Syllabub is an ancient English dessert dating from medieval times. It is made of cream beaten with fruit juice or wine until thick. The origin of the name is obscure; it may come from sille (white wine from the Champagne region of France) and bub, meaning a bubbling drink. Mrs Glasse gives several recipes; this one has a base of wine or fruit juice tinted green, orange, or pink with the syllabub spooned on top. Another less practical version calls for milking the cow directly into the syllabub mixture. Sack is an old word for sherry and Seville oranges are the bitter oranges used for marmalade.
Take a Quart of thick Cream, and half a Pint of Sack, the Juice of two Seville Oranges, or Lemons, grate in the Peel of two Lemons, half a Pound of double-refined Sugar, pour it into a broad earthen Pan, and whisk it well; but first sweeten some Red Wine or Sack, and fill your Glasses as full as you chuse, then as the Froth rises, take it off with a Spoon, and lay it carefully into your Glasses till they are as full as they will hold. Don’t make these long before you use them. You may use Cyder sweetened, or any Wine you please, or Lemon, or Orange-whey made thus; squeeze the Juice of a Lemon or Orange into a quarter of a Pint of Milk, when the Curd is hard, pour the Whey clear off, and sweeten it to your Palate. You may colour some with the Juice of Spinach, some with Saffron, and some with Cochineal, just as you fancy.