A Whipped Syllabub

A more solid version of the syllabub was made by the well-to-do using cream instead of fresh milk and adding more expensive alcohol such as sack. The cream was whipped into froth and this froth was continuously removed and set on a fine sieve to drain. The next day the syllabub glasses were filled with sweetened wine or sack, and the froth was laid on top, supported by the bell-shaped glass.