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London Syllabub

Cream whipped with nutmeg and sweet wine (Rundell 1807, Eaton 1822, Walsh 1859)

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

Put a pint and a half of port or white wine into a bowl, nutmeg grated and a good deal of sugar, then milk into it, near two quarts of milk frothed up. If the wine be not rather sharp it will require more for this quantity of milk, In Devonshire clouted cream is put on the top and pounded cinnamon and sugar.

See: Syllabub

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