To make Everlasting Syllabubs

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Preparation info

    • Difficulty

      Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Method

Take fire half Pints of thick Cream, Half a Pint of Rhenish, and Half a Pint of Sack, the Juice of two large Seville Oranges; grate in just the yellow Rind of three Lemons, and a Pound of double refined Sugar well beat, and sifted. Mix all together with a Spoonful of Orange-flower Water, beat it well together with a Whisk half an Hour, then with a Spoon fill your Glasses. These will keep above MS above a Week, and is better made the Day before. The best Way to whip Syllabubs is, have a fine large Chocolate-mill, which you must keep on purpose, and a large deep Bowl to mill them in; it is both quicker done, and the Froth stronger. The thin that is left at Bottom, have ready some Calf’s Foot Jelly boiled and clarified, there must be nothing but the Calf’s Foot boiled to a hard Jelly; when cold, take of the Fat, and clear it with the White of Eggs, run it through a Flannel Bag, and mix it with the clear, which you saved of the Syllibubs; sweeten it to your Palate, and give it a boil; then pour it into Basons, or what you please. When cold, turn it out, and it is a fine Flummery.