vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
A Birthday Syllabub
From Modern cookery, in all its branches, 1884
Serves 7
Rind of lemon can be added for flavor.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 503. The excerpt below is the record exactly as published.
A BIRTHDAY SYLLABUB. Put into a large bowl half a pound of sugar broken small, and pour on it the strained juice of a couple of fresh lemons ; stir these well together, and add to them a pint of port wine, a pint of sherry, 582 MODERN COOKERY. [ciiap. XXIX. and half a pint of brandy ; grate in a fine nutmeg, place the bowl under the cow, and milk it full. In serving it put a portion of the curd into each glass, fill it up with whey, and pour a little rich cream on the top. The rind of a lemon may be rasped on part of the sugar when the flavour is liked, but it is not usually added. Juice of lemons, 2; sugar, \ lb. or more; port wine, 1 pint; sherry 1 pint; brandy, 3 pint ; nutmeg, 1 ; milk from the cow
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Cook this with the app: pantry check, scaling, and the assistant.