Staffordshire Syllabub

Ingredients

• 1 pint of cider
• 1 pint of claret
• 1/2 pint of brandy
• sugar to taste
• 1/2 of a nutmeg
• 1 bowl of milk

Method

1. 1

   Put a pint of cider, a pint of claret, half a pint of brandy, sugar to taste, and a little nutmeg into a bowl.

2. 2

   Milk the cow into the bowl till it be full, or pour warm milk from a large teapot from a height into it.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 34. The excerpt below is the record exactly as published.

1 bowl of milk ; J lb. of :>tted cream ; j of a nutmeg. iln a large china bowl put a pint of port and a int of sherry and half a pint of brandy, sugar to 'Ste ; milk into the bowl. In twenty minutes cover Hugh with clotted cream ; grate a little nutmeg over Serve. i Staffordshire Syllabub. I IFor Two Dozen Persons. — 1 pint of cider ; 1 pint of claret ; ?)int of brandy ; sugar lo taste ; 5 of a nutmeg ; 1 bowl of ( ilk. ^Put a pint of cider, a pint of claret, half a pint of ‘-•andy, sugar to taste

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