Sack Cream
From Cassell's dictionary of cookery, 1892
Serves 2
Time: five or six minutes to beat the cream. Sufficient for five or six glasses.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1628. The excerpt below is the record exactly as published.
Sack Cream. — Beat the yolks of two eggs, and mix with them gradually half a pint of cream and half a pint of lukewarm milk. Add a Little sugar, a flavouring of grated lemon- rind, and a glassful of sherry. Stir the cream over the fire till it begins to thicken, and be verj' careful that it does not curdle. Serve it in custard-glasses, with a little powdered cinnamon
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