Saragossa Wine or English Sack
From Old Cookery Books and Ancient Cuisine, 1886
This is a very good sack.
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 47. The excerpt below is the record exactly as published.
Saragossa Wine, or English Sack: — To every quart of water, put a sprig of rue, and to every gallon a handful of fen- nel-roots, boil these half an hour, then strain it out, and to every gallon of this liquor put 148 Early Receipts. three pounds of honey
Cook this with the app: pantry check, scaling, and the assistant.