Syllabubs, Whipped

Ingredients

• a lump of loaf sugar
• half a pint of thick cream
• sweeten to taste
• a glassful of madeira wine or French brandy

Method

1. 1

   Rub a lump of loaf sugar on the outside of a lemon, add half a pint of thick cream, and sweeten to taste.

2. 2

   Squeeze in the juice of a lemon and add a glassful of madeira wine or French brandy.

3. 3

   Mill it to a froth with a chocolate mill, take off the froth as it rises, and lay it in a hair sieve.

4. 4

   Fill one half of the glass with red wine, then lay the froth as high as possible, ensuring it is well drained in the sieve to avoid mixing with the wine.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1954. The excerpt below is the record exactly as published.

Syllabubs, Whipped.— Rub a lump of loaf sugar on the outside of a lemon, put to it half a pint of thick cream, and sweeten to taste. Squeeze in the juice of a lemon, and add a glassful of madeira wine or French brandy

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