vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Syllabubs
From Modern cookery, in all its branches, 1884
Serves 5
These proportions are sufficient for two dozens or more of syllabubs.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 418. The excerpt below is the record exactly as published.
syllabubs will remain good for several days, and should always be made if possible, four-and-twenty hours before they are wanted for table. The full flavour of the lemon-rind is obtained with less trouble than in rasping, by paring it very thin indeed, and infusing it for some hours in the juice of the fruit. Sugar, 7 oz. ; rind and juice of lemons, 2 ; sherry, 2 large vvine- glassesful ; brandy, 2 wineglassesful ; cream, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.