A Birthday Syllabub

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Put half a pound of sugar broken small into a large bowl.
  2. Pour the strained juice of two fresh lemons over the sugar and stir well.
  3. Add one pint of port wine, one pint of sherry, and half a pint of brandy.
  4. Grate in one fine nutmeg.
  5. Place the bowl under the cow and milk it until the bowl is full.
  6. In serving, put a portion of the curd into each glass.
  7. Fill the glass up with whey.
  8. Pour a little rich cream on the top.
Original Text
A BIRTHDAY SYLLABUB. Put into a large bowl half a pound of sugar broken small, and pour on it the strained juice of a couple of fresh lemons; stir these well together, and add to them a pint of port wine, a pint of sherry, 582and half a pint of brandy; grate in a fine nutmeg, place the bowl under the cow, and milk it full. In serving it put a portion of the curd into each glass, fill it up with whey, and pour a little rich cream on the top. The rind of a lemon may be rasped on part of the sugar when the flavour is liked, but it is not usually added. Juice of lemons, 2; sugar, 1/2 lb. or more; port wine, 1 pint; sherry 1 pint; brandy, 1/2 pint; nutmeg, 1; milk from the cow, 2 quarts. Obs.—We can testify to the excellence of this receipt.
Notes
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