Lemon Syllabubs

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. Rub the outer rinds of two lemons with a quarter of a pound of loaf-sugar until all the essence is extracted.
  2. Combine the sugar in a pint of cream and the same quantity of white wine.
  3. Squeeze in the juice of both lemons.
  4. Let the mixture stand for two hours.
  5. Mill the mixture with a chocolate-mill to raise the froth.
  6. Remove the froth with a spoon as it rises to prevent heaviness.
  7. Lay the froth on a hair sieve to drain.
  8. Fill glasses with the remaining mixture.
  9. Top the glasses with the drained froth as high as possible.
  10. Let the syllabubs stand all night before serving.
Original Text
Lemon Syllabubs. TAKE a quarter of a pound of loaf-sugar, and rub upon the outer rinds of two lemons, till you have got all the essence out of them. Then put the sugar into a pint of cream, and the same quantity of white wine. Squeeze in the juice of both lemons, and let it stand for two hours, then mill it with a chocolate-mill to raise the froth, and take it off with a spoon as it rises, or it will make it heavy. Lay it upon a hair sieve to drain, then fill your glasses with the remainder, and lay on the froth as high as you can. Let them stand all night, and they will be fit for use.
Notes
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