Recipe Manuscript

Sack Cream

Name: Sack Cream
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 6
Cuisine: European
Ingredients: 50 grams pearl barley (substitute hulled barley if preferred, adjusting cooking time); 1 liter heavy (double) cream; 4 tablespoons cooked barley (from above); 3 whole cloves; 1 small cinnamon stick (about 5 cm); 3 egg yolks; 5 tablespoons (75 ml) sack (substitute: dry sherry, particularly a Fino or Amontillado style)

1730

From the treasured pages of Cookery and medicinal recipes of Dorothy Pennyman

Written by Dorothy Pennyman

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Drink

Original Recipe • 1730

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Sack Cream

"Take Barley & boile it very tender changing it 3 times. To a Quart of — Cream put 4 spoonfuls of Barley, 3 Cloves, & a bitt of Cinamon, set it on — ye fier, when it boiles take it off & let it stand till it is cold moisten it for your paste, when Cold put in ye yolkes of 3 Eggs, set it on ye fier till — it is thick, then put in 5 spoonfuls of Sack."

Note on the Original Text

Recipes of this period are characterized by their brevity and reliance on the reader’s assumed kitchen knowledge. Quantities are often informal (such as 'spoonfuls' and 'a bitt'), and some instructions are implicit. The spelling varies—‘ye’ for ‘the’, ‘fier’ for ‘fire’, and ‘moisten’ likely referring to mixing or tempering. The narrative assumes familiarity with the texture and behavior of ingredients, and timing is based on cues like boiling and thickening rather than precise minutes or temperatures. The style is both practical and fluid, capturing the transmission of kitchen wisdom in an age before standardized cookbooks.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes of Dorothy Pennyman - Click to view recipe in book

Title

Cookery and medicinal recipes of Dorothy Pennyman (1730)

You can also click the book image above to peruse the original tome

Writer

Dorothy Pennyman

Era

1730

Publisher

Unknown

Background

A delightful glimpse into early Georgian kitchens, this culinary manuscript compiled by Dorothy Pennyman showcases the elegant tastes and recipes of 18th-century England—perfect for those hungry for a taste of history.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for Sack Cream comes from an English manuscript compiled by Dorothy Pennyman around 1730. Dorothy was a gentlewoman and an avid collector of household wisdom, and her culinary notes reflect the tastes of the prosperous English gentry during the early Georgian period. Sack, a type of fortified wine imported from Spain or the Canary Islands, was a fashionable ingredient for desserts and medicinal cordials. This rich and fragrant cream is an elegant treat, designed for special occasions—imagine it served at an afternoon gathering or as part of a dessert table at an upper-class country estate.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, this recipe would have been prepared over a wood or coal fire using heavy-bottomed saucepans—often made of copper lined with tin. Boiling barley would have required a sturdy pot, and sieves or muslin cloth might be used to strain the cream or remove unwanted bits. Mixing the custard took patience and a keen eye, typically with a wooden spoon or whisk, and all of this was achieved without precise temperature regulation, relying on experience and intuition.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1.75 ounces pearl barley (substitute hulled barley if preferred, adjusting cooking time)
1 quart heavy (double) cream
4 tablespoons cooked barley (from above)
3 whole cloves
1 small cinnamon stick (about 2 inches)
3 egg yolks
5 tablespoons (2.5 fluid ounces) sack (substitute: dry sherry, particularly a Fino or Amontillado style)

Instructions

Begin by boiling 1.75 ounces of pearl barley in plenty of water, draining and changing to fresh water three times to ensure the barley is very tender and mild in flavor.
In a saucepan, combine 1 quart of heavy (double) cream with 4 tablespoons of the cooked barley, 3 whole cloves, and a small piece (about 2 inches) of cinnamon stick.
Place over gentle heat and bring just to the simmer, stirring occasionally.
Once it boils, remove from the heat and let the mixture cool completely so the spices infuse the cream and it thickens slightly.
Once cooled, remove the cloves and cinnamon.
Lightly beat the yolks of 3 eggs and whisk them into the cooled, spiced cream.
Return the pan to low heat and stir constantly until the mixture thickens to a light custard (do not allow to boil or the eggs may curdle).
As a final flourish, stir in 5 tablespoons (about 2.5 fluid ounces) of sack (choose a good quality dry sherry as a substitute).
Serve slightly warm or at room temperature.

Estimated Calories

420 per serving

Cooking Estimates

You will need about 15 minutes to boil the barley and 15 minutes to cook the custard. Preparing the ingredients and letting the mixture cool will take about 20 minutes. Each serving contains about 420 calories, and this recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.