milk, The thin and wholesome blood. Possets were eaten for pleasure too though: Yet be cheerful knight: thou shalt eat a posset to-night at my house; Where I will desire thee to laugh at my wife. The Merry Wives of Windsor, Act 5, Scene 5 William Shakespeare Kings and lords had their cream and curd possets, whereas we normal folk had to use bread to thicken ours.By the time we reach the mid-18th century, possets have changed; they are made from milk, but now are thickened with biscuits, bread, egg yolks or almonds, or a combination. Sack seems to still be the most popular and lemon possets make an appearance. Sack possets were drunk at weddings when it came to toasting the bride and groom around this time, though I don’t know where this originated from.

Possets 1769 Grate two Naples biscuits into a pint of thin cream, put in a stick of cinnamon and set it over a slow fire. Boil it till it is of a proper thickness, then add half a pint of sack, a slice of the end of a lemon, with sugar to your taste. Stir it gently over the fire, but don’t let it boil lest it curdle. Serve it up with dry toast. Elizabeth Raffald, The Experienced English Housekeeper 1769 Mrs Raffald also highlights the fact that you don’t want your posset to curdle: ‘always mix a little of the hot cream or milk with your wine, it will keep the wine from curdling the rest’. In the 19th century, Richard Cox in his Oxford Night Caps (1835) mentions those made from curds and those thickened with cream and egg yolks, so technically a custard, I suppose. Sometimes they were thick, and sometimes drinkable like egg nog. He mentions a black pepper flavoured posset that will ‘promote perspiration’ in order to sweat out a fever.

Here’s a strange thing though; if you rewind time back to Shakespearean days and look for a recipe for a trifle, what you seem to get is a recipe for a modern-day posset: Take a pint of thick cream, and season it with sugar and ginger, and rose water. So stir it as you would then have it make it luke warm in a dish on a chafing dish and coals. And after put it into a silver piece or a bowl, and so serve it to the board. Thomas Dawson, The Good Housewife’s Jewel 1596 You can see why a matter of no concern is called a mere trifle – they used to be so simple, but now they are complex and as the trifle changed over time so did the posset and it seems to have filled the niche left behind by the trifle. Possets, however, are no longer that popular. They are easy to make when cream is the sole thickener. Orange Posset 2012 Here’s the recipe I devised for an orange posset, which I think works very well. You can make a lemon one from two lemons and perhaps an ounce or two more of sugar.

I have kept to its historical roots with the addition of a little orange flower water. This makes six helpings. Ingredients 1 pint (20 fl oz) of double (heavy) cream 4 oz caster sugar the juice of two oranges and the zest of one juice of half a lemon 1 to 2 teaspoons of orange flower water (optional) Bring the cream and sugar slowly to a boil and let it simmer very gently for 5 minutes. Allow to cool before adding the juices and zest whisking well; the acid thickens the cream noticeably. Add the first teaspoon of orange flower and taste, adding more if you like. Pour into six serving dishes and chill for several hours, or overnight. Eat with a crunchy crumbly almond biscuit or some shortbread. posset | Feast of the Centuries Feast of the Centuries Posted on November 18, 2008 by mistresshuette | 1 comment Written by: Mistress Huette Take a pottle of Cream, and boil in it a little whole Cinnamon, and three or four flakes of Mace.

To this proportion of Cream put in eighteen yolks of eggs, and eight of the whites; a pint of Sack; beat your eggs very well, and then mingle them with your Sack. Put in three quarters of a pound of Sugar into the Wine and Eggs, with a Nutmeg grated, and a little beaten Cinnamon; set the Bason on the fire with the Wine and Eggs, and let it be hot. Then put in the Cream boiling from the fire, pour it on high, but stir it not; cover it with a dish, and when it is settlede, strew on the top a little fine Sugar mingled with three grains of Ambergreece, and one grain of Musk, and serve it up. From Sir Kenelm Digby The Closet (London: 1671) 1 pint cream 1 cup + 1 tsp granulated sugar 1 whole mace 1 tsp cinnamon, grated 1 pint cream sherry Scald the cream in a pan with the whole mace and stick cinnamon. Beat egg whites until frothy. Beat egg yolks until lemon colored. Fold in together and then fold in one cup sugar and grated spices. Remove mace and cinnamon from cream.

Temper eggs with a bit of cream, then mix the cream and egg mixture together continually beating all the time. Place over a medium-low heat and cook until mixture coats the back of a metal spoon. Remove from heat and add the sherry. Pour into posset pots and let cool somewhat, allowing it to settle/separate. Sprinkle one tsp sugar on top of all and serve. I have deliberately left off the ambergris and the musk, as I don’t like the taste, they are hard to find, and are expensive. This posset tastes just fine without them. A well made posset was said to have three different layers. The uppermost, known as ‘the grace’ was a snowy foam or aerated crust. In the middle was a smooth spicy custard and at the bottom a pungent alcoholic liquid. The grace and the custard were enthusiastically consumed as ‘spoonmeat’ and the sack-rich liquid below drunk through the ‘pipe’ or spout of the posset pot. At weddings a wedding ring was sometimes thrown into the posset. It was thought that the person who fished it out would be the next to go to the altar.

