To make Whipt Syllabubs

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Quart of thick Cream, and Half a Pint of Sack, the Juice of two Seville Oranges, or Lemons, grate in the Peel of two Lemons, Half a Pound of double-refined Sugar, pour it into a broad earthen Pan, and whisk it well; but first sweeten some Red Wine, or Sack, and fill your Glasses as full as you chuse; then as the Froth rises, take it off with a Spoon, and lay it carefully into your Glasses, till they are as full as they will hold. Don’t make these long before you use them. You may use Cyder sweetned, or any Wine you please, or Lemon, or Orange-whey made thus: Squeeze the Juice of a Lemon or Orange into a quarter of a Pint of Milk, when the Curd is hard, pour the Whey clear off, and sweeten it to your Palate. You may colour some with Juice of Spinage, some with Saffron, and some with Cochineal, just as you fancy.