Sack Cream

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

a pint of raw cream ↝ Egg, creamed [Eggs and omelets]
the yelk of an egg well beaten ↝ Egg, yolk only, raw [Eggs and omelets]
two or three spoonfuls of white wine ↝ Wine, white [Wine]
sugar ↝ Sugar, NFS [Sugars and honey]
lemonpeel

Instructions (3)

Boil a pint of raw cream, the yelk of an egg well beaten, two or three spoonfuls of white wine, sugar, and lemonpeel.
Stir it over a gentle fire till it be as thick as rich cream.
Put it in a dish, and serve it cold, garnished with rusks or sippets of toasted bread.

Original Text

Sack Cream.

Boil a pint of raw cream, the yelk of an egg well beaten, two or three spoonfuls of white wine, sugar, and lemonpeel; stir it over a gentle fire till it be as thick as rich cream; put it in a dish, and serve it cold, garnished with rusks or sippets of toasted bread.

Notes

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