The Oxford English Dictionary, Second Edition, defines posset as a drink composed of hot milk curdled with ale, wine, or other liquor, often with sugar, spices, or other ingredients; formerly much used as a delicacy, or as a remedy for colds or other affections. Its use predates Digby by a couple hundred years; it was referenced in the mid-1400s by J. Baker’s Boke of Nurture. It said, Milke, crayme, and cruddes, and eke the Ioncate, they close a mannes stomake and so doth the possate. (Translation: Milk, cream, and curds, and also the junket, they close a man’s stomach, and so does the posset.) Visit my sister Historic Pottery Blog: From the Ashes Historic Pottery throughout the Ages and World Visit my Asian Ball Jointed Doll Blog Doll-Lite! It's modern, they are dolls, but it's geekery fun anyhow! Mrs Beeton for the Fall: Soup is on again! October 2, 2015 Finding inexpensive items to cook for large amounts of people can be a bit challenging.

Seasonality is key to making truly delicious dishes for your family and friends. This recipe hails from Mrs Beeton’s Book of Household Management, which was … Continue reading → mercyasakura Mrs Beeton for the Fall: Soup is on! September 15, 2015 Mrs Beeton’s Book of Household Management was a guide to all aspects of running a household in Victorian Britain, edited by Isabella Beeton and published 1861. She had all manner of advise on how to run a household, but I … Continue reading → mercyasakura Take a Culinary Adventure September 2, 2015 Many of my friends have food preferences, which is fine. Some people have some major allergies to different types of foods. I totally understand. Those with medical issues please don’t feel bad in not being able to cook these items … Continue reading → mercyasakura DO drink the Water: Water Consumption in Medieval Europe August 2, 2015 Food Fallacies: Medieval people drinking Ale or Wine only because the water available was not safe. When dealing with Medieval food and food history, there are numerous fallacies out there on a variety of topics.

One of the more annoying … Continue reading → mercyasakura Pickling with Mrs Beeton July 2, 2015 Have a lot of cucumbers that you don’t have any idea what to do with? There is a fermentation revolution washing over the culinary world, with its kimchis, sauerkrauts, and the like. Fermentation, or the act of preserving foods, has … Continue reading → mercyasakura Carrots and Leeks with Sesame Paste June 15, 2015 This is a nice veggie side dish for the summer months that has a cole slaw type flavor. The tahini gives it a nice nutty flavor, and the carrots have a real natural sweetness that makes this a great dish … Continue reading → mercyasakura Kanz: The Period Eggplant Dip May 15, 2015 Another from Medieval Cuisine of the Islamic World by Lilia Zaouali (ISBN: 978-0-520-26174-7).

Recipes from the book with the donation of K, for Kanz (the original Kanz al-Fawaid fi tanwi al-mawaid which was “The Treasure of Useful Advice for the … Continue reading → mercyasakura Kanz: Fava Bean in Sour Sauce with Hazelnuts May 11, 2015 Here is another recipe in my series of Egyptian recipes that I found in Medieval Cuisine of the Islamic World by Lilia Zaouali (ISBN: 978-0-520-26174-7). The recipes were tagged K, for Kanz (the original Kanz al-Fawaid fi tanwi al-mawaid which … Continue reading → mercyasakura Kanz: Puree of Chickpea with Cinnamon and Ginger May 7, 2015 More from Medieval Cuisine of the Islamic World by Lilia Zaouali (ISBN: 978-0-520-26174-7).

I looked over all the recipes with the donation of K, for Kanz (the original Kanz al-Fawaid fi tanwi al-mawaid which was “The Treasure of Useful Advice … Continue reading → mercyasakura Kanz: Meat with the juice of cooked apricots May 1, 2015 Second dish in my series of Egyptian recipes that I found in Medieval Cuisine of the Islamic World by Lilia Zaouali (ISBN: 978-0-520-26174-7). The recipes were tagged K, for Kanz (the original Kanz al-Fawaid fi tanwi al-mawaid which was “The … Continue reading → mercyasakura Posset pot | V&A Search the Collections Download PDF version Object Type This represents one of the simplest forms of posset pot, a flaring two-handled beaker with a sucking spout and a lid to keep the contents warm. Other types were either cylindrical, or of the more popular and capacious baluster shape. Ownership & Use Many recipes for posset survive and there are numerous references to the drink in diaries and letters of the period.

