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Drink

Treacle Posset

A warm drink made from milk and treacle, boiled, reheated, strained, and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Treacle Posset

Ingredients

Directions

  1. Pour the milk into a saucepan and bring it to a boil.

  2. Add the treacle and reheat the mixture.

  3. Remove from heat and let it sit for 1-2 minutes.

  4. Strain the mixture and serve it very hot.

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
Provides the liquid base, and its proteins and fat give the posset a creamy body.
Treacle
Adds sweetness and a deep, molasses-like flavour to the milk.

The step that matters

Adding the treacle and reheating. Treacle is thick and sugary, so it can sink and scorch on the bottom of the pan. Stirring it in well and reheating gently keeps it evenly dissolved and stops the milk from catching or boiling over.

“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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