Syllabubs
From Cassell's dictionary of cookery, 1892
Serves 6
Syllabubs should be made the day before they are needed.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1953. The excerpt below is the record exactly as published.
Syllabubs. — Soak the thin rind of a fresh lemon in a pint of sherry or madeira, and let it remain all night. Sweeten it well, and add three table-spoonfuls of brandy, a pint and a half of rich cream beaten up with the white of an egg, and the juice of the lemon
Cook this with the app: pantry check, scaling, and the assistant.