In 1625 Katherine Paston wrote to her son, a student at Cambridge: 'I hope thou dost not eat of those possety curdy drinks, which howsoever pleasing to the palate it may be for a time, yet I am persuaded are most unwholesome and very clogging to the stomach.' The diarist Samuel Pepys recorded drinking a posset after a night of revels in 1668. As well as being given to women after childbirth and to those returning from the fields in winter, they were used to revive anyone too weak to eat a full meal. Possets sometimes replaced the evening meal during Lent. Design & Decoration Posset pots were specially designed for this nourishing drink, which was sometimes thickened with bread, oatmeal or biscuits; the crust could be eaten with a spoon, while the liquid below could be sucked through the spout. A disproportionate number of posset pots have survived, as they were often used only on special occasions and given as gifts.

Elaborate forms and designs evolved: for example, a series of delftware examples spanning the period 1631 to 1744 survive, as do several lead glass versions by the glassmaker George Ravenscoft (1632-81). At the end of the 17th century delftware, Staffordshire slipware and glass posset pots became large and highly decorated, indicating a high point in their ceremonial function which, by the middle of the 18th century, seems to have fallen into disuse. Physical description Posset pot with cover, tin-glazed earthenware, buff coloured body and a dull white, heavily crazed. The lid is whiter, uncrazed with pink patches, particularly on the underside. The base unglazed except for small patch of white glaze, slightly concave, without foot-rim. Geometric decoration, birds on rocks, flowers and insects in blue. The right handle and upper part of spout restored. Handles of oval section with sharp ridge on outside. (Alphabetic shape codes as used in appendix to Archer. Delftware.

1997) Place of Origin Height: 19.7 cm, Width: 22.2 cm including handles, Depth: 18 cm including spout Object history note Mr P. Hickey, Dublin. Purchased from Mr R.J. Charleston, Victoria and Albert Museum, London, 1972. Made in London, at the Southwark, Montague Close or Pickleherring potteries Descriptive line Posset pot with cover, tin-glazed earthenware, painted decoration of birds, rocks and flowers, London (Southwark, Montague Close, or Pickleherring), ca. 1630-1635. Bibliographic References (Citation, Note/Abstract, NAL no) Archer, Michael. Delftware: the tin-glazed earthenware of the British Isles. A catalogue of the collection in the Victoria and Albert Museum. London: HMSO, in association with the Victoria and Albert Museum, 1997. ISBN 0 11 290499 8 Labels and date British Galleries: Possets were warm nutritious drinks, often given to women to build their strength after giving birth.

They were made from milk, beaten with eggs, sugar and spices and curdled with ale or sherry. They were drunk from distinctive pots, with a spout which functioned as a straw and decorated posset pots were sometimes given as presents. [27/03/2003] Techniques Lemon posset | thejameskitchen thejameskitchen memories discoveries experiments in our kitchen Search recipe in english & auf deutsch, s. u. Possets have fascinated me for a long time. Like treacle, pemmican, ginger beer and peaches with condensed milk or Turkish delight they fuelled my childhood fantasies about English life and its ‘exotic’ delights courtesy of C.S. Lewis, Arthur Ransome, Lucy M. Boston & Enid Blyton. And a primrose coloured lemon posset is the ultimate lemon cream desert; light, delicate and absolutely addictive. Only three basic ingredients make light work and the result is this delightful nostalgic & quintessentially English pudding.

Being originally a medieval restorative drink, spiced hot milk or cream was set (curdled) either by wine, ale or sack (a fortified wine of the Sherry family, check your Sherry bottle for remnants of this expression: Dry Sack). Later versions – in their use of eggs more akin to zabaglione – got prepared & served in special posset pots & sets. The highly prized frothy, creamy top curd was skimmed spoon by spoon and the hot alcoholic liquid poured or drunk from a spout in the middle of the pot. According to Ivan Day, good possets had apart from foamy crust and boozy restorative a third layer: silky custard, which seems closest to today’s guise. If you were not served spiked ones as in Shakespeare’s Macbeth, possets were considered a general pick-me-up and cure of colds – in fact very similar to today’s hot milk with honey or a stiff grog.

Luxurious versions included spices like ambergris, musk, cinnamon & mace and were made with a huge amount of egg yolkes ( Sack posset by Charles Howard, the 1st Earl of Carlisle; London 1670), other equally hearty examples used breadcrumbs as thickening agents (so the general posset recipe in Elinor Fettiplace’s Receipt book from 1604) and were advised to be taken instead of a meal: “Take the heade of yor milcke, boyle it then take the yelkes of 4 egges and beate them mingleinge them wth some cowld milcke, then put grated bred, Nutmeggs, and sugger, into yor milcke, when yor milcke boyles on the ffire putt it all in, stirringe it once Rownde then power it into A Bason, sett it on the fire till it boyle, then put in yor Secke and ale, and stir it once aboute to the bottome, and soe lett it stand until the Crudde Riseth.” (Hilary Spurling (ed.): Elinor Fettiplace’s Receipt book (1604

), p.

