Syllabub
From The closet of Sir Kenelm Digby Knight opened, 1910
Consider adding a sprig of rosemary or a bit of lemon peel for flavor.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 78. The excerpt below is the record exactly as published.
SYLLABUB My Lady Middlesex makes Syllabubs for little Glasses with spouts, thus. Take 3 pints of sweet Cream, one of quick white wine (or Rhenish), and a good wine glassful (better the :5;^ of a pint) of Sack : mingle with them about three quarters of a pound of fine Sugar in Powder
Cook this with the app: pantry check, scaling, and the assistant.