Baked Sack Pudding

Name: Baked Sack Pudding
Ingredients: a pint of cream; sack; two Naples-biskets; half a nutmeg; the yolks of four eggs; the whites of two eggs; half a pound of fresh butter

From Old Cookery Books and Ancient Cuisine, 1886

Sift sugar over just before baking.

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 37. The excerpt below is the record exactly as published.

baked Sack Pudding: — Take a pint of cream, and turn it to a curd with sack ; then bruise the curd very small with a spoon ; then grate in two Naples-biskets, or the in- side of a stale penny-loaf, and mix it well with the curd, and half a nutmeg grated; some fine sugar, and the yolks of four eggs, the whites of two, beaten with two spoonfuls of sack ; then melt half a pound of fresh butter

Cook this with the app: pantry check, scaling, and the assistant.