87.) Present incarnations are rather like set custard and have enjoyed quite the renaissance in recent years. Especially lemon possets, which are the most delicate, silky lemon cream puddings imaginable made from only a few ingredients. I like mine pure and lemony, no nutmeg, no vanilla, no mace, no cinnamon. Yours, of course, could be personalized according to your preferences: decrease or increase the lemon juice, add spices (I’d like to know about experiments with ambergris etc.), if your wary of washing up two pots: use the one-pot-version below inspired by Angela Hartnett , but I strongly recommend to strain the liquid for ultimate smoothness. Serves 4 (or 6 in small portions) 125g (4.4 oz or ½ cup) raw cane sugar / golden caster sugar or just sugar 400ml (1¾ cups) cream To serve: crème fraîche / sour cream & toasted black sesame seeds (as in my picture) or whipped cream & toasted almond flakes (all optional) Mix lemon zest, juice and sugar in a small saucepan, stir and heat slowly over a medium-low flame until the sugar has dissolved (keep stirring).

Keep warm and let the zest infuse the syrup. Bring the cream slowly to the boil in another heavy-based saucepan, pour into the warm lemon syrup and whisk. Strain through a sieve and pour into glasses, ramekins or bowls (either via a jug or the lemon syrup pan or directly). Chill in the fridge for at least 4 hours and serve with a dollop of crème fraîche or whipped cream and decoration of choice. Easy one-pan-version: Mix all ingredients except the lemon juice in one saucepan and bring it to a simmer, stir until the sugar has dissolved. Add the lemon juice and bring to a quick boil, then reduce the heat and simmer for about 5 minutes. Strain the mixture – or not, if you are not bothered about lemon zest – and pour into glasses, ramekins, bowls. Chill and equally serve with a dollop of cream etc.

zur Dekoration: Crème fraîche & geröstete schwarze Sesamsamen (siehe Photo) oder geschlagene Sahne & geröstete Mandelblättchen (optional) In einem kleinen Topf Zitronenschale, -saft und Zucker langsam bei niedriger Flamme erhitzen und rühren bis der Zucker aufgelöst ist. Den Sirup warm halten und ziehen lassen. In einem anderen Topf mit schwerem Boden die Sahne zum Kochen bringen und in den warmen Zitronensirup gießen und kurz mit dem Schneebesen verrühren. Anschließend durch ein Sieb passieren und in kleine Gläser, Tassen, Förmchen oder Schälchen füllen. Für mindestens 4 Stunden im Kühlschrank stocken lassen und mit einem Klecks Crème fraîche oder Schlagsahne & gewünschter Verzierung servieren.

Einfache Methode in nur einem Topf: Alle Zutaten bis auf den Zitronensaft in einem Topf mit schwerem Boden mischen unter ständigem Rühren erhitzen bis sich der Zucker aufgelöst hat und für einige Minuten köcheln. Den Saft hinzugeben und die Mischung schnell zum Kochen bringen, dann Hitze reduzieren und für ca. 5 Minuten köcheln lassen. Die Zitronensahne durch ein Sieb passieren (oder nicht wenn man die Zitronenschale in der Creme behalten will), in kleine Gläser etc. füllen und ebenfalls einige Stunden im Kühlschrank ruhen lassen und mit einem Löffel Crème fraîche oder Schlagsahne etc. servieren. Drunk up - definition of drunk up by The Free Dictionary Drunk up - definition of drunk up by The Free Dictionary v. drank (drăngk), drunk (drŭngk), drink·ing, drinks v.tr. 1. To take into the mouth and swallow (a liquid). 2. To swallow the liquid contents of (a vessel): drank a cup of tea. 3.

To take in or soak up; absorb: drank the fresh air; spongy earth that drank up the rain. 4. To take in eagerly through the senses or intellect: drank in the beauty of the day. 5. a. To give or make (a toast). b. To toast (a person or an occasion, for example): We'll drink your health. 6. To bring to a specific state by drinking alcoholic beverages: drank our sorrows away. v.intr. 1. To swallow liquid: drank noisily; drink from a goblet. 2. To drink alcoholic beverages: They only drink socially. 3. To salute a person or an occasion with a toast: We will drink to your continued success. n. a. A liquid that is fit for drinking; a beverage. b. An alcoholic beverage, such as a cocktail or beer. c. Chiefly Southern US See soft drink . tonic 2. An amount of liquid swallowed: took a long drink from the fountain. 3. Liquid for drinking: The host provided food and drink. 4. Excessive or habitual indulgence in alcoholic liquor. 5. Slang A body of water; the sea: The hatch cover slid off the boat and into the drink.

