Do you know john in the sack, sakkoek or maybe boffert? It is a typical dish that used to be eaten in the wadden region. Annette van Ruitenburg has written a contemporary recipe for it, making ice cream from sakkoek.

Want to know more about the cuisine of the past?

Ingredients

Sakkoek

• 250 grams self-rising baking flour
• 50 grams of sugar
• 3 grams of salt
• 2 decilitres milk
• 2 eggs
• 2 apples, cleaned and cut into small pieces
• 150 grams of various types of berries such as sea buckthorn berries, cranberries or blueberries

As an alternative to the berry mix, you can use 1 decilitre of sea buckthorn syrup and mix in the apple pieces.

Ice cream

• 5 egg yolks, beaten separately
• 5 decilitres milk
• 2.5 decilitres whipped cream
• 150 g honey or sugar
• pinch of salt

Of course, you can also buy ice cream (tip: Novalishoeve or Labora). Let it soften a little and then stir in the pieces of sake cake.

Method

Sakkoek

Make a firm dough from the baking flour, sugar, salt, milk and eggs. Add the apples with the sea buckthorn berries and cranberries. Sakkoek used to be made in a sack, which was placed in a pan of boiling water. You can also use a puff tin with a lid or a turban for this recipe.

Yarn in a bag
Use an original poffert bag for this or a linen or cotton bag. Wet the bag beforehand and sprinkle it with flour. Fill it 2/3 full with dough and tie the bag shut. Pass it into a pan of boiling water for 1.5 to 2 hours.

Cook in a baking tin
Use a puff form with a lid or a turban. Fill the puff form to 2/3 full. Bake the mix in the oven for 1 to 1.5 hours at 175 °C.

Ice cream

Prepare a bowl of crushed ice cubes. Bring the milk to the boil in a saucepan.

Meanwhile, put the egg yolks, honey or sugar and some salt in a bowl and whisk until the mixture is pale yellow in colour. Gradually pour in the milk while whisking. Pour this mixture into a pan and put it on a low heat. Stir the mixture with a wooden spoon for about 10 minutes until the custard sticks to the spoon. Remove the pan from the heat, immediately place it in the bowl with ice cream. Keep stirring until the mixture has cooled down. Now stir in the cream and pass the mixture through a fine sieve over a bowl. Make ice cream from this in an ice cream maker according to instructions or put it in a freezer tray in the freezer for a few hours, stirring more and more often as the ice cream becomes more solid, every half hour until every 10 minutes at the end. Halfway through, mix the sake cake pieces into the ice cream and freeze further.

Enjoy!

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