A facsimile sheet of information is provided with the pot which describes posset. The descriptions derive from three different female authors of the late seventeenth and eighteenth centuries. From Jane Harriott's book (1687) 'posot' was described as a:
A quart of cream take half a pint of sack and half a pound of sugar in eggs put away 4 of the whites beat the eggs very well put them to the sack and sugar then put it all thereon a coarse strainer and put it upon coals until it be very hot then put it your cream boiling from the fire stirring it very well whilst the is putting (?) in then cover it and let it stand a good while before you eat it