Treacle Posset
Ingredients
Directions
Pour the treacle into the boiling milk.
Stir briskly until it curdles.
Strain the mixture.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Milk
- Forms the bulk of the posset, curdling when the treacle is stirred in.
- Treacle
- Adds sweetness and a deep, molasses-like flavour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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