An excellent Syllabub

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Fill your Sillabub pot half full with sider, and good store of sugar, and a little nutmeg, stir it well together, and put in as much cream by two or three spoonfuls at a time, as hard as you can, as though you milkt it in; then stir it together very softly once about, and let it stand two hours before you eat it, for the standing makes it curd.