The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Whip Syllabub


Cream whipped with rich flavourings.

Original Receipt in 'The Book of Household Management' edited by Isabella Beeton, 1861 (See Mrs.B)

1493. INGREDIENTS. -½ pint of cream, ¼ pint of sherry, half that quantity of brandy, the juice of½ lemon, a little grated nutmeg, 3 oz. of pounded sugar, whipped cream the same as for trifle No. 1489.
Mode. - Mix all the ingredients together, put the syllabub into glasses, and over the top of them heap a little whipped cream, made in the same manner as for trifle No. 1489. Solid syllabub is made by whisking or milling the mixture to a stiff froth, and putting it in the glasses, without the whipped cream at the top.
Average cost, 1s. 8d.
Sufficient to fill 8 or 9 glasses.
Seasonable at any time.

See: Syllabub

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018