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Somersetshire Syllabub

Milk splashed into wine with clotted cream over, powdered nutmeg and cinnamon (Walsh 1859, etc)

See: Syllabub and Devon Syllabub

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Somersetshire Syllabub.
1136. 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, and put in pounded cinnamon and nonpareil comfits.

See: Syllabub

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