Syllabubs, Large.— Put half a pound of
powdered white sugar into a bowl, and strain
upon it the juice of two lemons. Add the grated
rind of one lemon, a glassful of madeira, a glass-
ful of sweet wine, a little powdered cinnamon,
and as much ratafia as will flavour the mi.xture
pleasantly. Stir until the sugar is dissolved.
Add a quart of cream, and whisk the prepara-
tion to a froth. Lay some macaroons in the
bottom of a dish. As the froth rises pile it
upon the biscuits. Keep it in a cool place.
This syllabub ought to be made a couple of
days before it is wanted. It will keep five or
six days.
Syllabubs, Lemon {see Lemon Sylla-
bubs).
Syllabubs, London {see London Sylla-
bubs) .
Syllabubs, Simple.— Take a pint of
cream, and put to it the whites of three eggs
well beaten, add the juice of one lemon, three
spoonfuls of wine, grated lemon-peel, and sugar
according to taste. Have the glasses ready with
a little wine in each of them ; whisk the cream,
and as the froth rises fill the glasses.
Syllabubs, Solid. — Take one quart of
cream, one quart of white wine, the juice of
two lemons, the grated peel of a lemon, and
sugar to taste. Mix these ingredients, mill
them to a froth, then take off the scum as it
rises, and place it to drain on a hair sieve.
Half fill the glasses with the scum, and heap
the froth on it.
Syllabubs that will keep a week or
ten days. — Put the grated rind and strained
juice of three lemons upon a pound of powdered
sugar. Add a pint and a half of good wine,
and a quart of thick cream. A little brandy
may be added or not. Whisk the mixture
patiently one way till it is well frothed. As
the froth rises, take it off gently, and pile it in
glasses. Sprinkle some hundreds and thousands
'laLe X
F.WaIla:Iith.l8.Hattari C-aiam
(, Chartreuse of Partridges (Garnished.)
2, Casserole & Rabbit Scollops 3,IV.accaron! Timbale & Rabbit
4, Puree of Game z, Rice Casserole. Garnished.)
SYL
( 953 )
SYR
on the top, and keep the syllabubs in a cool
place.
Syllabubs under the Cow.— Take a
large china bowl — a punch bowl is the most
suitable for the purpose — put into it half a
pound of lump sugar, the strained juice of a
lemon, a pint of sherry, a glassful of brandy,
and three-quarters of a pint of cream beaten
up with white of egg. Stir the mixture briskly
for a minute or two, and put a dozen ratafias
into it. Take it to the dairj-maid, and let her
milk the cow into the bowl until it is quite full.
Put it away, and let it remain untouched till
the following day. Grate a little nutmeg on
the top, and serve.
Syllabubs, Whipped.— Rub a lump of
loaf sugar on the outside of a lemon, put
to it half a pint of thick cream, and sweeten
to taste. Squeeze in the juice of a lemon,
and add a glassful of madeira wine or French
brandy✪ Syllabubs, Whipped. 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.
Syrup and Wine Sauce for Rich ✪ Syrup and Wine Sauce for Rich Sweet Puddings
Page 1954 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Syllabubs, Large.— Put half a pound of powdered white sugar into a bowl, and strain upon it the juice of two lemons. Add the grated rind of one lemon, a glassful of madeira, a glassful of sweet wine, a little powdered cinnamon, and as much ratafia as will flavour the mixture pleasantly. Stir until the sugar is dissolved. Add a quart of cream, and whisk the preparation to a froth. Lay some macaroons in the bottom of a dish. As the froth rises pile it upon the biscuits. Keep it in a cool place. This syllabub ought to be made a couple of days before it is wanted. It will keep five or six days.
Syllabubs, Lemon {see Lemon Syllabubs).
Syllabubs, London {see London Syllabubs) .
Syllabubs, Simple.— Take a pint of cream, and put to it the whites of three eggs well beaten, add the juice of one lemon, three spoonfuls of wine, grated lemon-peel, and sugar according to taste. Have the glasses ready with a little wine in each of them ; whisk the cream, and as the froth rises fill the glasses.
Syllabubs, Solid. — Take one quart of cream, one quart of white wine, the juice of two lemons, the grated peel of a lemon, and sugar to taste. Mix these ingredients, mill them to a froth, then take off the scum as it rises, and place it to drain on a hair sieve. Half fill the glasses with the scum, and heap the froth on it.
Syllabubs that will keep a week or ten days. — Put the grated rind and strained juice of three lemons upon a pound of powdered sugar. Add a pint and a half of good wine, and a quart of thick cream. A little brandy may be added or not. Whisk the mixture patiently one way till it is well frothed. As the froth rises, take it off gently, and pile it in glasses. Sprinkle some hundreds and thousands
'laLe X
F.WaIla:Iith.l8.Hattari C-aiam
(, Chartreuse of Partridges (Garnished.) 2, Casserole & Rabbit Scollops 3,IV.accaron! Timbale & Rabbit 4, Puree of Game z, Rice Casserole. Garnished.)
SYL
( 953 )
SYR
on the top, and keep the syllabubs in a cool place.
Syllabubs under the Cow.— Take a
large china bowl — a punch bowl is the most suitable for the purpose — put into it half a pound of lump sugar, the strained juice of a lemon, a pint of sherry, a glassful of brandy, and three-quarters of a pint of cream beaten up with white of egg. Stir the mixture briskly for a minute or two, and put a dozen ratafias into it. Take it to the dairymaid, and let her milk the cow into the bowl until it is quite full. Put it away, and let it remain untouched till the following day. Grate a little nutmeg on the top, and serve.
Syllabubs, Whipped.— Rub a lump of loaf sugar on the outside of a lemon, put to it half a pint of thick cream, and sweeten to taste. Squeeze in the juice of a lemon, and add a glassful of madeira wine or French brandy. Whisk 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.
Syrup and Wine Sauce for Rich
Records on this page
Syllabubs, WhippedSyrup and Wine Sauce for Rich Sweet Puddings