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Elizabethan Lemon posset

Two ornate glasses of lemon posset with long spoons. Card with Shakespeare's sonnet 18. Black background. For lemon posset recipe.

In the late fifteenth century John Russell, in his Boke of Nurture, refers to a “possate” as a drink that will ‘close a mannes stomak’ presumably meaning that it is good to end a meal with.  A “possate”, “possenet” or “postnet” referred to a small pot or saucepan in which the drink was made.  Originally a posset consisted of heating up milk and ale but by the sixteenth century possets were made of citrus fruit (particularly lemons), cream, sugar and, sometimes, eggs.  They were a popular drink for the wealthy and posset sets consisting of a posset pot, cups and spoons were often given as gifts.  A posset set made by Benvenuto Cellini was presented to Queen Mary I of England and King Phillip II of Spain by the Spanish ambassador on the occasion of their betrothal, in 1554.  Since the eighteenth century possets have been served as a cold dessert and are similar to syllabubs.  This recipe is based on that of Thomas Dawson in his The Good Huswifes Handmaide for the Kitchen (1594).

Equipment

  • Weighing scales
  • Measuring jug
  • Saucepan
  • Electric hand whisk
  • 4 glasses or ceramic cups
  • Cling film

Preparation method

  • Place the cream and sugar in the saucepan and bring to the boil.
  • Reduce the heat and simmer gently for 3 minutes.
  • Remove from the heat and whisk in the lemon juice and zest.
  • Leave to rest for 2-3 minutes and then pour into 4 glass dishes or wine glasses.
  • Drink immediately or refrigerate until set and eat with a spoon.

More lemon dessert recipes
Everton puddings
Georgian lemon pudding
Lemon cheese cake
Lemon meringue pie
Lemon posset (18th century)
Victorian lemon pudding
Whipt sillabub
 

Tudor

Serves:
4
Prep Time 5 minutes
Cook Time 5 minutes
Resting time 3 minutes
Total Time 13 minutes

Ingredients

  • 400 ml double cream
  • 125 g caster sugar
  • 125 ml freshly squeezed lemon juice
  • Grated zest of an unwaxed lemon

Nutrition

Nutrition Facts
Elizabethan Lemon posset
Serving Size
 
164 g
Amount per Serving
Calories
465
Percent of Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
23
g
144
%
Cholesterol
 
113
mg
38
%
Sodium
 
27
mg
1
%
Potassium
 
130
mg
4
%
Carbohydrates
 
36
g
12
%
Fiber
 
0.3
g
1
%
Sugar
 
35
g
39
%
Protein
 
3
g
6
%
Calcium
 
70
mg
7
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Cream, Lemon, Sugar

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace