Lemon Syllabub

Ingredients

• Strain the juice of five lemons
• over the rind of two
• Add half a pound of loaf-sugar
• Add a pint of thick cream
• and half a pint of sherry or raisin wine

Method

1. 1

   Strain the juice of five lemons over the rind of two.

2. 2

   Add half a pound of loaf-sugar, and let remain for an hour or two.

3. 3

   Add a pint of thick cream and half a pint of sherry or raisin wine, strain, and then whisk until the mixture is well frothed.

4. 4

   Pour the syllabub into glasses, and let it stand ten or twelve hours before being served.

5. 5

   The whisking takes thirty or forty minutes.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 236. The excerpt below is the record exactly as published.

Lemon Syllabub. Strain the juice of five lemons over the rind of two. Add half a pound of loaf-sugar, and let remain for an hour or two. Add a pint of thick cream and half a pint of sherry or raisin wine

Cook this with the app: pantry check, scaling, and the assistant.