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17th Century: Syllabub
- Serves
6
, made in fluted 100 ml 3½ fl oz glasses - Difficulty
Easy
Published 2016
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.
A Syllabub
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
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