Syllabub
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Syllabub (or sillabub) is a traditional British dessert, popular from the sixteenth to the nineteenth century. It is usually made from rich milk or cream seasoned with sugar and wine (Davidson 1999).
The dessert was also known in colonial North America and is thus also part of the culinary heritage of United States cuisine. Some American recipes include egg-whites (Simmons 2004).
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[edit] Recipes
Simon (1948) says simply,"Season rich milk with sugar and wine, but not enough to curdle it. Fill the glasses nearly full and crown them with whipped cream, seasoned."
Mrs Beeton (1861) gives two recipes.
[edit] Syllabub
- 20 oz. sherry or white wine
- 1/2 nutmeg, grated
- sugar to taste
- 30 oz. milk
Beat until well frothed up. Clotted cream may be laid on top, with cinnamon or nutmeg and sugar. Brandy may be added to the wine. Cider may be substituted for the wine, in which case brandy must be added.
[edit] Whipped Syllabub
- 20 oz cream
- 10 oz. sherry
- 5 oz. brandy
- juice of one lemon
- grated nutmeg
- 6 oz. sugar
Mix, then serve in glasses topped with whipped cream. Alternatively beat the mixture until it is thick, and serve.
[edit] References
- Beeton, Isabella (1861). Beeton's book of Household Management. London: S.O. Beeton (facsimile, 1968, Jonathan Cape), xxxx + 1112.
- Simon, André (1948). A Concise Encylopædia of Gastronomy. Section VIII, Wines and Spirits. London: The Wine and Food Society, viii + 178.
- Davidson, Alan (1999). The Oxford Companion to Food. Oxford, New York: Oxford University Press, xix + 892. ISBN 0-19-211579-0.
