Whipt Syllabub

‘A Lady’, 1836, The Cook’s Complete Guide⁷⁶

One of the mainstays of the dessert table, whipt syllabub was also a good party pick-me-up as well as being used on trifles. Seventeenth-century recipes had called for the cook to milk a cow into the alcohol, which could be cider, beer or wine, depending on the region and the recipe. However, it seems unlikely this was done with any frequency, merely pla