I don’t usually reblog on Saturdays, but I can’t resist. Great post by Travels and travails.
Syllabub (or sillabub, and other variants) had been known in England since the sixteenth century, but by the eighteenth century this alcoholic dessert had become particularly popular, especially in its whipped variety.
Mrs Raikes’ ‘Everlasting sylabubs’ is a typical recipe:
a pint & ½ a Gill of cream a Gill of Rhenish ½ a Gill of Sack 2 Lemons half a pd of loaf sugar; sift the sugar, put it to the cream, put in the rinds of the Lemons grated, squeeze the juice into the wine, and put that to the cream. Whip it with a whisk just half an hour. (British Library, Add MS 69409)
Notice that deceptive ‘just half an hour’; another recipe suggests ‘beat it with a spoone an houer’ (Wellcome Collection, MS 8002), which must have been an arm-aching task.
And here is a recipe for ‘whipt syllabubes’, which makes it clear that it was…
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