6, made in fluted 100 ml 3½ fl oz glasses
This is a recipe for a separating syllabub. In the seventeenth century these were served in the most delicate, spouted, glass syllabub pots and in the eighteenth century they were served in dainty bell-top glasses to support the froth. A spoon was provided, so guests could scoop out the froth.
My Lady Middlesex makes Syllabubs for little Glasses with spouts, thus. Take 3 pints of sweet Cream, one of quick white wine (or Rhenish), and a good wine g