Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Everlasting Syllabub

Whipped cream strengthened by beating or with gelatine or egg white, plus strong alcohol (brandy, Sherry) and flavours, such as orange.

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

Mix a quart of thick raw cream, one pound of refined sugar, a pint and a half of fine raisin wine in a deep pan; put to it the grated peel and the juice of three lemons. Beat or whisk it one way half an hour, then put it on a sieve with a bit of thin muslin laid smooth in the shallow end till next day. Put it in glasses It will keep good in a cool place ten days.

Whip Syllabub
Devon Syllabub
Staffordshire Syllabub
Somersetshire Syllabub
London Syllabub
Hampshire Syllabub
Syllabub - Old Type
Everlasting Syllabub

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018