London Syllabub

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

a pint of port or white wine
nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a good deal of sugar ↝ Sugar, NFS [Sugars and honey]
near two quarts of milk, frothed up ↝ Milk, NFS [Milk, reduced fat]

Devonshire style topping

clouted cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Put a pint of port or white wine into a bowl.
Add grated nutmeg and a good deal of sugar.
Milk into it near two quarts of milk, frothed up.
If the wine be not rather sharp, it will require more for this quantity of milk.

Devonshire style

In Devonshire, clouted cream is put on the top, and pounded cinnamon and sugar.

Original Text

London Syllabub.

Put a pint of port or white wine into a bowl, nutmeg grated, and a good deal of sugar, then milk into it near two quarts of milk, frothed up. If the wine be not rather sharp, it will require more for this quantity of milk.

In Devonshire, clouted cream is put on the top, and pounded cinnamon and sugar.

Notes

—