Lemon Syllabubs

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a pound of double refined sugar
the juice of seven lemons ↝ Lemon, raw [Citrus fruits]
the rinds of two lemons ↝ Lemon, raw [Citrus fruits]
a pint of white wine ↝ Wine, white [Wine]
half a pint of sack

Instructions (4)

Put the cream, sugar, lemon juice, lemon rinds, white wine, and sack into a deep pot.
Whisk them for half an hour.
Put it into glasses the night before you want it.
It is better for standing two or three days, but it will keep a week if required.

Original Text

To make LEMON SYLLABUBS.

TO a pint of cream put a pound of double refined sugar, the juice of seven lemons, grate the rinds of two lemons into a pint of white wine, and half a pint of sack, then put them all into a deep pot, and whisk them for half an hour, put it into glasses the night before you want it: it is better for standing two or three days, but it will keep a week if required.

Notes

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