Syllabub

Ingredients

• a pint of cider
• a glass of brandy
• a little nutmeg
• a little sugar
• a pint of warm milk

Method

1. 1

   Combine cider, brandy, nutmeg, and sugar in a bowl.

2. 2

   Pour warm milk from a height into the mixture.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 11. The excerpt below is the record exactly as published.

Syllabub."— Walton ("Complete Angler"). THE famous syllabub of Walton's native Staffordshire was a lusty English product as different from our airy nothings as were his simple rods and lines from the modern equip- ment of fancy rods and magnificent flies. It was made by putting into a bowl a pint of cider and a glass of brandy, a little nutmeg and sugar, and then pour- ing into it from some height a pint of warm milk. 39 FEBRUARY 28th "Give him a sugax-plum if he is good." — Char- lotte Bronte ("Shirley")* AN easy and very good "sugar- plum" to make at home requires one can of sweet condensed milk, one and a half cupfuls of brown sugar, a large tablespoonful of butter, a tea- spoonful of vanilla and half a pound of English walnuts. Boil twenty minutes, stirring steadily ; pour on buttered plates and when nearly cold cut in squares. MARCH 1ST "At private houses what does one get now? — blanc de poulet — flavourless trash I" — Bulwer ("Parisians"). POT AGE A la Reine, which is one form of the despised "blanc de poulet," is sufficiently delicious for any festival occasion. Remove the fat from a quart of chicken-broth; season with salt, pepper, and a little onion, and put on to boil. Soak in a little milk half a small loaf of bread-crumbs and mix with them the yolks of three hard-boiled eggs, mash smooth, chop the white meat of a boiled chicken to a powder and stir it into the bread-crumbs and eggs. 40 Stir in slowly one pint of hot cream and mix with the hot chicken-broth. Boil five minutes; if too thick add more cream ; if not thick enough, more crumbs. The white meat of cold roast chicken may be used. MARCH 2D "Turbot with capers is the thing. The brisk little capers relieve the dulness of the turbot; the melted butter is rich, bland and calm." — ^Thack- eray ("Memorials of Gormandising"). THIS fish is fortunate in being the better for keeping a day or so, when so many kinds of fish need absolute freshness to make them pala- table. Soak the turbot in salted water for at least half an hour before cooking, put it into a pan of boiling water in which are the juice of two lemons and two ta- blespoonfuls of salt. Put the black side of the fish down when the water begins to boil, skim and set back where it will only simmer for half an hour. At the end of that time drain it care- fully, place on a platter covered with a napkin, garnish with parsley, lemon and hard-boiled eggs and serve with white sauce to which capers have been added. A six-pound turbot is a good size. 41 MARCH 3D "Here's a pigeon so finely roasted, it cries, Come, eat me!"— Swift ("Polite Conversation"). IT is only a very tender pigeon which can be confident of its roasted charms, but the right bird is delicious so cooked. Draw, wash and wipe; pepper and salt the insides; tie into shape or fasten with skewers ; wrap the birds with slices of fat bacon or salt pork, and put in the pan with half a cup of hot water to which a teaspoonful of butter has been added. Cook for fifteen minutes before removing the bacon, then rub with lemon- juice and butter and brown. Put the pigeons where they will keep hot while you stir into the gravy a table- spoonful of butter rubbed into one of browned flour. Boil up once. MARCH 4TH "Some cheeses are made of skimmed milk and some o' new milk, and it's no matter what you call 'em, you may tell which is which by the look and the smell."— George Eliot ("Adam Bede"). TO make fresh pot-cheese place in rather a shallow pan milk that has turned a little sour,

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