Sack Cream
From Old Cookery Books and Ancient Cuisine, 1886
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 39. The excerpt below is the record exactly as published.
Sack Cream: — Take the yolks of two eggs, and three spoonfuls of fine sugar, and a quarter of a pint of sack : mix them together, and stir them into a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.