Syllabub

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Another way
Instructions (11)
  1. Lay the lemon-peel to soak in the cream.
  2. Set your cream over the fire, and make it something more than lukewarm.
  3. Sweeten both sack and cream.
  4. Put the cream into a spouted pot, pouring it rather high from the pot into the vessel in which you intend to put it.
  5. Let it be made about eight or nine hours before you want it for use.
Another way
  1. Mix the cream, white wine, and lemon juice.
  2. Sweeten it to your taste.
  3. Put it in a broad earthen pan.
  4. Whisk it up.
  5. As the froth rises, take it off with a spoon, and put it in your glasses.
  6. Do not make it long before you want them.
Original Text
Syllabub. Take a quart of cream with a slice or two of lemon-peel, to be laid to soak in the cream. Take half a pint of sack and six spoonfuls of white wine, dividing it equally into your syllabub. Set your cream over the fire, and make it something more than lukewarm; sweeten both sack and cream, and put the cream into a spouted pot, pouring it rather high from the pot into the vessel in which you intend to put it. Let it be made about eight or nine hours before you want it for use. Another way. Mix a quart of cream, not too thick, with a pint of white wine, and the juice of two lemons; sweeten it to your taste; put it in a broad earthen pan; then whisk it up. As the froth rises, take it off with a spoon, and put it in your glasses, but do not make it long before you want them.
Notes
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