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Sack Cream

Sauces - Pouring
Historic

Hot cream with sack, sugar, nutmeg and "strong water" (WM 1658)


Original Receipt in WM 1658;

To make a Sack Cream.
Set a quart of Cream on the fire, when it is boyled, drop in a spoonfull of sack, and stir it well the while, that it curd not, so do till you have dropped in six spoonfuls, then season it with sugar, Nutmeg, and strong water.




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