LEMON SYLLABUBS a second Way

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (11)
  1. Put a pint of cream to a pint of white wine.
  2. Rub a quarter of a pound of loaf sugar upon the out rind of two lemons, till you have got out all the essence, then put the sugar to the cream.
  3. Squeeze in the juice of both lemons.
  4. Let it stand for two hours.
  5. Mill them with a chocolate mill, to raise the froth.
  6. Take off the froth with a spoon as it rises, or it will make it heavy.
  7. Lay the froth upon a hair sieve to drain.
  8. Fill your glasses with the remainder.
  9. Lay on the froth as high as you can.
  10. Let them stand all night and they will be clear at the bottom.
  11. Send them to the table upon a salver, with jellies.
Original Text
To make LEMON SYLLABUBS a second Way. PUT a pint of cream to a pint of white wine, then rub a quarter of a pound of loaf sugar upon the out rind of two lemons, till you have got out all the essence, then put the sugar to the cream, and squeeze in the juice of both lemons, let it stand for two hours, then mill them 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 clear at the bottom; send them to the table upon a salver, with jellies
Notes
—