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Devon Syllabub
Puddings and Sweet Deserts
Historic
Devon

Wine sugar and nutmeg frothed with milk, clotted cream on top with cinnamon and sugar (Eaton 1822).


Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);

A VERY FINE SOMERSETSHIRE AND DEVONSHIRE SILLABUB
In a large china bowl put a pint of port and a pint of sherry or other white wine sugar to taste Milk the bowl full In twenty minutes time cover it pretty high with clouted cream grate over it nutmeg put pounded cinnamon and nonpareil comfits



See: Syllabub


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