A West Country Syllabub Recipe of 1800

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


In a large glass or pottery bowl put ½; pint of port and ½; pint of sherry (or a bottle of any good white wine): the bowl should be about a third full. Stir in 2–3 tablespoons caster sugar according to taste. Milk the bowl full direct from the cow if possible: if not, fill up with a pint of ordinary milk but stir a little. Leave to stand for 20 minutes, when the curd will have separated from th