Idiom: To become an unquestioning advocate for a group, cause, or belief. [Middle English drinken, from Old English drincan; see dhreg- in the Appendix of Indo-European roots.] drink vb, drinks, drinking, drank (dræŋk) or drunk (drʌŋk) 1. to swallow (a liquid); imbibe 2. (tr) to take in or soak up (liquid); absorb: this plant drinks a lot of water. 3. (usually foll by: in) to pay close attention (to); be fascinated (by): he drank in the speaker's every word. 4. (tr) to bring (oneself) into a certain condition by consuming alcohol 5. (often foll by: away) to dispose of or ruin by excessive expenditure on alcohol: he drank away his fortune. 6. (intr) to consume alcohol, esp to excess 7. (when: intr, foll by to) to drink (a toast) in celebration, honour, or hope (of) 8. drink someone under the table to be able to drink more intoxicating beverage than someone 9. drink the health of to salute or celebrate with a toast 10.

drink with the flies informal Austral to drink alone n 11. liquid suitable for drinking; any beverage 12. alcohol or its habitual or excessive consumption 13. a portion of liquid for drinking; draught 14. (Nautical Terms) the drink informal the sea [Old English drincan; related to Old Frisian drinka, Gothic drigkan, Old High German trinkan] ˈdrinkable adj v. drank, drunk, often, drank, drink•ing, v.i. 1. to take a liquid into the mouth and swallow it. 2. to imbibe alcoholic drinks, esp. habitually or excessively; tipple. 3. to show one's respect, affection, or good wishes for someone or something by a ceremonious swallow of wine or other drink (usu. fol. by to). v.t. 4. to take (a liquid) into the mouth and swallow. 5. to take in (a liquid) in any manner; absorb. 6. to take in through the senses, esp. with eagerness and pleasure (often fol. by in). 7. to swallow the contents of (a cup, glass, etc.). 8.

to propose or participate in a toast to (a person or thing); toast: to drink one's health. 9. drink up, to drink the whole or rest of (a beverage). n. 10. any liquid that is swallowed to quench thirst, for nourishment, etc.; beverage. 11. liquor; alcohol. 12. excessive indulgence in alcohol: Drink was his downfall. 13. a swallow or draft of liquid: a drink of water. 14. the drink, a large body of water, as a lake or the ocean: Her teammates threw her in the drink. [before 900; Middle English; Old English drincan; c. Old Saxon drinkan, Old High German trinchan, Old Norse drekka, Gothic drigkan] syn: drink , imbibe , sip refer to taking liquids into the mouth. They are also used figuratively in the sense of taking in something through the mind or the senses. drink is the general word: to drink coffee; to drink in the music. imbibe is a more formal word, used most often in a figurative sense but also in reference to liquids, esp.

alcohol: to imbibe culture; to imbibe with discretion. sip implies drinking little by little: to sip a soda; to sip the words of Shakespeare. usage: Confusion tends to arise regarding the forms for the past tense and past participle of drink. The standard past tense is drank : We drank our coffee. The standard past participle is drunk : Who has drunk all the milk? Yet drank has a long and respectable history in English as a past participle: Who has drank all the milk? While this construction still occurs in the speech of some educated persons, it is largely rejected, esp. as a written form. drunk as the past tense (We drunk our coffee) was once a standard variant but is now considered nonstandard, although it sometimes occurs in speech. See also drunk. drink Drink can be a verb or a noun. 1. used as a transitive verb When you drink a liquid, you take it into your mouth and swallow it. The past tense of drink is drank. You should drink water at every meal. I drank some of my tea. The -ed participle is drunk. He was aware that he had drunk too much coffee. 2.

used as an intransitive verb If you use drink without an object, you are usually talking about drinking alcohol. You shouldn't drink and drive. If you say that someone drinks, you mean that they regularly drink too much alcohol. Her mother drank, you know. If you say that someone does not drink, you mean that they don't drink alcohol at all. She doesn't smoke or drink. 3. used as a countable noun A drink is an amount of liquid that you drink. I asked her for a drink of water. Lynne brought me a hot drink. To have a drink means to spend some time, usually with other people, drinking alcoholic drinks. I'm going to have a drink with some friends this evening. Drinks usually refers to alcoholic drinks. The drinks were served in the sitting room. 4. used as an uncountable noun Drink is alcohol. There was plenty of food and drink at the party.

drink see alcoholic drinks , beers , cocktails , coffee , liqueurs , spirits , teas , whiskies , wines Soft drinks alcohol-free or non-alcoholic beer, apple juice, barley water, bitter lemon, Bovril (trademark), buttermilk, cassis, Coca-Cola or Coke (trademark), cocoa, coffee, cola, cordial, cream soda, crush, dandelion and burdock, fruit juice, fruit tea, ginger ale, ginger beer, grapefruit juice, herb tea or herbal infusion, hot chocolate, ice-cream soda, iron brew, juice, kumiss, koumiss, koumis, or koumyss, lassi, lemonade, lemon squash, lemon tea or Russian tea, limeade, lime cordial, lolly water (Austral.

