Solid Syllabub

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century recipe which is the one I generally make myself.


  • 6 oz. (180 g.) caster sugar
  • grated rind of 2


Grate the lemon peel or slice it off very finely, with as little of the white as possible. Leave it to soak in the juice of the lemons for 2 or 3 hours. Strain it over the sugar. Stir in the brandy and sherry. Pour in the cream. Beat till stiff. It should just hold its form when piled up. Pile it into small glasses and chill. It tastes better if it is made the day, or at least some hours, befor