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Sack Pudding

Puddings
Historic

Sherry (formerly known as 'sack') mixed with cake-crumbs, orange water, cinnamon, lemon, currants, sugar, butter and eggs. Baked.


Original Receipt in 'Old Cookery Books and Ancient Cuisine', by William Carew Hazlitt, 1919

To make a baked Sack Pudding:-Take a pint of cream, and turn it to a curd with a sack; then bruise the curd very small with a spoon; then grate in two Naples-biskets, or the inside of a stale penny-loaf, and mix it well with the curd, and half a nutmeg grated; some fine sugar, and the yolks of four eggs, the whites of two, beaten with two spoonfuls of sack; then melt half a pound of fresh butter, and stir all together till the oven is hot. Butter a dish, and put it in, and sift some sugar over it, just as 'tis going into the oven half an hour will bake it.




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