ies ▁translate ▁bal duct a , ▁bed ult a , ▁or ▁cas ius ▁as ▁" pos het ", ▁" pos ho ote ", ▁" poss yt ", ▁or ▁" poss ot ". ▁ ▁Russell ' s ▁Bo ke ▁of ▁N urt ure ▁( c . ▁ 1 4 6 0 ) ▁lists ▁various ▁d ishes ▁and ▁ing red ients ▁that ▁" close ▁a ▁man nes ▁st om ak ", ▁including ▁" þ e ▁poss ate ". ▁ ▁Pos set ▁is ▁frequently ▁used ▁as ▁a ▁starting ▁point ▁for ▁other ▁reci pes ▁( e . g . ▁" Make ▁a ▁sty f ▁Pos h ote ▁of ▁Mil ke ▁an ▁Ale ", ▁and ▁" Take ▁c owe ▁My l ke , ▁& ▁set ▁it ▁ou er ▁ þ e ▁f y re , ▁& ▁ þ row ▁ þ er - on ▁Sau nd ery s , ▁& ▁make ▁a ▁sty f ▁pos hot te ▁of ▁Ale ", ▁each ▁of ▁which ▁is ▁the ▁first ▁sentence ▁of ▁a ▁longer ▁reci pe ). ▁ ▁Re ci pes ▁for ▁it ▁appear ▁in ▁other ▁ 1 5 th - century ▁sources : ▁bo il ▁milk , ▁add ▁either ▁wine ▁or ▁ale ▁" and ▁no ▁salt ", ▁let ▁it ▁cool , ▁gather ▁the ▁cur ds ▁and ▁disc ard ▁the ▁whe y , ▁and ▁season ▁with ▁g inger , ▁sugar , ▁and ▁possibly ▁" s weet ▁wine " ▁and ▁cand ied ▁an ise . ▁ ▁In ▁ 1 4 th - ▁and ▁ 1 5 th - century ▁cook ery ▁manual s