Home | Cookbooks | Diary | Magic Menu | Random | More ≡

English Sack

'Sack', an earlier name for what has now become Sherry, was immensely popular in England and there have been several attempts to produce an imitation of it at home. This version uses fermented honey water with fennel roots.

Original Receipt in Hammond 1819;

English sack.
To every gallon of water, put four sprigs of rue and a handful of fennel roots; boil these for half an hour-then strain it; and to every quart of liquor, put three quarters of a pound of honey: boil it two hours; skim it well; when boiled pour it off, and turn it into a clean cask; then bottle it off, and turn it into a clean cask. Keep it one year in the cask; then bottle it off, and it will be excellent.

See: Sack

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018