18^th Century: Everlasting Syllabub

This syllabub can be served in pretty little glasses or in pots. Since the mid-eighteenth century, it has also been used as one of the layers of a trifle.

To make Everlasting Syllabubs

Take three pints of the thickest and sweetest cream you can get, a pint of rhenish, half a pint of sack, three lemons, near a pound of double refined sugar, beat and sift your sugar, and put it to the cream; grate off the yellow rind of three