Syllabub
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 109. The excerpt below is the record exactly as published.
SYLLABUB. Moisten well a thin sponge cake with sherry wine ; then rub off on pieces of loaf sugar the yellow rind of two lemons ; dissolve this sugar in FANCY DISHES. 205 one pint of sweet cream ; add the juice of the lemons to a Uttle more sugar ; then add gradually to the cream. Whip the cream until solid ; then pile it on the cake, which has been put in a glass bowl. Pile the cream until it stands high above the edge of bowl. Ornament the top with straw- berries or bits of solid fruit jelly. This makes a verj' pretty as well as a delicious dish. SYLLABUB. Mix with one quart of very sweet cream one-half pound of fine white sugar; put it aside a few minutes, then add six wineglasses of best Madeira or sherry wine
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