Lemon Syllabub

Ingredients

• the juice of five lemons
• the rind of two
• half a pound of loaf sugar
• a pint of thick cream
• 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 it remain for an hour or two.

3. 3

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

4. 4

   Pour into glasses and let stand ten or twelve hours before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 837. 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 it 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.