Very Superior Whipped Syllabubs


  • Sugar, 7 oz.
  • rind and juice of lemons, 2
  • sherry, 2 large wine-glassesful
  • brandy, 2 wineglassesful
  • cream, 1 pint


Weigh seven ounces of fine sugar and rasp on it the rinds of two fresh sound lemons of good size, then pound or roll it to powder, and put it into a bowl with the strained juice of the lemons, two large glasses of sherry, and two of brandy; when the sugar is dissolved add a pint of very fresh cream, and whisk or mill the mixture well; take off the froth as it rises, and put it into glasses. These syllabubs will remain good for several days, and should always be made if possible, four-and-twenty hours before they are wanted for table. The full flavour of the lemon-rind is obtained with less trouble than in rasping, by paring it very thin indeed, and infusing it for some hours in the juice of the fruit.

Obs.—These proportions are sufficient for two dozens or more of syllabubs: they are often made with almost equal quantities of wine and cream, but are considered less wholesome without a portion of brandy