Syllabub

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

1 pint of sherry or white wine
1/2 grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sugar to taste ↝ Sugar, NFS [Sugars and honey]
1-1/2 pint of milk ↝ Milk, NFS [Milk, reduced fat]

Optional additions

Clouted cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
pounded cinnamon or nutmeg ↝ Sugar, cinnamon [Sugars and honey]
sugar ↝ Sugar, NFS [Sugars and honey]
a little brandy ↝ Brandy [Liquor and cocktails]
cider ↝ Vinegar, cider [Spices and Herbs]
brandy ↝ Brandy [Liquor and cocktails]

Instructions (6)

Put the wine into a bowl, with the grated nutmeg and plenty of pounded sugar.
Add the milk, frothed up, to the wine mixture.
Optionally, lay clouted cream on top, with pounded cinnamon or nutmeg and sugar.
Optionally, add a little brandy to the wine before the milk is put in.
If using cider instead of wine, brandy must always be added.
Warm milk may be poured on from a spouted jug or teapot, holding it very high.

Original Text

TO MAKE SYLLABUB.

1486. INGREDIENTS.—1 pint of sherry or white wine, 1/2 grated nutmeg, sugar to taste, 1-1/2 pint of milk.

Mode.—Put the wine into a bowl, with the grated nutmeg and plenty of pounded sugar, and milk into it the above proportion of milk frothed up. Clouted cream may be laid on the top, with pounded cinnamon or nutmeg and sugar; and a little brandy may be added to the wine before the milk is put in. In some counties, cider is substituted for the wine: when this is used, brandy must always be added. Warm milk may be poured on from a spouted jug or teapot; but it must be held very high.

Average cost, 2s.

Sufficient for 5 or 6 persons. Seasonable at any time.

Notes

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