vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Syllabub
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 119. The excerpt below is the record exactly as published.
SYLLABUB. Take the juice of a large lemon and the yellow rind pared thin ; one glass of brandy, two glasses of white wine, and a quarter of a pound of powdered sugar. Put these ingredients into a pan, and let them remain one night ; the next day add a pint of thick cream, and the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.