& N.Z.), Lucozade (trademark), maté or mate, milk, milk shake, mineral water, nectar, orangeade, orange juice, orgeat, peppermint cordial, Perrier or Perrier water (trademark), prairie oyster, Ribena (trademark), root beer, sarsaparilla, Seltzer or Seltzer water, sherbet, smoothie, soapolallie, soda, soda water, spremuta, squash, sweet cider (U.S. & Canad.), tea, tisane, Tizer (trademark), tomato juice, tonic, vichy water, Vimto (trademark), water drink 2. vi + adv → finire di bere drink up! (to child) → su, finiscilo! (in pub) → finisci il bicchiere ! drink (driŋk) – past tense drank (draŋk) : past participle drunk (draŋk) – verb 1. to swallow (a liquid). She drank a pint of water; He drank from a bottle.

drink يَشْرَب пия beber pít trinken drikke πίνω beber , tomar jooma نوشیدن juoda boire לִשתוֹת पीना, पान करना piti iszik minum drekka bere 飲む 마시다 (iš)gerti []dzert minum drinken drikke pić څښل beber a bea пить piť piti piti dricka ดื่ม içmek 喝 пити پینا uống 喝 2. to take alcoholic liquids, especially in too great a quantity.

drink, suip يَشْرَبُ الكُحول пия beber muito pít trinken drikke πίνω αλκοολούχο ποτό beber napsitama مشروب الکلی خوردن ryypätä boire לְהִשתָכֵּר मदिरा-पान करना piti alkohol italozik minum minuman keras drekka bere 酒を飲む 술을 마시다 gerti dzert; žūpot minum minuman keras drinken drikke pić الكلولى څښاك خوړل beber muito a bea выпивать piť popivati piti dricka, supa ดื่ม içmek 喝酒(尤指酗酒) пити شراب نوشی کرنا uống rượu 喝酒，酗酒 noun 1. (an act of drinking) a liquid suitable for swallowing. He had/took a drink of water; Lemonade is a refreshing drink.

drankie مَشْروب пиене bebida nápoj, pití der Schluck, das Getränk slurk; drik ποτό bebida sõõm, jook نوشیدنی juoma boisson שתייה पेय या शरबत piće, napitak ital minuman drykkur bevanda , bibita 飲み物 음료 gėrimas izdzert glāzi ūdens minuman drank , het drinken drikk napój څښاك bebida băutură глоток ; напиток pitie, nápoj pitje; pijača piće klunk, svälj, dryck เครื่องดื่ม içecek ; içme 飲料 питво, напій پینے کا عمل đồ uống 饮料 2. (a glassful etc of) alcoholic liquor. He likes a drink when he returns home from work; Have we any drink in the house?

drankie مَشْروب كُحولي питие bebida sklenička der Drink drink ποτό , αλκοόλ bebida , copa drink, alkohol مشروب الکلی alkoholi verre , alcool משקה शराब piće szeszes ital minuman keras drykkur; glas af áfengi bicchiere , drink 酒類 술 alkoholinis gėrimas glāzīte alkoholiska dzēriena minuman keras drank drink trunek الكولى څښاك bebida păhărel, băutură стаканчик;спиртное pohárik kozarček (pijače) alkohol drink, sup, glas, spritdryck[er] เหล้า alkollü içki (一杯)酒 склянка شراب کا جام rượu （蒸馏）酒 drink in to take in eagerly. They listened eagerly, drinking in every detail.

opneem يُصغي بِشَغَف попивам assimilar vpíjet se aufsaugen suge til sig δίνω μεγάλη προσοχή apreciar , empaparse de ahmima با اشتیاق پذیرفتن imeä itseensä avaler לִבלוֹעַ בְּצָמַא इंन्द्रियों द्वारा ग्रहण करना upijati, pozorno slušati issza vki szavait menerima dengan gembira drekka í sig ascoltare con interesse 吸収する 들이 마시다 traukti į save, įsiminti uzņemt; uztvert (iespaidus u.tml.) menerima dengan gembira in zich opnemen suge inn , sluke wchłaniać په خپله خوښه منل assimilar a sorbi впитывать hltať požirati upijati insupa ซึมทราบ iç

ine sindirmek 陶醉於 всмоктувати توجہ اور اشتیاق سے سننا nghe say sưa 陶醉于 drink to / drink (to) the health of to offer good wishes to, or wish well, while drinking.

to drink someone's health; Raise your glasses and drink to the bride and groom.

