A Whipped Syllabub

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is Mrs Glasse’s recipe (1760) for 8 or 10.

Ingredients

  • ½ bottle claret for the glasses
  • 3 oz. (90 g.) caster sugar for the glasses

Method

Mix all but the claret and 3 oz. (90 g.) caster sugar together in a wide bowl, beat well and skim off the froth as it rises, placing it in a sieve to drain. Fill some small glasses with sweetened cla