tag:blogger.com,1999:blog-5901560025639620671.post1395325607354798667..comments2024-03-29T01:00:53.205-07:00Comments on The Sommelier Update: Sack PossetThe Sommelier:http://www.blogger.com/profile/09266100883224273029noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5901560025639620671.post-80748271341951938602023-11-14T04:19:05.942-08:002023-11-14T04:19:05.942-08:00seems like early sherry trifle seems like early sherry trifle Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-20158317352381445802016-08-03T12:55:59.679-07:002016-08-03T12:55:59.679-07:00Aww!!!! it's that time of year again. Today is...Aww!!!! it's that time of year again. Today is only August 03, 2016, but I am getting an early start on fall foods and drinks. I have been making, drinking, serving and enjoying Sack Posset since the fall of 1990. I came across the recipe in a 1990 Christmas cookbook I received. I must say~I do like this recipe far better. Thank you so much for the recipe and sharing the history behind this Anonymoushttps://www.blogger.com/profile/01227252964074016988noreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-47805289980855481682016-02-09T00:28:10.581-08:002016-02-09T00:28:10.581-08:00Hi there, the alcohol in posset was used to open b...Hi there, the alcohol in posset was used to open blood vessels and provoke sweating because these were often cold cures. It had nothing to do with 'germs' because they had not even been 'invented' at the time these recipes were popular. The useful bacteria in the raw milk would also have aided to the cure, as gut flora balance is important in all forms of illness. Posset was stillPavlovafowlhttps://www.blogger.com/profile/11578592110340773950noreply@blogger.com