Syllabub

Ingredients

• i pint of White Wine
• 2 oz. Loaf Sugar
• I pint of Rich Cream
• Juiee and Peel of a small Lemon

Method

1. 1

   Rub the sugar on the peel to extract all the flavour from the peel, then add to the cream, and whisk well.

2. 2

   Take about one ounce of sifted sugar and add it the last thing, as it tends to make the cream thicker.

3. 3

   Put into glasses.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 79. The excerpt below is the record exactly as published.

SYLLABUB— SYRUP (LEMON). [S " SWARTZUIR? (A homely Cape Dish.) Ingredients. S lb. of Ribs of MuHoa 6 Cloves. 1 Onion. la Peppereorns, finely bruised, s oz. of Tamaripds. \ tablespoonful of Brown Sugar. Salt. Cut the meat as you would for curry, put in a stew- pan with the onion and a pint of water. When it has simmered for an hour take out a cup of the boiling stock, skimming the top so as to remove all the fatty particles. Stir into this boiling soup a large cup of fine flour ; stir well over the fire till it is a thick dough, now set it to cool. When quite cold work into the dough one or two *ggs ; of this make dumplings the size of a walnut. After this cup of soup has been taken from the meat, stir into it the tamarinds soaked in a pint of boiling water, spices, etc.; let it boil well, and half an hour before serving stir in the dumplings. Serve as an entree. The old recipe had the blood of a duck instead of tamarinds. SWEETS.— For list see Note at end of S, p. 333. SYLLABUB. (Mrs. Etheridge's Recipe.) Jngredients. i pint of White Wine. 2 oz. Loaf Sugar. I pint of Rich Cream. Juiee and Peel of a small Lemon

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