An Excellent Syllabub

Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

Published 2012

About

From Robert May, The Accomplisht Cook (London, 1660): 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.

When wine or hard cider is stirred into cream or unpasteurized milk, the alcohol and acid thicken it to syllabub, a delicious froth similar in consistency to eggnog. Fresh syllabub can be drunk from the glass, or if left to stand, it separates into a feisty liquid topped by creamy mousse. Specially made syllabub glasses designed specifically for this confection have a deep bowl to display the double layers, with a characteristic short stem and one or two loop handles, a shape that dates back to the time of this recipe.

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Part of

The Seventeenth Century

Recipes

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