Syllabub

Ingredients

• the juice of a large lemon
• one glass of brandy
• two glasses of white wine
• a quarter of a pound of powdered sugar
• a pint of thick cream
• the whites of two eggs

Method

1. 1

   Put the lemon juice, rind, brandy, white wine, and powdered sugar into a pan, and let them remain one night.

2. 2

   The next day, add the thick cream and beaten egg whites, then beat all together to a fine froth and serve in jelly glasses.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 92. The excerpt below is the record exactly as published.

SYLLABUB. Season a pint of milk with sugar and wine^ but not enough wine to curdle the milk. Fill youp glasses near- ly fuU, and cpown them with sweetened whipped cream. Season the cream with extract of lemon. SYLLABUB. Take the juice of a large lemon, and the yellow rînd pared thin; one glass of brandy, two glasses of white wine, and a quarter of a pound of powdered sugar. Put thèse ingrédients into a pan, and let them remaîn 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.