Treacle Whey, or Posset
Ingredients
Directions
Stir treacle into boiling milk and let it boil up.
Strain off the whey.
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
- Treacle
- Adds sweetness and a deep, molasses-like flavour to the milk.
- Milk
- Forms the body of the posset, which thickens as its proteins curdle and set.
The step that matters
Let it boil up. Bringing the treacle milk to a full boil lets the acid in the treacle curdle the milk proteins, which sets the posset. Stopping short leaves it runny.
“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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