Syllabub

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. To a pint and a half of cream add a pint of sweet wine, a gill of brandy, sifted sugar, and a little lemon juice.
  2. Whisk it well.
  3. Take off the froth with a spoon and lay it upon a large sieve.
  4. Fill the glasses three parts full with the liquor.
  5. Add a little grated nutmeg, and put the froth over.
Original Text
To make Syllabub. To a pint and a half of cream add a pint of sweet wine, a gill of brandy,[201] sifted sugar, and a little lemon juice; whisk it well, take off the froth with a spoon, lay it upon a large sieve, fill the glasses three parts full with the liquor, add a little grated nutmeg, and put the froth over.
Notes
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