Recipe for syllabub

Whipped Syllabub

Rub a lump of loaf sugar on the outside of a lemon, and put it into a pint of thick cream, and sweeten it to taste. Squeeze in the juice of a lemon, and add a glass of Madeira wine, or French brandy. Mill it to a froth with a chocolate mill take off the froth as it rises, and lay it in a hair sieve. Fill one-half of the glass with red wine then lay the froth as high as possible, but take care that it is well drained in the sieve, otherwise it will mix with the wine, and the syllabub be spoiled.

Solid Syllabub

To a quart of rich cream put a quart of white wine, the juice of 2 lemons, with the rind of 1 grated, and sweeten it to taste. Whip it up well, and take off the froth as it rises. Put it upon a hair sieve, and let it stand in a cool place till the next day. Then half fill the glasses with the scum and heap up the froth as high as possible. The bottom will look clear and it will keep several days.

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