drink op يَشْرَبُ نَخْبَ، يَشْرَبُ لِصِحَّةِ فُلان пия за brindar pít na, připít auf jemands Wohl trinken skåle πίνω στην υγειά brindar , beber a la salud (kellegi) terviseks jooma به افتخار کسی یا چیزی نوشیدن nostaa malja boire à לִשְתוֹת לְחָיֵי- शुभकामनाएं करना nazdravljati, piti u nečije ime vkinek az egészségére iszik menyulang lyfta glasi og skála bere alla salute di ～に乾杯する 건배하다 išgerti už ką/į kieno nors sveikatą uzdzert uz kāda veselību mengucapkan selamat drinken op drikke en skål for , lø

fte glasset og skåle pić za (kogoś), pić (czyjeś) zdrowie د يو چا يا كس په افتخار څښل brindar a bea pentru/în sănătatea пить за здоровье pripiť nazdraviti piti za skåla för ดื่มอวยพร şerefine içmek 敬酒 пити за чиєсь здоров'я جام صحت یا خیر سگالی nâng cốc chúc mừng sức khỏe 敬酒 drink up to finish by drinking.

Drink up your milk!

drink op يَشْرَبُ كلَّ الكَأْس изпивам acabar de beber dopít, vypít austrinken drikke op πίνω μέχρι την τελευταία σταγόνα bebérselo todo ära jooma تا ته نوشیدن juoda loppuun vider son verre לִשתוֹת הַכֹּל पी कर खत्म करना ispiti az utolsó cseppig üríti (a poharat) menghabiskan drekka í botn, klára úr glasinu bere fino in fondo, vuotare 飲みほす 마셔버리다 išgerti izdzert habiskan opdrinken drikke ut/opp wypić تر پايه څښل acabar de beber a bea până la fund допивать vypiť popiti popiti do kraja dricka upp ดื่มให้หมด içip bitirm

ek 喝光 допивати پی کر خالی کر دینا uống cạn 喝尽，干杯 drink Reviews | Feast of the Centuries Feast of the Centuries About US Category Archives: Reviews A review is an evaluation of a publication, such as a movie, video game, musical composition, book, or a piece of hardware like a car, appliance, or computer.

In addition to a critical statement, the review’s author may assign the work a rating to indicate its relative merit. More loosely, an author may review current events or items in the news. Posted on June 14, 2012 by dollpaparazzi | Leave a comment Not sure if you out there in cyberspace have seen Ivan May’s great blog or his recent post on “Joke Food” or not. If so, I would strongly suggest giving it a look if you are into illusion foods and learning about some fun things to make with sugar paste, marzipan and the like. Also, there is a great resource for illusion foods and displays at the Getty called The Edible Monument . Check that one out if you love historical festival research, sugar sculpture info, cookbooks and table setting info… just a lot of great cooking stuff. Both links have been added to my links sections for reference. Enjoy! Posted on February 17, 2012 by mercyasakura | Leave a comment Last weekend was the West Coast Culinary Symposium . It was in Northern California, Marin County I believe, Camp Bothin Youth Camp in Fairfax, California. I attended the weekend event and enjoyed it immensely.

There were numerous classes held on historical cooking, taught by many knowledgeable teachers, some including live demos (and tasting of much nummy food). The unfortunate thing was there wasn’t enough time in the day to take all the classes I would have wanted plus sometimes there were classes being held at the same time as others I wanted to be at. So, alas, I needed to pick one and stick to it. I had taken some photos of the event, the site, the people and the classes, in which I posted to Flickr. Here is the slideshow of all the photos over here for you all to enjoy . I’ll put in a few shots here for you to see if you don’t want to really click thru to Flickr. Next year the symposium will be up in An Tir and in 2014, CAID will hopefully be hosting it. I look forward to the next ones. If you get a chance to go and want to learn more about historic cooking (from 500BC to roughly 1650CE) you should go.

Posted on November 18, 2008 by mistresshuette | 1 comment Written by: Mistress Huette Take a pottle of Cream, and boil in it a little whole Cinnamon, and three or four flakes of Mace. To this proportion of Cream put in eighteen yolks of eggs, and eight of the whites; a pint of Sack; beat your eggs very well, and then mingle them with your Sack. Put in three quarters of a pound of Sugar into the Wine and Eggs, with a Nutmeg grated, and a little beaten Cinnamon; set the Bason on the fire with the Wine and Eggs, and let it be hot. Then put in the Cream boiling from the fire, pour it on high, but stir it not; cover it with a dish, and when it is settlede, strew on the top a little fine Sugar mingled with three grains of Ambergreece, and one grain of Musk, and serve it up.

From Sir Kenelm Digby The Closet (London: 1671) 1 pint cream 1 cup + 1 tsp granulated sugar 1 whole mace 1 tsp cinnamon, grated 1 pint cream sherry Scald the cream in a pan with the whole mace and stick cinnamon. Beat egg whites until frothy. Beat egg yolks until lemon colored. Fold in together and then fold in one cup sugar and grated spices. Remove mace and cinnamon from cream. Temper eggs with a bit of cream, then mix the cream and egg mixture together continually beating all the time. Place over a medium-low heat and cook until mixture coats the back of a metal spoon. Remove from heat and add the sherry. Pour into posset pots and let cool somewhat, allowing it to settle/separate. Sprinkle one tsp sugar on top of all and serve. I have deliberately left off the ambergris and the musk, as I don’t like the taste, they are hard to find, and are expensive. This posset tastes just fine without them. A well made posset was said to have three different layers. The uppermost, known as ‘the grace’ was a snowy foam or aerated crust.

