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Whipped Syllabubs
Appears in
By David Bowers
Published 2014
Take a quart of very thick cream half a pint of white wine the juice of three lemons, the peel of one of them grated and thrown in sweeten it with loaf sugar to your taste mix all together in an earthen pan then beat it all one way with a whisk till it is so thick that a rod may stand on it, then take it off by spoonfulls and fill your glasses it may stand a night in the pan before you glass them up it will then keep a week.
—from an 18th century Irish cookbook manuscript
We do drink a lot of tea, I suppose. I never really thought about it until I went back to live in Ireland for a while after having been in America for years. Though in the States my wife drank coffee, when we moved to Ireland, we switched to tea. We had the kettle constantly on the boil because we had a lot of visitors calling in, either old friends or family, or new friends and acquaintances in our new village, wanting to get a look at “the Yanks up at the cottage.” (The fact that I am Irish was all but negated by the fact that my wife was not.) She loved it, and kept a tin of biscuits and a flowery teapot ready for all and sundry, and hardly anyone said no, including deliverymen who were merely bringing a load of turf to keep us warm in that cottage without a furnace.