Today I tasted something from the Forty Hall Kitchen which has not been tasted for over 300 years. The name of this dish was Sack Posset.

The dish looked like … a clean colour/it was a smooth mixture/a runny mixture/a custardy colour/ creamy & smooth/a creamy custardy type.

It was very… yummy/crunchy/tasty/nice/sweet/deliciousand the texture was… smooth/very smooth/smooth & creamy/nice & lovely.

I thought it would taste… a bit more yummy/horrible/a bit sticky/of eggs & nutmeg/a bit nice/a bit sicklybut after I tasted it it reminded me of… very yummy/summer/whipped cream/cake & custard melted/sweet sugar/custard/wipt cream/whippy cream.

I was surprised that… I like the egg because it was sweet/it tasted delicious/it was really delicious/I liked it very much/it would taste nice.

I liked that...it was crunchy/it was very smooth & comfortable/the texture was lovely & it just bursted flavour in my mouth/it was very warm & nice/it has things that I never taste before/ it had ciniman in it/it has things that I’ve never tried before like cinimon.

Compared to my favourite modern dish it was… extremely nice & tasty/yummy & delightful/creamy & nice/delicious & lovely/creamy & yummy.

I think the reason it is not eaten widely today is… because it is very old like my Grandad, who it 82 I think/that it is quite old now & not many people buy it in the supermarket/it is a weird recipe it has lots of sinamon in it.

I would like to make this again for my friends or family because… it was very scrumptious/because of the nice taste in it/it was very yummy/it was quite easy.

I would not liketo make this again for my friends or family because… I don’t think they would like it & wont know what it is.

Thanks to Sahil, Matthew, Stella, George, Libby, Adam, Leyla and Daisy.