In the middle was a smooth spicy custard and at the bottom a pungent alcoholic liquid. The grace and the custard were enthusiastically consumed as ‘spoonmeat’ and the sack-rich liquid below drunk through the ‘pipe’ or spout of the posset pot. At weddings a wedding ring was sometimes thrown into the posset. It was thought that the person who fished it out would be the next to go to the altar. The Oxford English Dictionary, Second Edition, defines posset as a drink composed of hot milk curdled with ale, wine, or other liquor, often with sugar, spices, or other ingredients; formerly much used as a delicacy, or as a remedy for colds or other affections. Its use predates Digby by a couple hundred years; it was referenced in the mid-1400s by J. Baker’s Boke of Nurture. It said, Milke, crayme, and cruddes, and eke the Ioncate, they close a mannes stomake and so doth the possate.

(Translation: Milk, cream, and curds, and also the junket, they close a man’s stomach, and so does the posset.) Visit my sister Historic Pottery Blog: From the Ashes Historic Pottery throughout the Ages and World Visit my Asian Ball Jointed Doll Blog Doll-Lite! It's modern, they are dolls, but it's geekery fun anyhow! Mrs Beeton for the Fall: Soup is on again! October 2, 2015 Finding inexpensive items to cook for large amounts of people can be a bit challenging. Seasonality is key to making truly delicious dishes for your family and friends. This recipe hails from Mrs Beeton’s Book of Household Management, which was … Continue reading → mercyasakura Mrs Beeton for the Fall: Soup is on! September 15, 2015 Mrs Beeton’s Book of Household Management was a guide to all aspects of running a household in Victorian Britain, edited by Isabella Beeton and published 1861.

She had all manner of advise on how to run a household, but I … Continue reading → mercyasakura Take a Culinary Adventure September 2, 2015 Many of my friends have food preferences, which is fine. Some people have some major allergies to different types of foods. I totally understand. Those with medical issues please don’t feel bad in not being able to cook these items … Continue reading → mercyasakura DO drink the Water: Water Consumption in Medieval Europe August 2, 2015 Food Fallacies: Medieval people drinking Ale or Wine only because the water available was not safe. When dealing with Medieval food and food history, there are numerous fallacies out there on a variety of topics. One of the more annoying … Continue reading → mercyasakura Pickling with Mrs Beeton July 2, 2015 Have a lot of cucumbers that you don’t have any idea what to do with? There is a fermentation revolution washing over the culinary world, with its kimchis, sauerkrauts, and the like.

Fermentation, or the act of preserving foods, has … Continue reading → mercyasakura Carrots and Leeks with Sesame Paste June 15, 2015 This is a nice veggie side dish for the summer months that has a cole slaw type flavor. The tahini gives it a nice nutty flavor, and the carrots have a real natural sweetness that makes this a great dish … Continue reading → mercyasakura Kanz: The Period Eggplant Dip May 15, 2015 Another from Medieval Cuisine of the Islamic World by Lilia Zaouali (ISBN: 978-0-520-26174-7).

Recipes from the book with the donation of K, for Kanz (the original Kanz al-Fawaid fi tanwi al-mawaid which was “The Treasure of Useful Advice for the … Continue reading → mercyasakura Kanz: Fava Bean in Sour Sauce with Hazelnuts May 11, 2015 Here is another recipe in my series of Egyptian recipes that I found in Medieval Cuisine of the Islamic World by Lilia Zaouali (ISBN: 978-0-520-26174-7). The recipes were tagged K, for Kanz (the original Kanz al-Fawaid fi tanwi al-mawaid which … Continue reading → mercyasakura Kanz: Puree of Chickpea with Cinnamon and Ginger May 7, 2015 More from Medieval Cuisine of the Islamic World by Lilia Zaouali (ISBN: 978-0-520-26174-7).

I looked over all the recipes with the donation of K, for Kanz (the original Kanz al-Fawaid fi tanwi al-mawaid which was “The Treasure of Useful Advice … Continue reading → mercyasakura Kanz: Meat with the juice of cooked apricots May 1, 2015 Second dish in my series of Egyptian recipes that I found in Medieval Cuisine of the Islamic World by Lilia Zaouali (ISBN: 978-0-520-26174-7). The recipes were tagged K, for Kanz (the original Kanz al-Fawaid fi tanwi al-mawaid which was “The … Continue reading → mercyasakura

Question: Posset is a late-medieval curdled drink of alchocol and which other liquid?
Answer: Milk